Farmgirl Follies

Accidental delight

Posted by Farmgirl on February 25, 2010  |  3 Comments

I made delicious meatballs for dinner … by mistake.

I was planning to make meatloaf.

Then my daughters wanted to help. And well … here’s how things progressed.

“Mommy, can I help you?”
No, I’m making meatloaf.
“Please? I could roll them into little balls.”
For meatloaf?
“Well maybe I could make meatballs.”
Oh, why not.

I rarely make meatballs, don’t know why. I headed for my cookbooks and got sidetracked by a snot-nosed three-year-old who was streaking through my kitchen in socks … and nothing else. By the time I headed back to the stove, four little hands had made 57 meatballs and placed them in a large sauté pan.

No time for cookbooks, but with trial, error and general mismanagement, a tasty meatball graced our dinner table. Feeling brave?

Here’s how we made ‘em. I won’t call it a recipe, because it’s not.
It was accidentally delicious, I assure you.

Farmgirl’s Accidental Meatballs

Place 3-4 tablespoons of butter in a large pan over medium-high heat.
In large bowl, mix the following (give or take):

1 1/2 pounds ground beef
1 1/2 cups Italian-seasoned breadcrumbs
2 eggs
1/2 cup parmesan cheese
salt and pepper

Roll into balls and place in the melted butter. Brown.
Drain liquid. Set meatballs aside.

Deglaze the pan with some red wine. When the alcohol has steamed away, add 1/2 to 3/4 cup of your favorite barbecue sauce. I use Sweet Baby Ray’s. Then we added a few dashes of Lea & Perrins Worcestershire Sauce and a drizzle or two of maple syrup.

I don’t know why … it just seemed like a good idea at the time.

Add the meatballs back to the pan. Spoon sauce over them until covered, and let simmer for 10-15 minutes.

And then … enjoy.

They had a sweet, tangy flavor that my family really liked. Feel free to make your own adjustments. Like I said, it wasn’t a recipe, it was … experimentation. And sometimes it’s ok not to use a recipe. At least … that’s what I told everyone at the table.

I may have had a different point-of-view if a not-so-tasty outcome had resulted.

Happy accidental cooking!

Cookie monsters

Posted by Farmgirl on February 23, 2010  |  3 Comments

Man of many talents.

Last night he got the skid steer stuck in the snow and muck. He recruited me to drive it while he tried to pull it out with the tractor. I wish I had photos. It was a muddy, miserable mess. Progress was slow and slippery.

And even though he rolled his eyes, shook his head and told me I was such a girl when I told him I envisioned the chain breaking, snapping back and smashing my nose into my brain, I suppose I like him an awful lot.

He’s a keeper.

Especially when he does things like this … and even though he told me I need a little practice before I can drive the skid steer again.

Not only did he make my favorite cookies, he’s being a great daddy.

That hits me in the ticker every time.

(Don’t worry about his fingers … it wasn’t yet plugged in!)

Farmgirl’s Peanut Butter Chocolate Chip Cookies

Mix together on medium speed:

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
2 eggs
1 cup packed brown sugar

Stir together in separate bowl. Slowly blend into batter mixture.

2 1/2 cups flour
1 1/2 t. baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Stir in a bag of Hershey’s Milk Chocolate Chips.
Place by spoonful onto a cooking sheet. Bake at 375 for 8-10 minutes.
Let sit on cookie sheet two minutes. Cool on wire rack.

Yummy!

Reality check

Posted by Farmgirl on January 21, 2010  |  No Comments

I guess we could call this day 5 of my make and taste recipe  project.

Except this wasn’t a recipe, it was a quick fix. I’m pretty sure every one of you could figure out some way to make it better. It was a busy day. It was a busy evening. And it’s not all cookbooks, celebrity chefs and fancy pans around here.

So let’s talk about keepin’ it real.

Translation: I stopped off at a store, grabbed the first ingredients I could find, and rushed home to throw some semblance of supper together.

Fresh Green Beans with Shallots

1/2-pound of fresh green beans, ends removed
2-3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons or so of diced shallots

(Note: I dice onions and shallots and freeze them. It makes prep time quicker when you’re cooking!)

