Tag Archives: chicken

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

Roasted Chicken with Balsamic Vinaigrette-Hunk of Meat Monday

I just love Giada De Laurentiis from the Food Network. I think her and I could be best friends. We are both Italian, we have kids the same age and both love to cook. The only difference is she had a TV show and published cookbooks. Ohh well 😉

Two weeks ago I made an amazing, but simple recipe from her Everyday Italian cookbook.

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Chicken, cut into 6 pieces (I used Zweber Farms of course)
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon grated lemon zest

Whisk the first six ingredients together

Pour over chicken pieces. Cover and refrigerate for at least 2 hours and up to 1 day.

Preheat oven to 400 degrees. Roast the chicken uncovered until cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle parsley and lemon zest over the chicken and serve.

This was fabulous!! Serve with mixed greens salad, brown rice and a cold glass of Organic Valley milk.

Hunk of Meat Mondays
Enjoy!

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Chickens Enjoying Pumpkin Pie

image

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Easy Chicken Stock makes Healthy Soups

What an autumn we have had so far. I wish this weather could last until December 20th, but sadly I know the bitter cold will blast in soon. Now is the time to start making soup. All great soup recipes start with delicious stock.

If you are cooking up a Zweber Farms whole chicken, chances are it took you a good while from freezer to table. First you had to thaw the chicken over night, then you had to prepare the chicken and recipe ingredients. Lastly, you had to cook it, which took anywhere from 30-90 minutes. After all the work, why waste most of the chicken by throwing the bones into the trash?

Solution: Make chicken stock.

Making chicken stock takes a little time, but it is really easy.

  1. First take the leftover bones, back and neck and place in a cheese cloth.
  2. Add: 2 sliced carrots, 2-3 sliced celery sticks, 1 sliced onion, 1 sprig herbs of choice (I use rosemary or thyme), and pepper to taste to the cloth.  (don’t go overboard on the pepper, you will always add more in your recipes)
  3. Tie the cloth with a string.
  4. Cover the cloth with water in the large stock pot.
  5. Bring to boil and simmer for 4 hours
  6. Bring back to rapid boil and boil for 30 minutes or until the water has reduce by half.
  7. Dump out the contents of the cloth in the trash. Wash the cloth and save for another use.
  8. Pour stock into glass jars and freeze.

Some stock recipes say to skim off the fat as it is simmering. I don’t, because the fat will rise to the top of the jars and act as a protective barrier to bacteria. You can just scoop off the fat when you are ready to use. You may have noticed that I don’t use any salt. You will add the salt when you make your recipes. The stock will last for several months in the freezer or a about a week in the refrigerator.

Use your homemade stock when you are making rice, couscous, soup and more.

Hunk of Meat Mondays

Emily


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Can Chickens Get Laryngitis?

Erik and I were out at the farm garden today checking out the fate of the tomatoes when we heard a strange noise coming from the lilac bushes. I would have never guessed it was a chicken making this noise. Can chickens get laryngitis? I’m not sure but this one makes me believe they can.

I checked to make sure there wasn’t an egg under the chicken because sometimes they make strange noises when laying. Nope, no egg. My unofficial guess is chicken laryngitis. Maybe we should make her some chicken (cough) noodle soup.

Emily

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Wordless Wednesday: How to Catch a Chicken

chicken, jonnie, summer, 2011

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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“If You Wish Upon a Bone…?”

I grew up on a small hobby farm where we raised about 100-200 chickens for meat each year. Anyone in our extended family who wanted to “buy” some chickens from us, had to come help on butchering day. Needless to say, I knew all about the parts of chickens.

Each week my mom would roast a whole chicken, then my dad would clean the leftover meat off the bones. A wonderful family memory of mine is the breaking of the chicken’s wishbone. Wishbone lore says: when  broken by two people, the person who gets the bigger part will have their wish granted. Since there were three kids in our family, we regularly fought over who got to break the wishbone. It was a big deal to us.

