Monday, May 30, 2011

Balsamic Grilled Chicken

 Farmers Wife Original Recipe.

Happy Memorial day Y'all!!! Oh it feels so good to be back in the kitchen and whipping up new recipe's to share with you! I hope y'all are having a great holiday weekend, and enjoying lot's of good treats!! Since in the Farming Community only 2 holidays exist (Thanksgiving and Christmas) we really don't do a whole lot for the other holidays as they are normal working days for our men. But last night we did have a very All American grilled dinner, that was to die for!!! With 3 all new recipes!!! (I love when that happens!!) First up the Chicken!

Oh my word y'all... First off let me say you HAVE to give this a try... I don't usually bark out orders or try to tell y'all that you must make something because it feels arrogant, which is so against my nature. But seriously, can I just say WOW!!! We all 3 went back for seconds and just adored this chicken. The words my hubby used to describe how amazing it was are a little bit mature for this audience, but let's just say it was pretty darn good! ;-) The flavor was just right, between savory and succulent and the chicken was moist and delicious. I really can't say that I've ever enjoyed eating chicken more in my life. I know how that sounds, but seriously y'all... It was just that good! Now I can't take all the credit as my Hubby is the master griller and his skills on the grill far out do me in the kitchen. But with our joint effort this meal was a great way to end our Memorial Day celebration! *P.S. Stayed tuned this week for the recipe for our sides, Grilled Corn on the Cob and Seasoned Grilled Potatoes!!*

6 Chicken Breasts

3 Tablespoons Dijon Mustard
1 1/2 Tablespoons Soy Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Sugar
2 Large Cloves of Garlic, Minced
1/3-1/2 Cup Balsamic Vinegar (depending on your taste)
1/3 Cup Olive Oil
Fresh Ground Black Pepper

In a medium bowl, whisk together the marinade. Taste, and add more Balsamic Vinegar if desired. In a gallon sized ziploc bag place the thawed chicken breasts, and pour the marinade over. Seal and "squish" the bag to make sure everything is well coated. Place in the fridge and let marinade for at least 2 hours. Then heat your grill to 350-375°F. Cook for about 3 minutes on each side, then move them off the bottom and flip every 5 at around 300°F, for about 15-20 minutes. *Note: wind will make it take longer because more heat blows away every time you open it.* Once the juices run clear and there's no pink in the middle, the chicken is done. Let it rest for about 5-10 minutes before serving to let the juices redistribute.

This chicken really was easy and spectacular! My little Sous Chef devoured his, which we all know means it was good! This would be great for any last minute barbecues!! 5 stars.
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New Adventure

Hey Y'all!! I'm so excited to announce that the new adventure I've been working on for the last 6 weeks or so is FINALLY Done! I hope you will hop over and check out my new site that I'm working on with 4 other FABULOUS gals!

This has been quite a journey, and one that is far from over, I appreciate so much how y'all have stood by me as I've worked on this, and I promise to be back in the kitchen soon with more recipe for y'all! I love you guys, and now go check out Country Cooks Across America!!

The Farmers Wife
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Friday, May 27, 2011

Snickerdoodle Cookie Jars From Forever Now and Then

Good Morning All!! I am extremely excited to share another wonderful Blog friend of mine... Lauren from Forever Now and Then!  Lauren is such an amazing gal, I love checking out her blog because she always has something new to share, and her recipes never cease to tempt me to break my diet!

Isn't this picture just adorable?!? Lauren is a devoted Homeschooling Mom of 2 whom I admire so much! Having been home schooled myself I always find it awesome to meet other Mom's who pursue being a home schooling Mom, and what's even more awesome is she's using the same curriculum I grew up with! Ok, moving on to food! Lauren loves to makes sweet treats that will both tempt and delight you, and I'm convinced that because I got the recipe off of her blog that the calories don't affect me. ;-) And now without further ado I bring you Lauren's latest creation....


Hello everyone!

Before I get to the goods, let me let you know who I am….I promise to keep it short. After all we got some baking to get to.

My name is Lauren. I’m a stay at home mom of 2. I home school both my children (second grade and preschool)…. which we just finished our school year…. holler!!

If I am not stuffing my families face with food, I am trying to make them laugh. I find it very hard to be serious. I am by no means a writer. In fact I have been staring at my computer for the last hour trying to figure out what to write about myself. I am a pretty boring person :)

I began my blog as a way to keep my self-busy and away from the mall. Both my husband and Visa are thankful. Although I do find myself spending more on food…

When Kim (who’s blog I stalk on a regular basis) asked me to do a guest post for her, I was in the middle of my kids’ karate class; I let out a yelp of joy…. everyone looked, I turned red, and waited for my kids out side. It took me a while to think of what to make. It had to be fabulous…. have you seen what this lady makes…. yummy!!! Finally after rattling a few ideas around in my brain, these little guys were made.

