Creamy Italian Chicken

 Can be made in the crockpot. I've made it both ways on stove top and crockpot

Makes 6 servings-

4 boneless skinless chicken breasts or thighs
1 large onion sliced, or 2 small onions
1 packet dry Zesty Italian dressing mix or the dry seasoning below
1 (8 ounce) package cream cheese
1/2 cup chicken broth
Serve with rice or pasta

• 1.  Place the chicken in a crockpot, sliced onions, and broth on top. Sprinkle dry Italian dressing mix on top. 
• 2.  Cook on low in the crockpot for at least 4-6 hours. Once chicken is done you can remove it from the crockpot and shred it with two forks or with a mixer. Top with cream cheese. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice.

Dry Italian Dressing-  Makes 8 Tablespoons

1 ½ teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano ground or leaves
1 tablespoon parsley dried
1 tablespoon sugar
2 tablespoons salt or substitute
1 teaspoon black pepper
1 teaspoon basil dried
¼ teaspoon thyme dried, ground
½ teaspoon celery dried leaves or flakes

Mix all ingredients together and store in air-tight container. Mix 2-3T in the crockpot with the chicken.
ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.

Family history

 An example of mildred being married at age 3, someone typed it in wrong

Breakfast burritos

Makes 8 burritos

Once Upon A Chef

FOR THE AVOCADO-TOMATO SALSA-

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

Egg Burrito- 

1 onion chopped and sauteed
8 eggs
30oz hashbrowns
1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings

• 1-2c (6 oz) shredded Monterey Jack cheese

• 4 (10-in) burrito-size flour tortillas

• Vegetable oil

 Cook hashbrowns in oven 400, spray pan with oil, put frozen browns on top, drizzle oil and salt and pepper on top.  cook 40-50 min

Cook sausage on stove top.
In bowl combine- eggs, paprika, salt. 
On stove top, Cook  the egg mixture. In the middle of the flour tortilla layer sausage, hashbrowns, cooked egg mixture and salsa , top with cheese. Roll up 3 sides of the tortilla.

1. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

8/10/21

made 15 burritos- 15 eggs

Can freeze tortillas without the salsa. Fill the tortillas and roll up and wrap  individually with saran wrap. To reheat put in oven 350 for 15-20 min

Dayna & Amy Indian Butter chicken

 Averie Cooks

AMY's SUBSTITUIONS

• 3/4 cup unsalted butter (1/2 stick + 1 stick), divided
•  1 large sweet Vidalia or yellow onion, diced small
•  1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
•  4 cloves garlic, finely minced or pressed
•  2 tablespoons garam masala
•  1 tablespoon cumin
•  1 tablespoon turmeric
•  1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
•  1 teaspoon kosher salt, or to taste
•  1 teaspoon freshly ground black pepper, or to taste
•  1/4 teaspoon cayenne pepper, or to taste
•  1 cup heavy whipping cream (see Notes below) (COCONUT MILK, 1 T cream cheese, 1 T mayo)
•  one 8-ounce can tomato sauce (I used no-salt added; see Notes below) (SALSA)
•  basmati rice (or your favorite rice), for serving
•  1/3 cup fresh cilantro leaves, or to taste for garnishing

INSTRUCTIONS

1. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
5. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
6. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
7. Add rice to the serving plates and top with chicken and as much sauce as desired.
8. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

NOTES

• If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.
• I used no-salt added tomato sauce and used nearly 2 teaspoons salt in total, but if you’re using salted tomato sauce 1 teaspoon salt will likely be enough.

Dayna Cinnamon Rolls

ROLLS-  

1 c milk

2 eggs- room temperature

1/3c butter- room temperature

4 and 1/4c bread flour

1/2t salt

1/2c sugar

1 package yeast

1 c brown sugar

3 T cinnamon

1/3c softened butter

FROSTING-

4 oz cream cheese

1/4c butter softened

1and 1/2c powdered sugar

1/2t vanilla

1/8t salt

Combine 2 c flour and yeast in large mixing bowl.

In a saucepan combine milk, butter, sugar, and salt over medium heat until temperature reaches 120-130 degrees, butter will be almost melted.

Add milk mixture to flouw mixture along with eggs and mix with electric mixer on low for 30 seconds.

Stir in as much of the flour as you can.

Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic(this will take about 5-10 minutes)

Cover dough with oil and plastic wrap. Let rest covered for about 15min. Meanwhile in a small bowl combine brown sugar and cinnamon.

Roll dough into a 18x21 inch rectangle. Spread 1/3c butter on dough and top with brown sugar and cinnamon.

