Cooking With Katie

Pork Chops With Apple Hash

2010-11-12T13:50:00.001-08:00

For all of you apple picking peeps out in blog land, this recipe is for you! Sweet heavenly apples marry beautifully with succulent pork chops, then to through potatoes into the mixture simply makes this recipe superb. HH and I consumed this whole entree, to almost the point licking the pan. I really think I could brag out this fantastic recipe for at least 3 more paragraphs, but unfortunately I haven't the time. Lets just say that this will be a repeat recipe here at the farmstead for years to come.

The only change that I made in the recipe, was I cooked the hash until the potatoes were half way through the cooking process, continually adding more cider once it absorbed. Then I placed the seared pork chop on top of the hash and covered it with tinfoil. Set the oven at 275 and cooked low and slow in a cast iron skillet for 2 hours. The meat came out fork tender and the hash was perfection.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Crab Linguine, Por Favor!

2010-11-12T13:49:00.001-08:00

My name is FF and I am a pasta fanatic! This weakness has plagued my thighs since before I could walk. I always remember, even as an youngster, overindulging myself with a plateful of mouth watering noodles. Hence to this day, I take pride in the satisfaction of tasting any and all recipes I can find that contain the ever so wonderful mixture of flour, eggs and water. Baby D has taken a impressive liking to them as well, even going as far as to say "Noodle" when ever he comes across a dish of pasta.

I was quite fond of this entree imparticular, containing a stunning cast of ingredients. Crab, need I say more? The only change that I made to the recipe was adding fresh mushrooms, because for me frankly it just seemed the right thing to do at the time. The creamy sauce, the hearty mushrooms, the lipsmakingly delightful pasta, was simply something this farm lady had to have in her life.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Creamy Chicken Picasso

2010-11-12T13:47:00.001-08:00

For those of you who planted a garden this year, I am sure you have peppers coming out of your ears right now. I was very pleased with how this entree turned out. The chicken was moist, the sauce was simply irresistible, and the fact that I could use up some of my lustrous garden produce made this absolutely Divine. At first I was concerned with the amount of peppers that the recipe called for, contemplating that it my be atad bit overwhelming. However, I was quickly proven wrong after I devoured my first morsel. Did I mention that the sauce is sinfully naughty? Really, I could just eat the sauce all by itself, it is that scrumptious.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Perfect Potatoes Au Gratin

2010-11-12T13:46:00.001-08:00

Ahhhh potatoes, the way to any farmboys heart! But before I go into too much detail on how phenomenal this side dish truly is, I have a confession to make. Beginning married to a meat and potato man for last 3.25 years, I find myself slowly slipping into a rut, a potato rut that is. Always making the same old sides that I have become accustom to preparing for my handsome husband. Alas, last evening changed all of that. I decided to take my one-sided blinders off and look outside of my comfort zone for a new and improved tator recipe. So I relied on my one of my all time favorite entrepreneur cooks, Miss Ree. Having made Potato Au Gratin before and never really beginning to dazzled by the outcome, I went into the meal slightly hesitant. It wasn't until mid-way through dinner when HH lovingly gazed over at me and said five magical words "These are some good tators!", that I truly knew I had a real winning side dish recipe on my hands. Needless to say my branching out into a newly found world of Au Gratin potato's was worth its wait in gold.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Popper Croutons

2010-11-12T13:44:00.001-08:00

I recently experimented with these mouth tempting morsels last week. What you are gazing at is not your average "In A Bag" Croutons, infact this is not your run of the mill crouton at all, to be honest it really doesn't even look like a crouton. Yet this my friends is the "Zeus" of the croutons. The popper croutons are to be served with a rich bowl of soup, thus you are then able to soak up the delicious liquid with the crouton. I found this to be a mix between a jalapeno popper and a cheese crostini. I loved the way the cheese oozes into any soup giving it that extra "Zing" of flavor. I think this would also be an excellent dish to be served all by itself.

I did not have white cheddar on hand so I instead substituted it for sharp yellow.

For more information regarding this dish please click HERE.

Enjoy,

Farming Fabulously

Apple Meet Dumpling

2010-11-12T13:43:00.001-08:00

So, how was your weekend? Mine was fantastic! I was able to whip up some jaw-dropping goodies, with succulent apples. When Baby D had his big birthday bash, we were fortunate enough to have our northern kinfolk bring down some apples from my grandfathers orchard. Thus, I have just now got around to turning them into sensational treats for the FB's. This decadent dessert was by far one of the favorites. Infact, BDW (Big Daddy Wayne) has a new cherished pleasure, these Apple Dumplings. Now, of coarse I didn't mention to any of the FB's how easy this recipe was to through together, nor did I discuss the fact that it only required 7 ingredients, or that I actually did not slave away in the kitchen from 8 - noon one morning prepping this dish while they played with Baby D. I instead let their imaginations take control, and swore secrecy to myself to never reveal the true nature of this simplistic dish. Needless to say, I highly recommend this dessert and I now need to ask for forgiveness from a higher power.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Sensational Shrimp and Scallop Pasta

2010-11-12T13:39:00.001-08:00

Who wouldn't lust for a hearty entree filled with rich decadent seafood? This gluttonous dish was very hard to stop eating. I had to put it into a small bowl and continually remind myself "Portion Control Sister" or I would have simply over indulged myself. This marvelous combination was worth its weight in gold. A comfort food entree that you can make at home, yet is equivalent to a something that is served at a 5 star restaurant! Have I sold you on this masterpeice of a recipe yet?

The only thing I changed about the recipe was a sauteed the mushrooms until tender, then added them into the cream sauce.

For more information regarding this recipe please click HERE.

Have An Outstanding Weekend,

Farming Fabulously

Caramelized Onion & Prosciutto Pizza

2010-11-12T13:38:00.001-08:00

Caramelized Onion & Prosciutto Pizza, need I say more? I think not! Well ok maybe just alittle more about this pizza, but that's it. You see, I was delighted to have some girlfriends and their kiddo's over one afternoon last week. I always try to make something child friendly and then an adult savoy dish to serve to my lovely guests. I choose this incredible recipe to serve to my fellow peeps (I will post the children's dish later), with a substantial amount of toddlers running around, all of the mothers in the room could simply grab a piece of pizza as she was flying by the table. This made things much more convenient for all parties involved. I was quite pleased with the end result of this pizza, quick and easy. Infact, I will tell you alittle secert, I used Pillsbury pizza dough and already cubed prosciutto (yes, they even sell this in our little metropolis), so basically all I had to do was caramelize the onions. But shhhhh don't tell!

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Castellane With Mascarpone And Roasted Tomatoes, Fancy...

2010-11-12T13:37:00.001-08:00

I have a special place in my heart for Mascarpone cheese! Normally I would use this rich cows milk cheese (60-75% milk fat, aka, loaded with calcium) in deserts, such as a decadent Tiramisu. So when I came across this recipe and it called for Mascarpone in a savory dish, I couldn't help but race to my pots and pans. And boy oh boy was I glad that I did! The sweetness of the roasted tomatoes, creaminess from the mascarpone, earthiness of the herbs and parm, nestled within the Castellane noodle; utterly Divine.

Fun Fact: The pronunciation of Mascarpone tends to be misleading. Most people pronounce it as if the r is before the s instead of in front of the p, (go ahead reread it, you'll get it). But instead, simply sound it out, it is actually one of those words that is spelled correctly. That is unless you really want to get down with your bad self, and go the Italian route then pronounce it *insert higher octave* Maskar'pone.

Castellane With Mascarpone And Roasted Tomatoes, Fancy...

2 pints grape tomatoes, halved lengthwise

1 1/4 tsp salt

3/4 tsp black pepper

1 lb castellane pasta or medium shells

1 1/4 cups mascarpone cheese (1lb container)

1 cup finely grated Parmigiana-Reggiano

1/4 cup minced fresh chives

Put oven rack in upper third of oven and preheat oven to 400 degrees. Line a large shallow baking pan with foil and butter foil. Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Roast until slightly plumped, 15-20 minutes. Cook pasta in salted water stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of the Parmesan, 3 tbsp chives, and remaining salt and pepper. Butter a 13 x 9 shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining Parmesan over the top. Bake pasta until golden and bubbly, 18 - 20 minutes. Sprinkle with remaining chives. Voila.

Recipe came from Gourmet Magazine.

Enjoy,

Farming Fabulously

Two Words: Baba Ghanoush!

2010-11-12T13:35:00.001-08:00

Ahhhh Roasted Eggplant, my heart beams with merriment. This my friends is my kind of food! I rarely get to indulge in delicacy's such as this very often because frankly the FB's wouldn't have it. Those meat and potato men do not stray away from their traditional cuisine very often. Alas, when fall rolls around and all of the FB's are securing around in the field 24/7 then I can get busy in the kitchen. You see, for the past 9 months I have been on a covert mission collecting all of the recipes that I have been lusting to try whenever harvest begins. Kooky I know, but yes, I am "that girl".

Baba Ghanoush or sometimes spelled "Baba Ganoush" it is an Arabic dish that is traditionally served as an appetizer. It consists primarily of roasted eggplant, tahini (they really do sell this at your local grocery), and your choice of seasonings. I followed PW's recipe and it turned out superb.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Buccaneer Pork & Pineapple Kebabs

2010-11-12T13:34:00.001-08:00

Even though the grilling season is coming to an end, you still have time to fire up your trusty "Weber's". I made this entree for my northern family last Friday night when they were in town for Baby D's birthday party. I found that finger foods such as this were extremely accessible, since we were getting last minute arrangements put together. The combination was incredible, not to mention the darling presentation. This entree has an elegant "grilling eye appeal" for all crowds to enjoy.

Boil 1 Cup Water, 3 Tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. This is your brine for your cubed pork tenderloin. While meat is marinating, soak your skewers in water so they will not burn on the grill. Cut up pineapple into husky chunks. After an hour has passed, skewer kebabs, alternating meat and fruit. Set your grill to medium heat, and place your kebabs. Now begin basting with a bottle jerk sauce of your choice. Grill until meat is cooked throughout approximately 15 minutes.

This recipe came from the "50 Kebabs" issue of Food Network Magazine.

Enjoy,

Farming Fabulously

Ravishing Roasted Beef Tenderloin

2010-11-12T13:31:00.001-08:00

May I introduce to you one of HH's all time favorite entrees. His fondness towards this delicate hunk of "eye fillet" is really quite baffling. So to adhere to his addiction, I try to make this dish on a regular basis. Besides, you really can't resist the most tender (hence the name tenderloin) part of a magnificent bovine creature. This is another one of those recipes that only requires few ingredients, all of which you probably possess in your pantry already. And you can easily cook this to your liking, as you can see HH prefers no pink in his loin, alas medium-well. Whatever your liking, this beef tenderloin will always come out moist and flavorful.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Breakfast Pizza Too Die For....

2010-11-12T13:30:00.001-08:00

While my northern family was down for the weekend, I prepared this dish for breakfast one morning. It was a breeze to put together and apparently quite tasty. You see, once the FB's found out what I was making, they made their way inside for a quick nibble before reentering the field. I highly recommend this dish for Breakfast, Lunch or Dinner, a real crowd pleaser.

1 Prepared Pizza Shell (I used Pillsbury Pizza Dough)

1 pkg. hash browns

Salt and pepper to taste

1 small onion, chopped

1 roll of sausage of choice

3 slices cooked bacon

1 small bag of shredded cheddar cheese

1/4 stick of melted butter

6 eggs

Preheat oven to 350 degrees. Brown sausage in a skillet, take out and drain. Cook bacon until crispy, then drain half of the grease, leaving the rest in the pan. Throw in onions and saute until translucent. Then add hash browns in the same pan, cook until tender, but not brown, season with salt and pepper. In a nonstick skillet scramble your 6 eggs (I added 1/4 cup milk), until done. Unroll your pizza dough, onto a greased sheet pan, and cover with melted butter. Sprinkle 1/4 of the cheese on top of your dough as a "glue". Then layer your has browns, hot eggs, sausage and bacon. Finally add your remaining cheese on top. Bake until hot about 15 minutes or until cheese is melted and crust is slightly brown.

