Busy Summer!

Wow I really have been gone quite a long time, and I have had enough of my dad telling me he goes to my blog everyday and is tired of seeing the same cookies. I have to say though those cookies are amazing, possibly even life changing!


So why have I been gone so long, that is the question??? Well you see summer is a bit of a crazy adventure for me! It started out with a trip to Des Moines with the hubs for the World Pork Expo; you got it our vacations even revolve around pigs. Then the summer just continued to get crazier from work (125 high school and college workers), to having a new cousin born, to pig shows, to more work, to having baby piggies, to more work the summer just seemed to fly away. Oh I did cook occasionally in there. Here are a few pictures of our summer at a glance!

This is the entire summer crew we have a work!

Some of the summer crew enjoying a break.

Introducing Ms. Mia, she was born in May and is so so cute!

More little cuties that were born this summer.

Hubs preping a gilt for show.

Ms. Rachel showing her heart out (by the way this is our Grand Champion gilt)

Oh and I just couldn't leave Gabby out!

Oh and by the way the hubs and I just found out that we will be welcoming a new baby in to our home in January. An actual baby, not just more pigs we already have plenty of those on the way! We are really excited to become new parents!

Salted Carmel and Dark Chocolate Cookies

Oh be still my heart and waistline. I was so excited when I stumbled upon these cookies, resisting caramel and chocolate was not something I wanted to attempt to do. They were calling to be made pronto. These also provided me the chance to use some of the dulce de leche that I purchased during my trip to Chile in January; I substituted it for the burnt caramel sauce the recipe calls for. Going shopping for new and different ingredients is one thing I love to do while traveling. And one more bonus, I got to use the muffin top pan to bake the cookies in. I registered for it when we got married, but hadn’t used! Oh I was such a happy girl about these cookies. Bake, grab a glass of milk and enjoy!

For the recipe click here.

Birthday Meal for the Hubs…

Yesterday my loving husband reached the big 25; it was quite tough for him, a quarter of a century old. In an effort to lift his spirits I made him a fancy dancy meal that he enjoyed thoroughly. I was a bit nervous serving this to my meat and potato loving man. But after all flavor always wins out and who can resist shrimp. Both of these dishes were really really refreshing and would be great for summer. The shrimp can be done both indoors and out and the rice just provides a perfectly flavorful spot for the shrimp to rest on.

For the Grilled Pineapple Shrimp recipe click here

For the Lime and Green Onion Rice recipe click here

I hope all of you give this a try! Oh and Happy Birthday to the Hubs again.

Easy Cheesy Peasy.

When you want a simple side dish, that pairs well with just about anything this should be you go to. It is quite simple, and oh so tasty. Plus the added bonus to this one is you get your veggies and grains all in one!


Easy Cheesy Peasy
1/2 Box Whole Wheat Orzo Pasta
Drizzle of Olive Oil
1/2 Bag Frozen Peas
4 tbsp Ricotta Cheese
3 tbsp Butter
3 tbsp Cream or Half and Half
Handful of Parmesan Cheese
Salt and Pepper to taste

Cook pasta according to package directions. In the meantime defrost peas by pouring to a strainer and rinsing with hot water. Once pasta has cooked, drain, return to pot, off the heat and drizzle with oil and add peas. Cover for a few minutes to allow peas to warm through. Add ricotta, butter, and cream, stir until all ingredients are well combined season with salt and pepper. Just before serving sprinkle on a little Parmesan cheese.

Rain Rain Go Away!

I do believe I will start collecting animals two by two; if you would like to assist in the animal collection please let me know. The hubs is already working on building the ark big enough to hold both of our families and friends. I do believe this could be a reality if the rain doesn’t stop soon. I truly feel for all the farmers who their crops are drowning, it is so tough to feel so helpless. I also feel for my poor flowers that I have planted; they have been beaten and drowned. I was so excited about how nice they looked; well I guess I just have to hope they will come out of it. And please don’t get me started on how tall my grass is going to be before I can actually mow it. In closing if you could say a little prayer for the rain to stop and come again when we actually need it I and many others would be quite happy. Thank you!

It is great to be back!

Oh it really feels good to be back to the blogging world I truly have missed it. Most of all I have missed all my faithful readers, ok there are only three of you but I still missed you. You ask where have I been??? Well lets play guess the reason for my small hiatus.

