Delicious Spinach Tortillas ~ by Caroline

 

At first glance these may not look all that appetizing... but once you try them you'll be so glad you did! We have always loved the spinach tortilla's at our favorite Mexican restaurant, so I thought I would give a go at making some home-made ones last week. They were amazing and were gone within a week! I would totally go for one of these over plain tortillas now, and the whole family loves them! It's such a great way to get in a good serving of spinach!! ;-)

 

 

 

Ingredients:

• 3 cups white whole wheat Flour or a combo of white whole wheat and unbleached if you prefer
• 1 teaspoon Kosher or Sea Salt
• 1 teaspoon Baking Powder
• 1/3 cup oil {Canola, olive or melted coconut oil}
• 1 cup very hot water (Boiling)
• 2-3 cups loosely packed fresh spinach (Or as much as you want! Last time I made this, I probably put in about 8 cups of it (I was trying to get rid of some older stuff) and other than being more green, they tasted exactly the same as the normal ones. :-)  

Directions:

1. Mix the flour, salt, and baking powder with a whisk.
2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs.
3. Blend 2 cups loosely packed spinach and hot water in a blender until spinach is well pureed in the water.
4. Pour into flour mixture and mix well until there are no dry patches and a ball is formed.
5. Cover with plastic wrap and let the dough rest for at least 30 minutes or more if needed.
6. Mash into a large circle and divide the dough into equal 12 portions by cutting with a floured pizza wheel or bench cutter.
7. Roll each portion, from the center outward into a circle on a floured surface.
8. Cook on a hot, ungreased griddle over medium-high heat.
9. Turn the tortilla when brown blisters form on the first side.
10. Stack the totillas on a cooling rack and cool completely before freezing in a gallon size bag.
11. Remove air and label bag. Thaw 4 hours prior to use and reheat in microwave or skillet. Serve room temperature.



Beefy Mac' n Cheese Bake ~ By Caroline

This is an easy dinner that the kids love! It's very flavorful, and even incorporates some carrots in there....so yeah, It's practically health food!  :-) (I wish)

 

 

 



Ingredients:

1 (8 oz.) package elbow macaroni noodles

1 cup chopped onion

1 cup grated carrot

2 tsps. minced garlic

1 pound lean ground beef

1 cup tomato sauce

1 tsp. salt, divided

1/2 teaspoon ground black pepper

1 cup fat-free milk

2 tablespoons all-purpose flour

1/8 tsp. nutmeg

1 1/2 cups shredded sharp cheddar cheese, divided

 

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions
3. In a large frying pan, add onion and carrot and sauté for 4 minutes. Add garlic and sauté for 1 minute. add ground beef; cook until browned, stirring to crumble.  Add tomato sauce, 1/2 tsp salt, and pepper. Cook for two minutes, or until most of the liquid evaporates.
4. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray.
5. Place milk, flour, nutmeg, and remaining 1/2 tsp. salt in a medium sauce-pan; stir with a wisk until blended. Cook over medium heat two minutes or until thickened, stirring constantly with a wisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining cheese.  Bake at 350 for 2o minutes or until lightly browned.  Let stand 5 minutes before serving. 

Farmers Breakfast Casserole ~ By Caroline

This easy recipe has been a favorite in our family for those busy mornings (or makes a delicious dinner too!), and it's perfect for guests! What's really nice is you can assemble it the night before, put it in the fridge, and then just throw it in the oven in the morning! It's so delicious with all the cheese, ham and spices, and the whole family LOVES it!

 

Ingredients:

Nonstick Cooking Spray
3 cups frozen shredded hash browns
3/4 cup Monterey Jack cheese, or shredded cheddar cheese
1 cup diced cooked ham or Canadian- style bacon
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups milk or 1 12-ounce can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper

Optional Ingredients
1 yellow or red bell pepper, chopped
1/2 4oz can green chilies (or more if you love spicy foods)
garlic salt to taste

Coat a 2-Quart square baking dish with cooking spray. (Note: for large families or for guests double everything and assemble in a 13x9 pan) Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, green onions. (And if your looking for more flavor this is the time to add in those optional ingredients! It's quite amazing with those extra things, but you may want to stick to the original if you have picky eaters) :-)

In a bowl combine eggs, milk, salt, and black pepper. Pour over potato mixture.

Bake, uncovered, in a 350 degree F. oven for 40-45 minutes or until a knife inserted near the center comes out clean. (if you are making a 13x9, bake for 50-55 minutes) Let stand 5-10 minutes before serving. (It comes out of the oven quite juicy, so that extra standing time allows for the juices to soak up and settle, to allow easier cutting/serving.)