This recipe came from Jenny Mac, I printed it off awhile back and thus had trouble relocating it.

Enjoy,

Farming Fabulously

Okra and Tomatoes

2010-11-12T13:28:00.001-08:00

I have a love, hate relationship with Okra. I just love the texture that this southern produce can add to any dish. And hate the fact, that I did experiment with this vegetable sooner in life. Having always seen okra in a fair amount of southern cuisine cookbooks, I was still always sceptical of how this ingredient would taste (my Yankee roots are at times not persuasive towards change). And only having had this ingredient fried, I thought what better time then now to experiment with it. So needless to say, I could not resist this recipe, as I was able to use almost every ingredient from our garden. Absolutely Devine

Okra and Tomatoes

1 small onion, finely chopped

1 bell pepper, finely chopped

2 garlic cloves, minced

1 TBSP butter

1/3 cup ketchup

1/2 cup grated carrot

1 tsp dried basil

2 large tomatoes, diced

1 10oz can tomatoes with chile's, such as Rotel

3 cups sliced fresh okra, in 1/2 inch pieces

In a medium skillet, saute the onion, bell pepper and garlic in the butter until tender. Add the ketchup, carrot, basil, and fresh and canned tomatoes, then cook 10 to 15 minutes more. Add the okra and continue cooking until the vegetables are tender, taking care not to overcook the okra. Serve over rice or as a side dish.

For more information regarding more wonderful recipes from Home Cooking With Trisha Yearwood click HERE.

Enjoy,

Farming Fabulously

Program Note: Our tiny little boy will be 1 year old in 3 days.

Cordelia Roast Beef

2010-11-12T13:27:00.001-08:00

This recipe is a so quick to prep and so decadently satisfying to eat, that it really is quite ridiculous. This is one of my "Go To" Comfort entrees that you can easily through together and thoroughly enjoy. And with only 6 ingredients it is a must around our farmstead. An added bonus is the aroma that dish gives out, your whole house will have a wonderful lingering scent. And if you play your cards right, as soon as your meat is cooked throughout, take it out of the oven and place it on your stove to rest. Then turn on your exhaust fan above your stove, the smell will soon be lingering outside and your family will be rushing in for their dinner.

This entree is courtesy of Home Cooking with Trisha Yearwood.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Crock Pot Stroganoff

2010-11-12T13:25:00.001-08:00

I have always adored this simplistic comfort food! My grandmother used to make this recipe for my brothers and I when we were youngsters. So making this entree always takes me back to the wonderful memories of my youth. I just love the combination of the melt in your mouth meat, being paired with the creaminess of the sauce that practically "Marinate" the noodles. Quick and Easy preparation (basically opening cans/containers and pouring them into pot), this dish would even encourage your youngsters to help in the kitchen.

Crock pot Stroganoff

1 Can Cream of Celery Soup

1 Can Cream of Mushroom Soup

Fresh sliced Mushrooms

1 pkg. dried Lipton Onion Soup

1 8oz. Sour Cream

1 Large Can of Chicken Broth (this is not a typo)

Kluski Noodles or Spaetzle or Amish or Any noodle of your choice

1.5 lbs of Tenderized Round Steak Cut into Chunks or Beef Stew Meat.

Combine first four ingredients. Add meat of choice.Cook in crock pot on low for 5-6 hours or high for 2-3 hours or until meat is just falling apart. When you are ready for finner, prepare noodles cooked in chicken broth. Stir sour cream into crock pot just before serving.

I prefer my sauce to be alittle running so I add 1 small can of Chicken stock to the mixture.

Enjoy,

Farming Fabulously

Heavenly Chipotle Cream Shrimp

2010-11-12T13:24:00.001-08:00

You ask and you shall receive! Quick & Easy recipes were chosen by you, my lovely blogging buddies, as what you most desired to see on my cooking posts. So for the next several weeks I will focus solely on these fast and flavorful meals. Our first entree up to bat, is a remarkable seafood cuisine that packs a powerful punch of palate pleasing sensations. This dish can be as spicy as your taste buds will allow by either increasing the amount of Chipotle peppers or decreasing the peppers altogether, and just using the chipotle sauce. Now chipotle sauce is readily available at your local grocery store, and it can last for up to two months in your refrigerator. Thus giving you ample time to find more recipes that you want to spice up. Chipotle peppers in adobo sauce (this is how you would normally see it, click on blue), adds a richness of flavor because of the adobo sauce itself. I would recommend serving this dish with a side of fluffy rice, there is so much delicious flavor in the over all sauce, that you really want soak it up in a delight starch. The recipe requires that you leave the tails on the raw shrimp, which is fine if you want to serve this up as an appetizer. However, if you are serving this as a main entree, I would prefer taking the tail shell off, strictly my preference of coarse.

This whole meal will take about 20 minutes to prep and cook.

For more information regarding this recipe please click HERE.

For more information regarding the cookbook "Fresh Mexico" by Marcela Valladolid please click HERE.

Enjoy,

Farming Fabulously

On The Cover Of Food Network Magazine...

2010-11-12T13:21:00.001-08:00

Well I wish I could tell you that I was being featured on the cover of Food Network Magazine. Imagine if you will, a picture of yours truly plastered on the front of cover of the magazine, holding an incredible dish that I had concocted beaming for ear to ear. Wouldn't that be just delightful?

Anyway, enough about my dreams and aspirations for now. This magnificent side dish was last months cover recipe, and was it a hardy crowd pleaser. I was able to use almost everything fresh from the garden, hence beginning extremely inexpensive. The combinations of flavor really soared throughout your palette. What I would like for you to do after making this dish is; Grab a fork, then place a roasted pepper, a snippet of basil, one round rigatoni, and a bocconcini (small piece of mozzarella), open wide and consume all of the rich, luscious indulgence that this marvelous salad has to offer.

For more information regarding this dish please click HERE.

Enjoy,

Farming Fabulously

Program Note: On the right hand column of your screen you will see a voting poll. Be sure to vote! This will give me more of an idea of what you, my fabulous blogging buddies, want to see more recipes of. After all, I am here to please.

Sweet & Sour & Sassy Chicken

2010-11-12T13:20:00.001-08:00

Last evening, we decided to take a non-traditional route to our evening meal. Normally I am not one to fix Chinese cuisine, there is really no logical reason for this, well maybe just one reason. You see, I am all about meals that I can fix ahead of time then place them in the oven or grill last minute and voila done. Usually a foreign dish such as this, you prepare and serve precisely when it is time to serve dinner. However, I came across this magnificent little recipe, that allowed me to prep everything ahead of time, then place into the oven for 35 minutes. It put my OCD tendency to ease and I was lavished with an incredible meal. Did I mention this is one of HH's favorites?

For more information regarding this recipe please click HERE.

We were also fortunate enough to have a wonderful youngster visiting our humble-abode. Baby D's cousin Mia came over to play, while her parents went to the State Fair for some much needed couple time. Is she precious or what?

I think HH's hand is the same size as her tiny little head?

Enjoy,

Farming Fabulously

Summertime Squash & Zucchini Bake

2010-09-26T13:10:00.001-07:00

It is the time of year when all of your wonderful garden vegetables are plentiful. So lets make the most of your produce accomplishments by making incredible dishes that your family will not only love, but they will also get their required amount of nutriental value for at least one meal coarse of the day. With few ingredients required, this side dish would pair beautifully with just about any entree you put with it.

Summertime Squash & Zucchini Bake

1 XL Zucchini, you know the kind

3 Yellow Squash

1 Medium Onion Sauteed

2 Cup Grated Cheddar Cheese

2 Cup Crushed Butter Crackers

1/2 Cup Heavy Cream

S & P

Preheat oven to 350 degrees. Next grease your 9 X 13 baking dish. Dice you squash and zucchini, I used a mandolin, for a more accurate/consistent thickness, then begin laying into dish (I alternate S & Z, per row). Sprinkle with Salt and Pepper, and 1 cup of cheese and 1/2 of the sauteed onions. Repeat process one more time, beginning with another layer of squash and zucchini, S & P, remain cheese and onion. Then top with butter crackers and a drizzle of cream. Bake for 45 minutes or until deserved consistency is achieved.

Enjoy,

Farming Fabulously

Canning Dill Pickles

2010-09-26T13:09:00.003-07:00

For all of you who have successfully grown a bountiful batch of cucumbers this year and are eagerly looking for a way to enjoy your produce year round, this is the canning recipe for you. Our darling Aunt Charlene, passed this recipe down to me a couple of weeks ago. I was able to have a hands on lesson, which sparked my fascination towards the whole pickling process. With only few ingredients required, this quick and easy canning recipe takes no time at all prepare. I highly recommend this canning process to all of you anxiously beginning canner extraordinaries out there.

10-12 Medium Cucumbers

8 Heads of Fresh Dill

2 Tbsp Salt

1/2 Cup Sugar

3 Cups Vinegar

3 Cups Water

1/2 tsp Alum per Quart

Place 2 heads of dill in the bottom of the jars. Cut Cucumbers into spears and pack into prepared quart jars. Place 2 heads of dill on top of spears. Sprinkle Alum into prepared jars. In a large pan combine salt, sugar, vinegar, and water bring to a rolling boil, let simmer for at least 10 minutes. Then carefully pour the hot liquid into the packed jars. Clean tops of jars and put on lids. Process in a hot water bath for 15 minutes after it begins to boil. Let pickles set for 3 weeks before indulging yourself. Makes 4 quarts of dill pickles.

Enjoy,

Farming Fabulously

Crisscross Apple Crowns

2010-09-26T13:09:00.001-07:00

While in the Northwoods Chef Elke, presented us with this amazing dish. After numerous hours of begging and pleading for the recipe, she finally caved in. She discussed with me that this recipe came from a Pampered Chef cookbook (Love me some PC baby), and continually get requests to make this dish. Then going on to express how thankful she was that it was relatively easy to prepare.

The crunchy exterior and sweet succulent interior make for a outstanding burst for flavor against your palate. With a sprinkling of Cinnamon and Sugar on top really seals the deal of grand perfection.

For more information regarding this recipe please click on the link below.

http://www.razzledazzlerecipes.com/pampered-chef-recipes/apple-crowns.htm

Have a lovely weekend,

Farming Fabulously

Northwood's Steakhouse Kabob's

2010-09-26T13:08:00.001-07:00

I am ecstatic to back amongst the blog world! Last week HH, Baby D, and I packed up the old pickup truck and headed up North 589 miles to visit my darling relatives. We had the most amazing time! Alas, we lounged around leisurely mingling, meet my adorable little Nephew for the first time, rode on high powered aquatic machines, sipped on a bottle of $100.00 Cabernet Sauvignon, and snacked on some of the most delightful cuisine. But enough about that for now, I will chat more about that this week.

For now lets discuss entrees! HH and I fired up the grill the last night we stayed in the Northwoods, we prepared this dish. I believe that Kabob's are a lost art form! You can mix and match your favorite eats, and arrange them in the utmost elegant manor. Since I was dining with my "Meat & Potato Man", we decided upon Steakhouse Kabob's. What a magnificent combination of flavor that oozed out of each bite.

Northwood's Steakhouse Kabob's

Marinate cubed beef tri-tip in 3 TBSP's olive oil and 1 TBSP each of Soy Sauce, Worcestershire Sauce, Chopped Parsley, and Thyme; Then add salt and pepper. Skewer with onion, mushroom and boiled potato's. Grilled to your liking.

This recipe came from this magazine.

Enjoy,

Farming Fabulously

Cheddar Bacon Dip, Lovely For A Crowd....