Starting with long side, rollup dough so you have an 18'' log. Cut into 12 even rolls. Grease 9x13 pan and place rolls on pan. Cover with plastice wrap and a towel, let rise for 45 min or until doubled.

Preheat oven to 400 degrees.

Bake rolls on center rack about 15 min or until lightly brown.

While rolls are baking, combine cream cheese, 1/4c butter, powdered sugar, vanilla and salt with electric mixer until fluffy.

Allow rolls to cool for about 10-15 min and spread frosting on warm rolls

*** Dont add too much flour before the first rise. It will make the dough easier to handle. If you add too much flour it makes a dry tough cinnabon. So let the dough stay a little fluffy and slightly tacky. You can dust the dough with flour when you roll it so that its easy to roll***

Luanne Porters Applesauce Cake

 Cake-

1/2 c shortening or oil

2 c sugar

1 egg

2 and 1/2c flour

1 and 1/2c applesauce

1/2c water

1 and 1/2t baking soda

1 t salt

3/4t cinnamon

1/2t cloves

1/2t allspice

Topping-

1/3 c sugar

1/3c brown sugar

1 t cinnamon

1 c chocolate chips

Comebine cake ingredients. Spread in 9x13 pan. Top with cinnamon, sugar, and chocolate chisp. Bake 35-45min at 350 in metal pan, 325 for glass

Artisan Bread

  Preheat oven 450 degrees 

3 cups warm water 100 degrees

1 and 1/2 T yeast

1 and 1/2 T salt

6-7 cups flour

    We got this recipe from North Ogden magazine.

     3 cups of water put in large bowl, 1.5 T of yeast, then add 1.5 T salt. Add 6-7 cups of flour. And mix together. Let the dough sit in the bowl 1 hour, or if overnight put it in the fridge. 

    Once it has risen put flour on counter, take the dough out of the bowl put it in the flour. Form a giant burrito shape, cut in half and form two balls of dough. Let rise on a cookie sheet with corn meal and put the two balls on the cookies sheet,  for 30-40 minutes. 

    Preheat oven 450 degrees. Cook for 20-30 minutes.  Before putting in the oven get a knife and cut a X shape on the bread. Put the cookie sheet in the oven before closing pour one cup of water at the bottom of the oven then quickly shut the door. 

    Let cool enjoy!

    Mediterranean flavors- Olive, Rosemary, Sage, Parmesan cheese, 

You can also add, Cinnamon, raisins, sugar.

Sugar free No bake cookies

 12 tomatoes

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

PREPARATION

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Hummingbird Food

 2 c water

1/2c sugar

Stir till sugar is dissolved

Oyakodon

All Recipes

DBL     Original

 4c     2 cups uncooked jasmine rice (I did sushi rice)
 8c     4 cups water

 8       4 skinless, boneless chicken thighs, cut into small pieces

 2       1 onion, cut in this slices

4c      2 cups dashi/chicken/beef/veggie stock, made with dashi powder (I did 1-2 T fish sauce)

1/2c  ¼ cup soy sauce

6T      3 tablespoons mirin (Japanese rice wine) or i did Rice Wine vinegar

6T      3 tablespoons brown sugar

8         4 large eggs 

Can add the last 3 min of cooking-  any vegetable- julienned carrots, zucchini

• This is a simple and quick dish to make- two pots- one for rice and one for chicken stock soup recipe.

•  Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

• Step 2   Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Step 3  Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• Step 4   To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Alli Amazing Blueberry Muffins

Muffins

Makes 12-24 muffins

Preheat oven 400, cook for 20 min

4c            1 3/4- 2c flour

1c    1c sugar

1t             1/2t salt

4t             2 t baking powder

2/3c         1/3c vegetable oil(one time I used applesauce)

2eggs      1 egg

2/3c         1/3c milk (can use buttermilk and one time I used egg nog)

1/2c         1/4 c cubed butter (put pureed bananas in place of butter)

3t             1 1/2t cinnamon

2c            1 c fresh blueberries (I used frozen)

I did add some protein powder

Topping- sprinkle over muffins before you cook

2/3c         1/3c flour

1/2c         1/2c sugar(I didnt double the sugar)

1/4c         1/4c cubed butter (I didnt double the butter, one time I used coconut oil- worked great)

1t             1/2t cinnamon

Mix the dry ingredients first, then stir the liquid ingredients in a well in the middle of the dry ingredients. Mix it all together. Fold the blueberries in. Put the paper muffin cups in the muffin pan. Plop the muffin mixture in the muffin pan.

Mix the topping ingredients in a bowl. Pour on  top of the muffins.

8/1/20 so delish, double the recipe next time

11/21/20 I used egg nog in place of milk and applesauce in place of oil.