I hope you enjoy!

Snickerdoodle Cookie Jars
Makes 2- 8oz jars
• 2 – 8 oz mason jars (I was able find somewhat flat ones at Wal-mart)
• ½ cup butter, softened
• ¼ cup brown sugar
• ¾ cup white sugar + 2 tsp for topping
• 1 egg
• 1 tsp vanilla
• 1 ¾ cup flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon + ½ tsp for topping
• 2 Tbsp milk
• Ice cream or Kim’s fan-tab-ulous homemade whip cream

1. Pre heat your oven to 375.
2. Cream butter and sugars in a large bowl. Add egg and vanilla. Mix well.
3. In a gallon sized Ziploc bag, add flour, salt, baking powder and cinnamon. Shake well.
4. Slowly incorporate flour mix into butter mix. Once fully incorporated add milk 1 Tbsp at a time.
5. Press 3 ½ Tbsp of cookie dough into each jar. (If you have a larger jar you can fill with more cookie dough. Just don’t go over 2/3 full.)
6. In a small bowl combine 2 tsp sugar and ½ tsp cinnamon. Sprinkle over dough in the jars.
7. Place each jar into a 13x9 baking pan. Fill with 2-2 ½ cups of water (just about ½ way up the jar).
8. Bake for 18-20 min.
9. Then turn oven off and broiler on low (leave the pan with jars in oven).
Watch very carefully. You just want to brown the top. It takes about 3 min.
10. Remove from oven. Using an oven mitt, remove jars from pan and place on wire rack to let cool another 4-5 min or until you can handle.
11. Top with ice cream of Kim’s fan-tab-ulous homemade whip cream.

**Note: The “cookies” in the jars will be just a bit under done. If you would like them more done, just increase the cooking time a few min.


*Drools....* Good gracious did you see those?!? I can't believe I've lived my life thus far without having these... haha! These would be such a neat treat for gifts, and I can bet you the little one's would find them totally awesome! I am on the hunt for these jars now, and will be trying them asap! Thanks Lauren for this post, your cookies look positively heavenly!

Check out Lauren's Blog Here: Forever Now and Then
 And you can find her on Twitter too!
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Thursday, May 26, 2011

Cheaters Orange Chicken

 Farmers Wife Original Recipe.

Hey ya'll!! I am so excited to share this recipe with you, because well it was possibly my favorite meal to ever come out of my kitchen. Let me explain. When I was a teenager my best friend and I were somewhat obsessed with Panda Express. I remember we'd go to the mall and without fail we would ALWAYS get Panda Express even if we'd just eaten lunch. And there was never a time that we went, that we didn't get a HUGE helping of their fabulous Orange Chicken. Even now as adults, we don't see each other very often living across the country from each other, but the last time she came down for a visit we made my Hubby take us to Panda for dinner one night... And we ordered the exact same thing! haha!

My love for Orange chicken has continued on into Adulthood, with the exception that now I wonder just what exactly I'm eating. I mean we all know that take out is never as good for you as homemade, and honestly my concern is always more with the chicken itself than the sauce. So awhile back I went on a hunt to find out more about my favorite chicken dish. And while I will still eat Panda's from time to time, I think making it at home was SO much better! Calorie wise it was much healthier, and the taste was almost spot on! Though I had a little help... hehe! Did ya'll know they bottle and sell the Orange Sauce now? YUP! I was so excited, I think I did a little happy dance in Wally World... teehee! I will say that you probably don't want to use just the straight sauce... My word was it strong! I added a few ingredients to it and we just LOVED this meal! So next time you're craving Chinese give this a try, I can almost guarantee it will satisfy your craving. ;-)

3-4 large chicken breasts, cubed
2 large egg whites
3/4 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
2 1/2 cups canola or vegetable oil

1/2 Bottle of Orange Sauce
2 Tablespoon Rice Wine Vinegar
1/3 Cup Soy Sauce
1/4 Cup Orange Marmalade
Dash of Ground Ginger

To make the sauce; in a Medium bowl mix all sauce ingredients until combined. You can then throw it into a 2-4 quart crock pot and keep it warm. Then once the chicken is done, throw it all together in the crock pot and it will stay warm til served, plus the chicken will absorb more of the sauce's flavor. 

To make the chicken
coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.
To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5-7 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces. Once done add to the sauce and mix well, I like to put mine in my small 2 quart crock pot and let it stay warm, then serve on rice.

This was simply delicious, it had the same kick that the original does, but I think overall had more flavor. My hubby and I just LOVED this and fought over the leftovers. So I would give this one 5 stars!

Don't forget to tune in TOMORROW for another Friday Featured Guest Post, this week with Lauren from Forever Now and Then!