Heat olive oil in a non-stick skillet. Add shallots and saute about 30 seconds. Add green beans, salt and pepper, and any other seasonings you prefer. Cook, covered, 5-7 minutes on medium heat or until beans are crisp-tender.

They’re yummy. And quick. And healthy. And I just love shallots.

But I digress.

After the beans … prepared with great flair to impress my ravenous family, I sliced the little cottage ham and the Italian baguettes. Then I sliced some farmer’s cheese — but you can use any kind you like when you’re making sandwiches because you didn’t have time to cook an entree.

Then you slap a sandwich on a plate, hand them the ever-present ketchup before they ask, and add the bowl of green beans. Pour them all a glass of milk …

… pause for one moment to reflect on a happy family … briefly wonder why your son has a mohawk … sigh because it’s so late your daughters are showered and wearing pajamas at supper …

And then head for the next endeavor.

Whiskey bent and ribeye bound

Posted by Farmgirl on January 17, 2010  |  3 Comments

Day two of my make and taste recipe adventure.

Ribeye Steak with Whiskey Cream Sauce

This time I pulled a recipe from Ree Drummond’s new cookbook, The Pioneer Woman Cooks. The recipes are easy to follow. If you’re new to cooking and need a bit of extra guidance, Ree’s step-by-step instructions and photos are a dream come true.

And then there’s the stories and profiles of family life — her adventures with a cowboy  husband, four kids and life on an Oklahoma ranch — complete with cattle and wild Mustangs.

I agree with the cowboys.

Ree writes that her husband and the cowboys generally prefer their steaks unadorned. Me too. If you start with a great steak you don’t need anything more than a little salt and pepper to bring out the flavor. However, it’s ok to adorn your steaks every once in awhile … especially when the recipe sounds as sinfully delicious as this one.

The Pioneer Woman’s recipe for
Ribeye Steak with Whiskey Cream Sauce

5 tablespoons butter
3 tablespoons diced onion
1/4 cup whiskey
1/4 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 cup cream
2 ribeye steaks

Melt 2 tablespoons butter over medium heat in a small skillet. Add the onion and cook until brown. Pour in the whiskey (Ree suggests you turn off your stove first, for safety reasons). As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth. Add salt and freshly ground black pepper.

Whisk in another tablespoon of butter. Allow the mixture to bubble for 30 seconds, then reduce the heat to low. Pour in the cream. Whisk, adding more cream if mixture looks too brothy. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
Now it’s time for the steaks.

******I interrupt this recipe post for Farmgirl’s Beef 101 ******

Secrets to Steak Success

The United States Department of Agriculture (USDA) grades the beef we eat. The best grade is Prime, then Choice and so on. Trust me … you should never, ever spend your hard-earned dollars on anything below USDA Choice grade … unless of course you like the taste of shoe leather. If so, read no further.

If you want to beef up your steaks, read on.

I always, always buy Certified Angus Beef ® brand beef. No, they didn’t pay me to say that. I’m telling you because it really is the best. WHY?

Because beef is graded Prime and Choice by the USDA … AND THEN … to earn the Certified Angus Beef brand label, it MUST pass 10 additional specifications for quality — and the USDA makes sure of it. That means it is better — tastier, more tender and juicier — than regular USDA Prime and Choice grades of beef.

Less than 8% of all beef can earn the brand. It’s that good.

A word of caution: There are many, MANY brands of “Angus beef” — but only the “CERTIFIED ANGUS BEEF BRAND” is owned by the American Angus Association™ and more than 30,000 Angus producers. Hardee’s DOES NOT serve the product I’m talkin’ about. And trust me … neither does McDonald’s.

Ok … so what.

Well … see that photo, above? See all those little white flecks in the steak? That’s called marbling.

Marbling makes your steak taste even better. The more marbling in beef, the better it tastes. Essentially, marbling is flecks of fat. The good thing is, the marbling melts during cooking — basting beef with natural juices that increase the flavor factor.

