Category Archives: Cooking with Dairy

Happy Birthday Tim! & Homemade Brownie Recipe

Today is Tim’s 29th birthday. To celebrate he will be spending it on the farm (not much different from any other day). The biggest difference is that we will be celebrating with large homemade brownies! Tim loves brownies. In fact, instead of wedding cake at our reception, he got his own brownie.

Fudgy Brownies: by Kathy Kirkland (You Deserve Dessert)

  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, melted (I used Organic Valley)
  • 1 cup unsweetened cocoa
  • 2 cups sugar
  • 4 eggs (I used Zweber Farms)
  • 1 1/2 teaspoons vanilla
  1. Heat oven to 350 degrees. Spray 13×9 inch pan with nonstick cooking spray.
  2. In a large bowl, combine flour, baking powder, salt and butter. Stir in cocoa, sugar, eggs and vanilla. Mix well. Pour mixture in pan
  3. Bake for 30-35 minutes or until set. Cool completely.  Serve with a big glass of cold and creamy Organic Valley milk.
Happy Birthday Tim!

Tim (age 5) with Uncle Roy at Zweber Farms

Jon and Tim Zweber

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Filed under Cooking, Cooking with Dairy, family, Food, Organic Valley

Creamy Chicken and Tomato Soup Recipe

Oye, has it really been 10 days since I last blogged? Terrible! I am even participating in a “31 Days to a Better Blog” series.  Not a star student… Good news is that I have a super simple and tasty recipe that you can have on the table in 30 minutes or less. Like most of my recipes, this one takes ideas from about 3-4 other recipes. I played with it a bit and I hope I remember all the ingredients I added.

Cream Chicken and Tomato Soup Recipe

  • 3 cups cooked Roasted Zweber Farms Chicken, chopped
  • 2 tbsp Organic Valley butter
  • 1 large onion, chopped
  • 3 cups chicken broth
  • 2 cans diced tomatoes with green chilis
  • 1 tbsp sugar
  • Salt and pepper to taste
  • 1 cup Organic Valley heavy cream or whole milk
  • cilantro and Organic Valley sour cream for garnish

Melt butter in large dutch oven and sauté the onion and chicken for 5 minutes, until onion is tender.

Add the chicken broth and tomatoes. Bring the soup to a boil and simmer for 20 minutes.

Add the sugar, salt and pepper. Swirl in the cream.

Serve with a spoon full of sour cream and chopped cilantro.

This was super simple. While the soup was simmering, I whipped up a batch of miniature corn bread muffins. The muffins only took 15 minutes to bake, so everything was done at the same time. Creamy chicken and tomato soup and corn bread in less than 30 minutes. Got to love that.

Hop on over to Hunk of Meat Monday to see what others have on their plates this week.

Hunk of Meat Mondays
Enjoy! Make sure to “Pin” this on Pinterest to share with your friends.

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Christmas Morning Egg Bake Recipe-Hunk of Meat Monday

The hens are on a roll! They are laying about three dozen eggs daily. There is no way we can eat that many each day, so we need you to help us out.

With the holiday season in full swing there is no shortage of recipes that call for eggs. Eggnog, cookies, breads and more are perfect ways to use Zweber Farms eggs. Our eggs are typically large, brown and have extra deep colored yolks. Stop in and pick some up today. They sell for $3.00 per dozen.

My mom’s egg bake recipe is my favorite egg recipe and a holiday favorite. She would prepare it Christmas Eve. No matter how early we got up Christmas morning, she always seemed to beat us and have the egg bake already baking in the oven. The smells of this egg bake always brings back warm memories for me. Make this recipe this holiday season and have a warm, hearty breakfast waiting for your family.

click for photo source

Holiday Morning Egg Bake

  1. Mix all the ingredients and bake in buttered 9 x13 pan for 1 hour at 350 degrees.
If you do all the prep work the night before, all you need to do is put it in the oven, slice up some fruit and pour the coffee (or tea in my case). Easy, healthy recipe that is perfect for those cozy snowy days or early Christmas mornings.
Check out what others are cooking up this week at:
Hunk of Meat Mondays
Enjoy!
Emily

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Back to School with Dairy

Has it really been since Friday that I last posted? Opps, time has been getting away from me lately. Erik started his second year of preschool on Tuesday. What a big day! Well, it was more nerve racking for me than him. This year he is going all day two days a week. *Sniff* He looked so cute with his backpack and lunch box.

first day of school, erik, fall 2011To make his first day great, I wanted to make a him a great and healthy lunch. I packed him a sandwich made with roasted Zweber Farms chicken, Organic Valley cheddar cheese and whole wheat bread. He also got a clementine, homemade oatmeal raisin cookie and an Organic Valley single serve milk.