The Farmers Wife
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Tuesday, May 24, 2011

Breakfast Parfaits

 Farmers Wife Original Recipe.

Happy Tuesday Ya'll!! It's hard to believe another weekend has passed us by and we're almost halfway through our week already. Man time sure flies when you're busy cooking! You know, I've been holding onto this recipe for awhile, because in all honesty it's not all the special. It's not fancy, it's something just about anyone can come up with, and I already have a ton of breakfast foods on the blog. But here's the thing... So few of them are really a weekday, throw together and feel healthy breakfast food, and since that is something I know is important in my life I thought it was time to share!

I know, I make a lot of breakfast foods... I can't say exactly what the appeal is, maybe it goes back to being a kid and looking forward to those special family breakfasts where we actually gathered around the table in the morning. Or maybe it goes back to my memories of visiting my Grandparents and enjoying the cheese eggs, and fresh blueberry muffins, and some form of bacon or sausage and her delicious orange juice and later in life coffee... Or maybe it's the desire to eat a meal that goes well with my coffee... HAHA! All of the above are possibilities, though as my Hubby would say most likely it's the last option. ;-) But now that I'm an adult I can't let myself eat a full of butter and flour muffin every morning, I can however eat some fresh fruit, with a low-fat yogurt and some homemade granola... And honestly I don't miss the muffin! This is the most basic of recipes, with you can doctor up to your preference's, but I do urge you to give it a try! And putting it in a fancy cup just makes it taste even better! ;-)

1 6 oz. Container of Low-fat Yogurt (I like Vanilla, Cherry, and Raspberry)
1/4-1/3 cup  Fresh Fruit, diced (I like a combo of berries and banana)
1/4 cup Granola

If using homemade granola make that ahead of time. Then slice up your fruit. In a pretty glass, layer your parfait. Yogurt first, then fruit, then granola. Repeat until glass is full and yogurt and fruit are used up. Serve immediately or chill for up to 1 hour.

What I love SO much about this is you can totally change up the flavor by using different flavor's of Yogurt or different kinds of fruit. Also if you make your own Granola you can add whatever spices and dried fruit you want to that, making this recipe SO versatile! Also a little tip, Wal-mart's Low-fat Yogurt is not only cheap but a 6 oz. container is only 80 calories! Lower than most low-fat yogurts! 4 stars.

Don't forget to tune in this Friday for another Friday Featured Guest Post, this week with Lauren from Forever Now and Then!

The Farmers Wife
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Monday, May 23, 2011

Hey Friends!

Hey ya'll! So I don't have a recipe for you today, I'm sorry about that! But I do have exciting news! The Farmers Wife now has it's own Domain name!! You can now find us at:! The old address still works, and the feed has been updated. Nothing on the site itself has changed but this is a big milestone for The Farmers Wife and I couldn't wait to share it with ya'll!!

Also I now have a Twitter Account! I'm still getting used to it, as I've never been a big fan of twitter but if it means one more way to connect with all of you then it's worth it! My screename is TheFarmerWife, and I really look forward to connecting with everyone. I hope you have a blessed day, and don't forget to tune in this Friday for another Friday Featured Guest Post, this week with Lauren from Forever Now and Then!

The Farmers Wife
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Friday, May 20, 2011

Blueberry Muffin Bread from Sandra's Easy Cooking

Good Morning Y'all! I am SO thrilled to share with you, the first ever Guest Post on The Farmers Wife! Meet Sandra, from Sandra's Easy Cooking! If you don't already know her, you will get to know her, and if you do then you might learn something new! I love Sandra's site, she always has something new and is amazing at creating brand new recipes.
 Sandra cooks everything from typical dishes and meals to wonderful new ideas and creations, and I've never seen a recipe on her site that didn't look amazing. Sandra is also an amazing photographer, her photos of food will make you drool, and She is such an inspiration to me and to many others, and I have to say is so incredibly sweet! She's also a Stay at Home Mom, which we all know means this girl works hard! I can't tell you how thrilled I was when she agreed to Guest Post for us today, and without further ado I introduce you to... Sandra!
Q&A with Sandra from Sandra's Easy Cooking
Question #1: Tell us a little about yourself and your family, how long have you been married and a mom? 
My name is Sandra and I am running the blog Sandra' Easy Cooking. On my website/blog you can find simple, delicious and affordable balanced meals.
I am European (from former Yugoslavia) who is living in US for the last 13 years and found home in Nashville TN. I love Nashville mostly because people are very kind, it is a great place to raise kids and it has all 4 seasons which is fantastic. I am married to a wonderful man for 11 years and we have three angles, two boys(almost 11 and 5) and a girl( 8 years old). Life as a stay at home mother of three, wife , writer and a food blogger is not easy but I enjoy it very much.

