Husband update

I just don't know how time gets away from me so fast. Seems like just yesterday I had posted. Anyhow, after many doctor visits, squeezing and cutting, stuffing and un-stuffing we have finally been told that the infection is gone! You just don't know how relieved I am to hear this. This is the best news I have heard in a long while. Although, this is not over now we have the healing to get through. I'm hoping that it fills in properly and don't leave much scar tissue. The last time he had this it left a large dark purplish scar on the inside of his arm.

We have been trying to figure out where he has contracted this again. I would assume it was at work since he is a diesel mechanic. I'm thinking about taking some bleach and antibacterial whips to his work and clean all his tools and tool box. Anything that I can soak in bleach water I will, anything that is electrical I'll just whip down. I think I will also buy the whips and leave them at work for him to whip down as he puts everything away each night. I don't know I'm just trying to safe guard him a little. This has been an expensive venture and I don't care to repeat it over and over.

Anyhow, with everything that has gone on good news from all the doctors for the three very important men in my life.

Remember me talking about my daddy. Well he had surgery in October to remove his big toe due to gangrene. It has healed beautifully. He had surgery on his heal November 18 to remove part of it and then skin graphs to repair it. They also took skin cancer off his nose and skin graphed it. His nose has healed good and is about done healing. His heal is doing great. Dr said he is about 80% healed.

Now my son had total ACL replacement and meniscus removal. He has done excellent. He returned back to high school right after thanksgiving break. He has been in therapy since Thanksgiving break and is doing well. They are so surprised how well he is doing. I guess being 16 has a lot to do with it.

So all great news to end a crazy 2013!

Hope all is doing well with you and yours!

FarmgirlPin It

Rushing the New Year

Hurry up 2013, get over and bring me a new and refreshed 2014. We are having the worst year ever here in our household. Between my father, my son and my husband they are all wearing me out. My father lost his toe and part of heal due to a bad infection. He also had to have his nose done due to skin cancer. He's lucky to be here, another 48 hours and we would of been planning his final arrangements way to early. He's got a great team of doctors, being stern with his is the only way to get him to come around and get things done in the best interest of his health.

My son had a football accident back in September then again in October with resulted in a total ACL replacement and meniscus removal in November. He just got released to go back to work this past weekend. But, he still has some healing to do.

Now for my husband he had a bad infection of MRSA back in September. He got rid of it pretty quickly with the proper meds and down time. Unfortunately, he has gotten it again but worse. He has it on his arm, in his knee and on his neck. Today, was his second Dr. appointment which they changed his meds. We go back tomorrow to see if they can draw some of the infection out that is if he makes it through the night. He's in a lot of pain due to the swelling.

These are some of the reasons why I haven't posted more to the blog. I would love to post more but I'm just exhausted here lately from all the running and not to mention my job takes a lot out of me when I have to travel with my husband back and forth. When we both work the same days we travel together since its an hour to both of our jobs. That makes my day start at 5:30 am and we don't get back home till after 11:30 pm.

Our daughter has been handling most everything here on the farm here lately. So I really haven't had much to post. All I can say is 2014 has to be better than 2013 and I'm welcoming it with wide open arms.

Hope everyone is doing well.

FarmgirlPin It

Pineapple Ham Loaf

A great change from the regular meatloaf. This very tender and very yummy loaf is a crowd pleaser. Great for taking to pot lucks or church gatherings.

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup dry breadcrumbs
1 1/2 teaspoons ground mustard, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham, ground (about 4 cups)
1 pound ground pork
1 (20 ounce) can sliced pineapple
1/2 cup packed brown sugar

In a bowl, combine eggs, milk, worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.

Shape into eight oval patties, set aside.

Drain pineapple, reserving 1/2 cup of juice. Place pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 inx 5 in x 3 in loaf pan.

Pat patties around pineapple to form a loaf. Combine brown sugar, remaining ground mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining  juice mixture.