2010-09-26T12:57:00.001-07:00

Last weekend HH and I were fortunate enough to be asked down to Lake of the Ozarks, for a luxurious weekend get-away. Leaving Baby D to play with Grandpa BDW (Big Daddy Wayne) and Grandma SMS (Sugar Momma Sherry). We lounged around the water, drank cocktails, decreased our tan lines, mingled with friends, and consumed some marvelous dishes. This is the appetizer that I provided to the party. Not wanting to have to worry about cleaning dishes and/or braking them, I bought a "Throw-Away" container for easy transport. And I will even let you in on a tiny secret, this was very inexpensive to make, all of the produce was right out of the garden. This dish proved to be a wonderful crowd pleaser!

Enjoy,

Farming Fabulously

For more information regarding this recipe please click HERE.

Lets Begin The Canning Process Shall We?

2010-09-26T12:55:00.001-07:00

Here at the farmstead, we have been frantically picking tomato's! Every morning, noon, and night, I take my little white basket, bonnet, and rubber gloves into the garden. I merrily hum to myself while I collect my bounty while Baby D leisurely sits in the stroller munching on a green bean,( this can occupy him for at least 15 minutes), until all of the produce is collected. I thoroughly enjoy watching my crops evolve into lustrous source of nourishment for our family.

This is my ultimate salsa recipe that I use every year. I thought that I would post again as a refresher. Remember, I have all of my old recipe post on the right hand column, just click on the blue recipe box.

For more information regarding this canning recipe please click HERE.

Have a lovely day,

Farming Fabulously

Prosciutto-Wrapped Chicken, Stuffed With Mozzarella And Basil...

2010-09-26T12:51:00.001-07:00

This entree had me at Prosciutto! I could not pass up a recipe that is wrapped in luscious pork drippings and nestled away within, is a gooey cheese and pungent herbs. Adoring the fact that this dish could be prepped ahead of time and only calls for few ingredients was huge bonus. The poultry came out extremely moist and flavorful, every bite was a new sensation of pleasure.

Prosciutto-Wrapped Chicken Stuffed With Mozzarella And Basil...

4 Medium Boneless Skinless Chicken Breasts

Kosher Salt and Freshly Ground Black Pepper

12 Large Basil Leaves

1 Cup Shredded Mozzarella or 1/4 lb Fresh, thinly sliced

2 packages of Prosciutto or 1/2 package of Bacon

1 TBSP EVOO

Prepare a medium charcoal fire or light a gas grill to medium high. Mean while, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed

Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with olive oil. Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered until they are well marked about 4 minutes. Flip and cook, turning every few minutes, until chicken is just firm to the touch or thermometer reads 165 degrees.. Let cool and serve.

This recipe is courtesy of Fine Cooking Magazine.

Although it calls for grilling of the chicken breast, I instead baked it in the oven at 350 degrees for approx 45 minutes or until juices ran clear.

Enjoy,
Farming Fabulously

Extraordinary Mac 'n' Goat Cheese

2010-09-26T12:37:00.001-07:00

This recipe is geared towards all of you experimental cheese fanatics. Goat cheese is a delicacy in book, rich in flavor, it packs a dynamic punch into any dish. So the pairing of a non-traditional "Macaroni", with spinach, tomato's and goat cheese made for a remarkable blend of flavors. This side dish would be a elegant platter to bring to a picnic or ladies luncheon, if you are considering dazzling your friends and family with your culinary flare.

For more information regarding this recipe please click HERE.

Sincerely,

Farming Fabulously

Impressive Beer Braised Chicken

2010-09-26T12:34:00.001-07:00

"A way to a man heart is through is stomach!" We have all heard this saying declared numerous times, and I am a strong believer in this theory. This one-pot wonder was absolutely incredible, filled with rich, meaty flavor and will pack a delightful punch upon your taste buds. So ladies, if there is anything imparticular that you a currently yearning for, I will advise you to prepare this dish. Perhaps you are wanting a stunning new diamond, a condo at the lake, a shinny Schwinn bicycle, a Sony video camera, or even a elegant day at the spa, make your man this dish and your wish may come true.

I followed the recipe exactly, with only two exceptions.
1. I used chopped up chicken breasts instead of thighs
2. I cut up a fresh onion instead of using frozen pearl

For more information regarding this recipe please click HERE.

Sincerely,
Farming Fabulously

Macadamia and Panko Crusted Cod....

2010-09-26T12:27:00.001-07:00

It is time yet again to share a recipe that is rich in Omega's. An elaborate entree that screams utter sophistication. With a combination of the light and fluffy panko bread crumbs and the monarch of the nut family you can not resist this incredible dish. Paired with a magnificent orange butter sauce, this will exceed any previous dinning experience that you have ever had. The cod and the butter sauce can be prepped ahead of time and placed into the oven and cooked just minutes before serving. This meal is only to be plated when you will be serving it a crowd with the equivalent palate of such icons as Mr. Boitano, Mrs. Cora, Mrs. Kieger and well you get the picture. Unless of coarse you too, have a mandatory sea bearing cuisine at the dinner table once a week.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Southwest Chicken Kiev

2010-09-26T12:26:00.001-07:00

Southwest Chicken Kiev can be described in one word "Scrumptious"! This recipe was full of mouth watering flavors. Anytime you can combine ingredients inside of any type of meat, not only does it has eye appeal, but it makes it so moist. The fancy, shmancy entree, was prepped ahead of time and cooked about 30 minutes before dinner was served. I baked it in the oven at 350 degrees, although the recipe calls for it to be cooked in the microwave for 12-14 minutes. I am sure that either way will work out lovely. Only having Cheez-Its on hand we used them, as that is HH's cheese cracker of choice.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Cajun Shrimp and Rice...

2010-09-26T12:25:00.001-07:00

You really can't go wrong with a Shrimp and Rice entree. Just thinking about it makes me yearn for Bayou cuisine. Although only few ingredients are require, this dish has such an authentic flare. I would recommend serving it family style, and making a double batch. There will be no left overs, guaranteed.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Bourbon Marinade That You Can't Live Without

2010-09-26T12:24:00.001-07:00

Don't you just adore the grilling season! Here at the farmstead we are always looking for innovated new marinades that pair wonderfully with meat. This marinade was a grand balance of sweet and savory. At first glance, I was very intrigued by the combination of all the ingredients. And was thrilled that only 5 ingredients were required. I realize that you probably do not keep all of these ingredients in your pantry, but once you try this marinade you will be continually making this for your family. Hence, all of the ingredients will become a staple. This was by far one of HH's most recommended entrees.

Best when marinated with Pork or White Meat Chicken

1 Cup Orange Marmalade
1/3 cup Dijon Mustard
1/4 Cup Bourbon
1/4 Soy Sauce
2 TBSP Sesame Oil
1 TBSP Finely Chopped Garlic

Combine all ingredients thoroughly. Place meat in a plastic bag, add 3/4 of the luscious marinade into the the bag, then add meat. Coat every inch of the meat, then set in the refrigerator. Marinate meat for at least 1 hour before hand. Cook meat on the grill as per your own specifications, dredging meat with reserve marinade with every turn.

This recipe came from my "Everyday With Rachel Ray Magazine".

Enjoy,
Farming Fabulously

Red Potato Salad With Bacon....

2010-09-26T12:21:00.003-07:00

Tis the year for some "Good Old Potato Salad"! This lighter version from Paula Deen *insert giggle* of the mighty salad, only requires 1 Tablespoon of Mayonnaise, not bad right? The flavor infact comes from a superb slab of greasy bacon, that in moderation is just fine to consume. This was a relatively inexpensive dish, I used all of the vegetables right from our garden; The new potato's, chopped scallions, peppers (I only have green), and onion. And the rest of the ingredients I have on hand. Cheap, Cheap, Cheap.

I sauteed all of my vegetables right with my bacon, was the only difference.

For more information regarding this recipe please click HERE.

I realize that I have been on a recipe binge for the last week, alas I am really behind posting recipes right now. Unfortunately, if I do not post promptly I have a tendency to lose my know how to make each concoction. Thus sending the recipe into an early grave. I promise tomorrows post will be filled with lots of tractors and sweaty men. Until then, here is a picture of Baby D frolicking in the bath tub. Excuse my focus on this shot, as per he no longer sits still so I have a hard time focusing in.

Sincerely,
Farming Fabulously

I Would Like To Invite You To Join Me In My "World Of Spice".

2010-09-26T12:21:00.001-07:00

I have been observing this new show on Food Network for awhile now. The series Spice & Easy proves that spices are not something an average cook should fear, but instead embrace always using them to your advantage. Chef Janet is a "spice shop owner and passionate cook", she demonstrates the proper methods of pairing certain spices with foods. I was very intrigued by this concept, but intimated all at the same time. So to ease my way into this fascinating "World of Spice", I decided to start with an all time favorite comfort food. I was flabbergasted at the outcome of an extraordinary Mac & Cheese! The concentrated array of spices brought out a luxurious sensation with in my newly formed taste buds.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Cordon Bleu Pork Chops

2010-07-09T07:05:00.001-07:00

The Farmstead Family is a huge fan of Chicken Cordon Bleu. So I was absolutely ecstatic when I came across a Cordon Bleu recipe that called for a thick and meaty piece of pork. That's right, the star ingredient is infact "The Other White Meat". Who would have thought using a pork chop in a Cordon Bleu recipe? Genius! Not to mention a very stylish presentation. You can make this dish one of two ways. Either by grilling it or baking it in the oven @ 350 degrees. I have made this dish both ways and was very pleased with the outcome.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

"Redefining Alfredo"

2010-07-09T07:04:00.001-07:00

I *heart* pasta! It is undoubtedly an addiction, that I have been unable to shake for the past 28 years of my life. Alas giving into my weakness periodically, and making my temptation even stronger. This entree is a treasure of passion on a plate. How's that for an analogy?

"Redefining Alfredo"

4 oz dry farfalle pasta (or your choice)
1/2 cup low-fat evaporated milk
1/4 cup grated Parmesan cheese
1 egg yolk
1 tsp cajun seasoning
1/2 lb. boneless, skinless chicken breast, cut into strips or shredded
1 tsp EVOO
8 oz kielbasa, sliced into half moons
2 cups sliced button mushrooms
1 onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1/4 cup reserved pasta water
1 cup frozen peas
salt to taste
sliced scallions and Parmesan cheese shavings for garnish (optional)

Bring a large pot of salted water to boiling for the noodles. Cook according to packaged directions and drain; reserve 1/4 cup of the cooking water. Set aside noodles and water.

Whisk together evaporated milk 1/4 cup Parmesan, and egg yolk in a small bowl for alfredo sauce; set mixture aside

Sprinkle cajun seasoning over chicken; toss to coat. Coat large saute pan with nonstick spray. Saute chicken in the pan over medium heat until meat is browned and fully cooked, about 4 minutes. Remove chicken; set it aside. Add oil to pan.

Stir in kielbasa, mushrooms, onion, bell pepper, and garlic. Cook until kielbasa is brown, about 4 minutes.

Deglaze pan with reserved pasta cooking water, scraping any bits from the bottom of the pan. Reduce until water is nearly evaporated. Add chicken, pasta and peas. Add alfredo sauce, stirring until thickened. Season dish with salt; garnish with scallions and Parmesan shavings.

Recipe derived from Cuisine at Home, Magazine.

Enjoy,
Farming Fabulously

Frittata Nests

2010-07-09T07:03:00.001-07:00

Over Memorial Day weekend I attended a gathering of women, whom sole mission in life has been a devoted follower to little series called "Sex In The City". Throughout the years, I have watched these sophisticated yet sassy women evolve into what they have become today. So to pay tribute to the individuality of the superior sex, my lady friends and I hosted a morning filled of pampering. Everyone dressed in their fanciest/ridiculous attire, then nibbled on spectacular brunch, and sipped on Cosmopolitans, until it was time for the movie premier to begin. I brought this dish pictured above, Frittata Nests. I was able to prepare the "Nests" ahead of time in a muffin pan, which consisted of Leeks and Zucchini and mixed the egg concoction in a separate container to be poured upon arrival. It was a delightful bite sized treat that was enjoyed by all.