Enjoy!!

Chicken Alfredo ~by Lydia

This has to be one of our all-time favorite dishes.  It's definitely not a recipe designed for the low-fat dieters. Although, it is my humble opinion that low fat diets are not healthy for the hard-working young farmer anyway.  That is my excuse for whipping up this recipe every so-often, though it is (argumentatively) a poor one! :0)

 Although this makes enough for the two of us plus enough leftover to make a couple more meals, I would suggest you double the recipe for a bigger family. :0)

8 oz Pasta (Fettuccine is most popular.)
4 C Cooked chicken pieces (Use leftover bbqed chicken, boiled chicken, whatever your preference!)
8oz Cream cheese
6 TB Butter
1 Carton mushrooms (optional)
1/2 C Milk
1 C. Sour cream
1 TB Garlic powder
1TB Onion powder
2 tsp Ranch dressing mix (optional)
1TB Oregano
2tsp Basil
1/3 c. Parmesan cheese (optional)
Salt and pepper to taste
2tsp cornstarch dissolved in 2tsp water (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, sour cream, seasonings, and cheese.  Simmer for 3 minutes, or until thickened, stirring constantly.  Add cornstarch to thicken, if you like it nice and thick like we do :-)
3. Mix in chicken (and add some sun-dried tomatoes, if you like those!)

Source: Allrecipes.com

Chicken Acapulco ~ By Victoria

Flattened chicken pieces that are rolled-up
with green chilies and Monterey Jack cheese in the middle!

This has been another long-time favorite in our family.  It is a little more time consuming than I prefer, ;-) but it is worth the extra work!  The chicken turns out very flavorful and juicy!  The original recipe includes a tomato sauce, but we've never used it.  It has great flavor and moistness without anything else added to it!  Enjoy!

8 chicken breast halves, boned and skinned
1 can diced green chilies divided into 8 portions (we actually use 2 cans!)
1/4 pound Monterey Jack cheese, cut into 8 strips (or you can use shredded as well)
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 Tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
6 Tablespoons butter, melted

• Pound chicken pieces to 1/4 inch thickness.
• Place chilies and Jack cheese strip in center of each chicken piece.  Roll up and tuck ends under.
• Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper.
• Dip each stuffed chicken breast in shallow bowl of 6 Tablespoons melted butter.  Roll in crumb mixture.
• Place chicken seam side down in oblong baking dish.  Drizzle with a little melted butter.
• Cover and chill for 4 hours or overnight.
• Bake uncovered at 400 degrees for 20 minutes or until done (We cut the center one open to check for any pinkness.) 
• Serves 8

Source:  Desert Treasures cookbook

Corn Dogs ~ by Lydia

So...we went to Costco.  Costco always samples the most tempting foods.  They happened to be giving out corn dog samples that day.  You can probably imagine the rest of the story.

These were quite good!  As you can see, some turned out much better than others. (Cosmetically speaking, that is!  They all tasted pretty darn good.)  Looking forward to making these again sometime for my little bros :-)

This recipe makes 16 corn dogs.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder

• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters (We like Hebrew National brand)
• 16 wooden skewers (since I didn't have any, I shaved down my own from alder branches.  They worked great!)

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. (I did all of the mixing in a quart mason jar, which made dipping the dogs really easy!)
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.

Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.


Source: Allrecipes.com   http://allrecipes.com/recipe/corn-dogs/

Sweet and Sour Meatballs ~ By Caroline

This is another favorite family recipe! 

I like that it is really easy and quick to make, on those busy days!  :) 

Meatballs:
1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 medium onion, diced

Sauce:
1 cup packed brown sugar
3 TB. flour
1/12 cups water
1/4 cup distilled white vinegar
3 TB. soy sauce
1/2 cup ketchup

Combine meatball ingredients and mix thoroughly.  Shape into golf ball size balls.  Place in a greased 13x9 pan and bake at 350 for 25-30 minutes. 

In a sauce pan, combine sauce ingredients, and cook until thick and boiling.  Serve over rice.

Spicy Chicken and Rice Bake ~ By Victoria

This is a very easy, flavorful and nutritious dinner to make!