A. The hubs took me for a long vacation to a warm beach in Mexico.

B. I was in culinary school in Italy.

C. I was up to my eyeballs in fields of corn to plant.

Ok times up!

This is a freshly planted field of corn, look how straight those rows are complements of GPS.

And here is a shot of a field about a week after planting.

Now that you know where I have been, I want you to know that I still have been cooking and recipes will be here tomorrow!

Chicken Flatbread Pizza

This is a simple meal that you can whip up anytime for your loved ones. I had purchased these multi-grain flatbreads and I wasn’t really sure what I was going to do with them. They sat on the counter for a few days waiting for the creative cooking gods to inspire me. I was determined to think of something to use these wonderful flatbreads for. I began to think of shrimp and pesto pizza that Flat Branch Brewery used to have on their menu, a place I loved to eat in college. I loved that pizza and was completely crushed when they removed it from their seasonal rotation. This dish was inspired by that delectable pizza.
Chicken Flatbread Pizza (2 pizzas)

1 boneless skinless chicken breast
3 pieces of bacon cooked and chopped
10 fresh spinach leaves
1 tomato seeded and cubed
2 TBSP jarred pesto
1 TBSP sour cream
A splash of milk
Romano Cheese Shredded
2 Multi-Grain Flatbread (I bought my at Aldi, oh do I love Aldi)
Salt, Pepper, Crushed Red Pepper Flakes
EVOO

Pre-heat oven to 350, place flatbreads on a cookie sheet where they are not touching drizzle with olive oil and kosher salt, toast in the oven for 7-8 minutes. Season chicken breast with salt, pepper, and crushed red pepper. Cook in a nonstick skillet for 5 minutes per side dice the chicken after cooking. Mix pesto, sour cream, and milk, spread on the flatbreads. Top flatbreads with spinach, tomatoes, bacon, chicken, and a little cheese. Bake the pizza for 10 minutes. Drizzle with a bit more olive oil just before serving.

Roasted Sausage and Peppers over Spaghetti

Oh man do I love spaghetti! As a kid anytime my mom asked me what I wanted for supper spaghetti is was. Even as I got older and went away to college I knew that when I came home we were almost guaranteed to have spaghetti. My mamma is that kind of mamma always thinking of the things that others love. For me it doesn’t really matter any spaghetti is great. When I saw Rachel Ray making is dish on her show I knew instantly it was going to become one of my go to dishes. I just love all the peppers and the bit of heat in it, oh wow I am making myself hungry right now just talking about it. Grab some crusty bread and make is for dinner tonight! I promise it won’t disappoint.

For the Roasted Sausage and Peppers recipe click here


For the Spaghetti recipe click here

Strawberry and Pecan Salad

This time of year the new crop of strawberries are beginning to come in, I find myself buying an abundant amount of them. This happens to me often I think that we really need four boxes of strawberries, for what I am not sure, but still I often end up with extra berries around the house. When I asked my MIL what I should bring for Easter dinner she suggested a nice salad. I knew instantly what salad I wanted to bring. I wanted to put a raspberry vinaigrette on this salad, but my local grocery store didn’t have any raspberries. Knowing I had an enormous amount of strawberries in my refrigerator I just substituted strawberries for raspberries. This salad is great for a nice refreshing side dish or you could serve a nice chicken breast atop for a more hearty summer lunch. Enjoy!


Strawberry and Pecan Salad
1 bag baby spinach
1 bag hearts of romaine
1 cup sliced strawberries
½ cup toasted pecans coarsely chopped
½ cup real bacon bits
½ thinly sliced medium red onion
½ cup parmesan cheese

Strawberry Vinaigrette
1 cup strawberries
¼ cup sugar (you can add more to make dressing sweeter)
½ cup apple cider vinegar
¾ cup extra virgin oil
¼ cup toasted pecans finely chopped
Salt and pepper to taste

Whirl strawberries, pecans, and sugar in food processor. Add vinegar mix well. Stream in olive oil. Season with salt and pepper

Cuties...

