For my Kids

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One thing I have done since my children were born is compile a booklet of quotes that have touched me in my life.  I hope when they are struggling in life or over joyed, they will find inspiration in one of the quotes I have chosen for them and know each one was carefully picked to give them a perspective from their mother to use throughout their lives.

Here are a few of my favorites from the book to date.  This book will always be a work in progress as I come across other quotes that move my soul 🙂

I hope you enjoy them as much as I do

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shuffling

And today I am shuffling off to the doctor with the Boy.  He’s been down and out with a cough since Christmas on and off and then had the flu last weekend.  Yesterday he seemed a bit better and this morning….flu again, cough and sore throat back.

It’s pouring rain here in Buffalo, NY in January.  We need snow and cold temperatures to kill all these germs!!  It’s been a strange weather pattern and I’m ready for my good ole fashioned cold snowy winter!!!

Meatball Stroganoff

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I knew we would have a busy Sunday with the “Snowflake Dance” for the Teen Queen while the Boy was down and out with a fever and terrible cough.  I was going to make a meatloaf for dinner when they all gave me the “meatloaf again” look.  I decided they were right and actually a crockpot dinner would be best so I could focus on the Teen Queen and her friends until they went to the dance.

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Meghan, Morgan and Chase

Meghan and Chase have been friends since they were 4 (10 years now) and they met Morgan this year in their first year of high school.  Please don’t think Meghan is sick, she was diagnosed with Alopecia in February and while it has been a hard thing to deal with especially at this age and starting your first year in high school, this girl is stunning and a real trooper.  I forget she actually has it as she never focuses on it and it doesn’t hinder her in any way.  She still has her adventurous spirit when her and Chase are together!

This meatball stroganoff is a delicious meal that everyone will enjoy.  It’s perfect over pasta or served with a side of biscuits to soak up the gravy!!

Here is the basic recipe and it does not have to be exact. I used 2 lbs of beef with this version and doubled it as I had my mother and niece to feed as well as our family lol!!

1 lb ground beef

1 egg

1 can cream of mushroom soup

1 soup can of water

1 cup heavy cream or milk

2 TBSP cornstarch

2 beef bouillon cubes

2 TBSP Worcestershire sauce

2 TBSP minced garlic (separated)

1 medium onion diced

1 cup bread crumbs (I used Italian seasoned)

16 oz cooked egg noodles or 12 biscuits

Meatballs: ground beef, egg, bread crumbs, 1 TBSP minced garlic, 1/2 onion diced, dash of salt and pepper. Combine all and form meatballs Brown them in a frying pan and bake through at 375. (approx. 10 minutes) on a foil lined cookie sheet

Stroganoff sauce: cream of mushroom soup, water, cream/milk, cornstarch, bouillon cubes, Worcestershire sauce, other half of onion, 1 TBSP minced garlic. Mix all in crockpot and add baked meatballs. Cook on low for approximately 4 hours. Serve with pasta or biscuits!!

One Pot-Pot Roast

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Recipe here:  Pot Roast

Last weekend we had our first blast of very cold temperatures.  This was the perfect meal to come into after skating in the frigid cold on our ice pond.  Comfort food at its best!

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The cold temperatures only lasted 2 days and the next ten days it seems we will be back up into the mid 40’s again.  It’s been a very mild, snowless winter here on the Island so far.  I don’t mind too much but sure hope we get some snow and colder days so we can snowmobile and skate again!

 

Asparagus Fries

It’s been a very long time since I have posted and I apologize.  Life has gotten away from me a little with time and I promise to be back at my blog much more often!!

These baked asparagus fries are delicious and super easy to make.  You can season the panko bread crumbs any way you like or even make your own bread crumbs to use.

Here is how I made ours:

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Trim the asparagus, dredge in flour and then dip into one beaten egg

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Roll in the seasoned bread crumbs (I used seasoned Panko crumbs with a mix of parmesan and some ground pepper added)

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Place on a wire rack on a foil lined cookie sheet or you can lay them directly on the foil lined sheet but should turn them once half way when cooking.

Bake at 375 degrees for approximately 12-14 minutes.  The crumbs should be browned and the asparagus softened.  Serve right away.

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I served ours with our oven roasted potatoes (recipe here: Oven Roasted Potatoes ) with a bit of sour cream and a ham steak that was warmed in a frying pan in a little pineapple juice.

Don’t forget to visit our family Facebook page to see all of our crazy daily happenings on the farm!!  Chasenchanceranch

Stuffing (or Dressing)

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With the upcoming Thanksgiving feast on it’s way here is how we make our homemade stuffing.

This is a FAVORITE of everyone at our table and something I have to make the most of if we want to have any leftovers!

You can adjust this to the quantity you need (add another loaf of bread and more of the seasonings). I use 2 king size loaves of white bread for a 14 lb turkey.

2 loaves of bread cubed and baked at 350 to toast them (almost like a crouton)
1/2 medium onion diced
1 long stalk celery diced
3/4 to 1 stick of butter
about a cup of chicken stock
celery salt, sage, poultry seasoning (I use about 1 tsp of each to start)

Cube the bread and bake at 350 until toasted (I do this in a few batches)

Melt the butter and add the diced onion and celery cooking about 4 minutes or until softened

Mix into the bread cubes and add the seasonings

Add chicken stock slowly stirring frequently until the desired consistency

Taste test and add more seasoning to your desired taste!

You can stuff your chicken/turkey or you can cover with tinfoil and bake at 350 until heated through. Remove and bake about 5 minutes more to get a bit of a crunch layer on top.

Homemade stuffing is a staple in our house. It’ so simple to make and I know exactly what’s in it!!

Dinner Rolls

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These rolls are super easy to make. You can freeze them after baking which is a perfect way to grab a few dinner rolls when you need them as this makes 24 rolls (or you can make 18 larger size but I think 24 works best)

1 1/4 cups warm water

1 1/2 TBSP active dry yeast (or use 2 packets)

1 tsp. sugar

1/4 cup canola oil

1/4 cup melted butter

1/3 cup sugar

2 eggs

1 tsp. salt

4 Cups of all purpose unbleached flour (or plain all purpose)

Mix the yeast and 1 tsp. sugar into the warm water and set aside to proof for 10 minutes

In a mixing bowl with your dough hook or in a regular bowl with a wooden spoon, mix together the oil, melted butter, sugar, 2 eggs and salt until combined.

Add in the proofed yeast mixture and mix just to combine

Add in the flour one cup at a time mixing slowly until the dough pulls away from the sides of the bowl

Flour a surface and scrape dough out of bowl. Sprinkle a bit of flour on top and knead the dough about a minute or two.

Pull apart into 24 pieces as even pieces as you can get (doesn’t have to be perfect) and roll into balls

Place into a greased cake pan or 2 round pans

Put into a warm spot to rise for an hour to 90 minutes or until doubled in size.

Bake in a 375 degree preheated oven for 15-17 minutes until lightly browned on top and remove from oven Let set for 5 minutes and then pour out onto a wire rack to cool.

Break apart and store in an air tight container or place in freezer bags and freeze!

The whole process takes about 15 minutes to get the dough into the cake pan to rise. Super easy and delicious flavor!!

I find if reheating from frozen state it’s best to let them thaw and warm in the oven.  You also can microwave them…either way, they are delicious!  I recently made 9 dozen for a Farm Market Feast dinner event with over 100 people and there was not a roll left over!