Monday, October 11, 2010
Chores Done,kind of
Well the chores are done,almost. Truth be told the chores are never done. That being said the animals are fed, cleaned and loved. The big boys were both fed inside,and then Nickel was put outside.Jake was kept in on stall rest,a bit more. By noon the sun was shining and his hoof seemed better, so I put him out for some sunshine. The Big Boys back together, they are quite a team. Sniffing and rubbing on each other like they had been apart for days.
Now I "rest" and think about this weeks Menu's
here a couple of things I am planning to try in addition to dinner company Saturday and October fest Sunday.Menu planning has changed a bit with Bobs long commute.
Rotisserie Like chicken /In The Crock Pot
1 whole chicken, (4-5 pounds)
--3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Used a 6 quart crock pot for a 5 pound bird. It fits nicely.
Clean chicken, get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Oatmeal Breakfast Cookies
3/4 cup unsalted butter, room temperature
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups old fashioned rolled oats (not quick cooking or instant)
1/2 cup dried cranberries
1/2 cup raisins (dark or golden)
1/4 cup sunflower seeds or chopped walnuts
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a bowl beat together the butter and sugar until creamy and smooth. Add the egg and vanilla extract and bet to combine. In a separate bowl, whisk together the flour, baking soda, salt,and cinnamon. Add the flour mixture to the creamed mixture and beat to incorporate. Stir in the cranberries, raisins and sunflower seeds.
for large cookies use 1/4 cup of batter and space the cookies 2 inches a part on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so that they are about 1/2 inch thick. Bake for about 12-15 minutes or until golden brown around the edges but still soft and wet in the centers. Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a rack to cool,
1 pound ground beef
1/3 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce
1 can beef broth
2 Tablespoons flour
2 Tablespoons water
Mix the ground beef, bread crumbs, salt, pepper, and Worcestershire sauce. Shape into four or five round patties. Cook over medium high heat until brown. Drain the fat from the pan. Add the beef broth to the pan with the patties. Cover and simmer for about 10 minutes. Remove the patties. Mix the flour and water together in a Small bowl until smooth. Stir the flour mixture into the broth to make gravy. After it thickens, serve over the patties & mashed potatoes.
Chili with Corn Dumplings
Credit: Gooseberry Patch Cookbook
4 1/2 lbs ground beef
2 1/4 c. chopped onion
3 (15 oz.) cans corn, undrained and divided
3 (14 1/2 oz.) cans stewed tomatoes
3 (15 oz.) cans tomato sauce
1 T. hot pepper sauce
6 T. chili powder
1 T. garlic, minced
1 1/3 c. biscuit baking mix
2/3 c. cornmeal
2/3 c. milk
3 T. fresh cilantro, chopped
Brown ground beef and onion in a Dutch oven over medium heat; drain. Set aside 1 1/2 cups corn; stir remaining corn with liquid, tomatoes, sauces, chili powder and garlic into beef mixture.
Bring to a boil. Reduce heat; cover and simmer 15 minutes. Combine baking mix and cornmeal in a medium bowl; stir in milk, cilantro and reserved corn just until moistened.
Drop dough by rounded tablespoonfuls onto simmering chili.
Cook over low heat, uncovered, 15 minutes. Cover and cook 15 to 18 more minutes or until dumplings are dry on top. Serves 10