#2: When did you first start cooking, and have you always enjoyed it? My first time trying to cook was around 11 years old, but being home with my mom that was 12 years of my life home all the time, was not something that I had to do. Since I become mom myself I do a lot of cooking and I love it. 

#3: How did you get your start in Blogging? This is a good question...I have no idea how I came on this idea! Only thing that I remember saying to myself is "Why I don't write my recipes and share with other people?" I came a long way, learning from other bloggers, searching, and researching..watching a lot of videos....but I've been told nothing can happen over night. I am with blogger since September and I am just hoping that people will not get tired of my kitchen experiments.

#4: If you could eat one thing every day what would it be?
Hm this one is hard..but if I could eat bacon everyday guilt free that would be it for sure!:)))

#5: What inspired today's recipe?
I wanted to make something that your readers would enjoy, and I thought that this recipe was the perfect fit.

Hello Farmer's wife readers,

First I want to thank you Kim for asking me to guest post on your wonderful blog. I enjoy your comfort dishes and sense of humor that you are bringing to every post that you publish. Now this guest post is special to me because Kim was the first person to ask me, and I accepted with open arms.
When she asked me I didn't have any idea what to make, to suit her blog. I had two dishes on the side, but they weren't calling Kim's name :D so a few days ago I was making this blueberry muffin bread which was supposed to be our Saturday breakfast...ha ha to that, as soon as my kids came home my breakfast bread was gone. I hope that you will like it as much as my family!

Cheers to all and thanks again Kim for this opportunity!!!

Blueberry Muffin Bread
12 1/2 ounces flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch salt
1 cup sugar
1/3 cup Canola oil
2 eggs
1 cup yogurt
1 1/2 cups fresh blueberries, boiled in water

  1. Preheat oven to 380 degrees F.
  2. In a sauce pan place blueberries and 1Tbs. Sugar with 1/2 cup of water, boil and put it on the side until ready to use.
  3. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  4. In another large bowl, whisk together the sugar, oil, eggs and yogurt. Add the dry ingredients reserving 1Tbs. of the dry ingredients and toss with the blueberries. Stir mixture.
  5. Drain the blueberries but save the juice/water.
  6. Add to the blueberry water juice of 1/2 Orange, stir and set aside.
  7. Add 1 cup blueberries to mixture and stir few more times. Reserve about 1/2 cup of blueberries.
  8. Add the mixture to greased loaf pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees F. Bake for 20 to 25 minutes, rotating pan few times while baking.
  9. Before taking it out, spoon over whole bread blueberry-orange warm juice that you reserved. And place the bread back in the oven for 5-7 more minutes.
  10. Remove from oven and turn off the oven; let it cool down in the loaf pan for about 10 minutes. Than turn it upside down on tea towel to cool completely.
    Serve immediately or store in airtight container for up to 3 days.
Did you get a load of that bread?!? Oh my goodness, when I first saw that picture I swear to you I went crazy! I immediately showed my Hubby and decided that I must make this ASAP!  This would be a fantastic treat for breakfast, brunch or just an everyday snack. I hope you all will make this soon and I just want to say a giant Thanks to Sandra! Great recipe girl!

Check out Sandra's fantastic Blog here at: Sandra's Easy Cooking
And you can also find her on Facebook!

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Thursday, May 19, 2011

Turkey Bacon Club

 Farmers Wife Original Recipe

When I was a kid there was this restaurant we used to go to on occasion that had, I swear the best Turkey Club Sandwich's ever. I used to order them all the time along with a chocolate or strawberry shake and their delicious shoe string cheese fries... Oh yeah baby! I can't even tell you how long it's been since I not only ate that meal, but since I could, guilt free, eat that meal. HAHA! Now a days I count my calories and my workout time and worry about whether or not I can eat that little snack I want so badly. But this was one meal I didn't feel guilty about, and brought back all my yummy memories of eating this as a kid!

You could make the full fat version of this with real bacon, and real mayo, and serve it with some yummy fries, or you could make this lower fat version and still enjoy a bowl of ice cream afterwards! Now if you're like me, the latter sounds the best, ice cream?!? YES PLEASE!! I really didn't miss the extra fat from this sandwich, and it was even Man approved by the Farming Hubby! So you know it's not labeled chick food... at least not yet! And y'all know me, I like a good easy dinner once in awhile, and this falls into that category!

Ingredients: makes 2 sandwich's
6 slices Sourdough Bread
8 slices Turkey Bacon
12 slices Lean Turkey Lunch meat
3 Tablespoons Mayo
Sliced Tomato

Toast your bread lightly, once toasted spread a little mayo on one side of each slice. This keeps the bread from getting rock hard. Cook the bacon according to package directions, typically I do mine in the microwave. To assemble, start with one slice of bread, mayo side up, layer turkey, bacon, tomato and lettuce, place another slice of bread mayo side down and then mayo the top side and repeat the layers. Place the top slice of bread mayo side down, and insert toothpicks  onto each side and then with a sharp serrated knife slice in half.

