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Creamy Cajun Pasta

September 11, 2017

You know those dinners that you make and you think "This is better than going out to eat!" This is one of those dinners. This pasta along side a big salad with red onions, olives, and italian dressing is divine. I'm serious. 

 

 

 

 

 

Ingredients

4 servings

  •  2 chicken breasts, cubed (or you can make cajun meatballs instead*)
  •  3 t Cajun spice mix
  •  1 lb fettuccine
  •  2 T olive oil
  •  3 T butter
  •  2 whole bell peppers (we use a mix of colors) seeded and julienned (cut in strips)
  •  1 large red onion, quartered and sliced
  •  3 gloves garlic, minced
  •  4 whole tomatoes, diced (we prefer Roma tomatoes)
  •  1 C chicken stock
  •  1 cup heavy whipping cream
  •  ½ c tequila or white wine or an extra 1/2 c chicken stock
  •  salt/pepper/parsley/cayenne to taste

 

 

Directions

  1. Cook noodles according to package directions

  2. Sprinkle half the Cajun seasoning on the meat and the other on the veggies

  3. In a large skillet, heat oil over medium high heat. Add chicken in a single layer and cook until no longer pink.

  4. Remove chicken and add peppers and onion. Cook for 3-5 minutes until soft and VERY brown/black. Add the garlic and tomatoes and stir quickly.

  5. Add tequila and stock and scrape up any brown bits (called deglazing)

  6. Allow to boil down a few minutes then add the cream. Stir until sauce thickens up.

  7. Add chicken back in and stir to coat.

  8. Pour chicken/sauce mixture over noodles and top with parsley.

 

*Cajun Meatballs

Ingredients

1lb ground pork or beef

3 T breadcrumbs

1 egg

1 1/2 t Cajun Seasoning

 

Directions

Mix all ingredients together and form into meatballs.

Place in a skillet with the olive oil and heat to medium

Cook, stirring frequently, until meatballs are cooked throughout. Approximately 15 minutes. 

Remove the meatballs and proceed to step 4 above. 

 

 

 

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