Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Monday, October 31, 2011

Happy Halloween! Let's make it spicy!

Happy Halloween Everyone!  Tonight is the night of ghouls and goblins wisping up to your door to give you a big BOOO! If you are lucky enough to be home for all those Trick or Treaters coming to your door or if you like to have a casual but festive gathering, I have some yummy treats for you!  There is nothing like a hot bowl of Jambalaya with some jalapeno cornbread...ohhh soooo good!  Serve it up with some hot mulled cider or even hot chocolate for the cold fall evening.  I was inspired to make this dish after going to a baby shower a couple of weeks ago.  I just had to have more!  I have never made Jambalaya before so I went on a search of recipes.  I found one from Emeril Lagasse and made some adaptations to make the recipe my own.  It was a success!  I was so excited and it makes enough for a crowd when done in my 6Qt crock pot.

Northern Jambalaya

2lbs chicken kielbasa chopped into bite size pieces
1lb pork sausage
1 onion chopped
1 cup chopped celery
1 cup chopped green pepper, yellow pepper, orange or red pepper
3 cups white rice
4 cups chicken broth
2 cups water
1 cup white wine
1tbsp plus 1 tsp Creole seasoning
olive oil to coat your skillet
6 dashes hot Tabasco sauce (optional)

In large hot skillet brown sausage chopping into pieces as you cook so it is crumbles.  When cooked add chicken sausage and let brown, add 1 tsp of the Creole seasoning and stir around.  When this is done add to your crock pot.  To the same skillet add some olive oil to coat your skillet let heat for a minute then add your vegetables and 1tbsp of Creole seasoning.  Cook until caramelized and add to the crock pot.  Now add your wine to the skillet and let cook for about 3 mins stirring around to pull up any leftover tastiness left in your pan.  Add to your crock pot.  To your crock pot add your rice.  Stir your rice around and let it get coated.  Then add your broth and water. Add your 6 dashes of Tabasco sauce.  Cover and cook for 4 hours on high heat.  Mine was actually done in 3 hours but crock pots can vary depending on how old or depth.  The addition of Tabasco did not make it too hot but gave it a definite depth and just enough to help clear a stuffed up nose :)  We loved it and we hope you will enjoy it as well!

Jalapeno Cornbread

2 1/2 cups White Lily Self Rising Cornbread Mix (or whatever brand you prefer)
1 1/2 cups milk or buttermilk
1/4 cups vegetable oil
1 12 oz  can Del Monte Summer Corn
1 egg
2 tbsp honey of your choice (I prefer raw honey)
1 tbsp chopped dried jalapenos
1 large spoonful of bacon grease if available

Preheat your oven to 425 degrees.  I use a well seasoned 10 inch cast iron skillet.  Let it preheat in the oven.  Add your bacon grease to your skillet while in the oven.  Mix together the rest of your ingredients.  Add to your hot skillet once oven is preheated.  Bake for 25-30mins or until golden and solid on top.  Serve hot with butter and honey!  Tastes wonderful crumble up in the bottom of the bowl covered with Jambalaya...woooweeee yummmy!!!


Thursday, October 20, 2011

Chili for Chilly Weather

There is nothing that says Fall like a hot steaming bowl of chili.  Whether it's for a football game or just a comfort need you can always find a recipe to suit your mood.  Now at my house we have vastly different opinions on how to make the chili.  Me, I like that sweet style of mixing the chili powder with cinnamon and nutmeg.  My husband on the other hand, likes the savory and spice of aromatic chili powders and jalapenos!  So most often I will whip up my hubby's favorite chili and make iron skillet of golden jalapeno corn bread to go along side.  The combination of corn bread with melted butter and that steamy bowl of chili just makes my mouth water thinking about it.  Today I am sharing my recipe for a pot of chili packed with chili powder punch!

