Hoppin' John

In our small town, we are blessed with one of the best pharmacists!  She is always looking for ways to save my family money on prescriptions, since we have always had a high deductible insurance.  They also have the cutest gift shop where you can find some of the best wedding and baby gifts as well and a selection of seasonal items.  If you are ever traveling Highway 75 through Neodesha, I highly recommend a stop to check out the gift selection.  They carry some great items to keep kids of all ages busy that I have used during meeting season with my kids. I highly recommend the Porter Drugs Facebook Page for timely information or just health information in general. 

If you stop at the right time in the morning, you can grab a cup of coffee or a coke in the back of the store and catch up on all the news in town. 

Just a quick tidbit about the store's history. The building was originally a theater which had the red arrows pointing toward the door.  A few years back the sidewalk had to be replaced and Paula had the arrows replaced. Not with a regular sidewalk but she paid to have the arrows put back in!  The community loved that she kept the name of the owner before her for the store when she purchased the store as well.  :)

Hoppin' John

1 cup chopped onion
2 tablespoons butter
1 pound of cooked ham
1 can black eyed peas, well rinsed and drained or small box of steamed black eyed peas 
                from the produce aisle
1 can diced tomatoes and green chilies
3 cups cooked rice

Cook rice according to package or use Paula's suggestion of using leftover beef broth for most of the water and don't add any salt or butter/oil.

Saute chopped onion in the butter.  After about two minutes, add in the ham pieces and continue to saute on medium/high heat for another five minutes.  Lower heat to medium and add black eyed peas and Ro-tel.  Simmer together for five minutes or until rice is done.

Slow Cooker Breakfast

Last week, I posted a picture of the Breakfast Burritos I made in the CROCK-POT!  My friend Lesley sent me this recipe to help me with breakfast time.  I am thinking I can make it into a two time Crock-Pot recipe for the show barn.  Cook it ahead and freeze and then warm them back up in the crock pot for a quick, easy to grab and go breakfast after chores are done.  I will admit that I didn't follow the recipe very closely and used diced hashbrowns.  I use the tortillas from Dollar Tree that are a bit small, but just right for what I usually need for breakfast.

Lesley is active in the Kansas AgriWomen and is a recent graduate of the KARL leadership program here in Kansas.  I have tried to get her to start to her own blog, but she is still dragging her feet.  Maybe we can get her to share more recipes with us instead.-A Kansas Farm Mom

Slow Cooker Sausage Breakfast Casserole or Burrito Filling

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes 

1 pkg. of Sausage (cooked) 

2 cup (8 ounces) shredded mozzarella cheese 

½ cup (2 ounces) shredded Parmesan cheese 

½ cup julienne-cut sun-dried tomatoes packed in oil, drained or I cup chopped fresh tomatoes

6 green onions, sliced 

12 eggs 

½ cup of milk 

½ teaspoon of salt 

¼ teaspoon of ground black pepper 

1. Cook sausage. 

2. Spray a 6-quart slow cooker with cooking spray and/or line with a liner bag. Layer ½ of the potatoes on the bottom of slow cooker. 

3. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering of hash browns, sausage, cheese, tomatoes and onion. 

4. Beat eggs, milk, salt and pepper in large bowl with a wire whisk until well blended. 

5. Pour evenly over potato-sausage mixture. 

6. Cook on LOW setting for 8 hours or on HIGH setting for 4 hours or until eggs are set. 

Yield: 12 servings (about 1 cup each)

I use different meats, depending on what I have in my fridge (bacon, sausage, ham). You can also use regular tomatoes (about 1 cup) and any other vegetables, such as peppers and onions you'd like. We eat the casserole as casserole -- most of the time -- and I usually set out shells, salsa, sour cream, more cheese when we have company over, for those who would want to eat it as a breakfast burrito instead. If I have leftovers, I'll roll the casserole up in the shells and put them in aluminum foil in a ziploc bag and freeze them for a quick breakfast burrito later on. 