For more information regarding this recipe please click HERE.

Hoisin-Glazed Grilled Chicken

2010-07-09T07:02:00.001-07:00

Fire up the grill Baby! It's time to get frisky with your ol' reliable Weber. I adore to grill in the Spring/Summer months; Basting in the sunshine and smelling the delightful aroma's. This Asian inspired dish was a whimsical array of pure excellence. The combination of flavors really peaked our taste buds, sending them into a succulent over drive.

Hoisin-Glazed Grilled Chicken

1/2 Cup Hoisin Sauce
2 TBSP Soy Sauce
1 TBSP Rice Wine Vinegar
1 TBSP Honey
2 tsp minced ginger
2 cloves garlic, minced
1 tsp toasted sesame oil
Black pepper to taste
12 small boneless, skinless chicken thighs (about 2lbs), trimmed or 6 breasts
1/4 Cup minced Scallions (optional)
2 tsp Toasted Sesame Seeds (optional)

Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl and reserve for glazing. Add the chicken to the baking dish, turning to coat. Cover and refrigerate for 1 hour.
Heat a grill or grill pan to medium-high. Grill the chicken until cooked throughout, minimal turning preferred. Brushing on reserved glazed with each flip. Move to platter; shower with the scallions and sesame seeds, if desired.

Recipe was from one of my fabulous Parenting Magazines.

Enjoy,
Farming Fabulously

Program Note: Within the next 24 hours, the farmstead family will be meeting a new little cousin. We are very anxious to welcome Baby Boy or Baby Girl into our family. Our prayers are with the proud parents to be.

A Lovely Broccoli Slaw

2010-07-09T07:01:00.001-07:00

Broccoli Slaw is a staple our homestead! I like to keep it on hand and continuously munch on it all day during the summer months. It is light treat that I would like to think is on the healthier side, minus a certain Paula Deen twist of coarse. If you have an upcoming picnic that you are attending this would be a lovely dish to pass.

For more information regarding this recipe, please click HERE.

Enjoy,
Farming Fabulously

Right Out Of The Garden Quiche

2010-07-09T07:00:00.003-07:00

It's that time of year when the heat index rises, and you begin craving foods of a lighter flare. And your garden has also started to produce a plentiful crop of delicious vegetables. Thus far we have harvested an abundance of lettuce, spinach, onions, and various herbs. This recipe is paying tribute to these factors.

Right Out Of The Garden Quiche

10 Asparagus Sprigs
Extra Virgin Olive Oil
Seasoning Salt
10 Halved Cherry Tomato's
3 Cups of Fresh Spinach
pinch of nutmeg
1/4 Cups Finely Diced Black Olives
1 Cup Mushrooms Of Your Choice
1/4 Cup Finely Chopped Onions
3/4 Swiss Cheese
6 Eggs
1/2 Whole Milk
1 Refrigerated Pie Crust
Salt and Pepper

Begin by turning your oven on to 350 degrees. Place your rinsed asparagus on a sheet tray, drizzle on EVOO and seasoning salt. Bake for 4-5 minutes or until asparagus reaches the desired texture of your liking. Once it is done set aside to cool off, and chopped into bite size pieces.

Mean while drizzle some EVOO is a saute pan; Saute onions, mushrooms, tomato's, spinach, olives, a pinch of nutmeg on top of the spinach and salt and pepper. Once spinach has wilted down, tomato's are just beginning to burst, and the onions are translucent remove from heat to cool.

In a large mixing bowl combine eggs, milk, and salt and pepper. Whisk until ingredients are fully incorporated. Once complete, add in all of your cooled vegetables and grated Swiss cheese.

Grease your pie/tart pan, then gently place your pie crust into the pan. Pinch edges around the top of the pie crust to make your quiche look as decadent as possible.

Pour your egg mixture into the pie crust. Bake at 350 degrees for 1 hour or until quiche is cooked throughout.

Bacon Appetizer Thingies....

2010-07-09T07:00:00.001-07:00

Let me begin by saying, "BACON APPETIZER THINGIES are sinfully addictive"! To make it even better, they only require 3 ingredients, how fabulous is that? Now I have been informed that these morsels were a huge hit during the early 80's, brought around to nearly every dinner party (as per Ree). I however am an 1981 model, so I barely recall having ever enjoyed them. Alas, I have decided resurrect this fantastic treat so peeps of all ages can devour them up with pleasure. After all, bacon clearly does make everything better!

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Bistro-Style Onion and Artichoke Galette

2010-07-09T06:59:00.001-07:00

Two weeks ago I had attended a makeup extravaganza, but my cosmic fix was still unfulfilled, so I invited my friend over to our humble abode to continue snooping through her collection. She presented all of latest and greatest color trends for this season, and demonstrated all of the proper techniques to apply these wonderful cosmetics. Playing around with all of the new vibrant shades was incredible, I felt so "Girlified"! So to repay her kindness for making me fell beautiful, I of coarse decided to indulged her palette by making her a magnificent appetizer to munch on. This dish proved to be an excellent treat to keep us full and focused throughout the evening.

As you can see, there was numerous color palates that had to experimented with. Evidence infact, that a young lassie can never have too much makeup!

Enjoy,
Farming Fabulously

For more information regarding this recipe please click HERE.

It Is Hard To Make A Loin Look Good!

2010-07-09T06:58:00.001-07:00

A Pork Tenderloin that has been covered in a bath of rich succulent gravy, is not exactly what I call "Photogenic Food". But the melt in your mouth consistency of the "Other White Meat", well surpasses my willingness to provide an exquisite picture. With only few ingredients required, this slow-cooker meal will sure to please any family's hungry herd. Besides, when a recipe comes from the kitchen of the legendary Trisha Yearwood and Garth Brooks, you know it has to be Divine. Contrary to your initial assumption that I am chums with Trish and Garthypoo, I digress to reveal that I simply purchased this cookbook, "Home Cooking With Trisha Yearwood". Trisha has so many traditional favorites, that are brought to life with added tweek of an ingredient. I would highly recommend this cookbook to any of you who enjoy old fashioned southern cuisine. Not to mention Garth has his own recipe concoctions.

For more information regarding this cookbook, please click HERE.

1 21/2 to 3 lb pork loin
1/2 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp dried thyme (I used rosemary)
1/4 tsp black pepper
1 TBSP Cooking oil (I used EVOO)
2 Cups chicken broth
2 TBSP Lemon juice
3 tsp soy sauce
3 TBSP Cornstarch
Salt and Pepper

In a small bowl combine garlic powder, ginger, thyme, and pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the crockpot. Combine chicken broth, lemon juice, and soy sauce; pour over loin. Cover and cook on lo-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the crockpot into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water tot he juices, if necessary, to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juice until dissolved, then stir into the juices in the saucepan. Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with gravy.

Enjoy,
Farming Fabulously

You Will Never Eat Speghetti And Meatballs The Same Way Ever Again!

2010-07-09T06:57:00.001-07:00

This recipe is a twist on your traditional Spaghetti and Meatballs. Once you make this entree in a springform pan, you will not want to ever go back. If you are entertaining in the near future and hear some OOOOOh's and AAAAAh's from your party guest I would recommend this dish for sure! Such a beautiful presentation that you can't help yourself from going back for more.

Magnifico Meatball Pie

Your own homemade meatball recipe
2 eggs, slightly beaten
2/3 cup grated Parmesan cheese
8 ounces spaghetti or linguine or bucatini pasta
2 large sweet onions, thinly sliced
2 TBSP butter or margarine

1 egg, slightly beaten
1 cup ricotta cheese
2 TBSP snipped fresh basil or 2 tsp dried basil
1/4 black pepper
1 26-oz jar marinara sauce
1 1/2 cups shredded mozzarella cheese (6 oz)

garnish: small basil leaves and shaved Parmesan cheese

1. Prepare your favorite meatball recipe; set aside. Grease a 10-inch spring form pan. Line the bottom of pan with parchment paper (Trace the outside of a springform pan with pencil, flip it over and cut circle out, then insert in the bottom of the pan). Grease parchment paper.
2.For pasta crust, in a small bowl, combine two eggs and the Parmesan cheese; set aside. Cook pasta in lightly salted boiling water according to package directions. Drain well and return to pan. Add egg mixture, tossing to coat. Press pasta mixture into he bottom of the prepared springform pan; build up sides slightly. Set aside.
3. Meanwhile in a large skillet, cook onions, covered in butter over medium-low heat about 15 minutes or until onions are tender and slightly browned; stir occasionally. Uncover; increase heat to medium and cook about 5 minutes more until onions are golden brown, stirring occasionally. Remove from heat. Preheat oven to 350 degrees.
4. *I skipped this step* In a small bowl, stir together one egg, the ricotta cheese, snipped basil and the pepper. Spread ricotta cheese mixture over pasta crust.
5.Top with caramelized onions. Place springform pan on a large baking sheet. Bake for 15 minutes Spoon 3/4 cup of the sauce over the layers in the pan. Sprinkle with 1/2 cup of the mozzarella cheese.
6. Toss meat balls with 3/4 cup sauce and 1/2 cup mozzarella cheese. Arrange meatballs and sauce over layers in the pan, forming a mound. Top with 1/2 cup of the remaining sauce.
7. Tent lightly with foil and bake for 40-45 minutes more or until heated through. Sprinkle with the remaining mozzarella cheese. Let stand uncovered or a wire rack for 15 minutes before cutting into wedges. Garnish with basil and shaved parm.

I could not find the recipe on-line, but I did find a really great picture of magazine issue were I found the recipe. The Meatball Pie is the pictured that is featured on the cover of this Magazine.

Enjoy,
Farming Fabulously

Caprese Pesto Margherita Stackers. Can You Say That 10X's Fast?

2010-07-09T06:43:00.001-07:00

These appetizers were absolutely Divine! Dainty in size, but packed a flavorful punch. I had brought this dish to a gathering last week. We were experimenting with exciting new shades of makeup, while enjoying some fabulous food and savory wine. My recommendation would be to serve this tasty delight with a chilled glass of a robust Chardonnay. A perfect treat for any excursion with the ladies!

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Smoky Salmon and Bacon-Corn Couscous

2010-07-09T06:42:00.001-07:00

An entree fit for a queen, or shall I say a mother. Last evening my mother came out to the farmstead to celebrate Mothers Day weekend. I told her she could pick any meat that she wanted and I would pair it with a recipe that I have been wanting to try. Salmon was her main coarse choice, so to my delight I prepared this incredible recipe. This is a very light meal that was bursting with flavor. And the best part was just how quick and easy to make. My mother arrived right at Baby D's bath time, so she gave him some splish splash and I began preparing the meal. By the time Baby D was all washed up, PJ's on, bottle consumed, and put into bed, I had the meal on the table. A fancy meal that only takes about 20 minutes to make, amazing. Oh, and did I mention the wonderful health benefits this entree possess, rich in Omega's and loaded with vegetables from your garden, you can feel good serving this at any dinner party.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Pulled Pork Taco's, A Piece Of Mardi Gras In Your Mouth...

2010-07-09T06:41:00.001-07:00

Our Farm Family loves pork! The "Other White Meat" is devoured on a routine basis here at the Farmstead. So it is always a challenge for me to come up with innovative new recipes to enhance our taste buds. This entree was a real winner. The succulent pork had wonderfully sweet and savory flavor. HH enjoyed it so much he had it for breakfast the next morning with some hashbrowns. Now that is compliment!

Pulled Pork Taco's

1.5 lbs of Pork Shoulder
1 tsp garlic
1/2 cup chicken stock & 1/2 cup beef stock
Salt & Pepper

Combine all ingredients in the crockpot, set on low and cook for 6-8 hours.

Once meat is cooked throughout, I set it on a sheet tray. Then using two forks, I pull the pork apart, discarding all of the fatty ends. Put meat back into the crockpot with all of the delicious liquid, some of the liquid may have dissolved but no worries. Now mix together...