I would give this 4 stars. I was very happy with how this turned out, it was crispy and fresh and made my tummy very happy! haha! I will totally make this again, hopefully with some homemade sourdough next time!

P.S. Be sure to tune in every Friday starting tomorrow until the end of July for my new Friday Feature of Guest posters on The Farmers Wife! First up is the fabulous Sandra from Sandra's Easy Cooking! So be sure and check back tomorrow for that!

The Farmers Wife

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Tuesday, May 17, 2011

Strawberry Shortcake

 Farmers Wife Original.

Hey y'all! Man it feels like forever since I've been on here, though in all reality it's only been 3 days. But man were those a CRAZY 3 days!! Sunday was my wonderful Sis in law's baby shower (have I mentioned how THRILLED I am to be an aunt?!?) which meant we spent all day in the car traveling, got home technically Monday morning... haha! Yeah, it was a long day but worth it! Then I spent all of yesterday helping out some family members, and finally am starting to feel back in the swing of life!!

Ok, now that you're caught up on me, let me tell you a little about this recipe! If I remember correctly I made this the weekend before Mother's Day, but I don't quote me on that. But I do remember it was awesome! I don't make desserts all that often because I just don't like all the calories that come along with them, but I was having a particularly hard day and dang it, I needed some dessert!! The night before I had made Biscuits and Gravy for dinner, and had leftover biscuits. Alongside the most amazing Strawberries (have you checked out the strawberries lately... YUM!), all that was missing was some Whipped Cream, which is when I made whipped cream in the food processor for the first time! I can't tell you how happy I was with this dessert, I didn't feel overly guilty eating it, and it was so fresh and delicious. Great for a hot summer night! Plus, it made my little Sous Chef's day!

Biscuits: recipe from
2 1/2 cups All Purpose Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Tablespoon Granulated Sugar
1/2 cup Cold Butter or Margarine, cut into small chunks
3/4 cup Milk (I used 1%)
1 Egg, slightly beaten
Egg wash topping:
1 Egg, beaten
1 Tablespoon Milk

Whipped Cream:
1 cup Heavy Whipping Cream, Cold
1/4 cup Powdered Sugar

2 cups Diced Strawberries
2 Tablespoons Sugar or Splenda

Preheat oven to 400F degrees. To make the biscuits first combine the dry ingredients in a large bowl with a whisk. Using a fork or pastry cutter, cut in the cold (must be COLD) butter until resembles coarse crumbs. Add the milk and egg and using a spatula mix until just combined (you want it to be sticky and moist and lumpy). Turn out onto floured surface and knead gently til it all comes together (do not over knead or your biscuits will be tough and not flakey). Roll out the dough to 1/2 inch thickness and using a biscuit or cookie cutter cut out your biscuits. Place on a lightly greased baking sheet, and brush the tops with the egg wash. Bake for about 10-15 minutes or until the tops are golden brown. Cool on a wire rack.

Whipped Cream:
First, get out your food processor and insert the blade attachment. Pour in your whipping cream, and place the lid on WITHOUT the plunger in (the thing that pushes down vegetables for grating and what not, you need air to be able to get into the food processor.) Turn it on and whip for about 1 minute. Turn it off and check the consistency. At this point you can add your sugar. Then put the lid back on and whip for 30 second intervals until it reaches the desired consistency, typically about a total whipping time of 2-3 minutes. 

Dice the strawberries and place in a bowl. Add the sugar/splenda and mix. Set aside while it creates a syrup.

Slice in half a biscuit, and spoon some strawberries on the bottom half. Top with a large dollop of whipped cream and place the top half of the biscuit on top, add additional whipped cream and strawberries as desired. Can also drizzle some chocolate sauce on top too.

Since the biscuits were already cooked, it was incredibly easy to put together, but this would be simply fabulous with fresh from the oven biscuits too! 4 stars.

P.S. Be sure to tune in every Friday starting this week until the end of July for my new Friday Feature of Guest posters on The Farmers Wife! First up in the fabulous Sandra from Sandra's Easy Cooking!

The Farmers Wife

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Whipped Cream

 Source The Farming Husband.

Whipped Cream... Isn't it delightful? Who doesn't love to just sit and lick the bowl of whipped cream? (Or is that only me... hmmm...) I don't make whipped cream very often, it makes me feel way too guilty to consume it, and well it's not the easiest thing in the world to make.... Until NOW!