 I cook the casserole on low for 8 hours -- I turn it on right before bed -- and I don't stir it or anything during the process, just sleep, so when I get up in the morning and smell the goodness - it's just one less thing to do for breakfast!

Pi Day Celebration

Tomorrow is Pi day.  You know 3/14?  What better time to celebrate the deliciousness of a pie?  I know I have several favorites and I have shared them over the years on this blog.  Speaking of over the years, yesterday was the FIVE year blogaversary for me, which seems totally crazy.  What better way to celebrate than with pie and with my good friends from Tip Garden and Corn, Beans, Pigs and Kids?!

I know I have my favorites: Mocked Pecan Pie that I can't seem to get a picture of because the guys devour it as soon as it is cool.

Incredibly easy and quick Cherry Cheese Pie that my grandmother used to make.

Daiquiri Pie that would be perfect for St. Patrick's Day. 

Share your favorite pies with us below!

An InLinkz Link-up

2 Ingredient Grilled Lamb Chops-W4DW

When we first picked up the lamb from the butcher, I was scared to mess it up.  I have heard from so many people that you either love lamb or hate it and I was afraid if I cooked it wrong that I would have a freezer full of lamb that no one would try to eat again.  Lucky for me, my Facebook followers are full of lamb farmers and lovers of lamb, because I asked for help and boy did they send me recipes!  I couldn't believe how simple some of them were and still delicious.

2 Ingredient Grilled Lamb Chops

Lamb Chops
Montreal Steak Seasoning

Generously season chops with seasoning and grill to desired doneness (in our house that is to Medium).  I cover them with foil and let them rest for 10 minutes and then enjoy.  I have been told that the key to enjoying lamb is to make sure you eat it hot and not room temperature.  The chops have been super tender and flavorful...it just takes more than one or a few more sides to fill up my growing boys.  ;)

Have you ever tried lamb?  Would you try lamb if you had the chance?

-A Kansas Farm Mom

Teriyaki Lamb Chops-W4DW

The first lamb recipe we tried was from one of my Kansas Farm Mom Facebook followers.   I like simple, easy recipes and it is even better if it comes highly recommended by more than one person.  Shawna sent me this, "My husband likes to put lamb steaks/chops in a teriyaki marinade overnight and grill them the next day. This is a fan favorite at the Missouri State Fair for all our camping friends!"

 

How could cooking lamb be that easy?  I hear how so many people just hate it and I couldn't believe that a simple marinade of Teriyaki sauce could make them great, but who am I to argue with all their friends at the state fair who have a wide selection of fair foods to pick from.  I just love this picture because it shows the true size differenc between lamb and beef.  On the left are rib eye steaks and the right are the same cut from the lamb with the bone still attached.  Talk about built in portion control.  The whole family loved the teriyaki for a marinade.  As you are grilling just be careful as the sugar in the marinade tends to burn easily.  

Have you tried to cook lamb or ever considered it?

-A Kansas Farm Mom

W4DW-Crock Pot Blackberry Cobbler

We are going to take a break from #ProjectPotRoast this week to bring you a dessert recipe for the slow cooker!  I tried this recipe for The Farmer's birthday and was amazed at how good it turned out!  I was planning to make a Cherry Cobbler, but got out a bag of frozen blackberries instead.  Ooops!  Have you ever had to adapt on the fly after the wrong ingredient was thawed out?  The boys didn't seem to mind and were excited I was using the berries they had picked in the pastures.  I guess I will try a Cherry Cobbler in the Crock Pot next time.  :)

Crockpot Blackberry Cobbler

1 cup all purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
4 cups fresh or frozen blackberries
3/4 cup water
1 teaspoon orange peel, optional

Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine eggs, milk and oil into dry ingredients just until moistened.  Spread batter evenly onto bottom of a greased 5 quart slow cooker.  In a saucepan, combine berries, water, orange peel and remaining sugar; bring to boil.  Remove from heat and immediately pour over batter.  Cover and cook on High for 2-2.5 hours or until a toothpick inserted into the batter comes out clean.  Turn cooker off.  Uncover and let stand 30 minutes before serving.  Serve with vanilla ice cream, if desired.  Makes 6 servings.