1 can 10 oz Green Chili Enchilada Sauce
1 Tbsp Worcestershire Sauce
1/4 tsp Cumin
1/4 tsp Oregano
2 Tbsp Tomato Paste
2 Tbsp Red Wine Vinegar
3 Tbsp Brown Sugar
1/2 Onion & Green Pepper sauteed
S & P to taste

Pour all of the ingredients over the already cooked pork and mix thoroughly. Pulled Pork can stay in the crockpot on low for additional hours if desired or serve immediately. Use condiments of your choice!

Enjoy,
Farming Fabulously

What Does A Farm Girl Eat For Breakfast? An Egg Caprese Delight, Of Coarse.

2010-07-09T06:40:00.001-07:00

Every morning we have a cuddly little 7 month old that wakes us up at 6:00. We hear him cooing and babbling in his room amongst himself. It is the best alarm clock that this Farm Family could ever ask for. Alas, some mornings are easier to get out of the "Old Sack" then others. So to help me get motivated everyday, I devised a healthy energizing breakfast that really gets my adrenaline pumping. After all, our tiny tot now requires a keen eye on him all the time.

Egg Caprese Delight

1/2 of 100% Whole Wheat English Muffin
2 Basil Leaves Torn
1/4 Tomato Chopped Finely
1 Egg
Parmesan Cheese
Salt & Pepper

Begin by toasting your muffin in a toaster till your desired liking. Spray a nonstick skillet with cooking spray. Add in your egg, tomato, basil and Salt and Pepper. Place your muffin on a dainty platter, then stir egg mixture in skillet until combined thoroughly and cooked throughout. Put the egg mixture on top of the muffin. Then using a micro plane (or grater), shred fresh Parmesan cheese over your dish. Tada. Now that is what I call a "Breakfast of Champions"!

Enjoy,
Farming Fabulously

Chicago Deep Dish Pizza

2010-07-09T06:39:00.001-07:00

Last night HH and I decided that it is time to fulfill our craving pizza. Now this was not just any pizza, this was a CHICAGO Deep Dish Pizza. From the thick gooey crust that crawled up the pan to the savory mouth watering meat, vegetables, and down right delicious tomato sauce. An all around sensational feast; A perfect fit for our Farm Family.

This recipe will require some prep work however. The dough will take two hours to rise, so in the mean time, prepare all of your pizza toppings. We decided upon, pepperoni, Italian sausage, peppers, onions, mushrooms, fresh mozzarella, cheddar and garlic (keep in mind I had two hours of pondering, and since I "Went all out" by making my own crust, this pizza was going to be loaded), you know just a few basic ingredients. We used a cast iron skillet and worked wonderfully, that way the crust was able to cook evenly throughout. This entree would easily be able to feed at least 6 people. So this maybe a dish to make for your up coming party for the Finale of Celebrity Apprentice. Just say'n.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Fancy, Schmancy, Grilled Chicken

2010-07-09T06:38:00.001-07:00

Fire up your my peeps! This recipe will be sure to dazzle any guest at your next shin-dig. I unfortunately can not take credit for this recipe, but it was so extraordinary that I had to get it and pass it on to you. While in Wisconsin, my fathers significant other (who is an amazing chef/pastry master), whipped together a feast one evening for all of us to enjoy. She had a smorgasbord of unique cuisines that we thoroughly devoured. This dish was one of my favorites.

Fancy, Schmancy, Grilled Chicken

6 Chicken Breast (can use bone-in or out)
1/4 Cup Honey Mustard
2 TBS Mayo or Salad Dressing
1 TBS Olive Oil
1 TBS Red Wine Vinegar
2 tsp Fresh Oregano or 1 tsp dried
2 tsp Fresh Basil or 1 tsp dried
2 tsp Fresh Rosemary or 1 tsp dried
1 Cup Shredded Mozzarella Cheese
1 Cup Fresh Chopped Spinach
1/2 Cup Sweet Red Pepper
3 Cloves Garlic, minced
1/4 tsp Ground Black Pepper

Make a pocket in each breast half by cutting horizontally almost to the opposite side. Place chicken breast in a plastic bag in a shallow dish. Combine first 7 ingredients and pour over chicken. Marinate in fridge for 2-4 hours, turning bag occasionally.

For stuffing combine Mozzarella, Spinach, Red Pepper, Garlic and Black pepper. Divide stuffing among pockets in chicken (wipe off excess marinade)

Grill until chicken in no longer pink, turning once (about 30 minutes for boneless)

Enjoy,
Farming Fabulously

Granny B's Homemade Noodles

2010-05-09T07:37:00.001-07:00

These Homemade Noodles are considered a delicacy in our family. However, they are usually only prepared around the holidays, so this was a real treat for Grandma to make them for us last weekend. This recipe has been passed down from generation to generation and has been thoroughly enjoyed by all.

Granny B's Homemade Noodles

Beat 2 eggs and 2 egg yolks with a fork. Add 2 Tablespoons water and beat well. Add 1 teaspoon salt to 2 cups of flour. Stir 1 cup flour into the eggs; continue to add flour a little at a time. Mixture will be stiff. Knead a little and roll our on floured surface to dry. Cut into thin strips immediately before they dry out. Let noodles dry for a couple hours, then add them to your favorite dish. Or eat them plain by bringing stock (of your choice, vege or chicken or beef, etc) once noodles are al dente, then add lots of butter. S & P to taste.

Enjoy,
Farming Fabulously

Rosemary Dijon Pork Loin

2010-05-09T07:35:00.000-07:00

The pork loin is the Lexus (with proper brakes of coarse) of the pork products. It is such a versatile cut of meat; You can prepare it as a sweet dish, a savory dish or even a robust rustic dish like I have done. I have a habit of always wanting to cook my pork on a bed of potato's and onions. The juice's from the pork marinate the potato mixture and the pork stays so flavorful and moist; It really is a win win situation.

Wishing you a wonderful Easter weekend!

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

FRENCH'S® CRUNCHY ONION CHICKEN

2010-05-09T07:34:00.001-07:00

It is time yet again for another quick and easy entree that has pleased everyone here at the farmstead. This recipe only requires 4 ingredients and can be prepared ahead of time. HH actually found this recipe when he was flipping through the channels. It aired as a Television Commercial and apparently caught the attention of my Farm Boy. He is a huge fan of those French Fried Onions, so this combination was luring to his taste buds. Little did we know, the recipe was actually on the back of the Onion container. *Note to self* Some of the best classic concoctions can actual be found on the packages of specific ingredients.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Hot Olive and Artichoke Dip

2010-05-09T07:32:00.000-07:00

Now this is my kind of appetizer! Whenever there is Artichokes and Olives in a recipe, I will always strike my attention. I think it is just a outstanding combination of texture, with a hint of a salty sensation. This dish is served best at an event where wine is welcome.

1 14oz can artichoke hearts
10 black olives
1 8oz package softened cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
S & P to taste
Hint of Cayenne pepper for some spice
(I sprinkled Paprika on top at the end for color)

Combine all ingredients in the food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes or until hot and bubbly.

Serve with Stacy's Simply Naked Chips.

This recipe came from the lovely Pioneer Woman. I could not find a link for it on her web-site, but she desires the credit for this fabulous dish.

Enjoy,
Farming Fabulously

Cracker and Parmesan Crusted Fish Fillets.

2010-05-09T07:31:00.001-07:00

"Hello, my name is Farming Fabulously and I force feed my husband fish once a week!" Yes, this is a true statement. Even though HH is a meat and potato's man, I still try incorporate a variety of foods into his diet. You see, I am a firm believer in a rich Omega-3 lifestyle. These fatty acids have numerous heart benefits and can lower your risk of cardiovascular disease. To make a long story short, these seaborne creatures are not only delicious they also provide countless nutritional benefits.

But it is not always easy to try and find ways serve fish to please HH's taste buds. However, this recipe proved to be a real winner. You all have made your basic breaded chicken recipe with flour, egg, breadcrumb; Right? Well this basically follows those same lines except you will be using a tender Fillet of Tilapia. I went ahead and prepped this recipe ahead of time and did not fry it in oil as was called for. I just baked it in the oven and it was Divine. Alas, if you still want that oily crisp texture while baking and do not want to fry it, I would put a TBSP of butter on top of each fillet and cook. You will get the same results and have less clean up.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Pork Chops O'Brien, A Comfort Food Remix....

2010-05-09T07:29:00.001-07:00

Here is one of those entrees, that I get really excited about posting. Why? Well, it is a Farm Family Friendly Recipe! Not only was this a snap to prep, it was bursting with warm comforting flavor of tastiness. The name alone, Pork Chops O'Brien, screams our longing desire for "The Other White Meat".

This recipe originated from another one of my favorite High School BFF buddies (yes, we all enjoy cooking and sharing concoctions even though we are 586 miles away from one another). She was the "Pastors Daughter", and we did everything in high school to make sure that her reputation was true to the old saying about the "Pastors Daughter". Since then, she married her HS sweetheart and now has 2 kiddo's that she attempts to keep up with. Not to mention, running her own daycare and helping her hubby at the family dairy establishment at their farm. So when she recommends a recipe, I know it has already mastered a huge stamp of approval. Thanks Rach....

6 bone-in pork chops (unless you have the big ones)
1 Tbsp Vegetable Oil
1 Can Cream Of Celery Soup
1/2 Cup Milk
1/2 Cup Sour Cream
1/4 tsp pepper
1 Cup Shredded Cheddar Cheese, divided
1 Can French Fried Onions, Divided
1 Package Frozen O'Brien Hashbrowns, thawed
1/2 tsp seasoned salt

In a skillet, brown pork chops in oil on each side (approx 3-4 min). In a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in unthawed potato's. Spread into a greased 9X13 pan. Arrange pork chops on top of potato mixture. Sprinkle with season salt. Cover and bake at 350 degrees for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining onions and cheese. Bake 5-10 minutes longer or until cheese is melted.

Enjoy,
Farming Fabulously

Program Note: I took the picture prior to adding the final topping.

Southwestern Mushroom Casserole

2010-05-09T07:27:00.000-07:00

Have you began to see a pattern evolving here at The Family Farming Operation? Well, I have an abundance of recipes that are currently wondering around Blogland needing to be posted. I have almost emptied my "Please File Promptly" box of deliciousness and will soon be posting everyday life again shortly.

This mushroom concoction made for an excellent side dish when paired with a fish or poultry entree. Or perhaps a full meal for any of your Vegan friends. A rich and meaty blend of decadent flavor explosions will reside within your palette. Oh I love me some mushrooms.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

PESTO CHICKEN

2010-05-09T07:26:00.001-07:00

This recipe is courtesy of Rachel Ray, however I could not find the originally recipe. She made it on her T.V. show last January as one of the top 10 recipes for 2009. And boy oh boy was it fantastic! The picture is not "Justified" (HH's new favorite show, I had to sneak that in), as I had to snap it quickly, we had some hungry peeps at the farmstead that were not shy about devouring this flavorful meal. This entree is a crowd pleaser, and has incredible presentation once plated. I would suggest that after chicken is fully cooked, place on a new platter. After all, you eat with your eyes first. I highly recommend for any dinner party.

RACHEL RAY’S PESTO CHICKEN

Chicken breast
Pesto Sauce
Mozzarella cheese
Parmesan cheese
Fresh tomatoes
Extra virgin olive oil
Salt and Pepper

Butterfly cut the chicken breast. Spread the insides with pesto sauce. Insert a large slice of mozzarella cheese in the breast. Close the breast and lay sliced tomatoes on top of each breast. Drizzle tomatoes and chicken with extra virgin olive oil. Sprinkle with salt, pepper, and Parmesan cheese. Bake in oven at 350 for 1 hour.