Original recipe from The Best of Country Cooking 2002Pin It

Crock Pot Harvest Stoup

This soup captures many flavors of fall. A nice way to warm up on a cold winters night. It's not a soup and not a stew just some good ole "stoup" as Rachel Ray would say. 

1 pound lean ground turkey or 1 pound chicken, browned
1 yellow onion, chopped
3 garlic cloves, chopped
1 (14 ounce) can kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 (10 1/2 ounce) can tomatoes and green chilies (rotel)
4 cups chicken broth
1/4 teaspoon clove
1/4 teaspoon allspice
salt and pepper

Peel and chop all of the vegetables, and add it to the crock pot. Break up the ground meat with your fingers and add it. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.

Cook on low for 7 to 9 hours. Mine usually takes about 9 hours because of the age of my crockpot. Yours make take less time.


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Korean Style Short Ribs

Another great crock pot meal. I would advise to double the sauce especially if you are serving it over rice or noodles. Very heavy but it rocks! 

photo by camenskitchen

Korean Style Short Ribs

Prep Time 5 Minutes
Cook Time 6 Hours

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.

Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.

Serve over cooked rice.

Original recipe from Family Circle MagazinePin It

Man Pleasing Chicken

One thing I really like about face book groups is that if you join a few recipe groups you get a wide variety of recipes at your finger tips each day. Sometimes you get many people that re post the same ones. Those usually stick in my mind and I usually try them if they look pretty good. Well this one was posted from Easy Recipes, Healthy Eating.

We eat a lot of chicken and from time to time it gets pretty boring. My son and DH loves mustard so I thought I would try this one. It was simple to make which is even better on days like this. Man Pleasing Chicken is the proper name for this one. It was very good and everyone liked it at this house. 

1-1/2 pound package of boneless skinless chicken breast

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon rice wine vinegar

fresh rosemary

salt and pepper

Directions:

Preheat oven to 450 degrees F. Then mix together Dijon mustard, maple syrup, and rice wine vinegar.

Line a 9x13 baking dish with foil. Arrange chicken, salt and pepper chicken on both sides. Pour half of the mustard mixture over chicken, flip chicken several times to coat chicken. 

Put the chicken in the oven, and let bake for 40 minutes or until meat thermometer reads 165 degrees. Baste the top of the chicken with the remaining of the mustard mixture half way through the cooking process. Use a meat thermometer to check doneness of chicken.Let chicken rest for 5 minutes before serving. Plate chicken and spoon some of the extra sauce over the chicken. Sprinkle with fresh rosemary if desired.

Original recipe from Metabolic Cookbook

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French Onion Soup

Onions were on sale a few weeks ago here for 98 cents for a 3 lb. bag. I had French Onion Soup on my mind after seeing the recipe so I thought I would give it a whirl. I made two batches since it seemed pretty easy and I had gotten 6 lbs of onions. 

French Onion Soup

8 cups onions, sliced 1/4 inch (3 lb bag)
1 Tbsp olive oil - for sauteing
1 1/2 cups water
1/2 cup red wine (Oak Leaf Cabernet Sauvignon)
8 cups beef broth/stock
1/2 tsp. thyme
1/2 tsp. black pepper

Preparation: Fill pressure caner with 2 to 3 inches of water and place rack at the bottom. Follow the instructions that came with your specific canner for adding amount of water. Begin heating the water in the bottom of the canner with the lid off.

Soup preparation: In a large frying pan saute the onions in batches using olive oil and adding just enough for them not to burn.

 Cook for about 15 minutes till they are cooked down but not too soft. The pressure caner will do the work of cooking them the rest of the way but not enough for them to be mushy. Put onions in a bowl and set aside.

Once all the onions are done in a stainless steel pot or enameled dutch oven add broth/stock, water, wine, thyme and pepper. Bring to a boil over medium heat, turn down to low and add the onions. Leave in pot for 3 to 5 minutes while getting the jars ready to fill. Remove from heat.