Including dairy in my son’s lunch was very important. Did you know that milk provides you with nine essential nutrients? The USDA defines an ‘essential nutrient’ as a dietary substance required for healthy body functioning. Essential nutrients must come from the diet because the human body can’t manufacture them in sufficient quantities to meet daily needs. And it’s more than calcium and vitamin D. From helping repair muscle tissue to maintaining healthy red blood cells, the nine nutrients in milk work together to help keep the body in optimal health.*

Milk’s 9 Essential Nutrients*
Calcium Dairy is probably best known for its calcium, which helps to build and maintain healthy bones and teeth.
Potassium Potassium helps regulate the body’s fluid balance and helps maintain normal blood pressure. It’s also needed for muscle activity and contraction.
Phosphorus Feeling sluggish? Phosphorus helps strengthen bones and generate energy in the body’s cells.
Protein Protein doesn’t just come from meats. The protein in milk and cheese builds and repairs muscle tissue and serves as a source of energy.
Vitamin D Also known as the sunshine vitamin, vitamin D is one of the nutrients Americans lack the most. It helps promote the absorption of calcium and enhances bone strength.
Vitamin A Vitamin A helps maintain normal vision and skin. It is also important for bone growth.
Vitamin B12 Vitamin B12 helps maintain healthy red blood cells and nerve cells.
Riboflavin Also known as vitamin B2, riboflavin helps convert food into energy the body can use. It’s also important for normal eyesight and healthy skin.
Niacin (or niacin equivalents) Niacin helps bodies digest sugars and fatty acids.

*Source: Midwest Dairy

Tomorrow night ( Thursday, September 8), Moms who love dairy can chat with two registered dietitians, Stephanie Cundith and Char Heer on Twitter. The party starts at 7pm central. The party is being hosted by @Resourcefulmom. Make sure to follow Steph (@scundithRD) and Char (@cheerRD) and use the hashtag #dairymom. By participating you can be entered to win fabulous prizes such as a hand blender, lunch bags, school supplies and more! One winner will have their recipe featured on the Midwest Dairy website.

I hope you can join the conversation. You can follow me on Twitter at @ezweber.

I just packed Erik’s lunch for Thursday. His lunch includes: PB&J (homemade strawberry jam from Grandma), whole wheat bread, grapes, oatmeal cookie,  Organic Valley Stringles and milk.

As a mom, I am trying to instill lifelong healthy eating habits in my children. I will do this one meal and one school lunch at a time. Since, I am new to the school lunch gig, does anyone have good ideas to make lunches fun and healthy? Please leave a comment. I would love to hear from those with more experience.

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Filed under #AgChat, Cooking, Cooking with Dairy, family, health, Midwest Dairy, Organic Valley, Parenting

Hunk of Meat Monday-Hamburger and Rice Hotdish

I have to admit: I’m not a hamburger hotdish fan at all. In fact when Tim and I were first dating and he mentioned his two most favorite dishes where tater tot hotdish and his mom’s hamburger and rice hotdish, I almost called it quits. Just kidding (kind of). I’m still not a fan of tater tot hotdish. I guess that is the Italian in me.

The other day I found myself with an empty pantry and no time to run to the store. The two things I did have were hamburger and rice. Ohh misery. I had to break down and make hamburger and rice hotdish. So I searched online until I found a recipe that had ingredients that I actually had in the house. This is what I found on Cooks.com

Hamburger and Rice Hotdish

  • 2 lb. hamburger, browned
  • 1 can mushroom soup
  • 1 can Minute rice
  • 1/2 can 2% milk
  • 1 (12 oz.) pkg. Cheddar or American shredded cheese
Brown your hamburger and drain.
Of course I used Zweber Farms extra lean ground beef.
Top your hamburger with half the cheese.
I used Organic Valley shredded cheddar.
Mix your rice, milk and soup.
I made brown rice and used in place of the Minute.
Spread mixture on top of hamburger and cheese
Top with the remaining cheese.
Bake at 375 degrees for 20-30 minutes
I served the dish with steamed green beans and Organic Valley milk.
Honestly, this was really good and I will probably make it again. Tim of course thought it was excellent. The boys had a mixed verdict. The two year old cleaned his plate and the four year old wouldn’t touch it. Then again, the four year old is going through a “picky” stage.
I am linking up with other Hunk of Meat bloggers at Beyer Beware. Make sure to visit and see what others are making this week.
Hunk of Meat Mondays
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Filed under #AgChat, 30 Minute Meals, Cooking, Cooking with Beef, Cooking with Dairy, Food, Hunk of Meat Monday, Organic Valley