Enjoy,
Farming Fabulously

Boeuf Bourguignon A-LA Julia Child

2010-05-09T07:23:00.000-07:00

Well, Ol' Man Winter apparently disregarded my letter from yesterday. So I thought that it would be appropriate to throw in a Boeuf Bourguignon recipe today. This hearty-rustic soup is just plain good for the soul. With melt in your mouth meat that has been slow-cooked in a marinade of luscious red wine, it is hard to resist. Besides you really can not go wrong with a dish from the queen of cooking herself, and formally known as "The French Chef", Mrs. Julia Child.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Program Note: If you want to replace the red wine with a Dark Stout Ale, this could turn into a St. Patty's Day delight, "Irish Boeuf Bourguignon".

Velveeta Tex-Mex Beef & Potatoes

2010-04-02T13:39:00.001-07:00

Well, it is another gloomy day here in the "Show Me" State. So what better way to liven up your spirits then to cook comfort food! The innovative people at Kraft Foods provided me with this recipe (I get the magazine Food & Family). This is one of those dishes that uses few ingredients and you can make ahead of time. Love them.

I did not have the recommend amount of Velveeta, so I used what I did have within the dish and then topped the entree with Shredded Cheddar Cheese, about 1 1/2 Cups. The picture above is Pre-Cheddar Cheese, because I really wanted you to see all of the ingredients. Doesn't this look like a solace entree?

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Fantabulous Creamy Spinach Chicken

2010-04-02T13:37:00.000-07:00

It is time yet again for a fantabulous onepot wonder! This recipe comes from a lovely young lady that I went to High School (all of my HS friends have amazing concoctions, remember the Ranch Style Mushrooms)with. Not only does she work full time, has 2 kiddo's, runs 1/2 marathons, and lets her fabulous sister experiment with beauty secrets on her(still in awe about the nose hair removal), she also prepares incredible feasts for her family. This is one of her recipes. Thanks Tara!

Fantabulous Creamy Spinach Chicken

2 Cups Whole Wheat Penne Pasta
1 Lb Chicken Breast (or already cooked and shredded chicken breast from the freezer)
1/2 Cup Chopped Onion
2 tsp Olive Oil
1 Cup Heavy Whipping Cream
1 Can Cream Of Mushroom Soup
2 Cups Mozzarella Cheese (She is a Wisconsinite after my own heart, more cheese baby)
10 Cups Fresh Spinach
S & P to taste

Boil noodles according to package directions. While boiling, in a skillet, cook chicken with onion and olive oil over medium heat. Add cream of mushroom soup and whipping cream. Stir and bring to a boil. Let boil for 2 minutes. Reduce to low heat and add cheese, spinach and S & P. Cook until spinach is wilted. Add cooked noodles to chicken mixture. For a healthier version you can substitute fat free evaporated milk for the whipping cream.

Enjoy,
Farming Fabulously

Greek-Spiced Baked Shrimp...

2010-04-02T13:36:00.000-07:00

Yesterday Baby D and I had an Easter photo shoot. I dressed him up in his stylish duds, that he would normally only wear to church, and snapped some shots of him. The scene was set; I strategically placed Bunny's around him, scattered colored eggs throughout the area and made him wear blue bunny ears (Yes, I am that mom). It was a comical experience to say the least. I wanted to show you this picture because it shows you his massive two bottom teeth!

This Greek inspired dish was delightful. I am a feta fanatic so this recipe was my "cup of tea". It only requires few ingredient and has little preparation time. This would be wonderful as an individual appetizer or can be served family style as a main dish. An array of bright colors and sensational armors made this dish extremely alluring.

For more information regarding this recipe please click HERE.

Sincerely,
Farming Fabulously

Program Note: Since I was unable to post yesterday due to technological problems at the farmstead, I will be posting this weekend instead. Bonus!

Muffuletta Pinwheels

2010-04-02T13:35:00.002-07:00

Have you ever heard of the term Muffuletta? Well normally it is a type of Sicilian Bread, kind of like a Focaccia Bread. It is predominate lunch dish that they have been serving in New Orleans for years. It is basically a fancy word for a olive, cheese, and thinly sliced meat sandwich. But here recently the term Muffuletta has been thrown around quite freely. Hence, the recipe that I am posting.

This salty sensation really peaked my taste buds. I love the fact that this "Muffuletta" which is normally a bulky sandwich, was transformed into an easily accessible finger food. Not to mention that it pairs eloquently with a robust glass of Chardonnay. I had to remove myself from the table after devouring 5 of these mind boggling temptations.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Program Note: If you ever see the word Muffuletta on a menu, remember the main ingredient is olives. HH found this out the hard way when he was served a Tapenade at a dinner party one night alas, olives (he is not fond of olives) are also a predominate ingredient.

Roasted Tomato and Feta Cheese Mini Tarts

2010-04-02T13:35:00.001-07:00

Last week my grandparents came to visit the farmstead. Every year they drive from the frigid temperatures in Wisconsin to the sunny climate of Arizona. Thus making Mid-Mo a delightful resting area, to help split up their trip. So while they were here, I took it upon myself to use them as my culinary genie pigs. Attempting to dazzle them with recipes that I have been eager to recreate. I served these Mini Tarts as one of our appetizers, they were extremely light and delightful. Did I ever mention that I *heart* Phyllo Dough?

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Comfort Food At Its Peak: Ranch Mac & Cheese..

2010-04-02T13:34:00.001-07:00

Two of my favorite things have taken their vows and united, and thus becoming a blissful marriage of decadent comfort food. Ranch Dressing has meet and fallen in love with Macaroni and Cheese. Proving that infact they are a match made in heaven, heaven on a plate that is.

Wishing you a fabulous weekend! We are planning on lavishing in the warm weather!

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Honey Glazed Chicken & Bacon Bites

2010-04-02T13:33:00.000-07:00

Kayotic posted this recipe on her blog afew days ago. As soon as I laid on eyes on this Emmy worthy recipe, I know it would be a huge hit at the farmstead. Chicken wrapped with crisp bacon and marinaded in a bed of honey and mustard, who wouldn't love that? I had all of the ingredients on hand so I whipped up this entree (or could be an appetizer if secured properly) in less then no time at all. The Farm Boy's devoured it with no left overs to be had. This will be a definite repeat for this farm family.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Ranch Style Mushrooms

2010-04-02T13:32:00.000-07:00

For all of you crockpot lovers out there, this is for you! A lovely lady that I went to high school with sent me this recipe. She prepares it for every holiday event, and swears that her kiddo's can't stop eating them. And with only 3 ingredients, I couldn't resist to try this luscious little finger food. It is a rich blend of flavor, that takes no time at all to throw together. Would be great for a dinner party, make it ahead of time for guests to devour while waiting on the main coarse.

Ranch Mushrooms
1 16oz. package button mushrooms
2 sticks of butter
1 package of Hidden Valley Ranch Dip powder mix

You can mix it all together in a crock pot and let simmer for 2-3 hours, stirring occasionally. I have always doubled or tripled this recipe.

Enjoy,
Farming Fabulously

Program Note: A special thank you to Mel for providing this recipe, we thoroughly enjoyed it.

Decadent Onion-Herb Focaccia

2010-04-02T13:31:00.000-07:00

Let me start off by saying, Happy TGIF my peeps. Now, this appetizer/side dish sounds fancy, but it only has 7 ingredients. This is not homemade Focaccia by any means, but no one needs to know that besides you and me. Dazzle your friends, co-workers, family, and even your kiddo's by making this dish. If your headed to a shindig and are asked to bring a dish to pass, simply tell your friends in your most *insert elite corgel lisp* that "I be providing the Focaccia". They will be flabbergasted by your new elaborate cooking methods.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Can You Handle Cajun Chicken Pasta?

2010-03-16T15:00:00.000-07:00

This entree is only as "Fiery Spanking Hot" as you prefer it to be. With that said, I would like to start off by saying, " My name is Farming Fabulously and I *heart* noodles"! So whenever I stumble across an enchanting pasta recipe, I must try it. This power packed carbohydrate dish was fantastic. With the variety of rich ingredients I couldn't help myself, I had to prepare it for the Farm Boys.

I changed the recipe alittle, you see the farmstead has a tradition when making noodles, we always add 2 TBSP of butter and 1/2 cup of Parmesan cheese to the mixture. Did I ever mention that I could possible be related to Paula Deen?

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Delicious Cheesy Grits

2010-03-16T14:59:00.000-07:00

As a born Yankee I have never been familiar with grits. My culinary background consisted of the local flares like brats, cheese curds, and tomato tarts. Alas, I wanted to expand my horizons and branch out into more southern cuisines. I have tried grits at restaurants around the area, but have never really developed a satisfying taste for them. It wasn't until last Christmas when HH's lovely aunt brought this side dish, when I was then sold on grits. I have been making them religiously ever since.

Delicious Cheesy Grits
1 Cup Quick Cooking Grits
4 Cups Water
1/4 tsp Salt
1 Stick of Butter
2 Cups Sharp Cheddar Cheese Shredded
1/2 tsp onion salt
1/2 Cup Milk
2 Eggs

Slowly stir grits and 1/4 tsp salt into briskly boiling water. Reduce the heat to medium-low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Stir the remaining ingredients into the grits. Place in a greased 9 X 9 Baking dish. Bake at 325 for 1 hour or until desired consistency is reached.

Enjoy,
Farming Fabulously

No-Cook Italian Kabobs

2010-03-16T14:57:00.000-07:00

A vital part of staying home with Baby D and still keeping my sanity, is having a night out with adults every so often. By interacting with individuals who actual talk back instead of coo (although I do enjoy our cooing conversions) is rather exhilarating. Having the opportunity to mingle, heckle and even gossip with some of my favorite peeps is priceless.

So last evening I dusted off my stilettos and embraced a long awaited "Girls Night". One of my fabulous gal pals hosted an outing filled with lots of giggling, wonderful appetizers, and robust wine. Each guest brought Hors d'oeuvres to pass, wine of their choice and modeled our chic outfits. All of us secretly pretending to be members of an elite society. The night was simply Divine.

I provided the No-Cook Italian Kabobs. Instead of using pungent basil, I opted for the more mild spinach. A light finger food that paired brilliantly with all types of wine.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Hot & Sweet Chicken Baby...

2010-03-16T14:56:00.000-07:00

You know those spectacular recipes that only require few ingredients? Always keeping all of that particular recipes ingredients in your pantry, just in case you are in a pinch and need a go to meal. I am sure all of you have staple recipes that you depend on in case of a "Hungry Family Emergency". Well, this is one of our mandatory entrees. I stumbled upon this recipe a couple months ago and have been making it religiously ever since. What can I say, the farmstead loves the combination of sweet and spicy.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Program Note: FF will no longer be posting recipes and modeling those meals on the same white plates! This dinning FUPA will be corrected promptly! Please accept my apologies.

Broiled Tilapia Parmesan

2010-03-16T14:55:00.000-07:00

Lets start off the week on a healthier note shall we? Tilapia is one of the few types of fish that HH will eat. So I try to sneak this Omega rich entree into our menu plan as much as possible. These aquatic cuisines are quick to prepare, taking only 10-15 minutes in actual cooking time. And with so many rich flavor combinations of fresh ingredients, it really gives this Tilapia a bonus amount of Pizazz.

I topped with a lemon wedge and served with a side of Parmesan Buttered Rice.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Breakfast For Your Sweetie Or Kiddo's...

2010-03-16T14:53:00.002-07:00

Love is in the air! This Valentines Day surprise your household with a quick and easy breakfast, to show them just how much you care. Or to convince your hubby that you are worthy of a new fabulous piece of jewelry.

Begin your brunch with a piece of bread and a heart shaped cookie cutter. Remove the inner heart and save for a later snack.

Grab your castiron skillet, place it on the stove at medium heat. Once skillet is warm melt 1-2 Tablespoons of butter. Crack one egg and carefully place in the middle of the heart. Season with salt and pepper.

After 2-3 minutes flip, if you run your "flipper" under the egg and toast, and the white is still runny, wait another minute or two till it hardens up.

I garnished with chives and tomato hearts.

For a more in depth version of this recipe please click HERE.

Enjoy,
Farming Fabulously

Farfalle Puttanesca!