As you may have noticed I listed my Hubby as the source for the recipe, now you won't find it on his site, but he was the one who told me that making whipped cream this way was possible and since I can't remember right now what his source was, I figured I'd list him. HAHA! Now here's the really cool part (sorry hunny, you're cool but come on... whipped cream is AWESOME! hehe) you can make whipped cream in your.... wait for it.... FOOD PROCESSOR!!!!! Crazy huh? I was SO skeptical when trying this. I mean it goes against EVERYTHING I know about making whipped cream. You don't have to chill the bowl or the blade, and it's not an incredibly slow, and somewhat excruciating process (cus I mean come on... watching it whip is just plain awful, you just want to stick your finger in and taste it!). It was fast, which means you HAVE to watch it closely, and it was thick and dreamy... I think I it invaded my dreams that night... haha! Anyway, I have a point to all of this whipped cream fantasy thing I've got going on now... Oh right! TRY IT!! You won't regret it, and if you do.... Well then, I'm sorry if your pants don't fit quite right the next day. That's the price you pay for good whipped cream. ;-)

1 cup Heavy Whipping Cream, Cold
1/4 cup Powdered Sugar

First, get out your food processor and insert the blade attachment. Pour in your whipping cream, and place the lid on WITHOUT the plunger in (the thing that pushes down vegetables for grating and what not, you need air to be able to get into the food processor.) Turn it on and whip for about 1 minute. Turn it off and check the consistency. At this point you can add your sugar. Then put the lid back on and whip for 30 second intervals until it reaches the desired consistency, typically about a total whipping time of 2-3 minutes. Serve on your favorite dessert!

Easy huh? Shocking? YES! I will say in my experience don't do more than 1 cup at a time, I did try doing 2 cups over the weekend and while it did whip, it took much longer and the results were not quite as pretty. So do it 1 cup at a time, but hey if it's this easy you can just do a couple batches! I give this 5 stars!

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Saturday, May 14, 2011

Cinnamon Banana Oat Bread

 Farmers Wife Original Recipe.

It's Saturday morning, and you know what that means... Breakfast food!! I know I cook way too many muffins, breads and really fattening stuff. But be honest here, secretly you love that about me. ;-) I really do cook more than breakfast foods, it just happens to be my favorite meal of the day. Typically I bake way too much and end up sending most of it to work with my Hubby so I don't see it sitting on the counter calling me "Kim... Eat me! You way too skinny and beautiful, and the calories won't affect you because we love you so much..." Ok... Maybe I'm imagining things here, but I swear they really do whisper sweet nothings into my ear!

I've been trying to discover new ways of cooking recently, cutting out as much fat as possible, trying to create new Dairy Free recipes to share with my wonderful Sister in Law, and try out new flavors. It's been a lot of fun honestly, and so far the results have been pretty good. Including this bread! I have to say that this was not overly thought out, I did not make this intending for it to be dairy free, I was simply using what I had on hand. I think sometimes the best recipes are created this way, and this bread does not disappoint. It was fluffy and moist, and smelled amazing while baking, plus my little Sous Chef ate an entire slice, so you know it must be pretty good. Haha! You can make this both dairy free and with dairy, it's totally up to you, but either way I hope you'll enjoy this delicious bread!

1 3/4 cups All Purpose Flour
1/2 cup Old Fashioned Oats
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
Dash Ground Nutmeg
1 1/2 Tablespoons Ground Cinnamon OR 1/3 cup Cinnamon Chips Tossed in Flour
1/4 cup All Vegetable Shortening OR Margarine, softened
1 Egg
2 Ripe Banana's, mashed with a cap full of lemon juice
1/4 cup Cinnamon Applesauce

Preheat your oven to 325F degrees. Grease and flour a loaf pan, and set aside. Place all of the ingredients into your mixer, (except when using the cinnamon chips, save those til the end) and using the paddle attachment mix together. Once mixed add the cinnamon chips if using those. Mix again, if too runny add a tablespoon at a time more of flour, you want the consistency to be thick but easily spreadable. Pour into your greased loaf pan, and bake for 60-75 minutes. Bread is done when a toothpick inserted in the middle comes out clean. Let the bread cool for about 20 minutes in the pan, then turn out onto your serving dish and cut and serve.

This had such a homey and comforting taste to it. I used the cinnamon chips in my bread, which are not dairy free, but since they are SO hard to find this can easily be substituted for the ground cinnamon and will be just as tasty! It was easy and came together so fast, I would give this 4.5 stars!

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Friday, May 13, 2011

Biscuits and Gravy, Guest Post!!

Hi friends! First off I am so sorry about the Blogger problems for the last 24 hours!! I know I was getting very frustrated with not being able to log on and I'm so sorry for the inconvience to all of you! Hopefully my missing recipes will be back up soon.