(And it is also very colorful ;-)

 

Makes 6 servings

Oven:  375 degrees

 

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

1/2 cup chopped onion (1 medium)

1/2 cup chopped green sweet pepper

2 cloves garlic, minced

1 tablespoon cooking oil

1 15-ounce can black beans, rinsed and drained

1 14 1/2-ounce can diced tomatoes, undrained

1 cup tomato juice

1 cup frozen whole kernel corn

2/3 cup uncooked long grain rice

1 teaspoon chili powder

1/8 to 1/4 teaspoon ground red pepper

Paprika

 

1.  Skin chicken; set aside.

2.  In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender.  Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt.  Bring to boiling.  Transfer rice mixture to a 3-quart rectangular baking dish.  Arrange chicken pieces on top of rice mixture.  Sprinkle chicken with paprika.

3.  Bake, uncovered in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender. 

 

Source:  Better Homes and Gardens Cookbook, 12th Edition



Slow Cooker Shredded Taco Chicken - By Valerie

Our family loves eating at Taco Del Mar every once in awhile to enjoy their yummy burritos.  We found this recipe online and think that it is a lot like Taco Del Mar's chicken.  It is very flavorful and is perfect to throw in the crock pot in the morning on a busy day.  We like to put it in burritos with sour cream, our homemade mexican rice, cheese, lettuce, tomato, fresh cilantro, and salsa.  Enjoy! 

Ingredients

6 medium	boneless skinless chicken breasts
1 Tbsp	chili powder
1 tsp	cumin
1 tsp	seasoning salt
1 tsp	black pepper
1 tsp	white pepper
1/2 tsp	paprika
1/2 tsp	chipotle
1/4 tsp	red pepper flakes
1/4 tsp	oregano
1 c	chicken broth

Directions

1. Put all ingredients into the slow cooker. Cook on high for 3 hours or low for 6 hours.

2. Using a fork, shred chicken. Taco seasoned chicken can be used in a number of recipes. 

 

Source; Just a Pinch Recipes

Jambalaya - By Valerie

For anyone that loves really spicy . . . this is for you! ☺  Our favorite part is the andouille sausage; it adds so much flavor.  We often make this main dish on cold, rainy, winter days 'cause it definitely warms you right up. ;O)  Our little brothers say after eating a bowl, "I'm breathing fire!"   

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced (we aren't big celery fans, so we leave it out☺)
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder (we have never added this ingredient)
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Directions:
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven (we use a large skillet) over medium heat.  Season the sausage and chicken pieces with Cajun seasoning.  Saute sausage until browned.  Remove with slotted spoon, and set aside.  Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides.  Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender.  Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder.  Stir in chicken and sausage.  Cook for 10 minutes, stirring occasionally. (Since we don't have a dutch oven, we use a skillet to start and then transfer to a large saucepan before adding the chicken broth and rice.) 

Stir in the rice and chicken broth.  Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Source; Allrecipes

Enchiladas de Pollo - By Valerie

Our family loves Mexican food and as a result it seems like we eat it several times a week. ☺  These enchiladas have been a favorite ever since our mom found the recipe in a cookbook long before any of us were born.  They are so flavorful!  We all love the taste of fresh cilantro and this recipe calls for cilantro in the enchilada sauce!  Yum! 










Chicken enchilada filling
2 whole chicken breasts
water
1/2 small onion
1 bay leaf
8 peppercorns
salt
1/2 medium onion, chopped
3 tablespoons grated Parmesan cheese
4 oz. Monterey Jack cheese, shredded (1 cup)
Enchilada sauce
 1 (4 -oz.) can green chiles
1 (13-oz.) can tomatillos drained, or 1-3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
Salt
1/4 cup lard
8 corn tortillas
4 oz. Cheddar or Monterey Jack cheese, shredded (1 cup)
Optional Toppings
Guacamole
1 cup dairy sour cream
3 or 4 radishes, sliced
2 cups shredded lettuce
12 ripe olives

Place chicken breasts in a large pot or Dutch oven.  Add water to cover, onion, bay leaf, peppercorns and salt to taste.  Bring to a boil; reduce heat.  Cover and simmer 45 minutes or until tender.  Cool chicken in broth.  Drain, reserving broth for another use.  Shred chicken with 2 forks or with your fingers.  Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.  Taste and add salt if needed.  Set aside.

In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg.  Blend until smooth.  Add salt to taste.  Set aside.

Preheat oven 350 degrees F.  Heat lard in a small skillet.  With tongs, carefully place 1 tortilla at a time in hot lard.  Hold in lard 3-5 seconds until softened.  Quickly turn tortilla and soften other side, 3-5 seconds.  Drain over skillet or on paper towels.  Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.  Roll tightly and place seam-side down in a 12" x 7-1/2" baking dish.  Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.  Bake 20 minutes, or until heated through and bubbly.