2010-03-16T14:53:00.001-07:00

I will give anyone a quarter who can say Farfalle Puttanesca ten times fast. This dish is typically called Spaghetti Puttanesca however, I was out of Spaghetti Noodles and decided upon Farfalle instead. It is a Mediterranean dish representing the salty (hence the olives and capers) attributes of Italian cuisine, that just sounds really fancy. We are pasta fanatics here at the farmstead, so this entree suited our taste buds quite eloquently.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Italian Mozzarella Wings

2010-03-16T14:50:00.000-07:00

Here is yet again another winning appetizer to please your more traditional party guests. We have our focus today on the might chicken wing. This method of preparation is relatively easy. Prior to your basic breading technique, you put a slit in the meatiest part of the wing, then insert a cube of mozzarella (you can buy pre-cubed mozzarella at your local grocery store), tucking it into the skin. Then dip into egg mixture and onto breadcrumbs (I would recommend Panko). Using the dipping sauce of your choice.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Program Note: Tomorrow you will be getting a break from the "Recipe Madness", the I have bestowed upon you.

Spinach and Artichoke Mac and Cheese

2010-03-16T14:47:00.000-07:00

For those of you attending a Super Bowl extravaganza and are asked to bring a side dish, you should try this Spinach and Artichoke Mac and Cheese. It is a delightful fusion of two American favorites, Spinach and Artichoke dip and Macaroni and Cheese. You really can not go wrong with this comforting lateral platter. Infact, this recipe was considered the top 10 for 2009, on most wanted side dishes.

For more information regarding this recipe please click HERE.

Pictured below is a past appetizer recipe, for more information regarding Roasted Red Pepper Hummus, click HERE.

You can find more of the Farmstead recipes by clicking HERE. Or there is a permanent link on the right hand column, look for the blue recipe box and click on it.

Enjoy,
Farming Fabulously

Mushrooms Stuffed With Brie

2010-03-16T14:46:00.001-07:00

With the Super Bowl fast approaching, I will be focusing solely on highfalutin recipes that you would be honored to serve at your Pre-Game, Game-Time, and Post-Game shindigs this week. These recipes will not be your average; Velveeta cheese dip, taco dip, salsa, pizza, ect.. I will be attempting to score a touchdown with some new innovative concoctions. So tighten up your saddles cowboys and cowgirls, and enjoy this exciting recipe ride.

Here at the farmstead we occasional like to indulge our selves with mushrooms! Yes, we are lovers of the plant like organism that lacks chlorophyll. There is no sham in admitting this truth. Infact, I am proud to introduce this decadent appetizer to you. The meatiness of the mushrooms combined with the rich, creamy brie was a delightful pairing. The herb blend was extraordinarily tasteful, and very appealing to the eye. This was an extremely flirtatious appetizers, meaning you can not have just one.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

How To Get Yo' Man To Eat Leeks!

2010-03-16T14:43:00.000-07:00

Whenever I am scouring through our local convenient store, I hunt for produce that smells and looks immaculate. Recently I came across some gorgeous looking Leeks. So I decided to test my culinary skills and concoct a recipe to enhance this pungent ingredient to HH's liking. Now a Leek is similar to an onion, but milder and is less bitter then a scallion. Using this knowledge to my benefit, I created this side dish for my "Meat & Potato Man"

Leekalious Hashbrown Casserole

5 Pieces Of Bacon
1 Leek (Chopped, Cleaned)
1/2 Onion
1 tsp Garlic
3 Cups Hashbrowns
1 tsp Garlic Salt
1 Can Cream Of Celery
1-2 Cups Cheddar Cheese
S & P to taste

Fry Bacon on medium heat in a skillet until brown. Place bacon on a paper towel, and discard 1/2 of the grease, leaving the rest of the yummy goodness to baste with the leeks, onion and garlic. Once the onions and leeks turn translucent, remove from heat. In a large mixing bowl add Hashbrowns, Cream of Celery, Crumbled Bacon, Garlic Salt, S & P, and leek mixture. Stir everything together and place into a greased baking dish. Bake @ 350 degree's for approx 1 hour.

Enjoy,
Farming Fabulously

Beef Stew With Mushrooms; Oh So Comforting!

2010-03-16T14:42:00.002-07:00

I relish myself on continually experimenting with new cuisines. Tampering with an aray boastfully pure and decadent ingredients. Yet, I always seem to be driven back towards the Ol Reliable Comfort Foods. This entree, was extremely rich in that "Winter Time Soothing Flavor". You know, that almost solace feeling that consumes your inner palette after embracing a warm meal in the dead of winter. That my friends, is the way I felt after daintily devouring this comforting meal.

I followed the recipe almost exactly...
After all of the ingredients were cooked, the meat was just slightly browned and all of the yummy brown bits were removed from the bottom of the pan. I poured the entire mixture into the crockpot. Cooking it low and slow for 2-3 hours (until meat was falling apart). Be sure to keep some Beef Broth on hand, if it becomes too thick for your liking, adding the broth will help to thin it out. Either cooking method will work wonderfully.

This recipe derived from Fabulous Pioneer Woman! I enjoy trying her dishes and I am always intrigued by her riveting tales surrounding her wild west lifestyle.

For more information regarding this recipe, please click HERE.

Enjoy,
Farming Fabulously

Program Note: Recently we have unexpectedly inherited another Canis lupus familiaris, more commonly referred to as a dog. We need a name for this fluffy 4 legged friend. I will be posting a picture of her and with your creative juices flowing, come up with a clever name.

Layered Mexican Bake

2010-03-16T14:42:00.001-07:00

Everyone at the farmstead loves Mexican Cuisine! So when I happen to stumble upon a quick and easy Mexican dish, I jump on the opportunity to prepare it for them. Only few ingredients are needed to prep this dish. And, this particular entree can be made ahead of time and heated up at your desired dinner time. If you decided to double this recipe (as I did) you can also freeze this Layered Mexican Bake for later consumption.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Layered Mexican Bake

2010-03-16T14:41:00.000-07:00

Mussels in Dill Sauce

2010-03-16T14:37:00.000-07:00

It is time to expand your culinary taste buds! I am a seafood lover who is continually searching for new recipes to try.

When we were in Wisconsin, I purchased a bag of fresh mussels that was recently shipped in from the east coast. Burnstads European Restaurant & Pub has just revamped their dinner menu, one of the entrees is steamed mussels (I indulged myself 3 times). The mussels were so tasty, marinating in a rich cream sauce. I just had to recreate it to the best of my ability. Best enjoyed with a robust glass of Pinot Grigio!

Here is a peak of the reconstructed Dinner Menu. You can then salivate in private. So Divine!

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Artichoke, Tomato and Spinach Pizza.

2010-03-16T14:36:00.002-07:00

One of HH's greatest passions is snowmobiling! Last weekend he loaded up all of his cold weather gear and headed north, seeking a much needed adrenaline rush. So with my "Meat and Potato's Man" out of the state, I decided to experiment with some new recipes that I have been wanting to try.

With the Super Bowl fast approaching, I was eager to find some appetizers that are not your traditional game day food. This reminded me of a kicked up version of your Spinach Artichoke Dip. But instead of the super heavy, loaded with calories dip; You have a thin, light, airy crust pizza that is piled high with Spinach, Artichokes, and Tomato's. This was an incredible appetizer that I will be definitely making again!

Artichoke, Tomato and Spinach Pizza

5 Tablespoons Extra-Virgin Olive Oil
3 Cloves Garlic, finely chopped
3 Tablespoons Chopped Flat-Leaf Parsley
Salt and Pepper
1 Pound Refrigerated Pizza Dough
2 Cups Shredded Mozzarella (about 8 oz)
5 Tablespoons Grated Parmesan Cheese
One 13.75-oz Can Of Artichoke Hearts, drained and quarter (I used a food processor)
1/2 Pint Cherry Tomato's Halved
2 Cups Baby Spinach, Chopped (about 2 oz)

1. Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500 degrees. In a large bowl, combine the Olive oil, garlic and parsley; season with salt and pepper.
2. Using oiled hands, stretch the pizza dough to fit a parchment paper-lined baking sheet. Spread 3 Tablespoons of the garlic mixture on top, leaving a 1/2 inch border, then sprinkle with the mozzarella and 2 Tablespoons Parmesan. Toss the artichokes, tomato's and spinach with the remaining garlic mixture and arrange on top of the cheese. Sprinkle the remaining Parmesan (I added more mozzarella)on top. Bake until crust is crisp and golden, about 18 to 20 minutes.

Recipe is courtesy of "Everyday With Rachael Ray".

Enjoy,
Farming Fabulously

Banana Cinnamon Chip Cake

2010-03-16T14:36:00.001-07:00

One of my resolutions for the New Year, is to make more cakes! I basically want to strengthen my baking skills for 2010. So I will be putting more of an emphasis on desserts this year. I dusted off all of my measuring cups, teaspoons, and Tablespoons, and am now ready to leap into the New Year.

This tasty cake was extremely moist and flavorful. With an array of mouthwatering explosions taking place on my taste buds. The bananas paired with cinnamon was a super combination. A very light cake, the aromas filled the farmstead humble-abode with magnificent smells. Very decadent.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

GATKA Day Recipes.....

2010-02-03T06:40:00.000-08:00

For more information about Mint Brownie Bites please click HERE.

For more information regarding Pecan Goody Cups, please click HERE.

For more information regarding Strawberry Tiramisu Bites, please click HERE.

Enjoy,
Farming Fabulously

Program Note: Please excuse the short post. Time is of the essence right now! Only 3 more days till the holiday extravaganza begins. Presents still need to be wrapped, appetizers prepared, poinsettias bought, ornaments hung, diapers changed and a moment of silence to enjoy a warm Tom & Jerry. More GATKA Day recipes to come.

Olive Nut Spread....

2010-02-03T06:38:00.000-08:00

I strongly believe that every woman should have a night out with her favorite girlfriends every so often. This gives you the opportunity to get a reality check. Not having to worry about any of your normal daily tasks such as; laundry, making dinner, catering to your pets, cleaning the house, making sure the kiddo's made it to basketball practice on time and all of the other rituals that are required of you on a everyday basis. This means venturing out in public sporting a fabulous outfit (no puke stain shirts allowed!), layers of makeup, and a nails newly manicured. Making you feel like a billion bucks, all the while centering yourself.

Some of my lovely gal pals and I get together at each others humble abodes every once in awhile. All bringing a dish to pass and a bottle of wine that complaints our appetizer. This is one of dips that I contributed, it was paired with a dry Pinot Gregorio.

Olive Nut Spread

2-3 oz. Cream Cheese
1/2 Cup Mayonnaise
1/2 Cup Chopped Nuts (I used finely chopped peacans)
1 Cup Chopped Olives
2 Tbsps Olive Oil
Dash of Pepper

Mix well; Spread on crackers or grilled bread. Keeps in refrigerator for 7 days.

Enjoy,
Farming Fabulously

MISS PIGGY CARAMEL FUDGE BROWNIES!

2010-02-03T06:36:00.000-08:00

You know that one person in every family that is so hard to buy for? They never want or need anything! No matter how hard you scour the shopping malls, Internet and even John Deere Dealerships you can never find even a satisfactory present for that individual. Alas, knowing full well that whatever you would purchase for them, they would always appreciate and be humbled for your attempt.

So to my surprise, Uncle B approached me the other day and said "I know what I want for my Birthday this year". Thank heavens I was not holding Baby D at that time, because I remember my knees feeling wobbly and becoming light headed. "No more endless excruciating present hunting", I thought to myself. And eagerly awaited for the response from Uncle B. "I would love to have some CARAMEL FUDGE BROWNIES!", he said. Really? I can handle that!

For more information regarding Uncle B's Birthday Brownie recipe please click HERE. No nuts added.

Enjoy,
Farming Fabulously

Program Note: FF is planning on preparing these brownies for Uncle B for the next 50 years, thus decreasing her shoppers anxiety.