The more flavor, the better your steak, right? Absolutely. Where can you get this kind of euphoric flavor? Search for stores and restaurants in your area here.

Whew!

Thanks for letting me speak my mind … now back to the recipe.

Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet. For medium rare, cook for 2 minutes on each side, or 3-4 minutes for a thicker steak. (Use a meat thermometer to determine when steak has reached your desired degree of doneness.)

When the steaks were done, I spooned the Pioneer Woman’s yummy sauce all over.

Then Farmguy took a bite.

Then his eyes rolled back in his head and I didn’t hear him say anything for 15 minutes while he devoured his food. It was very, very good.

One thing to note: Be sure and let your steaks rest a few minutes before adding the sauce and cutting into them. I forgot. As you can see, the juices didn’t have a chance to redistribute in the steak and instead, they ran all over the plate. Not that it affected the taste … mmm.

Next up:

A recipe from Prairie Home Cooking — 400 recipes that celebrate the bountiful harvests, creative cooks and comforting foods of the American Heartland.

But don’t worry, I won’t be making all 400.

Jimmy & Jay save the day: a bean recipe

Posted by Farmgirl on December 27, 2009  |  1 Comment

There comes a point — usually after you’ve prepared an appetizer, dessert, breakfast casserole and side dish for four Christmas events in three days — that you just. can’t. stand. the kitchen.

Today is one of those days. Luckily, for this afternoon’s event, I’m to bring a vegetable side dish. When it comes to vegetables, the carnivorous folks attending think that means beans or corn. Excellent.

With a little help from my friends Jimmy Dean and Jay Bush, I can whip up a quick and easy appetizer in 15 minutes or less (if you don’t count bake time).

Depending on the size of your crowd, gather as many cans of Bush’s Baked Beans as needed. Here’s the sneaky part: use a variety of beans. I love the Grillin’ Beans. I love the original Baked Beans. Mix ‘em up for great flavors.

And here’s a tip: If you can buy cans of Grillin’ Beans at your local bent-n-dent store for 85 cents a can, you’re also being frugal. Yippee!

Next, brown a pound of Jimmy Dean Sausage HOT style in your favorite cast iron skillet. Do not be worried about the word HOT. It will not burn your tongue (unless you eat it straight out of the skillet). When all is said and done, the HOT flavors simply add some depth to your beans. Trust me. I do not condone eating painful food.

When your sausage is done, drain it and put it in a casserole dish or bean pot. Then dump in all the beans you feel necessary for your shindig. Gently stir it all around.

Note: See those chunks of red and green peppers? Those ingredients came from the cans of Grillin’ Beans — but the folks you serve this dish to will think you chopped ‘em up yourself. Brilliant!

Disclaimer: I love to cook. I love to chop and dice and mince and puree, make rouxs and mix and saute. HOWEVER, at this point in the holiday season I’ve had my fill. And I just want a quickie. Really.

So … don’t hold such a quick-n-easy idea against me. It’s not gourmet … although Jimmy & Jay may disagree, I did incorporate their secret recipes, after all!

Happy holidays!

Blake Shelton, the Grinch & some beaches

Posted by Farmgirl on December 23, 2009  |  3 Comments

The Grinch stole my Christmas spirit.

Blake Shelton helped me laugh it back.

My day began with I’ll Be Home for Christmas, quickly moved on to Where Are You Christmas? and now, at 4 p.m. on the day before Christmas Eve, I’m left with Blake Shelton’s Some Beach! 

He’s helping me regain my Jingle Bell Rock.

If you want to just skip the next part and go listen to a great song, click here. I’ll understand.

The day began with a trip to the doctor.
Oldest daughter has double ear infections — 10 days of amoxicillin will fix her right up. All was well with the world, until the doc read on the chart: homeschooled. Then she launched us into a lengthy discussion. For the record, I should have said the following, wished her a merry Christmas and departed with a curt nod.

“We are not mutant weirdos. I’m well-educated, normal and sane. Of course I vaccinate my children. Yes we celebrate Christmas and why wouldn’t we have a tree? Do they seem shy, strange and anti-social to you?”