This weekend the hubs and I got the chance to spend some time with our families for Easter. The two little girls are Ashlee and Lola we got to spend Saturday evening with them at the hubs family Easter. Then Sunday we spent with my fam the little guy with the irresistible cheeks is Dexter. Also on Sunday a few of us decided to color eggs. Both days were so much fun I got to act like a kid and spoil the little ones then go home well fed, what a great day!

Checking out their loot!

Hooray I found one!

That silly Easter Bunny left one clear out here in the yard.

I this is my egg I am so sure of it. She looks so innocent!

(I took this picture shortly after she had put all her sister's eggs in her own basket)

Chocolate makes me silly.

Auntie Charlene was really excited about coloring eggs...

So was Zach Attack...

Look at those pretty eggs...

Dexter was so overwhelmed by the eggs he needed a nap.

But woke up in time to take this picture.

My Favorite Things about Easter…

I love holidays in general. Any reason for me to decorate, be with family, eat good food, and just celebrate in general is a great day for me. My family has always been big on celebrating holiday’s together the whole family and because of this each holiday holds something special for me. Today I decided to make a list of my favorite things about Easter.

People dressed to the nines

Asparagus

Baby chicks at Orschlen’s

Dinner with my family in my gram’s dinning room

Easter eggs hunts

Coloring Eggs

Reese’s Peanut Butter Eggs

My Gram’s Checkerboard Cake (the only thing on earth I eat that has coconut on it)

The pastel colors, especially yellow and pink

Watching the sun come in the stain glass windows at the church during sunrise service

Choir music during sunrise service

Knowing the promise of renewal and rebirth that was given to us

I hope that each of you has a wonderful and blessed Easter!

Norm and the Daffodil’s

It is really starting to get pretty around here, the grassing greening up, flowers are beginning to bloom, and calves are playing in the pastures. Yes I said calves, I may be a bit scared of them but I do enjoy watching them play out in the pastures, at a great distance from me. Now back to my original thought, I really like the colors of spring, especially the yellow of the daffodils. I was trying to get some pictures of these gorgeous flowers, but apparently Norm had other plans.

As I was heading out he really seemed to want a new spring picture of himself.

 

He just looked so innocent here; this was right after he had tromped through the flower bed.

Go out and enjoy the sun today!

Diversity and Delilah…

Every so often the Hubs, Pappy Paul, and Zach Attack, get the itch to get out of the lovely state of MO and go shopping. Their ideal shopping trip isn’t quite the same as mine; they are typically in search of women. Oh yes more piggy women to add to the family. In the past their ventures have taken them east to Indiana, but this time they headed north to Iowa. And I am so excited about the lady they brought back.

To understand the profoundness of this purchase a lesson in breeds of hogs is necessary. Most pure bred hog producers have their favorites/specialty. I have two favorites Spots and Hampshire’s. I have always liked both of these breeds. Now each member of my family has their very own favorite breed.

The Hubs favors the Hampshire breed (side note my hubby is not fond of spots).

While Zach Attack prefers Duroc’s (my least favorite that we raise no offense to red heads)

Pappy Paul is the spot man.

And then Mamma Linda well she just really likes sows who like their heads scratched, but I guess if she had to pick she would choose Yorkshire’s. (I know there are better pictures of yorks out there but I thought this was so funny!)

As you can see we have a many differing opinions, this could be why our farm looks like the coat of many colors.

Any who back to our most recent addition this Delilah, she is a spot. A spot that apparently is good enough to make my non-spot liking hubby appreciate them. When they bought her on Saturday I received a text from him that said “I am now excited about raising spots…hamps are still better though." I don’t really care I just think she is a cutie.

Look at those ears!!! Welcome home Delilah!

There are many more swine breeds out there these just happen to be the ones that we raise, if you want to learn more this is a great site, just click here.

Cheddar and Garlic Creamy Salad Dressing

I enjoy a nice salad with my dinner quite often, I just love fresh veggies. But my other half has other thoughts about salad, “rabbit food,” as he calls it. The funny thing about the hubs and his taste buds is that apparently they change as soon as he enters my mamma’s kitchen. She could put a salad down in front of him most anytime and he will eat it, if I try that I get the “I am not a rabbit” look. So last night I was determined to have a nice refreshing salad to accompany our spicy jambalaya. Knowing that it was going to have to be good I decided to whip together my own special dressing. In the recipe I put a splash of milk because I am not sure what the measurement was, just add milk until it is the consistency you like! You know what he actually liked the salad, he even took some to work with him for lunch today, and that is definitely a good sign.

