Author: Allison Hughes

It’s been a busy week on the farm. So I have been using only the crockpot this week to help with the busy days and still making sure a yummy less time consuming meal is on the table for dinner.

Today I was really just craving some good comfort food. I had left over chicken and some veggies from a snack veggie tray I made for the kids. So what better way to use up those items and get my comfort food fix then chicken pot pie.

• 1 large onion diced
• 3 large russet potato peeled and diced
• 1 package skinless boneless chicken breast diced
• 1 can cream of celery soup 10 ½ ounces
• 1 can cream of chicken soup 10 ½ ounces
• 1 cup chicken broth
• 1 cup of heavy cream
• 1 tablespoon fresh parsley
• salt
• Fresh garlic and garlic powder
• black pepper to taste
• 3 cups frozen mixed vegetables defrosted or use fresh
• Canned biscuits. I like to use my recipe for homemade buttermilk biscuits

30 min before dinner time. I place in my biscuit Dough and cook until done.

When fall rolls around I start to think everything crockpot. I love the idea of being able to throw fresh yummy ingredients into one pot in the mornings and go about my day. With homeschooling the kids and fall chores on the homestead. Coming in to a delicious meal in the evening with easy cleanup is always a win!

This recipe is so good topped over rice and the flavors of fresh garlic, fresh ginger and some fresh chili peppers from the garden makes it a delicious fall or winter meal.

Ingredients

• 1lb thin sliced sirloin steak
• 1 thinly sliced green pepper
• 1 cup sliced fresh mushrooms
• 1 thinly sliced onion (white or red)
• 3Tbsp soy sauce
• 1Tbsp sesame oil
• 1 clove minced garlic
• 1 tsp fresh grated ginger
• 1/2 tsp crushed red pepper or fresh chili peppers chopped and added.
• 10 min before it’s done I like to add in a little cornstarch mixed with warm water to thicken the sauce.

Sever over rice and top with green onions, fresh chili peppers and roasted sesame seeds.

When I started gardening in raised beds. It was important to me to be able to keep the soil as healthy as possible for planting each season. So I started looking into the best ways to do just that.

Research lead me to many different ways of keeping the soil healthy. One way is by adding compost. Adding organic soil amendments to improve the quality of the soil in your raised beds. There is a pretty wide range a different methods depending on the needs of the soil in your raised beds such as vermiculite, worm castings, compost, coir, greensand, grass clippings, corneal, alfalfa meal, lava sand and even kelp meal.

Although, I will use some of the things listed above if need be. I also love adding a cover crop to each bed over the winter. Cover crops aren’t just for large scale farmers. They’re a benefit for raised beds too replenishing nutrients.

Cover crop is defined as a living ground cover that is planted to protect the soil. It can be planted into or after a main crop and killed before the next planting season.

* The benefits are adding organic matter and soil structure.

* Reduces Nematodes

*Suppress Disease

*Provides aeration

*Provides Nutrient Enrichment

*Aides in weed reduction

So when fall rolled around and the veggie-growing season had come to an end. I decide to plant a cover crop of Winter Rye. I picked Winter Rye because it does well in cold conditions and Is great to start planting in September and October. It puts down deep, fibrous roots. The roots can go down 18 inches and makes channels into the soil. The deep roots help water to filter into the soil. Rye makes a great biomass too!

I cleaned all the beds pulling all crops and densely seeded each bed with a winter Rye seeds I ordered from Johnny’s Seeds. Here is the link – https://www.johnnyseeds.com/search/?q=Winter+rye+&lang=en_US

I went with a a 50 pound bag which was more than I needed for my raised beds. But I have added a new area of ground garden space and have casted the winter Rye seeds on top of that area to use for our market garden next spring.

So if you are looking for a way to amended your soil over the winter. Cover crops are a great way to do just that! Plus, it adds a nice look to the raised beds during the winter when normally they would be empty and bare.

Continue reading “Let’s Talk Cover Crops”

3 of the Hughes kids got to take a much needed little trip away with their papa. They took a guided fishing trip to catch striped bass and came back with a ton of fish. They enjoyed the time spent away making memories with their papa and a little competition on who could catch the most. I’m so Thankful they had such a great time and had that experience during these crazy times.

With all the fish they caught and their excitement to eat what the caught. I wanted to share with you one of my favorite fish batter recipes. This recipe can be used on many types of fish. If you ever get the chance to try striped bass. I highly recommend it. It is just a clean tasting white meat and when fried with the right batter. Is absolutely delicious!

How to make homemade beer batter

• Mix flour, salt, paprika, baking powder and corn starch together
• Add beer and mix
• Mixture should be thick, like pancake batter
• If mixture becomes too thick, add a bit more beer
• If mixture is too runny, add a bit more flour

You can use any type of beer you like for this recipe. I tend to stay away from a heavy strong tasting beer. If you would like to not use beer. You can use a sparkling water in its place. I also find that frying fish in corn oil is the best.