Sister, I am with you

From FB on june 12

Mood:

Not everyone is gonna like you.

Not everyone is gonna choose you, or get you, or have your back. Not everyone is gonna invite you. Not everyone is gonna claim you as their favorite, or their best friend. Not everyone is gonna trust you. Not everyone is gonna save you a seat, or tell you their secrets, or include you on every group text.

And it’s okay.

Is it fun? No, not especially, but it is part of life.

And the sooner we learn that it’s not our job to please everyone, or chase everyone, or beg them that we are worth liking, the better off we’ll be.

Be good to everyone. Don’t purposely give people a reason not to trust you, but save your energy for the ones who choose you, and lift you up, and make room for you at their table.

Your energy, and your time and your heart is precious. It’s okay to protect it.

Follow Sister I am with you for more.

Written by Amy Weatherly

Chicken coop details I like

1.  
Exterior Slider window
From Hen House

2.  Youtube video of window sliders inside coop
Carolina Coops


3.  No Spill chicken feeder
   
Art of Doing Stuff



4.  Green Willow Homestead
Deep litter Method- clean every 2 months
straw 6 inches deep, then give the linoleum a vinegar and essential oil scrub down

Make your own coop refresher mixture, to equalize the ammonia smell-
25 lb bag of Powdered PDZ
10 lb bag of Organic Food-Grade Diatomaceous Earth
10lb bag of Bentonite Clay
50lb bag of Barn Lime
2 five-gallon buckets with snap lids

5. Herbs for Chickens health- from Imperfectly Happy

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Baby Chicks

APRIL 3, 2013

Scoop from the Coop

How to introduce new birds to your existing flock

Birds of a feather truly do stick together. That’s why it can be a challenging task to bring new birds into your established flock – new flock members often get picked on and harassed by hens who don’t want to share their territory. For a seamless integration of new birds into your flock, there are a couple of tricks that work well. All you need is patience – and some ninja-like moves.

To start with you want to make sure that your coop/run setup is large enough to accommodate the new birds that you are adding. Each adult bird will need 3-4 square feet of space. If bringing in birds from another flock, make sure they have been through a quarantine period of at least 30 days and are healthy.

Keeping new birds in a cage will let them interact with the flock without being harmed.

You’ll want to introduce birds to each other gradually and let them interact without the opportunity of pecking or abuse. To do this, place your new birds inside the run or coop in an area where they can see and get to know each other but where they are still separated. A wire cage works well, but you can also put new birds into a dog crate or use chicken wire to fence off a portion of the area and make two separate spaces.

If introducing new chicks to your flock, you’ll want to make sure they are fully feathered and acclimated to the coop temperature.  You want to keep new birds in their own area and let everyone get to know each other for at least two weeks. Patience is key here, so don’t rush the “getting to know you” phase.

The ninja moves come into play when it is time to introduce the new birds into the existing flock. Wait until night, when it’s dark and all birds are sleeping comfortably. Moving quickly and quietly, you want to take the new birds from their resting spot and put them on the roosts next to your other sleeping birds. When the birds wake up in the morning they are next to another hen that they are familiar with (because they’ve been in close proximity, although separate areas, for several weeks) and they are often tricked into thinking that they’ve always been together.

You’ll want to carefully monitor the everyone during the next week while the pecking order is reorganized, but this approach should give you a fairly seamless merging of your flock.

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POSTED ONMARCH 21, 2013

The right nutrition at the right time for layers

Timing is everything when it comes to feeding your laying hens. Ensuring they have the correct nutrition at just the right time is an important part of having a happy and healthy flock.

Scoop from the Coop

Hatch to approximately week 6: Provide free choice access to a quality chick starter ration and make fresh clean water available at all times. Proper nutrition in this critical growth stage will impact the performance of the chicken for their entire lifespan. Use a heat lamp to keep birds warm and provide 1 sq. foot per chick.

Approximately 6 weeks to 16 weeks: Continue to provide free choice access to chick starter and water. If you choose to feed treats (scratch grains, kitchen scraps, etc.), put out what birds will consume in about 15 minutes once per day. This a good guide to follow to make sure treats don’t exceed 15% of the total diet. Add treats only after week 6. If birds have access to anything other than a crumble or pellet, provide grit free choice in a seperate feeder.

16 weeks +: Now is the time to switch to layer feed! Provide layer pellets or layer crumbles and grit free choice along with access to fresh clean water at all times. Treats can be provided at no more than 15% of the diet. At this point it is also important to make oyster shell available free choice to provide supplemental calcium for hard-shelled eggs. Adult birds require approximately 3-4 sq. feet of space per bird in the coop; you also need to plan on one nesting box for every 4-5 hens.