4 oz. Block Sharp Cheddar Cheese
1 Garlic Clove
½ Cup Greek Style Plain Yogurt
½ Cup Sour Cream
A few Sprigs of Parsley
1 TBSP Pepper
Salt to taste
Splash of milk
Drizzle of olive oil

In your handy dandy food processor mix cheese, garlic, yogurt, sour cream, and seasonings until the cheese is in small crumbles. Slowly add the milk until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Apple Crisp

I have absolutely no shame in admitting an easy recipe, not everything has to be complicated and totally gourmet. Friday when I asked my coworker what he wanted for his birthday treat, he said he was thinking apple crisp. This request made my life quite easy over the weekend. When I was whipping this up last night the hubs thought that he defiantly needed some of it. So as any good wife would I made him his own personal one. Ok really I just had some extra filling and topping, but I let him believe that I had done something extra special. This recipe is easy, now hear me out I do sometimes make my own filling but there isn’t any need to be feel guilty for using a canned pie filling as I did for this version. Get ready I promise you can have this finished in about 10 minutes flat.

Apple Crisp (canned pie filling version)

2 large cans Apple Pie filling
1 box Butter Cake Mix (I like using Betty Crocker’s)
2 ¼ cups Old Fashioned Oats (divided)
3 TBSP Cinnamon (divided)
1 TBSP Brown Sugar
1 stick Cold Butter (cubed) plus 3 TBSP

Preheat oven to 350 degrees. Grease a glass 9x13 baking dish. Pour your filling into the bottom of the pan sprinkle 1TBSP of cinnamon over the filling. In a large bowl mix cake mix, 2 Cups Oats, 2 TBSP cinnamon. Then using your hands mix in 1 stick of cubed butter, continue mixing the butter until it is close to pea size pieces of butter. Pour topping over the filling, spread out evenly. Sprinkle the top with some additional cinnamon in desired. Dot the remaining butter over the top and cover with remaining oats. Bake for 45-50 minutes or until golden brown. Best served with ice cream!

Side note this method can be used for any type of fruit pie filling I really enjoy blueberry!

The Hubs Second Favorite Sandwich

My husband is pretty low maintenance man when it comes to supper. I swear that I could fix the man a pork burger each and every night and he would be perfectly happy. I am not saying that he doesn’t enjoy my cooking creations; he just doesn’t have to have anything fancy. This sandwich happens to be the exception to the rule. He loves it, when he sees Italian sausage out he knows that this sandwich is likely to be his supper. It combines the right amount of spicy with a touch of creaminess from the mozzarella cheese.


Roasted Italian Sausage and Pepper Subs
1 package Italian Sausage (Hot or Mild it is up to you!)
1 Onion (Thinly Sliced)
1 Red Bell Pepper (Cut into Strips)
1 Orange Bell Pepper (Cut into Strips)
1 Pablano Pepper (Cut into Strips)
1 box White Button Mushrooms (Sliced)
3 Cloves Garlic (Chopped)
1 TBSP Tomato Paste
Fresh Mozzarella (I like using the kind that comes in small rounds)
Dash of Crushed Red Pepper Flakes
Salt and pepper to taste
Hoagie Rolls

Preheat oven to 425 degrees. Place sausage on a rimmed baking sheet, drizzle with olive oil, and bake for 15 to 20 minutes. While sausages roast sauté onions, peppers, mushrooms, and garlic until softened. Allow sausages to cool and then thick slice. Stir sausages into the pepper mixture. Stir in a little of the juice left from roasting the sausages and the tomato paste. Season with crushed red pepper flakes, salt and pepper. Simmer for a few minutes more. Place your desired amount of sausage and pepper mixture on a hoagie roll top with the cheese. Put sandwich back into the oven to melt cheese.

Then all you need is a napkin and a large appetite. Yummy!

