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
- Heat oven to 350 degrees. Spray 13×9 inch pan with nonstick cooking spray.
- In a large bowl, combine flour, baking powder, salt and butter. Stir in cocoa, sugar, eggs and vanilla. Mix well. Pour mixture in pan
- 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
All of our pork customers have picked up their orders except for a few outliners like Katie at PinkePost and Val at Wag’nTales. We will not fault them, they do win the prize for the farthest Zweber Farms customers. So we know you have your freezers full of tasty pork chops. If you are new to the Zweber Farms meat, you might be uncertain about cooking chops with the bone in. Here is a great simple recipe I made up today to start you off.
Pork Chops with Apple Cider Glaze
- 4 bone-in Zweber Farms pork chops
- 1/2 cup apple cider
- 1/4 cup brown sugar, packed
- 3 tablespoons Dijon mustard
- salt and pepper
- 2 tablespoons oil
Preheat oven to 400 degrees. Line a baking sheet with foil.
Mix apple cider, brown sugar and mustard into a small sauce pan. Bring to boil and reduce to 1/2 cup.
Heat oil in large fry pan. Salt and pepper both sides of chops. Brown chops on both sides.
Place chops on baking sheet (okay, I made six chops instead of four). Pour about a tablespoon of glaze over each chop. Save some glaze for finish. Bake for about 8-10 minutes in oven. The pork should be lightly pink inside.
I served the pork chops with cranberries, brown rice, romaine lettuce salad and tall glass of cold Organic Valley milk.
See more Hunk Of Meat Monday recipes here:
Yesterday, I cooked a Zweber Farm Chicken in the crockpot. Then today, I was looking for something interesting to do with the leftovers. I was growing tired of chicken noodle soup (Tim’s favorite). I stumbled upon a good recipe to use up leftover chicken.
The Chicken ‘n’ Biscuit recipe on Allrecipes was a winner. I did change it a bit and added a can of cream of celery and used 1/2 cup of milk when making the biscuits (the author forgot to put the milk amount).
Don’t have any Zweber Farm chickens in your freezer? Give us a call or visit our website (www.zweberfarms.com). We still have plenty left, but be warned, we usually sell out in late winter/early spring.
The snow/ice is already blowing here at Zweber Farms.
We hope that you and your family have a merry and safe holiday weekend.
I love fall weather. It is crisp and fresh. It makes you want to put on a warm, soft sweater and enjoy a cup of hot chocolate. This weather also gets me in the mood to bake and cook more.
Tonight I think I am going to make Golden Chicken Bake. I found this recipe years ago from the cookbook “Where’s Mom Now That I Need Her.” I got the book as a high school graduation gift. Here is the recipe:
- 1 cup biscuit mix
- 1 tsp salt
- 1.5 tsp paprika
- dash pepper
- 1 fryer chicken, cut up (Zweber Farms’ chicken is the best)
- 1/2 cup butter (use Organic Valley if you have it)
Combine biscuit mix, salt, paprika and pepper in a paper bag; one at a time, put chicken pieces in bag and shake to coat. Melt butter in baking dish; arrange chicken pieces in dish. Bake at 400 degrees F. for 1 hour, reducing heat to 375 for the last 10 minutes. Juices should run clear when done. You may want to cover with tin foil if the chicken is getting too brown.
Just boil some potatoes to mash, serve with a salad and a cold glass of Organic Valley milk.
Fun Farm Fact: Chickens are not vegetarians. If given the choice, chickens will eat insects and worms. Wild chickens are even known to eat small lizards. The chickens at Zweber Farms, have access to pasture grasses where they can dig and peck for insects and worms naturally. They are also feed a diet of grain and grit to balance their nutrition and help with digestion.