-A Kansas Farm Mom

Pepperoncini Shredded Beef

I have to say that even my husband has been enjoying my #ProjectPotRoast.  We have tried a number of recipes that you have all sent us from near and far.  This is one of my favorites so far maybe because it is oh so easy or that is has just the right kick for a cold winter day.  This recipe comes to us from Darcy who last year shared a bit about the history of cattle working facilities and how they have changed over the years.  

Here is what she sent me.  "My favorite is a 

beef roast, with 

a jar of pepperoncinis and their juice poured over the top, 

with a tablespoon of dried Italian herbs added in.  (If you want extra "sauce", add a can of light beer.) Cook on low for 8-10 hours and you have the best shredded beef!  We serve over rice with parmesan, but it's also great on rolls with sliced cheese."

I did add the can of beer and it was amazing! Thanks for sharing Darcy!

-A Kansas Farm Mom

Slow Cooker Roast with Vegetables

My Project Pot Roast continues after the holidays with an easy slow cooker roast that has vegetables cooking right along side the roast.  This "recipe" was sent to me by one of our local Farm Bureau agents, Karen Starbuck-Betzen.   

1 Package of dry onion soup mix
Chopped onion 
Vegetables of choice
3-5 pound roast

Place all in the slow cooker all day and come home to your meal all ready for you.  My boys (the dad is the leader) aren't huge onion fans, so I left out the chopped onion.  I threw in carrots, potatoes cut into wedges and a can of green beans (suggested by one of the hired men).   I came home after a day of feeding and vaccinating cattle to a complete meal, well except that the guys like gravy with their roast.  I made the gravy and in less than 5 minutes supper was fixed which was a good thing, because Bellar Trucking was coming to get a load of soybeans.  I dished up 3 bowls and we even shared with the truck driver that evening.  

This is going into my list of favorite ways to cook a roast that I have found in this project.  How do you cook a roast?  I still have two more recipes to try, but would love to try yours.  Calving season is quickly approaching, so those roasts that can cook themselves are the best for me.  

-A Kansas Farm Mom

Coca Cola Roast

When I sent out my plea for roast recipes, the Kansas Farm Moms responded in mass.  My friend Jane of M Bar Shorthorns sent a recipe that most would never try without a recommendation!  Here is what she sent me.

"Any Roast.. Lamb, beef or pork... 

Dry rub with Lowery's Seasoned Salt (make a crust on that bad boy)...

put it in the crock pot with a can of Coke... 

If you want BBQ, add a bottle of bbq sauce... 

If not, it is perfect with just the season salt and Coke. 

8 hours on low (in the crockpot) and YUM!"

She did get a few comments from one of our mutual friends.  His family prefers Pepsi and yet another friend said Dr. Pepper.  I even had a friend in Minnesota add that Cherry Pepsi with pork roast is awesome!  They all agreed that any cola is good, BUT NOT DIET.  

I have to be honest, I have heard of this, but have never tried it.  I am not a huge caffeine addict and did worry about it keeping me up all night, but the boys have been wearing me down, so I slept just fine.  We made the roast with Dr. Pepper and Lowry's and the boys all gave it two thumbs up.

What is your favorite way to cook a roast? 

-A Kansas Farm Mom

Pork Roast in Apple Cider Gravy

Before Thanksgiving, I read a post from the people of Certified Angus Beef stating that 23% of consumers have never cooked a roast and 34% only cook one a few times a year.  What?!  A roast is one of those easy, peasy meals in my book.  Throw it in the crockpot and forget about it.  After speaking with some friends, I found the struggle to cook a roast is real for some.  I asked several of my fellow Kansas Farm Mom's to help me out and they were happy to join in the Pot Roast Project!  The boys and I are testing the recipes for you and trying to remember to take pictures.  :)

Our first guest recipe is from Jenny Burgess.  She shares about her family farm at Burgess Hill Farms on Facebook.  Jenny also writes a blog called Farm Wife Transparency.  They have a very different story of how their farm began than ours and awhile back she shared a very personal story on the struggles she has to deal with.  Here is her recipe for a Pork Roast in Apple Cider Gravy.