"Marbleous" Peanut Butter Squares

2010-02-03T06:35:00.001-08:00

All of the FB's (Farm Boy's) are lovers of all desserts containing peanut butter. I decided to stray on a lighter version of the high intense sugar intake by adding oats. By adding old-fashioned oats, you can justify all of the other ingredients.

"My name is Farming Fabulously and I sneak healthy ingredients into my families dishes"

"Marbleous" Peanut Butter Squares

1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Butter Softened
1/3 Cup Peanut Butter
1 Egg
1 Cup Gold Medal All-Purpose Flour
1 Cup Old Fashioned Oats
1/2 teaspoon baking soda
1/4 teaspoon salt

Peanut Butter Frosting
3 Tablespoons Baking Cocoa
1 Tablespoon milk

Heat oven to 350 degrees. Grease bottom and sides of rectangular pan 13X9X2 inches, with shortening. Beat sugars, butter, peanut butter and egg in a bowl with electric or stand mixer on medium speed until well blended. Stir in flour, oats, baking soda and salt. Spread in pan.

Bake for 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 1 hour.

Make Peanut Butter Frosting; reserve 1/3 cup. Stir cocoa milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable. Frost bars with cocoa frosting. Drop peanut butter frosting by teaspoonfuls onto cocoa frosting; swirl through frosting's for marbled design.

Peanut Butter Frosting

1 1/2 Cups powdered sugar
1/4 Cup peanut butter
2 to 2 1/2 Tablespoons milk

Stir together all ingredients until smooth and spreadable.

Enjoy,
Farming Fabulously

Program Note: Recipe was courtesy of Betty Crocker .

Mushroom Leek Frittata

2010-02-03T06:33:00.001-08:00

With the holiday season fast approaching it is a lovely idea to keep on hand recipes that you can prepare ahead of time. That way when your guests arrive you will not have to be prepping your dishes in front of them. Instead, you will be able to open a nice bottle of bubbly and enjoy each others company. Not to mention, having to worry about any cooking catastrophes happening in front of your loved ones. Safety first.

My father came to visit the farmstead recently. This is one of the dishes that we had for breakfast one morning. And as you all know we have a 3 month old, that doubles as an extremely efficient alarm clock that wakes up at 6:00 every morning. I usually am not functioning well enough to properly through together a fancy concoction that early. So it was very comforting to know that I could through this together the night before and pop it in the oven in the morning.

What I really love about this recipe is the fact that it contains Leeks! I adore the flavors that a sauteed leek posses. Then through in some mushrooms, garlic, spinach; Simply Divine. I added some Italian Sausage in the mix as well.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Rosemary Themed Menu. Bring On The Holidays Baby.

2010-02-03T06:31:00.000-08:00

For more information regarding the Quick Rosemary Chicken and Potatoes Recipe please click HERE.

For more information regarding the Buttered Rosemary Rolls please click HERE.

As you all know my man is a meat and potatoes lover! But with a little one around the house now, my time is of the essence. So when I came across these two recipes, I knew that they would be the perfect meal for my hard working hubby.

If I haven't won his heart over the last 5 years, I think I just did with this meal. It went over so well that I will be making it again for some friends of ours that will be stopping by the farmstead near the end of this month. It will be the perfect rustic dish that I know they will enjoy.

Enjoy,

Farming Fabulously

Program Note: FF is not responsible for the vast consumption of multiple rolls that you will devour!

Tom & Jerry Drink Mix

2010-02-02T06:57:00.000-08:00

Considering we brought all of the cold and snow back with us from Wisconsin. I thought that it would be appropriate to at least introduce to y'all Southern folk, to a northern drink. Now this drink is only to be consumed when the temperature hit below zero, because frankly it will increase your body temperature tremendously. So on those frigid days when you are stranded from all of the snow at your humble-adode, make yourself this northern toddy. So without further dalay, I am pleased to introduce to you the drink of the Northwoods.......

Tom & Jerry's

6 eggs separated
1/2 tsp cream of tartar
5 cups powdered sugar
vanilla to taste
1/2 jigger rum
jigger brandy
2 cups boiling water
1 grate of nutmeg

Beat EGG WHITES and cream of tartar until thick. Gradually add 3 1/2 cups powder sugar and beat until thick. Beat egg yolks until thick (they do not thicken like egg whites). Add 1 1/2 cups of powder sugar to egg whites. Fold egg yolk mixture into egg white mixture. Make sure both are mixed slowly, but thoroughly. Put all of your jiggers of brandy and rum into a coffee cup. Pour egg mixture and 1/2 cup boiling water into coffee cup, sprinkle with freshly grated nutmeg. Serve immediately.

Enjoy,
Farming Fabulously

Program Note: If you are not familiar with the term "Jigger", it is equivalent to any measure utensil that you have on hand. Examples Measuring Cups, Tablespoons, Shot Glasses, Coffee Cups, Flower Pots, use your imagination freely.

More GATKA Day Recipes

2010-02-01T06:53:00.000-08:00

Baby D had the esteemed privilege of meeting Santa Claus for the first time last Friday. Prior to the visit, I sensed a hint of nervous emotion coming from our little munchkin, (Santa is intimidating to a 3.5 month old). I calmly explained to him, that Santa is a jolly soul and he brings presents to all of the good little boys and girls for Christmas. Since he has been a good boy this year he needs to indictate (Baby D, has not mastered the art of verbal communication yet) to Santa what exactly he desires for X-mas this year. So Baby D began planning his list accordingly for the Mighty Claus.

But once at the "Merry" location, Baby D went blank. As you can see from his reaction, the poor child laid there in complete shock of the white haired man. I chalk this experience up a learning process. Yet, next year I am having some Pre-Christmas concerns considering Baby D will be mobile at that point.

The Hidden Mint Cookies in the top left corner, are a recipe derived from Paula Deen. Instead of using a mint wafer like the recipe requested, I used a peanut butter wafer. Completely your preference.

For more information regarding Hidden Mint Cookies, please click HERE.

For more information regarding Chocolate Mellow Drops, please click HERE.

For more information regarding Lemon Meringue Drops, please click HERE.

Enjoy,
Farming Fabulously

Chocolate Chip Cookie Pretzel Bars

2010-01-09T07:31:00.001-08:00

Well wasn't that title a mouth full (Figuratively speaking of course)? These tasty treats were a wonderful combination of sweet and salty. I had some pretzels that I was wanting to use up after the holidays and these delightful bites proved to be the winning package. The FB's (Farm Boy's) didn't know what to make of them at first. "There are pretzel's in these here bars?" I simpled explained that yes, ~~Clampitt Men~~, you know that this farm momma likes to experiment with a wide range of delicate dishes. After the first intentional nose turn of shock from the title, they were soon inhaling each bite like "A true southern would take to the liking of Collared Greens and Grits" or "A true northern would consume Lutefisk and Lefsa"

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

French Toast Bake.....

2010-01-09T07:30:00.000-08:00

During my college years, I worked for a local Bed & Breakfast in the area to make some extra spending money. I did all of the odds and end jobs that was required to successfully maintain this business. I learned some wonderful skills that have helped me throughout my adult years such as: How to properly starch and iron bed sheets and napkins, how to thoroughly clean a shower to perfection, the joys of having a herb garden, and most importantly, how to cook this French Toast Bake!

Brenda, the "House Hostess" would serve this dish to all of spectators that would frequent the area. It was such a crowd pleaser, everyone would rave about it. Little did they know how extremely easy it was to put together.

French Toast Bake

1/4 Cup Maple Syrup
1 1/2 sticks of Butter
1 1/4 Cup Brown Sugar
5 Peeled Apples of your choice
Good Quality Buttermilk Bread

Combine in a sauce pan, cook over low heat until syrupy level is reached. Apples should be tender. Then pour into the bottom of a 9 x 13 baking dish. Place two layers of buttermilk bread on top of apple mixture.

5 eggs
1 1/2 Cups Milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Stir together all of the above ingredients and pour over bread. Let sit for several hours or over night in the refrigerator.

Bake at 350 degrees for aprox. 45 minutes. Top with powdered sugar and a mint leaf.

Enjoy,
Farming Fabulously

Game Day: All In One Meal!

2010-01-09T07:29:00.000-08:00

As you all know, I have a meat and potatoes man. So I try to change up the usual dish as often as possible. This is a twist on your chicken wing and tradition hashbrown casserole. With the wonderful expectation that it is all in one dish! Fabulous! This would be a wonderful entree to bring to a football sing-dig. The crowd will go wild!

Buffalo Chicken and Potato Bake

1 1/4 boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern style brown potatoes (or good ol' hashbrowns like I used)
1 cup ranch dressing or blue cheese dressing
1/2 cup shredded Cheddar cheese
1 can condensed cream of celery soup
1/2 cup corn flake crumbs
2 tbsp butter or margarine
1/4 cup chopped green onions

Heat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray. In a medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese and soup. Soon into baking dish. Place chicken strips over potato mixture. In a small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20 - 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of the thickest pieces are cut. Sprinkle with green onions.

Recipe is courtesy of Betty Crocker...

Enjoy,
Farming Fabulously

Program Note: HH has requested this dish weekly.

Zucchini Crust Pizza Bake, Yum!

2010-01-09T07:28:00.000-08:00

So I know it is way to early to start digging in my freezer and beginning to consume all of those delicious vegetables that I froze from my garden. But I couldn't resist trying this recipe after it aired last week. What a wonderfully healthy bite size alternative to pizza. You can dress up these "Pizza's" to your families liking. We preferred, sauteed onion, garlic and tomato pizza.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Tis The Season For Pumpkin Chocolate Chip Cookies

2010-01-09T07:27:00.002-08:00

Every year about this time, I get a craving for all things pumpkin! So naturally I seek out recipes that have this spectacular ingredient in them. This recipe is one of my old reliables, I make it every year. Each cookie is so moist and flavorful, that I have a hard time eating just one. Fortunately for me I am the only one at the farmstead that considers pumpkin to be a delicacy, so I have a tendency to over indulge abit with this cookie. But they are so worth it!

Pumpkin Chocolate Chip Cookies

1 Cup Cooked Pumpkin or you can use canned
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Egg
2 Cups Flour
2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Soda dissolved in 1 tsp Milk
1 Cup Chocolate Chips
1 tsp Chopped Nuts (Optional)

Combine pumpkin, sugar, oil, and egg. Shift together flour, baking powder, salt and cinnamon. Add to pumpkin mixture along with dissolved soda. Mix well. Stir in chips, nuts (optional), and vanilla. Drop by the teaspoonful (dainty cookies more preferred here), on a lightly greased cookie sheet. Bake @ 375 for 10-12 minutes.

Enjoy,
Farming Fabulously

Everythings Better With Cayenne

2010-01-09T07:27:00.001-08:00

Brownies With Cayenne Pepper Really? I have always wanted to try a recipe like this; A blend of sweet and spicy, does it really work? Well I am here to tell you that it passed the farmstead Treat Test with flying colors. It is not an overwhelming "set your mouth on fire" taste by any means, the pepper just adds alittle unexpected flare to your taste buds. The Farm Boy's devoured every morsel, I was fortunate enough to have hid one brownie before serving them so I was able to fully enjoy the brownie flavor explosion.

The preparation of this brownie concoction was done on the stove top, and then transferred to a baking dish. This was a first for me as well, but it was so worth it! I was able to wipe these delights up in no time at all.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Tres Leches Cake

2009-12-04T05:29:00.000-08:00

As you all know, I am originally from from the land of Dairy. So I only sot it fitting to prepare a cake containing three different types of milk. Now, I have been watching this recipe pop up around the Blogsphere for the last month or so and have been very intrigued by it. It was so moist and flavorful that I literally had to force feed it to the Farm Boy's so that I wouldn't eat the whole pan by myself (*insert gasping loud sigh* Mommy needs to fit into her jeans again one day). And Boy, Oh Boy, was it worth every delicious morsel!

For more information regarding this recipe please click HERE.

Wishing You A Fabulous Weekend,
Farming Fabulously