Second, I just had to let y'all know that I'm guest posting over at Lark's Country Heart today! I'm sharing a brand new recipe for Biscuits and Gravy, and great Southern dish that I grew up on and still love today. I hope you'll not only check out the recipe but check out Lark's site too, I've had the chance to really get to know her over the last month, and she is just the sweetest gal you'll ever meet! Hope you're having a fantasic Friday!


Biscuits and Gravy

The Farmers Wife

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Monday, May 9, 2011

BBQ Ranch Chicken Panini

 This is a Farmers Wife Original.

Happy Monday Friends! I hope you all had a wonderful Mother's Day weekend, we were gone all weekend with family, so I'm still in recovery mode so bear with me here! I'm literally sitting here at my computer half asleep trying to focus long enough to share this delicious recipe with you. haha! But I am determined that you HAVE to try this recipe asap, so I will try to share it in a way that makes sense.

This recipe was born out of an awesome opportunity, As a part of the Foodbuzz Tastemaker Program, I received a coupon for Tyson Grilled and Ready Grilled Chicken Strips to create a brand new recipe for y'all. I have to say when I got this bag I was pretty darn excited, some of the recipes that started flowing through my head were just a little bit ridiculous. haha! I could've easily made 2-3 brand new recipes with this chicken, but you see I have a few favorites on here already that use this chicken. For instance a favorite summer salad of mine Chicken Ramen Salad, and I decided I couldn't let this package come into my house and not be used to make my favorite salad. haha! Then last week I was having a long week, and wanted an easy dinner and this chicken was calling my name. At the last minute I threw together this panini and fell in love... So easy, so yummy, it was like taking comfort food to a new level! And after a long busy day who doesn't love a nice comforting, easy dinner? You'll have to give this a try for an easy weeknight dinner!

Ingredients: this makes 2 sandwich's
4 slices Sourdough Bread (or you can use whatever your favorite bread is)
4 slices of Turkey Bacon, cooked
1/2 cup Shredded Mozzarella Cheese
2 Tablespoons Ranch Dressing
4 Tablespoons BBQ Sauce (KC Masterpiece Original is my fav.)
Cooking Spray

In a small bowl mix together the ranch and bbq sauce, set aside. Cook the Turkey Bacon according to package directions, and set aside. Heat the chicken strips, *I find that when heating the frozen chicken strips it's good to place them on a paper towel on a microwave safe plate, to absorb the excess water*. Heat your panini press, or grill and spray with cooking spray. Then spray the tops of each slice of bread with the cooking spray (this will help it cook up nice, golden, and crunchy with out adding a lot of calories), on the other side slather on some of the bbq ranch sauce. Then add your chicken, and layer with a little cheese, bacon, a little more cheese and a little more sauce, place top slice of bread on with greased side up. And grill on your panini press until golden and the cheese is melted. Serve warm.

Honestly, I would have to give this 4.5 stars. It was really good, and hit the spot. Totally made me feel like I was sitting in a little bistro eating this sandwich! Yum!

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Thursday, May 5, 2011

Tostada Pizza

 Farmers Wife Original Recipe.

Happy Cinco de Mayo everyone! I hope you're all enjoying your Margarita's and Mexican food! hehe! I personally have never really celebrated Cinco de Mayo before, never really thought about it. But you know that I love me some good Mexican food. So I figured today was the perfect time to share this recipe with you all!

You already know that I love tostada's, I mean what's not to love, fried tortilla's topped with beans and cheese and veggies.... So Yum! But a few weeks ago I wanted to do something a little bit different. So I made a flat bread dough, and topped it with my favorite tostada toppings, and man was it good! It was definitely different from what we're used to, but I really enjoyed mixing it up with this recipe. It was so fresh with the veggies on top, and because of that this is also a vegetarian dish!! (I love a good meatless recipe every once in awhile!) Now my little Sous Chef didn't try this, so I don't know where I'd rank it on the kid-friendly scale. But I think this is something a bunch of teenagers would love, and would be great for a party! I hope you enjoy, and have a wonderful 5th of May!

Dough: from Bread Machine Magic
1 cup Water
1/4 cup Vegetable Shortening
1 Tablespoon Sugar
1 1/2 teaspoons Salt
3 cups All Purpose Flour
1 1/2 teaspoons Active Dry Yeast

Fat Free Refried Beans (you don't have to use fat free, but I like to)
1 1/2 Tablespoons diced Chipotle's in Adobo
Shredded Cheddar
Diced Tomatoes
Diced Green Onions
Shredded Lettuce
Sour Cream
Green Chile's
Black Olives
Browned Seasoned Beef
Shredded Chicken
Grilled Chicken

Place dough ingredients into your bread machine in order listed or according to manufacturer's directions. Set on dough cycle, once done turn out onto a lightly greased cookie sheet. Using your hands, spread as thin as possible. Preheat your oven to 400F degrees. Spread the beans on top of the dough, and add the diced chipotle's. Top with cheddar cheese and bake on the bottom rack for about 15 minutes. Until crust is done and slightly crisped, and cheese is melted. Once done, top with remaining toppings, slice and serve warm.

