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Jamaican-Jerk-Roasted butterflied chicken

This is a great recipe with an exciting, different flavor. It's great for a homecooked family meal that taste great without a ton of preperation. :-)

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Jamaican-Jerk-Roasted butterflied chicken

Ingeredients-

2 teaspoons ground allspice

1 teaspoon ground black pepper

1/4 teaspoon nutmeg

1 clove garlic, minced (about 1 teaspoon)

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or liquid aminos

2 teaspoons salt

1 tablespoon vegetable or olive oil

1 whole chicken, 3 1/2 to 4 lbs.

1 bunch thyme (optional)

6 bay leaves (optional)

1. Preheat the oven to 450*F. Combine the allspice, pepper, nutmeg, cinnamon, garlic, ginger, vinegar, soy sauce, oil, and salt in a food processor or blender and blend until a rough wet paste is formed. 

2. Butterfly the chicken by cutting the backbone out with a sharp knife or kitchen scissors. Here is a very helpful video showing how to do this. http://www.foodnetwork.com/videos/how-to-butterfly-a-chicken-0154990

3. Seperate the chicken skin from the breasts. Spread the spice mixture evenly over the chicken and under the skin. If using the herbs, place the thyme and bay leaves inside the cavity, under the skin, and over the chicken.

5. Line a rimmed baking sheet with aluminum foil. Position chicken so that the breast are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breasts registers 145*F and the joint between the thighs and body registers at least 160*F,   35 to 45 minutes. Discard the thyme sprigs and bay leaves before serving.

Enjoy :-)

recipe via-The Food Lab

The Farmer's Daughter, Ryli.

Just a spoonful of sugar...

Just a Spoonful of Sugar…

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It is a well-known fact that Americans eat too much refined sugar.  But even as we understand that, how many of us actually try to reduce the amount of sugar we eat? Taking it further, how hard are we, as parents, willing to try to keep sugar out of our kids’ mouths? A little honesty… my young niece and nephew were over and at every meal were given a “pouch” to suck down so that they could have their servings of fruits and vegetables. I finally took the time to read the nutritional content on one of these pouches and couldn’t believe how much sugar was being fed to these two toddlers every day in the name of “good health”!

Well now that the modern American eats well over a hundred pounds of sugar per year, it is wreaking havoc on our health (and teeth).  Naturally occurring unrefined sugar is found in nature along with healthy proteins, fats, and fiber so that it can be slowly digested and absorbed.  When we consume refined sugar in isolation our endocrine system rushes to compensate, stressing our hormones. At the same time our body actually feels MORE hungry because the empty calories are low on nutrients so we crave more food to replace our depleted vitamins. A sweet snack on its own is not a horrible thing but the forms and quantity of sugar that we currently eat are grossly out of proportion, causing out of proportion bodies and metabolic diseases like diabetes, hypoglycemia, obesity, as well as depression and behavioral problems!

We don’t want to set our children up for (organ) failure. Food companies are doing exactly that with cute packages that contain a “whole serving” of fruit because these snacks trick kids into eating them with extra sugar.  And don’t forget that bread and crackers have been filled with high fructose corn syrup for years.  Oh, yes, check the yogurt, ketchup, ranch dressing, bbq sauce and the frozen stuff too.  They contribute to the roughly 3 pounds of sugar the average American eats in a week (200 years ago it was only about 10 pounds in a year!)

This one is a worthy fight.  How many people do you know that take hormone drugs because their “thyroid is out of whack”?  How many people do you know whose lives have been touched by cancer or heart disease or neuropathy pain in the feet?  Sugar is an important issue, do you wonder what it would be like to make a sugar high a special occasion again?   What if a cake or cookie was an actual treat for party? 

There are great ways to reduce your sugar load.  Replace with unrefined sweeteners like maple syrup, raw honey, stevia, molasses, or even date sugar. Unrefined sweeteners have the benefit of having all of their nutrients and trace minerals. Be cautious when buying “healthy sugars” like turbinado or sucanat as they are frequently still filtered sugar that has had its nutrients stripped except for a little coloring from added molasses. 
 

A few tips

  • Don’t keep junk sweets in the house “in case” you need them for an event. You will find almost any occasion can become special and those treats and snacks will be eaten.
  • Plan your meals – including deserts.Eat a special desert only once a week. Check out the website www.chocolatecoveredkatie.com for delicious dessert recipes that utilize beans, healthy fats and natural sweeteners.
  • Appease the kid’s cravings with a handful of cashews, a naturally sweet nut.
  • Adults can try brushing their teeth immediately after dinner to satisfy that craving for something sweet.
  • If eating away from home, pack a lunch. Sugar loves to hide in the bread, sauces, even the meat that they serve in school lunchrooms.
  • When you go to a party, eat a healthy meal immediately beforehand. Don’t arrive with a big appetite. Give your children an option between two choices of sugary snack when they arrive so they don’t go hog wild with the sugar.

Finally, don’t stress over occasional sweets and treats. Sugar makes food taste good and good food makes life better.  Ease into it, completely restricting sweets could blow back and cause you to fall of the wagon, it can also make kids try to go behind your back to get sugar.  So remember to occasionally have some treats!  Enjoy every bite!

- Our lovely friend and customer, Christi Hodill  

It's Finally Here! Rendered, Ready-to-use LARD!!!

Lard is a great item to have on hand in place of coconut oil, butter, margerine, and other forms of cooking fats and oils. It's great for soap making, wonderful for greasing pans, and amazing in baked goods such as biscuits and pie crust. Yummy! Anyway, in addition to that it is also economical, sustanable, high in vitamin D, a healthy source of cholesterol, and well, the list goes on... :-)  I mean come on, this is what your grandma cooked with, how could you possibly go wrong?? 

Click the image below to get your hands on some... and see the rest of the picture.

~ The Farmer's Daughter, Ryli

 

Rex (11) can not find words to express his excitement. He enjoys making popcorn with lard for a quick and easy snack.

Rex (11) can not find words to express his excitement. He enjoys making popcorn with lard for a quick and easy snack.

Blackberry Barbeque Sauce

Blackberry season is almost over, but before it ends.....you've got to try this barbeque sauce. It's super simple and tastes great on dp pork chops :-) . 

                           Blackberry BBQ Sauce                                                         

Ingredients-

  • 2 cups fresh blackberries
  • 1 cup chicken stock
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 lemon, juice only
  • 2 teaspoons chili powder
  • 1/8 teaspoon cinnamon
  • 1 /4 teaspoon dried mustard
  • 1 pinch salt

Directions-

  • Add blackberries and chicken stock to a medium pot over high heat and bring to a simmer. Cook until blackberries start to break down, about 6-7 minutes.
  • Mash blackberries well in the pan. Then let the blackberry mixture cool a bit and add to a blender. Blend well.
  • Press blackberries through a mesh strainer to remove seeds. Add sauce back to pot and bring back to a simmer over medium heat.
  • Add other ingredients to the pot and continue to simmer until sauce is really thick and coats the back of a spoon.
  • Season BBQ sauce with salt and brush it on chicken or pork. Works great on the grill or roasted.

Thank you Macheesmo at tablespoon.com for an exciting sauce!

             Enjoy!!!

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