But I didn’t say that. I’m too polite … too bad she isn’t!

We left the doctor’s and headed to piano lessons. All was well. I called my sister, invited her to join us for lunch. She brought the twins. I pulled into the parking lot … and you guessed it [sing it, Blake].

From out of nowhere, a lady turned right in front of me and stole the spot … the one I was turning into with my blinker on! I simply called, “Merry Christmas!” to her and perused for another.

At this point I’m slightly irritated and bewildered. Not angry. Not yet.

We had to wait for a table. No problem. It’s Christmas. People are shopping, they’re enjoying the season with family and friends. It’s the Most Wonderful Time of the Year. As we were seated — my sister with her one-year-old twins and me with my brood of three — a man asked: “Are you two trying to populate the earth?”

For the record: the kind waitress told us we had very well-behaved children. I left  her a very well-earned tip.

As we prepared to leave, my son took off in another direction. I caught the hood of his coat in my fingertips and hauled him back. It was gentle. He did not suffer. He was in no danger. He didn’t even gasp for breath.

But a lady who had been heckling the kids during our meal … the lady who said to her companions — and I quote — “I like to wind them all up and then send them back to their parents!” … saw me corral my son. She exclaimed, right there in the midst of a crowded restaurant, “She’s choking him. She just choked him! I could press charges — she choked him.”

Choking someone never crossed my mind … until that very moment. [sing it again, Blake]

Where Are You Christmas? I’m not sure what happened today.

Folks were eager, disrespectful, rude and mean. We should have stayed home. And we will, tomorrow. Forget crowded streets, frustrated shoppers and grouchy old ladies. We’re going to stay in our jammies, watch Christmas movies, eat popcorn and dream of a White Christmas.

From now on, I’ll Be Home for Christmas … because my shopping is finished and I don’t want the grinches to rub off on my happy little bubble of cheer.

Joy to the World … and peace and goodwill to all men, women, children, waitresses, country singers and mean, little busy-bodies.

And because I’m in a strange mood I will quote Larry, the CableGuy.

“Lord, I apologize … ” for this post. Because it’s nothing anybody really wanted to read. Tomorrow, I promise, I will return to photos of happy children, kind neighbors and twinkling lights.

Sometimes a girl just has to vent.

O Come All Ye Faithful readers … tomorrow. I promise it’ll be better! And I’ll throw in a recipe featuring chocolate, just for you!

Six women, 20 lbs. of chocolate

Posted by Farmgirl on December 21, 2009  |  4 Comments

Twas the week before Christmas and all through the house, 
Six women stirred chocolate and splattered each blouse.

Pretzels were strewn on the table with care
While peanuts and sprinkles flew threw the air.

The children were nestled with blankies in bed,
While daddies sat home, alone and unfed.

Girls gathered bowls, their trays and a spoon,
What fun, what joy — they were over the moon!

When there on the table arose such a clatter,
The dog came running to see what’s the matter.

Under the table he ran like a flash,
Chomped on a pretzel, his teeth they did gnash.

The moon on the breast of the new-fallen snow,
Gave the lustre of Christmas to chocolates below.

When what to their wandering eyes should appear,
But candies and truffles — enough for a year!

With plates full of sugar for each in the bunch,
They giggled and ranted and snacked with a crunch.

Faster than pro chefs, the ladies did slave
Hoping their children and husbands would rave.

Their eyes, how they twinkled! Their cheeks, how rosy!
They gathered their goodies and on home they did mosey.

Truffles and pretzels and candies and snacks,
They each trudged home with a pack on their back.

Sister’s idea was a winner for sure,
A girls’ night and chocolate … oh, what a lure!

Though our bellies are full and our hips slightly wide,
We have to admit a sweet tooth’s our guide.

And she heard us exclaim as we drove out of sight,
In spring we will diet with all of our might!

Silver and gold, sugar and snow

Posted by Farmgirl on December 19, 2009  |  No Comments

Let it snow, let it snow, let it snow! Finally. There’s white stuff on the ground and more white stuff comin’ down.

I LOVE IT!