Optional
For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream.  Place a mound of Guacamole over sour cream.  Garnish with radish slices.  Place 1/2 cup shredded lettuce next to enchiladas, if desired.  Place a mound of Guacamole on lettuce.  Top Guacamole with 1 tablespoon sour cream and 2 ripe olives if desired.  Makes 8 enchiladas.

Source: Mexican Cookery

Orange Chicken ~ By Caroline

This recipe is very similar to the Baked Sweet and Sour Chicken only with a distinctly tangy flavor! The red pepper also makes it pleasantly spicy! : -)   I prepared the chicken almost the same way as in the Baked Sweet and Sour Chicken, but decided not to bake it to keep the chicken's "crunchy" coating.

Sauce
4 1/2 c. water
2/3 cup orange juice
1/4 cup lemon juice
1/2 cup soy sauce
3 TB grated orange zest
3 c. packed brown sugar
1 1/2 tsp. minced garlic
2 tsp. red pepper
1 tsp. salt
4 TB cornstarch
3 TB water

Chicken
4 chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3-4 eggs, beaten
1/2 cup vegetable oil

Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat vegetable oil in a large skillet over medium-high heat and cook chicken until browned. Place on paper-towel covered cookie sheet to allow drainage. Mix all sauce ingredients in a saucepan and bring to a boil. Add cornstarch/water to sauce until the desired thickness. Reduce heat to low and keep warm until chicken is ready. Once all chicken has been cooked, combine with the sauce and simmer over low heat for about 5 minutes. Enjoy!

Source: Unknown

Pizza Crust ~ By Victoria

My family enjoys pizza on a regular basis... at least a couple times a month! 

We double this recipe, but if you like thin crust pizza,

just use the recipe as written below. :)

I doubled the recipe for the pizzas in these pictures.

 

2 cups of flour

2 1/2 tsps. of yeast

3/4 cup of hot water

1 TB of sugar

3/4 tsp. salt

1 TB of canola oil



Preheat oven to 425 degrees.
Mix everything in a mixing bowl together as it is listed. 

Once the dough is well blended and looks smooth,

roll out your crust and bake it on a pizza pan for about 5 minutes.

After it has cooked for a few minutes, put the pizza sauce and other desired toppings on.

Bake the whole thing for another 15 minutes or so.

 

Source:  Dear friend from church.  Thanks, Vicki!  : -)

Glazed Meat Loaf ~ by Caroline

Our family is very thankful to have fresh-off-the-farm ground beef.  And since it is relatively inexpensive to feed to our large family and easy to use, we seem to use it quite a bit! We like this meatloaf recipe, as it is very tasty and has a vegetable hidden in it!  It is also handy on busy days to make it early, refrigerate, and then cook just before dinner.  Then, if there are any leftovers, it makes for great meatloaf sandwiches the next day!

2 eggs, beaten
2/3 c. milk
1 1/2 cups (6 oz.) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers)
1 c. finely shredded carrots (we use our mini food processor)
1/2 c. finely chopped onion
1/2 tsp, salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 pounds lean ground beef

Glaze
1/2 c. packed brown sugar
1/2 c. ketchup
2 TB Dijon mustard

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper.  Crumble beef over mixture and mix well.  Shape into a loaf.  Place in greased 13 X 9 in. baking dish.  Bake, uncovered, at 350 degrees for approximately 30 minutes.

For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil.  Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through.  Spoon over meat loaf.  Bake 10-15 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees.  Drain; let stand for 10 minutes before slicing.  Makes approximately 12 servings. 

Source:  Taste of Home magazine

Ranch Crispy Chicken

This one's a keeper!  Richie says it may be his new favorite way to eat chicken.  It is delicious served with mashed potatoes and gravy!

Ranch Crispy Chicken

 4 TB Coconut oil (or oil of your choice)

8 skinless, boneless chicken breast halves 

2 eggs, beaten

2 (1 ounce) packages ranch dressing mix (2 TB mix)

salt and pepper to taste

1 cup dry bread crumbs

Directions:

Heat oil in a large skillet.

Combine dressing mix and bread crumbs in a plastic bag, beat eggs in a bowl. Dip chicken breasts in eggs and then shake in plastic bag, one at a time until coated with breadcrumbs.

Drop immediately into skillet, cook over medium heat until done.  

OR, try this Oven Version:

8 skinless, boneless chicken breast halves

2 (1 ounce) packages ranch dressing mix

1/4 cup dry bread crumbs

Directions

Preheat oven to 375 degrees F (190 degrees C).

Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.

Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear.

Adapted from Allrecipes.com