Simple Traditional Pecan Pie

It is another birthday at my office and the birthday boy couldn’t have chosen an easier or tastier treat. Pecan pie, a sweet, crunchy, and nutty treat, it is absolutely delectable. Although it is full of goodness there are plenty of ways to mess up such a simple pie. As with any pie it all starts with the crust. This is another one of my mamma’s classic recipes that I have no shame in stealing. To be perfectly honest my mamma has to help me quite often in making pie crust, I seriously have no shame when it comes to good food. Keep it simple and you will experience the delightfulness of pecan pie…


Pie Crust (there will be a step-by-step post on this later, when I can get my mom to slow down while making it so that I can snap some pics. In the meantime you can try your hand at her recipe.)

3 cups flour
1 tsp salt
1 ½ cup Crisco (you have to use Crisco)
½ tsp vinegar
1 egg
5 tbsp water

Mix first five ingredients together until it forms pea size balls. Then begin adding the water mix thoroughly

Filling

3 lightly beaten eggs
1 cup light corn syrup
1 cup sugar
2 T. butter softened
1 t. vanilla
2 cups pecans

Mix first 5 ingredients well. Place pecans in the bottom of the pie curst then pour in the syrup mixture.Bake at 350 degrees for 55 minutes.

Mamma and baby…

Now I know this blog is called married with pigs and that I typically only feature pictures of our piggy’s but the hubs does happen to have a few cows with his dad. Seriously who could resist sharing this picture with you? I thought it was such touching moment between a mom and her baby I couldn’t help but try to capture it. Now the hubs is probably going to be surprised that I posted this let alone took the picture. Because to be perfectly honest I am a bit terrified of cows, their shear size just makes me nervous. I know I know I was raised around livestock I shouldn’t be scared, it just isn’t normal. I can’t help it, I am working on it I promise. The hubs says I should expand my horizons so I pulled on my boots and my tough girl coat and went to see the cows and their calves. But then I chickened out and headed to the barn to see the cow that was pinned up with her baby, who had no possible way of getting nearer to me than what I wanted. Oh well maybe some day I will put my big girl pants on and brave the cows… pin free…

A simple quiet sunset…

I know we all have watched a sunset at some point in time or another in our life. But most the time we do this when we are on the beach or vacation somewhere or even while having a romantic dinner with our honey. How often do we just look at a sunset on any old day? I don’t maybe I am just the odd man out but unless it is just an exceptionally pretty sunset most days I don’t take the time to watch the sun go over the horizon. When I took this picture I really wasn’t aiming for the sun, I was more focused on the storm front that you could see coming in. And I know this picture isn’t exactly right at sunset but it does remind me to see the beauty in everyday things. I hope you enjoy this picture as much as I and maybe you will notice the sun this evening.

Oh and it is beautiful here today so go out and enjoy the sun!!!!!!

Dinner with Dana…

Every few months or so my very best girl friend on earth and I meet for a much need girls night. Now considering the fact that she lives a million miles away, ok more like a hundred, but it seems further. We don’t really get to see each other all that often, I mean we talk on the phone at least once a week, but is still not the same as face to face contact. Any way she is a lovely FACS (formerly Home Economics) and she happened to be in Columbia MO for a conference. Considering the fact that COMO is only an hour a way from me we took the opportunity to make a date.


As we were leaving the big Target and discussing where to eat she mentioned that she had heard of this Cajun place called Jazz. Well it happens to be one my favorite places to eat. I love spicy food and the atmosphere at Jazz is so laid back, with live music on the weekends, great food and entertainment, who could resist.

We had a lovely meal of popcorn crawfish and crawfish creole, but decided that we needed a little something to fulfill our sweet tooth. Let me introduce to a beignet these little jewels are amazingly yummy and messy all in one. And let me tell you when you put a bit of this chantilly cream on the top, it will make any Yankee beg to be on Bourbon Street. Now I have no idea how to make these yet but you better bet the farm that I am going to figure out how. Until then find a restaurant near you and order some up in a hurry!

Warm sweet yummy goodness!

I have no explanation for the first picture; it was my wedding day sometimes I get a bit excited. Plus it was the most recent picture I could find of Dana and I together, since I forgot my camera yesterday!

Creamy Mushroom and Spinach Pasta

Getting pork chops out for supper isn’t a rare occasion around our house. I don’t mind this, but sometimes I want something a little different for a side dish. The hubs is not typically a huge pasta but I definitely am. This pasta dish seems to suit his fancy though, it is the mushrooms they are the quickest way to his heart. The dish is great all by itself or served along side a nice seared pork chop. It is perfect for a simple supper but refined enough you could serve it at your next dinner party.