And I love making sugar cookies - or as we like to call ‘em around here, cut-out cookies. I first posted this recipe back in July on National Sugar Cookie Day. It’s a perfect Christmas cookie recipe. As you snuggle into home with your family this weekend and throughout the coming days, make a batch of these tasty treats. Together.

There’s nothing like dishin’ with your best girls and boys while frosting cookies and getting sprinkles all over the kitchen floor. And they’re very tasty. I recommend these cookies to anyone of any age. They helped me win over friends and teachers throughout elementary school. They won me the affections of a boy in college. And hey, thank goodness that wore off because I had the opportunity to win over FarmGuy a c ouple of years later.

These are winners. And the recipe’s a keeper.

Enjoy!

Cut-out Cookies

Cream together, then add eggs:
1 1/4 c. softened butter
2 c. sugar
2 eggs

Combine in a separate bowl:
5 c. flour
1 t. salt
4 t. baking powder
1 t. nutmeg

Add mixtures together, alternating with:
1/2 c. milk

Roll dough onto lightly flour surface and use your favorite cookie cutters. Bake at 375 degrees for 8-10 minutes.

Cream Cheese Frosting
(half a batch works for one recipe of cookies, above)
1 stick butter
16 oz. softened cream cheese
4 c. confectioners’ sugar
2 tbsp. milk
Cream butter and cream cheese until smooth. Add sugar and milk, beat until smooth.

Chocolate-covered gobbledy-gook

Posted by Farmgirl on December 15, 2009  |  3 Comments

Miscellaneous ingredients.
Have any M&Ms, corn or rice Chex, peanuts and Cheerios sitting around? Make this recipe. It’s quick-n-easy. Kids love it. Husbands love it, too. And ok, I’ll admit it … mommies love it.

Step one: In a medium saucepan, combine 1 cup butter, 1 cup peanut butter and a bag of chocolate chips. Slowly melt together over lowest heat setting (or use your microwave).

Step two: In a large bowl, combine various dry goods and your favorite snacks. I used Corn Chex, Cheerios, Christmas-colored M&Ms and peanuts. Rice noodles, mini pretzels or cashews would add tasty crunch, too.

Step three: Pour melted chocolate mixture over the dry ingredients and gently combine with a rubber spatula. When all ingredients are coated with chocolate mixture, spread on a sheet pan and allow chocolate to set. Then store in an airtight container.

Quick … easy … crowd-pleasing … and best of all, covered in chocolate.

Happy snacking!

Flamin’ fungi

Posted by Farmgirl on December 11, 2009  |  5 Comments

He said he would take care of supper. And he did … as you can see. I feared for the safety of my kitchen at one point, but it survived. And so did the mushrooms, much to my delight.

Imagine walking into your kitchen at the precise moment flames shoot two feet into the air. You jump, you screech something along the lines of “Hoooly Moses!”

And then you move in for a closer look. Because although it was intimidating at first glance … the flames die down eventually.

And after he’s done showing off, you have a chance to see what’s in the skillet.

And you can’t help but say, “Oooooohhhhh. Aaaahhhh.”

Can you blame me? Sauteed mushrooms in flaming bourbon sauce …  that’s what he made to accompany his grilled tri-tip. The man amazes me. He can take one look in the pantry and come up with something fabulous. I have to plan fabulous … and it doesn’t include the glitz and glamour of flaming fungi, let me assure you.

FarmGuy’s Friday-night Flamin’ Fungi

1/2 pound of sliced button mushrooms (or any kind you like)
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
Black pepper to taste
Splash or two (or three) of bourbon

Drizzle a little olive oil into a cast iron skillet. Saute mushrooms until they begin to shrink, then add other ingredients. Simmer until sauce begins to thicken and mushrooms become tender.

Now if you want some flame in your game, move the skillet away from the heat, add your bourbon, then tip the skillet a bit onto the gas flame … vavoom! you have flames in your skillet. There’s really no need for that, however.

And if you prefer to do without the bourbon, so be it. These mushrooms will still taste mouthwatering and rich.

Enjoy!