I wanted to bring back that tradition to my children as well. As I was cleaning the leftover meat off our roasted chicken this week, I wondered how many kids, or even adults, have ever seen a chicken’s wishbone. Purchasing a whole chicken is so rare now days, that we often get asked “How many breasts does your chicken have?” FYI: Chickens do not have four boneless skinless breasts.

This week when the boys were about to break their wishbone, I asked them what they wished for. Erik wished that no one would take his things (we are having sharing issues) and Jonnie wished for a sucker. Jonnie won, but he didn’t get his wish (until Papa sneaks him one at the barn).

boys breaking wishbone, chicken, children, kids, cooking, traditions

I hope this fun tradition will stick. We eat at least one whole chicken each week. That is a lot of wishbones and a lot of wishes!

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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A Thing of the Past: Wordless Wednesday

Do you think your kids know what this is? Do you know what this is? I hope so.

If you don’t know what this is, I will talk about it on Thursday.

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 Chicken, Food, Pictures

The Chicken Hotel

Yesterday, I posted a picture of a project Tim and Steve are working on this summer. Thanks to Cassy and Bree for guessing correctly on yesterday’s post

So what is it you may ask? It will be our new “Chicken Hotel.” The laying hens have over stayed their welcome in the yard and are being put out to pasture. It is very understandable that Lisa is growing tired of them messing up her mulch and pooping on the deck.

Decades before Joel Salatin became famous in movies such as Food Inc  and  Fresh, he was better know by his book Pasture Poultry Profits.  Back in the 1990’s Jon and Lisa had read his books and attended a lecture he gave on the subject. The farm started raising chickens on pasture using Salatin’s methods. Our broiler production has grown from a few hundred to between 700 and 900 annually.

Now we are employing another one of Salatin’s methods: the egg mobile, or as we call it, the Chicken Hotel. We are converting an old hay rack into a portable living and roosting quarters for the laying hens. During the day, the hens will be let out into one of our pastures to free range, eat bugs and fertilize the soil. At night, they will be protected in the “Chicken Hotel” from predators. This hotel will be a complete mobile unit complete with nesting boxes, roosts, feeders and waters.

Salatin's Egg Mobiles

The hotel will not be done soon enough. The hens have really made themselves at home in the yard. We are thinking that their first pasture visit will have to be far away from the house…so that they don’t return.

We are nearing the finishing time for our first batch of meat chickens. If you are interested in purchasing chickens pre-cut please contact Lisa ASAP.

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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Hunk of Meat Monday: Organic Crock Pot Chicken

Okay, who are the nearly 300 people who typed the keywords “organic crock pot” in to Google and found our blog? Thank you for reading, but any crock pot recipe can be organic: just use organic ingredients. So to keep the hits coming to our blog I appropriately titled this weeks Hunk Of Meat Monday recipe.

Cooking chicken in the crock pot is super easy and anyone can do it (even my friend Nicole). If you want to make the recipe organic, use organic ingredients. If you live by us make sure to stop by and pick up some chicken.

Simple Organic Crock Pot Chicken

  • 1 Whole Zweber Farms Chicken
  • 1/4 cup white wine
  • 2-4 sprigs of fresh herbs (parsley, sage, rosemary or thyme)- Simon and Garfunkel Chicken 😉
  • Salt and Pepper to taste

Rub chicken with herbs, salt and pepper. Place in crock pot and pour wine over chicken. Cook on low for 6-8 hours. Make sure the chicken’s juices run clear and internal temp is 175.

This a very basic recipe. You can adjust flavor however you wish. I also like to make this chicken then use it in chicken salad or in soups. If you wish, you could add vegetables such as carrots and onions to the crock pot. Another time saver: place the chicken in the crock pot frozen. Adjust the time, but it still comes out juicy.

image from lowcalorieideas.com

Enjoy with rice, steamed green beans and a glass of Organic Valley milk.

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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