We love a good Mexican rice! I had a Friend message me asking for my recipe to cook for her Husband’s birthday. So I thought I’d share it here with you guys. Mexican rice is so super easy to make and this recipe is scrape the plate yummy.

1. 2 tablespoons Vegetable or Canola Oil
2. 1 cup dry long-grain white rice
3. small can crushed tomatoes or rotel works great too
4. 2 cups warm water
5. 1 teaspoon chili powder
6. 2 teaspoons Calde de Tomate tomato bouillon ( If you don’t keep this and the chicken Calde De in your cabinet. get it! ) I use both in so many things I cook.
7. 1 teaspoon minced garlic about 2 cloves

This is an easy no kneed bread. It has the most delicious crunchy crust and soft inside. Plus, it’s filled with jalapeños and cheese and you can’t go wrong with that. We love having this bread with soups and is often a bread I make a lot in the fall and winter months. Sometimes I’ll make a few and just wrap and store them.

TO A MIXING BOWL

• 3 1/2 cups bread flour
• 1 1/2 tsp kosher salt
• 2 cups shredded cheddar cheese – divided
• 1 large jalapeno – diced

TO A LARGE MIXING BOWL

• 2 cups warm water
• 2 1/4 tsp instant yeast – (1 standard .25oz packet)

SET ASIDE FOR TOPPING

• 1/3 – 1/2 cup shredded cheddar
• 10 round slices jalapeno

INSTRUCTIONS

• To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
• To a large mixing bowl (pretty large – your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby’s bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.
• Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you’ve folded the dough in on itself 8-10 times.

• Cover with a towel and let rise in a warm place for 1 hour.
• After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
• Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
• Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
• Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
• Use a sharp knife to carefully score the dough (I like to make an “X”). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.
• Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
• Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.
• After you’ve removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.
• Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.

You can use flour for your choice from bread flour, wheat or even All Purpose flour. Just keep in mind it could make the bread more dense.

My family enjoys meatball subs and these are perfect for just that or with pasta or just dipped in marinara sauce. 🙌🏻

Ingredients

1 pound of ground sirloin

1 pound ground pork or chicken

Minced garlic

Italian seasoning

Bread crumbs

1 egg

Salt and pepper

Mix all ingredients into a bowl until combined. Roll a small amount of meat between palm to form a ball. Once you’ve made the meat into perfect round balls. Add a small amount of olive oil and extra minced garlic into a skillet. Cook each side until done and top with you favorite marinara sauce.

This is the most tender, juicy and full of flavor chicken. It’s seriously mouth watering.

The Chicken

• 10 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground green cardamom
• Salt and pepper
• 5 tbsp olive oil, divided
• 8 boneless, skinless chicken thighs
• Juice of 1–2 lemon

1. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
2. Place the spiced chicken thighs in a large dish with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight

Cook chicken in a Cast Iron skillet or grill cooking each side for 5-6 minutes

This is such a yummy recipe! It’s one of my favorite ways to marinate and cook chicken. The flavor just can’t be beat!

I had a lot of people ask me for this recipe. So I wanted to share my recipe with you all. This recipe is easy and gives the best Pita bread every time.

INGREDIENTS1 c. 

warm water2 tsp. 

active dry yeast1 tsp. 

granulated sugar3 c. 

all-purpose flour, divided1 tbsp. 

extra-virgin olive oil1 1/2 tsp. 

kosher salt

In a

bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams.

Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms. Add a little Flour to your surface and and knead until smooth. If the dough is sticky. Add in a small amount of the reserved flour. Remember the dough should be soft and moist.

When the dough is soft. Place into an bowl and cover for 1 hour until doubled in size.

Punch down dough and Divide the dough into equal parts cover and let sit for 10 min. Roll dough into balls and roll out to form a circle.

Cook pieces on a hot skillet or grill into air pockets form on each side. 😋

We love a good grilled cheese. And my family has loved how I am always trying new ingredients in a grilled cheese. I always try my heat to top the one they say, is their favorite.

This grilled cheese has a pop of yummy flavor and if you’re looking for a comfort food. This is it!

Ingredients

Good thick bread of your choice

Eggs

White onion sliced

Ham

A really good Smoked cheese

Cream cheese

Jalapeño (optional)

Strawberry jam for dipping (optional)

First start by sautéing the onions or grill them. The Start by using a round cookie cutter and cutting out the center of one slice of the bread. Butter a skillet and each side of the two slices of bread. Add in both pieces of bread to the skillet. Once toasted flip both pieces and add egg to the bread without a center. On the whole slice of bread add cream cheese with jalapeños, grilled onions ham and smoked cheese add the egg topped bread to the other slice with other ingredients and cook until toasted.

We like to plate ours with a little homemade strawberry jam on the side for dipping and my family enjoys a runny egg to bite into. Yum 😋