1 lb Whole Wheat Angle Hair Pasta
Olive Oil
2 TBSP Butter
10-12 Large Button Mushrooms Sliced
4 Cloves Garlic Chopped
1 bag Fresh Baby Spinach Trimmed (I like to trim the stems, but it is fine if you don’t)
1 Cup Dry White Wine (or Chicken Stock)(You may need some extra stock depending on how thick or thin you like your sauce)
1/3 Cup Heavy Cream
2 Lemons
Parmesan Cheese
Salt and Pepper

Cook pasta according to package directions. Heat enough oil to cover the bottom of the pan with 1 TBSP of butter. Once the oil is hot, cook mushrooms and garlic until mushrooms are seared and brown, between 4 and 6 minutes. Slowly add wine, then stir in spinach allow wine and spinach to cook down 2-3 minutes. Stir in cream, (and more stock if you wish). Allow cream to bubble away for a few minutes to allow sauce to thicken. Finish sauce by squeezing lemons over and season with salt and pepper to taste. Toss with pasta. Serve with parmesan cheese on top.

O’Lime Jello Poke Cake

Due to technical difficulties, I have know idea what, this didn't post yesterday...

In honor of the day of the Irish I decided to make the easiest and tastiest cakes know to man. Now normally I would not use lime jello, actually I am not that big of a fan of it, but to honor the holiday I sacrificed. And honestly I liked it. Normally I would use cherry or strawberry jello. You can use any flavor of jello that you would like, think festive. This cake is really moist and delicious from all the warm jello being poured over a warm white cake.


Ingredients
1 White Box Cake Mix
1 Regular Size of Jello
1 Container of Cool Whip
Bake cake according to package directions. A few minutes before the cake is finished baking make the jello. When the cake come out of the oven poke holes in the cake and pour the warm jello over. When cake has cooled spread the Cool Whip over the top like icing. Enjoy

Bacon Wrapped Sweet Barbequed Chicken

After reading a couple recipes on afarmerslife  blog I came up with this recipe. I took the idea of basting the chicken and wrapping in bacon. I mean what could bad if it is wrapped bacon. I am not a huge honey mustard fan so I had to find a different marinade, click here for the orginal recipe. Then I remember the little shrimp wrapped in bacon treasures that my cousin makes. They have more of a sweet BBQ sauce. Thinking this might be a good combination, I gave it a shot. Boy am I glad that I did. I hope you enjoy!

4 Boneless Skinless Chicken Breast
12 pieces Thick Cut Bacon
1 Cup BBQ Sauce (I used Cattleman’s, feel free to use your fave)
3 TBSP Teriyaki sauce
1 TBSP Brown Sugar (Plus more for sprinkling)
Salt and Pepper

Mix BBQ Sauce, Teriyaki Sauce, and Brown Sugar in a small bowl. Season both sides of the chicken breast with salt and pepper, then baste with BBQ mixture, making sure both sides are well coated. Starting at the thinner end of the chicken breast wrap each breast with three pieces of bacon, covering the entire breast. Place chicken on a baking sheet, baste more sauce on top of bacon. Bake at 350 for 25 minutes. Remove from oven and switch oven to broil. Add more BBQ Sauce to the top of the chicken and sprinkle with brown sugar. Place chicken back under the broiler for 5 minutes , this will crisp the bacon up and caramelize the top of the chicken.

A Surprising Guest…

On Saturday Morning my mamma got a rather disturbing call from my pap. It went a bit like this.
“You will never guess what Norm (their yellow lab) brought home,”

“Oh no not another rotting creature,”

“No this time it is definitely alive,”

“Oh he found a friend,”

“I guess if you consider a young deer a friend,”

“Seriously…Hum… your kidding right?”

“No there is definitely a deer standing on our front porch.”

“OH”

Well my mamma and I promptly headed home and discovered that Norm for sure had a friend there, one that he was no longer all that fond of.

This deer has been hanging out at my parent’s neighbor’s house since it was young. It eats, sleeps and lives with their cattle. But this weekend it decided to venture down the road with Norm.

Mamma is quite glad that its stay was only temporary she was really worried about her garden and flower beds this summer.