Category Archives: farm stand fridays

Roasted Chicken with Sweet Potatoes

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This is one of my favorite, go to recipes. It’s simple, easy but special enough for company.  Two three ingredient recipes, all baked in the oven at the same time for a simple hands off dinner.

 

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Serve it up family style and there’s something for everyone, kids like the drumsticks there’s two, want dark meat you got thighs and the breast stays moist and delicious, plus usually we have enough for a leftover casserole or quesadillas the next night. And if you think you don’t like sweet potatoes like I did, try them this way and I guarantee you even the pickest eater will like them.

 

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They get all carmelly and crisp, the onions get nice and sweet, I could make a meal out just the potatoes, and for the most part this meal is very healthy for you, plus once you cut up the potatoes and dry and truss up your chicken, your work for the most part is done.  So you have an hour to an hour in half to do whatever needs doing.

Roasted Chicken with Roasted Sweet Potatoes

1 4 to 6 lbs. whole chicken

2 to 3 sweet potatoes

1 onion

1 clove of garlic

Rinse your chicken and throughly dry it, you want the skin to be as dry as possible so it can get nice and crispy, then place it in a cast iron skillet, roasting pan or baking sheet with a rack, salt and pepper your chicken.  Season with more salt than you think you’ll need.  Preheat your oven to 450 degrees and roast your chicken for 30 minutes.  While it’s roasting wash and chop your potatoes and dice your onion and garlic up.  On a large baking toss your garlic, potatoes and onion with a little oil and salt and pepper. When the chicken has been in the oven for 30 minutes, reduce the temperature to 425 degrees and put your potatoes in the oven with the chicken.  After about 20 minutes, stir your potatoes and cook them another 10 to 15 minutes until soft and carmelly. Check to see if the chicken is done. If you do a 4 lbs chicken it may be done now, if your chicken is bigger it may take up to another 20 to 30 minutes to finish cooking.  If it’s getting brown, you may want to tent the top with foil so it doesn’t over brown. Let your chicken rest a few minutes if you can before serving!

This recipe was shared at The Country Cooks Potluck Party

Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

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Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party

Vegetable Beef Soup and a Money Saving Tip!

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This was a part of my weekend adventure in cooking. Soup! It was so good, we got 11 inches of snow where I live Saturday, so I cooked all day. It was fun to stay home and just cook and hang out, because we couldn’t go anywhere.  The snow kinda happen perfect, we went out Friday night and stayed home the rest of the weekend.  We had plenty of food and a warm house and 2 fun girls to take outside and play with!

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They had a little soup too and thought it was quite tasty! Here’s the money-saving tip I’m going to give you about stew or soup meat.  If you go to the store and see a cheap steak or a steak that’s been marked down because the need to sell it, buy it, and freeze it and when you want to make soup, pull it out and cut it into small chunks and you’ll save yourself a ton of money.  Whenever I price stew meat, I nearly have a heart attack at the price.  And  that’s what the butcher does, is he takes a cheap piece of meat, cuts it into pieces and marks it up!.  Please do not worry too much about how you cut it up, it’s going to cook for a long time, either in a slow cooker or on the stove, so it will be tender and you’ll save big time for about 5 minutes worth of work.

Steak actually cuts easier if it’s slightly frozen, so if you’re just taking it out of the freezer, slice it into chunks before it completely thaws.

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I got a pound of little round steaks marked down a couple of months ago for around $3.00 and Saturday morning, I took them out of the freezer, let them thaw a little on the counter, and while they were still slightly frozen I cut them up into chunks.

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I put a little olive oil, the steak, some celery and onion and browned everything in the bottom of a dutch oven.

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Add some beef broth, vegetable-beef-soup-12

a bag of frozen veggies

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a can of tomatoes, a can of water and a couple of potatoes cut into chunks.  It’s important that when you start with the beef, you salt and pepper, and when you add the veggies, broth, tomatoes and potatoes you add salt  and pepper again.  Everything you’re adding, except the broth is bland, with no seasoning, so seasoning as you go along helps flavor everything.

I brought it up to a boil(wished I had used a bigger pot….hindsight!) turned it down to simmer, and let it hang out on the stove for a couple of hours.  If you were using a slow cooker, you could brown you meat and then dump everything in the crock pot, or you could just dump everything without brown the meat, if you do this, omit the olive oil.

This is a great meal for a cold and snowy day.  Just add biscuits, sandwiches or a salad for a great dinner.

Another great thing to do on a cold and snowy day

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Potpourri, just combine cinnamon sticks, an orange and some cloves in a pot of small slow cooker with water and your house will smell amazing!

Vegetable Beef Soup

2 TBSP. olive oil

1 lb. of steak, cut into chunks

2 stalks of celery, diced

1 small onion, diced

2 cups beef broth

1 14.5 can of dice tomatoes

1 16 oz. bag of mixed vegetables

3 medium potatoes, diced

1 can of water(use the tomato can)

salt & pepper

1 tsp. garlic powder

In a large pot or dutch oven, heat olive oil, add steak, celery and onions, salt and pepper. Cook for 3 to 4 minutes, until brown, then add broth, tomatoes, vegetables, potatoes, water, salt, pepper and garlic powder.  Bring it to a boil, and turn to low and let it just simmer for 2 to 3 hours, stirring occasionally, as taste before serving to see if you need to add more salt or pepper.  In a slow cooker, you can still brown your meat in a skillet and then dump everything in the slow cooker or just dump everything in the slow cooker and cook for 6 hours on low or 4 hours on high. And always taste to see if it needs seasoning.