Prepare 6 pint jars. Place your canning funnel on the jar and using tongs add onion to each jar. Fill each jar loosely about half way. Dividing the onion evenly between the 6 jars.

Ladle broth/stock to each of the pints leaving a 1 inch headspace. You will find that the herbs have sunk to the bottom of pot. Using a spoon add some to each jar. Remove air bubbles with your rubber spatula or chopstick and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles. Place new warmed flat lid on each jar, tighten rings to finger tight.

Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock down lid and process pints for 60 minutes and quarts for 75 minutes at 10 lbs pressure. Adjust pressure according for your altitude.

Makes 6 pints

NOTE: I made this twice and I got 7 pints each time.

Heating instructions: Warm soup in sauce pan, ladle into crock or oven safe bowl, float a nice crusty bread (french is preferred in my home) and top with shredded a mix of farmers and gruyere cheese. Place in preheated oven set on broil. Allow cheese to melt and lightly brown. Serve immediately.

Original recipe from sbcanning

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Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

More snow

What a beautiful sight

And my daughter enjoying the snow.

to bad its not going to last very long.

Happy snow day!!

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Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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Corned Beef and Cabbage

This has to be one of my families favorite meals. Something so simple makes them happy. I added a simple twist to this oh so simple traditional recipe. ~Farmgirl

3 pounds corned beef brisket with spice packet
10 small red potatoes, or some russets
5 carrots, peeled and cut into 3 inch pieces
1 large head cabbage, cut into small wedges

Glaze:
1/3 cup brown sugar
2 Tbsp. butter, melted
2 Tbsp. prepared mustard
1/3 cup ketchup
2 Tbsp. apple cider vinegar

Rinse meat then place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Remove meat and place in baking dish.

Combine together brown sugar, butter, mustard, ketchup and apple cider vinegar until smooth. Pour over brisket and bake in preheated oven at 350 degrees for 30 to 40 minutes.

Meanwhile, add whole potatoes and carrots, and cook until vegetables are almost tender. Add cabbage and cook for 15 more minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.

Slice meat across the grain.

You may want to make Irish Soda Bread to compliment this meal.



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Chicken Wings with Blue Cheese Dip

Our family enjoys appetizer night every now and then. This is a night that I make all appetizers many from scratch just for something different. We do this for the Super Bowl games also. I made these wings with a few modifications and they were a big hit with my crew. They are well worth the time it takes. Try the sauce before basting the wings to see if its spicy enough. Add more or less of the hot sauce or spicy wing seasoning. ~ Farmgirl

Prep time: 15 Minutes  Cook time: 40 minutes  Chill time: 2 hours
Serves 10

DIP:
4 oz. crumbled blue cheese
3/4 cup cup mayonnaise
1/4 cup sour cream
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/4 tsp. garlic powder
salt and pepper

WINGS:
1/4 cup ketchup
1/4 cup hot sauce (such as Frank's RedHot)
1/3 cup red wine vinegar
1 Tbsp. spicy brown mustard
1 Tbsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. sugar
1 Tbsp. Spicy Wings Seasoning (Bayou Heat brand) (Optional)
4 Tbsp. unsalted butter
3 lbs. chicken wings, tips removed, wings separated at joints

Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.

Make wings: Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of the sheet and mist with cooking spray.

In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar, spicy wings seasoning and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.

Pour 1/4 cup of sauce into a small bowl; cover and let set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack.

Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer; brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with  more sauce and roast for a final 10 minutes.

Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.

{original recipe from allyou magazine May 20, 2011}Pin It

My Great White Hunter

He never lets me down, that's for sure. We have both been out hunting the past two weeks. He has seen everything under the sun, and he has dropped a few; I have seen very few which makes me ill because I didn't get one last year. Good thing is we still have 3 weeks left.

Thanksgiving Day's Kill

My great white hunters (son and daughter) have kept me busy as they have gotten four deer total so far. I hope it will be my turn soon. 

Happy Deer Season Everyone

~ FarmGirl

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