I would give this 3.5 stars. It was yummy and I will make it again, but I still prefer regular tostada's to these. But for a nice change and for a party this is SO much easier and totally delicious!

The Farmers Wife

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Tuesday, May 3, 2011

Jordan Rolls

 Adapted from The Southern Plate.

Happy Tuesday all my friends! Man time really flies when your cooking huh? Hard to believe Easter was already 2 weeks ago (ish) and I made these amazing rolls for the first time...

Now if you're new to blog world these rolls are probably brand new to you, if you're like me and stalk read lots of different blogs you've probably seen these countless times. So why you may ask am I even bothering to post about them... Because I've never seen them done in the bread machine before!!! ;-)

It's probably not shocking to you that I adapted this to my bread machine. Y'all know I have a very abnormal love relationship with my bread maker (seriously... the way it makes those delicious morsels of doughy goodness... speaks to me on some cellular level). Now I want to clarify, I do know how to make bread without the machine. There, I admitted it, but remember I have a 2 (almost 3 year old!!! AHHH!) and to have my hands in dough for extended periods of time, well let's just say bad things happen. Pants get taken off (His, not mine!), movies get put in the DVD player with tiny fingerprints all over them, every single toy in the toybox (which is a lot... remember he is, at the moment, the ONLY grandchild on both sides!) makes it's way all over my living room floor, crayon's get used (luckily not on my walls... YET!). Suffice it to say, I love my bread machine. ;-)

So when I decided I was going to finally try these famous rolls for Easter this year I knew I had to try making them in the bread machine. Not only because I had a LOT of cooking to do the day before to make everything for the 3 of us (I was determined to only spend a short time in the kitchen on Easter), so that was another reason to make these in the bread machine. Here's the thing, they were amazing! I did have to change the recipe slightly to make it work, and I did only make half a recipe since it was just for the 3 of us. But these are the fluffiest, softest, most amazing rolls that I have ever had! I was in shock. As soon as these made it's way out of the oven I split one open, spread my favorite strawberry preserves on it, and shared it with my hubby and son. They were a hit!!! They were also huge (note to self, cut them smaller next time... haha!) I hope you'll give these a try, and if you want to make them the Christy Jordan way you can get the original recipe here!

Ingredients: for an 8x10 pan
3/4 cups Warm Water
4 Tablespoons Melted Margarine or Butter (plus more for brushing on rolls)
1/4 cup Solid Vegetable Shortening
1/4 cup Sugar
3/4 teaspoon Salt
1 Egg, slightly beaten
3 Cups All Purpose Flour
1 Packet Fast Acting Yeast

Place ingredients in bread machine in order listed, or according to your manufacturer's directions. Place pan in bread machine and select dough setting. Once the dough is finished, turn out onto lightly floured surface and knead a few times. Then pat into a rectangle, about 3/4 inch thick. Using a pizza cutter, cut 8 (for giant rolls) or 12 (for dinner roll size) squares. Place into greased 8x10 pan. Cover with a clean dish towel, and let rise in a warm place for 20-30 minutes *Tip to create an even warm place, turn your oven on to 200F degrees for 1-2 minutes then turn it off. Place your covered pan in the oven to rise, remove rolls before preheating.* Once risen, preheat the oven to 350F degrees. Once oven is ready, bake rolls for about 25 minutes. Once golden and done, remove from oven and brush the tops with more butter. Serve warm.

These were so easy, absolutely delicious. We just adored them. I've made them once since with this exact recipe and they were perfect! I give this 5 stars and I will TOTALLY be making these again!

The Farmers Wife

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Monday, May 2, 2011

New Blog Design!!

Hey all! Sorry no new recipe to publish today, should be back up and running tomorrow.

First of all, I wanted to apologize if you tried to access The Farmers Wife this afternoon and it wouldn't let you in the front door! I was working on redesigning the whole page, and made it private so as to reveal the new look all at once!!

Second, You may notice a brand new header and design, as well as a brand new button!!! I just created all of this myself over the weekend, and am thrilled to show it off to y'all! I hope you like it, I tried to incorporate our favorite John Deere colors, but they were just TOO bright for my taste. haha!

Thirdly, You may notice the new button design. If you had my old button you will find the code to replace it (if you want to) right underneath the button itself. I appreciate all of you who already use my button, it's so sweet of you to advertise me like this!

Thank you SO much all for your support, I appreciate each and everyone of you immensely.

Have a Blessed Day!

The Farmers Wife

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