Pork Roast in Apple Cider Gravy

1 pork roast or pork loin roast
2 medium apples 
2 small onions 
Salt & pepper 
2 c. Apple cider 
1 Tblsp of cornstarch 
 Directions ~ Slice apples and onions. Put half of apples and onions in the bottom of crockpot. Slice deep into roast & about 1 in apart. Insert other half of apples and onions amongst slices. Place roast on top of 1st half of apples and onions. Salt and pepper roast on top. Pour 2 cups of cider around roast. Cook on high 5 to 6 hours, or on Low 8 hours. Once done take out roast and tent with foil. Strain cider out of crockpot into saucepan. Whisk in cornstarch and cook until bubbly and thick.

 Doesn't this sound great?  Do you fear roasts or cook them all the time?  If you are looking for another pork loin recipe, try Christy's Not So Famous Pork Loin and if you like the apples, you might like Caramel Apple Pork Chops.

If you have a great recipe you would like to share, send it to me and I will be happy to share it with everyone else!

-A Kansas Farm Mom

W4DW- California Style Fish Tacos

I have asked several farm moms to share recipes for our What's For Dinner Wednesday specials.  The recipes look so good and I wish I had time to try them all!  Sara is a rancher’s daughter and has moved back recently to be a rancher with herself with her dad.  She and I met in February at the Women Managing the Farm Conference when her adorable daughter was tired of sitting in meetings.  Who knew that I had a magic touch with little girls, I thought only little boys like me.

Sara knows that we are trying to eat more fish on a weekly basis in our household, so she sent me her favorite recipe for Fish Tacos. -A Kansas Farm Mom

California Style Fish Tacos

Fish Taco Ingredients

-Tilapia, or other white fish – plan on using about 1 fillet per person or 2 if you have some hungry diners!  This recipe is based on about a pound of fish.

½ cup of flour

1 tsp pepper

½ tsp sweet paprika

½ tsp ground cumin

½ tsp chili powder

1 tsp of kosher salt

2 Tbsp butter

2 Tbsp of oil

Rinse fish and blot dry with a paper towel.  Mix all dry breading ingredients together.  Lightly cover fish filets with breading and shake off excess.  Melt the butter and olive oil in a large skillet over medium high heat.  Once butter is melted, but not brown, add the fish to the pan.  The fish will cook about 5 min on each side.  You want a light brown exterior, but still light and flaky on the inside.  Once the fish are done, divide up the fillets into serving pieces.

Kickin’ cilantro lime sauce

¼ cup of mayo

¼ cup of plain yogurt we like to use Greek yogurt for a little extra tang

juice of 2 limes

2 Tbsp chopped cilantro

½ tsp minced garlic

dash of cumin

If you like a little extra kick add 1 tsp cayenne pepper as well, mmmm.

Mix all the ingredients together, if it needs to be thinned out some, add a little bit of milk.  I often double the sauce recipe and use it as a dipping sauce for chips as well.

Once everything is ready, serve on flour tortillas with your favorite garnishes.  We love ours with cabbage, avocados, purple onions, cheddar cheese, tomatoes, limes, and cilantro.

This recipe could also be used with chicken or beef.  If using either of these, I would skip the flour in the breading and use the dry ingredients as seasoning to sauté with the meat.

W4DW Guest Post Chicken Cutlets with Mustard Sauce

Good Housekeeping.  You remember that magazine right?  This magazine is one I remember from my childhood and I think it always have one of the nicest covers at the check out lanes.

Good Housekeeping gave our family a recipe we absolutely love!  We recently served it for our annual couples gathering. The mixture of seasonings and sauce come together in just the right way!  The Good Housekeeping recipe is on  their website.

