I have started trying out a few of the recipes from Gooseberry Patch’s soon to be released “Big Book of Home Cooking.” First one out of the gates was Amy’s Chicken Tetrazine. I must admit, I have never made a tetrazzini. After reading through the recipe, I decided the mushrooms were a must. I had…
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Hunk of Meat Monday: Crock Pot Favorites
With the school year well underway and the grilling season coming to an end over the next weeks, I figured I better stock piling my crock pot recipes. So, I thought I would share some of my personal favorites along with some I have snagged from a few of my favorite bloggy pals. We love…
Hunk of Meat Monday: Fremont Diner is dishin’ in Sonoma
Have you ever had a life changing breakfast? I recently did, and felt I had to share the incredible hunk of meat I had for breakfast at a random hole in the wall with you all. I feel as if my most recent trip to Napa and Sonoma had big expectations for the wine, but I…
Hunk of Meat Monday: Boo and his 319 pound pig
Once again the Beyer household had quite a week. We got to go to an Indians game and then trekked over to Illinois for the Iroquois County Fair, the county fair I grew up attending. Thanks to my sister’s husband, Boo gets to show a pig each year in the carcass class. Carcass class you…
Hunk of Meat Monday: Beef Burgundy from Two Maids a Milking
We have a guest blogger this week on Hunk of Meat Monday!! Liz from over at Two Maids a Milking is sharing a sure fire family pleaser! Now, here is Liz… I love this recipe because it is so easy and tasty!! You can make it in a crockpot, bake it or cook it on…
Hunk of Meat Monday: Creamy Chicken Pesto & Bowties
Recipe #4 of the Gooseberry Patch/Real Farmwives in the Kitchen project is in the bellies of the Beyer family. And it was yummy! Creamy Pesto and Bowties from Farmer’s Market Favorites was easy, yummy, and a keeper! I started with a pound of frozen chicken tenderloins. I browned the chicken in two tablespoons of butter….
Hunk of Meat Monday: Hog Roast
We had ourselves a hog roast this weekend. Yes, we roasted the front quarter AND back quarter of a hog for 14 hours. And of course this was after it brined for 24 hours. Check out the master piece. It all started last summer. Our neighbors butchered a pig last summer and roasted it half…
Hunk of Meat Monday: Working Mom Meals & Tips
Ever have one of those nights when you didn’t lay something out or get the crock pot filled with something that would be waiting for you when you get home? Yeah, me too. Especially when the morning started in a different state. So, I have to have a few 15 minute meals in my back…
Hunk of Meat Monday: Spicy Brown Sugar Lamb Chops
February is National Lamb Lovers Month. I must admit, lamb is not a regular entrée at our house. However, with more of my farm friends having freezer lamb readily available, things are changing. My IRL and bloggy pal, Ott, A is having another iron chef competition over on her blog with the secret ingredient being lamb chops. So,…
Hunk of Meat Monday: Beef Enchiladas – Homemade Sauce!
Whenever I cook up a roast, I always have leftover meat that I want to do something with other than the same meal as leftovers. With the BBQ beef, I always think the flavors meld well with Mexican cuisine. So, enchiladas were in our future. Now, let me be honest. This isn’t my recipe. It…