Chili Me Chili

2lbs lean ground beef
1lb ground country style pork sausage
2 12oz cans chili ready tomatoes (I usually use Red Gold)
1 32oz can tomato sauce
2 32 oz cans Brooks Mild Chili Beans
1 16oz can red kidney beans, drained and rinsed
1 medium onion chopped
1tbsp ancho chili pepper powder
1tbsp chipotle chili powder
1 tbsp chili con carne chili powder
1tbsp garlic powder
2 tbsp no heat jalapenos
olive oil enough to coat the bottom of your pot
salt and pepper to taste

Brown you ground meat and sausage together. Drain in colander. While meat drains, in large pot add olive oil and turn to medium heat. Once hot add your chili powder, garlic powder, jalapenos and onions. Cook for about 3 mins. Warming your spices before adding them to your food makes the flavor really pop!  Add your chili ready tomatoes and sauce. Warm through. Add your meat and beans. Heat through then salt and pepper to taste. If it's not saucy enough, just add another small can of tomato sauce or diced tomatoes. If you don't have either on hand you can add a cup of beef broth. :):)
I get all my spices from Penzey's.   Add shredded cheese and sour cream for extra yumminess!


Spices At Their Best

I wanted to share a link to my favorite spice store.  It is called Penzey's.  They have locations throughout the US and catalogue ordering available.  I  have had several emails requesting where I get some of the unusual spices such as Chinese Mustard and Chili Con Carne Powder, so I wanted to share.  If you have the opportunity to give this store a try I promise you will be hooked.  Much fresher than anything you get at the grocery and very reasonably priced.

Penzey's Home Page


Wednesday, October 19, 2011

Happy Hump Day Comfort Series...Spicy Mustard Crock Pot Chops

Happy Hump Day everyone!  I have been on a short hiatus for a couple of weeks but now back and cooking!  I hope all is good with everyone out there.  I have seen some absolutely wonderful recipes on some of the other blogs. 

All the Fall festivals are in full gear and Halloween is a week away.  Today is a gray, rainy day here, but I am going to pack it full of sunshine and flavor for tonights dinner.  A recipe that I came across many years ago in a Williams Sonoma cookbook was a mustard chicken dish.  It is absolutely wonderful, full of flavor and of course full of fat.  So I have adapted the ideas in the recipe to a pork chop crock pot meal.  I generally serve it with No Yolks Egg Noodles.  But it also tastes great with a brown/wild rice mix.

2 1/2 to 3lbs pork loin chops (mine are cut about an 1inch thick)
3 cups self rising flour
4 tbsp chinese dried mustard powder
1-2 tbsp garlic powder
salt and pepper to taste
3 cups vegetable stock
1 10 3/4 oz can cream of mushroom soup
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of onion soup
1 cup chopped onion
olive oil for your frying pan
1 cup white wine

Mix in a large dish or freezer back your flour and seasonings.  Put aside 1 tbsp of the flour mix.  Heat your skillet and add olive oil.  Just enough oil to coat the bottom.  Dredge your pork chops in the flour mix and brown in the skillet.  While doing this, mix together the soups, tbsp of flour mix and vegetable broth in your crock pot.  As your chops are browned add to the crock pot.  When the last of the chops are browned add your chopped onion to the skillet.  Let them carmelize in the renderings for a couple of minutes then add your wine. If you don't have much in renderings its ok to add a tbsp of butter to get them carmelized.  Let the wine cook down for about 3mins and add all of this to the crock pot.  Place on low for 8-10hrs.  Serve with noodles or rice.  I hope you will enjoy this as much as we do!


Monday, October 3, 2011

Chicken Soup for the Soul

Happy Monday Everyone!!! Well here in Central Ohio we have another gray, rainy day.  I found myself looking for comfort in a bowl today.  Mondays are always a busy day at work and there is nothing like a hot bowl of chicken soup to take some of the work stress away.  Well that is, at least for about however long your break is for lunch!  So here is my quick and easy recipe to comfort in a cup or bowl.

Kelli's Chicken Soup for the Soul

48oz water
32oz box of chicken broth (I use the store brand organic)
1/2 cup orzo
2 12.5oz cans chicken or use 2-3 cups chopped up leftover chicken from a previous dinner
1/2 cup chopped carrots
1/2 cup chopped celery
1 tbsp dried thyme
1 tbsp dried rosemary

Bring your broth and water to a boil and add your orzo.  Let boil for about 10mins then turn heat down to medim low and add the rest of your ingredients.  Let simmer for about 15mins and serve hot.  The great thing about this recipe is you can add more of less of everything on the list depending on how rich you like your flavors.