I am sure if you do not want to cut your chicken breasts into cutlets it is just fine.  We probably will not when we make it for our own family.  We did however for our event.   

We hope you enjoy this summer time grilling recipe! It will definitely be going into our grilling rotation!

Thanks!

Julie @ In Between the Sunsets of Life

The total time it takes to make it is about 35 minutes and this recipe serves 4.  

Mustard Sauce

2 tbsp. light mayo

1 tbsp. fresh dill

1 tbsp. fresh mint leaves

1 tbsp. dijon mustard

1 tbsp. white wine vinegar

1 tsp.   sugar

Chicken Cutlets

4 medium chicken breast cutlets

2 tbsp. sugar

2 tbsp. fresh dill

1 tbsp fresh mint leaves

2 tbsp. white wine vinegar

1 tsp. salt

1 tsp.  vegetable oil

.25 tsp. ground pepper

Prepare mustard sauce in a small bowl by mixing all the ingredients and set aside.

Pound chicken breasts to flatten some.  In a medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.

Place the chicken breasts in the bowl, tossing to coat well.  Grill chicken until the breast is done by using a meat thermometer to determine if meat is done.  Which is 165 degrees.  

Serve with sauce on side.  

Link to original recipe site.

I always love to read Julie's blog In Between the Sunsets of Life for the recipes and to see what is going on in their part of the state on the farming front.  Her second blog, Pushing Forward with Grace, has giving me inspiration and grounded me on more than one occasion.  I recommend you go check both of them out. 

W4DW Guest Post Steak Bites

What's for Dinner Wednesday?  Steak Bites with Glazed Carrots and Creamed Peas and Dumplings all made in under 30 minutes.

Those of you that follow me over on Facebook probably know that we had a heifer that tried to give me heart failure.  She concerned me so much that I drove her to the Oklahoma State University Vet Hospital.  Miss Melinda of Bastian Show Calves was my person to vent to during the ordeal because she knows cattle and she happened to be where we bought her from.  Melinda has raised 2 boys that need some good hot meals to keep them going, so I am excited she shared the recipe with all of you this week.  Be sure to check out Melinda's blog, Farm Livin' is My Life or follow them on Facebook.-KFM

My work schedule has changed yet again and so I'm home on Fridays now.  I took full advantage today to make a good lunch for my guys.  And while I'd like to tell you I spent hours slaving over a hot stove to prepare this meal but in all honesty, nothing took more than 30 minutes to prepare.

Steak bites were the main course.  I had a sirloin steak thawed in the fridge and sirloin really is the best steak for these bites.  Trim the steak and slice into bite sized pieces.  Be sure to remove the silver and the excess fat.  Once you have it chopped into small pieces, sprinkle Cowboy Rub over it for seasoning.  Heat 2 to 3 tablespoons of butter in an iron skillet until completely melted and sizzling good.  Add the meat to the butter and cook stirring once or twice until no longer pink inside.  In the meantime, slice and chop a red onion, a yellow onion and a couple of bell peppers.  I also like to add a can or two of mushrooms or some fresh sliced mushrooms.  Once you have all the meat cooked, add more butter to the skillet and saute the veggies.  A little trick for the farm families out there, I used my little crock pots to keep the steak bites and veggies warm until the guys were ready for lunch.  Worked great without drying out the meat.

 

So, now we need some sides.  My guys really are meat and potato type of men.  I popped 6 potatoes in the microwave to partially cook and hit the baked potato button on the microwave for 4.  Once they were done, I slipped the skins off and chopped the potatoes into medium sized chunks.  Now, the skillet from the meat still had a little butter left in it so I added more and fried the potatoes in that skillet.  Really, they just needed a little crispiness on the outside as they were just about done from the microwave.

Chris is a fan of glazed carrots.  In order for this to be a quick meal, I grabbed 2 cans of carrots out of the pantry, heated them up in a little water, added 2 tablespoons of butter and about 3 tablespoons of brown sugar.  Wa la....glazed carrots.