Two Lemon Balm Chicken Recipes-Hunk of Meat Monday

herb, lemon balm, organicSource

If you have ever grown lemon balm you know that it is a little herb that just keeps giving. Lisa planted some in the farm garden last year and now it is tiny bush!! I am a tea drinker, so that is what I typically use it for, but I wanted to learn if others had other ideas. After a quick Google search on my phone in the garden (what would we do without Google), I found a cute site called “Old Fashion Living” that has an article about growing and using lemon balm. This recipe by author Brenda Hyde was super easy!

Roasted Lemon Balm Chicken

Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened

Salt and pepper to taste
1 large roasting chicken (Zweber Farms, of course)
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan.

chicken, organic, herbs, butter, roasted, lemon balm

Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer.

Makes 4 to 6 servings.

Of course, we were so hungry when we came up from the barn I didn’t think to take a picture until after our plates were licked clean. I roasted mine in my roaster oven and didn’t turn it, since I was down at the barn while it was roasting. It turned out beautiful. The chicken was tender and had a light lemon flavor. Perfect for spring and summer. The next day, I took the left overs and made a simple chicken alfredo with grape tomatoes.

Simple alfredo:

  • 1 cup grated Organic Valley Parmesan cheese
  • 1 cup Organic Valley whipping cream or whole milk
  • 4 tablespoons Organic Valley butter
  • 8 oz noodles

Prepare pasta as directed. Melt butter in wide saucepan. 1/2 cup cream and boil until thickened. reduce heat to medium; add 1/2 pasta. Mix gently. Add 1/2 cheese and 1/4 cream. Mix gently. Add remaining pasta and cream. Salt and pepper to taste. I then added a couple cups chopped up lemon balm chicken and a couple cups sliced grape tomatoes.  Even the boys ate this simple and delicious dish.

Link up to other Hunk of Meat Monday dishes this week:

Hunk of Meat Mondays
Also don’t forget to vote for our Stonyfield Creme Caramel in the Progress Dairyman Flavor Face Off Challenge. Vote before June 14th and be entered to win $100 worth of ice cream!!
Happy June is Dairy Month!!
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Filed under 30 Minute Meals, Cooking, Cooking with Chicken, Cooking with Dairy, Food, Hunk of Meat Monday, Organic Valley, Stonyfield

Only Seven Bottle Calves!! And Superbowl Snack Recipes

Calf warm in her hutch

Yippee! We currently only have seven bottle calves and all of them are healthy and drinking well. You probably cannot sense my joy and excitement, but it is like Christmas. No better, it is like Christmas where someone buys you a car!!!

So why is this sooo exciting. One, it is always good to have healthy calves and when calves are healthy they eat well. Two, we only have twelve hutches that actually have bottle holders. If we have calves in the others, we (ie Lisa and I) have to hold the bottles for them. With the cold weather we have been having the shorter time I am outside the better.

Last week we moved about eight calves to group housing and sold about six. We went from about 20 calves to seven. Chore time was cut from 2.5 hours to 1.5 hours. AWESOME!!

Super Hutch group feeder

Our next calf due is not until February 22nd (Tim’s birthday) and we don’t start our spring flush until early March. Having a break in calves allows us to clean out the hutches and let them rest. This is important because some calf illnesses need a host. When a warm body calf is no longer around the space the illnesses go away. This keeps future calves healthier.

We hope that everyone enjoys this Super Bowl weekend. Maybe now that chore time is much less, I will be able to see some of the game. I don’t know who I am rooting for yet, but it really doesn’t matter. I will be enjoying the game time snacks. We hope you make dairy part of your snack lineup. Here is a link to some GREAT Dairy Makes Sense snack recipes!

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitter and YouTube.

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Filed under 30 Minute Meals, Calves and Heifers, Cooking, Cooking with Dairy, dairy