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Posts Tagged ‘chicken’

When I roast a chicken I like to do a big one.  On the weekend my chicken weighed just over 9 pounds.  My dad saw it thawing on the counter and thought we were having turkey  🙂  I don’t see the point of all that mess if I can’t get more than one meal from it.  Now what to do with all that leftover chicken! First night we just reheat everything so it’s like roast chicken but then what? Make this leftover dish.

Leftover Chicken Casserole

Grease an 8 inch Pyrex baking pan, or the size to suit your family.

In a bowl cut up chicken into bite sized pieces, you’ll need enough to cover the bottom of the pan. Crumble in any dressing if you have it too. Pour in enough gravy to make it rather moist. Pour into prepared pan. Next layer in any leftover vegetables, or frozen. Then re-mash leftover potatoes with plenty of milk and butter. Spread this over the mixture in the pan.

Bake 350F for about 45 minutes. Add a salad and your done.

Lendenbraten

beef roast, any size
one envelope onion soup mix
water (an inch or so up roast)

Put everything in your roasting pan, cover, and roast 300F for 30 minutes/pound.  Remove roast to cutting board and put pan on stove top, adding more water if needed for volume of gravy.  Mix 2 T cornstarch into 1 cup sour cream.  Carefully stir in sour cream.  Stir till thick, but don’t boil.

Yum, yum.  I usually schedule french fries some time after making this roast -so good with this gravy.

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Our Little Flock

Our little flock is growing by leaps and bounds.  Just when we are about to give up on getting any Chantecler chicks they finally start hatching.  First it was Claire on the weekend and then we had two more.  Colin gives them a bit of a hand.  The shell and the egg sack are very hard to break.  We lost one letting it do it itself.  I guess the mother hens must help them along too.

We kept the 2 new ones separate for a couple of days.  I had to put my cooling rack over the incubator.  I came in Tuesday evening to find Figaro (the cat) half in the incubator with a chick in her mouth!!!!  Luckily no harm was done.  Needless to say, both cats spent the night in the cellar as a precaution.

Peep is getting quite the brood out in the summer kitchen.  We now have 10 chicks, 7 Banty hens and 3 Chantecler.  It’s very hard to get a good picture of everyone.  Every time I lift the mesh lid they run and hide.  They are such chickens -ha ha!   In the picture above you can see Henry.  He’s to the right of Peep with his neck stretched up.  You can see his comb starting to come in.  It was funny when Colin put the Chantecler chicks out in the box.  The brand-new 3 day old chicks were larger than the week old Banty chicks.  Every one seems to be getting along.

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Colin and Dad got started at the barley harvest on Saturday.  Dad loves the new combine so much that Colin didn’t get a chance to drive it.

They did a bit of tinkering with it, but the combine did a great job.  Most of the adjustments were because the previous owner combined wheat last.   They have to make adjustments to the combine for every different crop.  Today Colin pulled out his cleaner and cleaned the barley.  Now they can be put away until next spring.

Before we left for the cottage on Sunday, we were watching ‘Peep and the Big Wide World”.  Suddenly we here some ‘peep peep’.  Colin asked if it was the show and I said ‘no, Peep doesn’t actually peep’.  So we checked in the incubator and there was an egg hatching.  We’ve not been able to catch one starting.  This time the egg was a Chantecler!  By the time we got home from the cottage the chick was out and mostly dry.  This morning we moved ‘Claire’ to the box in the summer kitchen with the others.  She is already bigger than the last bunch of chicks.

Today while Ella and I had our afternoon coffee break, Ella heard some more peeping.  None of the eggs are cracked yet, but we did find which ones were peeping.  We should have a few more friends for Claire in a couple days.

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Peep is getting quite a collection of ‘babies’ to take care of.   We have  2 more banty chicks.  They look like twins, their markings are identical.

Colin and Dad were able to get the barn door back up and attached.  It took most of the day, but at least it’s done.

And just a final photo of my Sweeties relaxing.

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Here’s one of my childhood favourites.  My Grandma Rees often made this when we visited her in Toronto (Little Italy area).  Grandma always served this with roasted potatoes (in plenty of butter) and green beans.  I usually serve with roasted potatoes too, but do a more healthy version in the oven with oil and a bit of butter.  Oh yeah, Grandma always picked up a crusty loaf of Italian bread from the bakery.  MMMMMMMMMM.

Chicken Cacciatore

3lb chicken pieces, we use thighs                     1 onion, chopped

2 cloves garlic, minced                                         salt & pepper, to taste

28oz stewed tomatoes                                           28 oz tomato sauce

1/4 cup red wine                                                     1/4 tsp thyme

1 bay leaf

Brown the chicken in a little oil(optional and not needed if you use skinless chicken).   Add everything into a dutch oven. Cover and simmer all afternoon until the house smells wonderful 🙂 Don’t use a crock pot, the sauce doesn’t reduce and is too runny.

Honey Barbecue Pork Ribs

2 lb pork ribs                                    1 sm onion, chopped

1 c bbq sauce, we prefer Diana’s honey and garlic

1/3 c honey

Arrange ribs in the crock pot, sprinkle with onions.  Combine sauce and honey.  Pour over ribs.  Cook on Low for 7-9 hours.

Two really yummy recipes for you to enjoy.  Even better, they don’t need an oven and can be basically tossed in the pot and forgotten about.  Some days we all need recipes like that.

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Growing up I hated pork.  It came from the grocery store and Mom was from the ‘cook it till it’s grey’ school of pork cooking.  Now that I’m married to my pork producer husband I’ve discovered that farm-fresh pork is delicious.  It tastes nothing like the stuff at the grocery store!  I actually enjoy making and eating pork.  Also, remember that most pork can be eaten with a hint of pink (or 165F).  This pork dish is actually one that I was happy to find in the oven growing up.

BBQ Pork Ribs
serves 6
3lb ribs                      1 clove garlic, minced
1/2 c vinegar              2 c ketchup
2 c water                   2 T Worcestershire sauce
1/2 c brown sugar      1 onion, chopped
2 t salt                        1/2 t pepper
2 T butter

Mix the sauce ingredients.  Cut the ribs into serving size portions.  Pour everything into a roasting pan or large casserole dish.
Bake 350F  for 2 hours, stir after the first hour.  This also turns out well in a crockpot on low for 8 hours.

Honey Garlic Legs
1 T oil                        1 onion, finely chopped
3/4 c honey                1/4 c lemon juice
1/4 c soy sauce           2 T ketchup
4 lbs chicken drummies         6 cloves garlic, chopped

Boil sauce for 5 minutes.  Pour everything into a 9×13 inch pan.  Bake 375F for 30 minutes, turning at least once.

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