Tag Archives: zweber

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

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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Filed under Cooking, Cooking with Chicken, Food, Hunk of Meat Monday

Chicken Chili

Today I was experimenting and made a wonderful chicken chili with leftover Zweber Farm chicken:

  • 1 lbs chicken
  • 1 clove garlic minced
  • 1 tbs olive oil
  • 2 cans diced tomatoes
  • 1/2 cup beans
  • 4 cups chicken broth
  • 1tsp chili powder
  • 1tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/8 ground black pepper
  • 1/2 kosher salt

Heat oil in stockpot. Brown chicken with garlic. Add the rest of  ingredients and bring to boil. Cover and simmer for 30 minutes. Serve with a dollop of Organic Valley sour cream and a handful of Organic Valley cheddar cheese. Yummy!

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Filed under Chickens, Cooking, Zweber Farm table