Jalapeno Poppers

Posted by Eileen on Jul 24, 2011 in Recipes | 11 comments

12 Jalapeno or Hungarian Hot Wax Peppers 24 Stuffed Green Olives 8 -12oz Cream Cheese (room temp) ½ cup grated sharp cheddar cheese ¼ cup grated Monterey Jack cheese 1 tsp paprika   Directions: Halve peppers, scoop out seeds. Combine cream cheese, cheddar jack.  Fill peppers with cheese mixture.  Place olive in end of pepper to prevent cheese from leaking out.  Grill over low heat until cheese is melted, be careful not to let the peppers get too...

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Beer Can Chicken

Posted by Eileen on Jul 11, 2011 in Recipes | 2,370 comments

4 – 5lb Whole Chicken 3 sprigs thyme (1/2 chopped) 2 cloves garlic (minced) chives (1/2 chopped) 1/2 tsp salt Rosemary leaves (1/2 chopped) Parsley (chopped) 2 tbs garlic powder 1 tsp Ground black pepper 1 can of dark beer   Directions: Rinse chicken inside and out in cold running water. Combine all rub ingredients.  Rub chicken with herb mixture.  Place extra sprigs of parsley, chives, rosemary and thyme inside body cavity. Refrigerate chicken in 2 gallon Ziploc bag for 2 hours. Preheat gas grill...

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Strawberry Crepes

Posted by Eileen on Jun 11, 2011 in On the Farm, Recipes | 17 comments

Strawberry Crepes

2 large eggs 1 1/2 cup milk 1 cup flour 3 tablespoons melted butter Butter, for coating the pan 1 cup strawberries, sliced maple syrup heavy cream, whipped     Directions: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter...

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Crunchy Dill Potato Salad

Posted by Eileen on Jun 11, 2011 in On the Farm, Recipes | 7 comments

Crunchy Dill Potato Salad

2 lbs. red potatoes, boiled, chilled, quartered 1 cup rainbow chard, chopped 1/4 cup chopped chives 2 tbs fresh dill, minced 1/2 cup celery, diced 1 cup mayonnaise 1 hard boiled egg, chopped (optional)       Directions: Combine potatoes, chard, chives, dill and celery.  Fold in mayonnaise and egg.  Salt and pepper to taste.  Chill for 1 hour before serving. Enjoy!!! ...

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Rhubarb Muffins

Posted by Eileen on May 28, 2011 in On the Farm, Recipes | 0 comments

Rhubarb Muffins

(Makes 16 muffins, [24 mini muffins]) 3/4 stick unsalted butter, melted 1 cup light brown sugar 1/2 cup milk 1 large egg 1 1/2 cup flour 1 1/2 tablespoons baking powder 1/2 teaspoon salts 1 1/2 cups rhubarb, chopped   Directions: Preheat oven to 400°F In a large bowl, whisk together butter, brown sugar, milk, and egg until smooth. In a separate bowl combine flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, stir well. Gently fold in rhubarb. Fill lined muffin cups 3/4...

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