Mike is a fan of creamed peas and dumplings.  I hadn't made them in a while, but dug out the dumpling recipe and whipped it up for him.  A pack of frozen peas with enough milk to cover them plus just a little was put on medium heat while I did the dumplings.  The dumplings called for 1 cup flour, 1/2 cup fresh breadcrumbs, 1 egg, 1/3 cup milk, parsley to taste, 2 teaspoons baking soda, 3/4 teaspoon salt.  Mix it up and when the milk is hot and peas are just about cooked, add dumplings by the spoonful and cook until dumplings are floating.

So there you have it.  A nice home cooked comfort meal on a busy spring day.    

W4DW-Amazing Banana Pudding

It has been quite awhile since I have posted a new recipe for you all to try.  January is a month of birthdays in our family.  Both of my boys, one grandpa, one grandma and a great-grandpa (God rest his soul).

I am not a great cake decorator even though my boys think I am.  I don't even really like to bake cakes.  I have convinced my boys that there are things better than cake for your birthday.  One of their favorites is Banana Pudding.  This recipe will even get teenage girls to come to a birthday party on a Saturday night and not go hang out with their friends.  This has happened more than once...they really love this stuff.

I am going to honest that this is pretty much the same as Paula Dean's Not Yo Mama's Banana Pudding, which I have never made.

Amazing Banana Pudding

1 box vanilla wafers
6-8 bananas
1 package cream cheese
2 cups milk
1 large box vanilla pudding
1 can sweetened condensed milk
12 oz whipped topping

Cover the bottom of a 9x13 inch pan with vanilla wafers, reserving the remaining cookies for later (or to snack on).  Slice bananas and layer over the vanilla wafers.

Cream the cream cheese then add milk and milk to combine.  Add pudding, sweetened condensed milk and blend well.  Fold in whipped topping. 

Crush remaining cookies and spread over the top of the pudding.  Refrigerate until ready to serve.

If you want a runnier pudding, use 8 oz of whipped topping (that's how I like it) or if you have more mouths to feed use 16 oz of whipped topping.

W4DW-Stuffed Rolls (Guest Post)

Are you looking for What's 4 Dinner this Wednesday?  These stuffed rolls look absolutely amazing!  I was thinking these would be perfect for someone to bring to me while I am in the field this fall or a great to go meal to a soccer game or even a tailgate party.  This recipe is brought to you by Lindsay Chichester.

I met +Lindsay Chichester  at the +AgChat Conference in August.  First of all let me say that she is a blast to hang out with and next: she is an amazing resource of information.   Dr. Lindsay works for the University of Nebraska Lincoln and has been focusing on cultivating engagement among farmers, ranchers and consumers. 

Stuffed Rolls (From the kitchen of Lindsay Chichester)

Ingredients

1 pound ground beef                                            

1 small can minced olives                        

4 hard boiled eggs – chopped                              

2 cans (8 oz.) diced green chilies

16 ounces (2 cups) salsa                                       

1 bunch green onions – sliced thinly

½ pound sharp cheddar cheese – grated             

2 dozen hot dog buns (bratwurst buns work too)

2 cloves minced garlic                                          

Jalapenos (optional)

Directions

1. Heat oven to 200 degree Fahrenheit. In large skillet, brown ground beef, pour off drippings.   
2. Add all other ingredients, mix well. Stuff rolls with approximately ¼ filling. Wrap in foil.  
3. Warm in oven for 1 hour. You can put in hotter oven for less time.  
4. Use caution when opening foil, the steam and roll with be hot.
5.  Reheat in foil in the oven, or remove from foil and reheat in microwave.

You can find Dr. Lindsay all over the internet:

Blog: agriculturalwithdrlindsay.com

Website: food.unl.edu/ag-and-food

Twitter: agwithdrlindsay

Facebook: https://www.facebook.com/agwithdrlindsay

Pinterest: http://www.pinterest.com/lchichester/