Tag Archives: chicken
You know those meals that are seared into your memory because they are the ultimate comfort for you? Those meals that when something bad happens, your Mom would make them for you to feel better? I also call these meals, death row foods. They are just so good I would want to eat them for my last meal.
I’m going to share with you one of those recipes. Here is the caveat though, you must PROMISE me you won’t try and church this recipe up. No replacing greek yogurt for the sour cream, no fake chicken, no margarine, the only thing you can do it add more butter, more sour cream, MOAR (but seriously though, don’t mess with this recipe, just enjoy).
When I was on my puking tour (I HAD super bad anxiety, being off the ranch was hell for me, and my body would respond by being violently ill) of the Oregon Country Faire. My vegan ex-boyfriend tried to keep me from meat (puking up tofu sucks, it doesn’t taste any better coming back up (and who in their right mind tries to keep a cattlerancher from eating meat?!?!?)) this is the one meal I dreamed about (and a steak). All I wanted in life was for my Mom’s Sour Cream Casserole (and a steak). In the end, I got my meaty casserole and the vegan ex-boyfriend was released back into the wild as a single, omnivore (it’s my catch a release program).
Sour Cream Chicken Casserole
4-6 chicken breasts or 1 whole fryer
8oz pkg. Pepperidge Farm stuffing mix (make sure you get the kind in the BLUE package, it matters, trust me)
8 Tbsp. butter
8oz container sour cream
1 can cream of chicken soup
1 can cream of celery soup
Cook chicken, pick off meat.
Melt ½ of butter and ½ of the stuffing mix in the casserole dish.
In medium bowl mix sour cream, soups, and chicken. Spoon over layer of stuffing butter mixture. Mix together remaining stuffing and butter and spread over top of chicken.
Bake at 350 for 45 minutes. Serve with cranberry sauce (for reals).
Promise me you will make this. It’s excellent with corn on the cob too and green beans, or brussel sprouts, or salad! And you need to serve warm bread with it so you can wipe up all the creamy goodness left on your plate. AND it’s is glorious as leftover!
Fun ag fact of the day: livestock contribute only 3.1% of total greenhouse gas emissions (transportation is 26%).
fun ag fact of the day: a chef’s hat has 100 “toques” or pleats for each of the many ways to prepare eggs.
Fun ag fact of the day: Dairy cows produce the most milk of any mammal in the world.
fun ag fact of the day: Pork has three times as much thiamin as any other food.
fun ag fact of the day: Whole grain means that the entire grain is still present, which includes the bran, germ and endosperm
fun ag fact of the day: There are over 82,000 sheep operations in the US, a majority of them family owned and operated.
fun ag fact of the day: Georgia produces almost half of the peanuts produced in the U.S. each year.
Fun ag fact of the day: Asparagus is a member of the Lily family and is related to onions, leeks, and garlic.
fun ag fact of the day: beef cattle is the single largest segment of American agriculture.
fun ag fact of the day: Farrow is the term used when a pig gives birth.
fun ag fact of the day: 97% Of The Cranberries In The World Come From The United States and Canada.
fun ag fact of the day: Indiana is ranked the #2 grower of popcorn in the U.S, producing 192.5 million lbs a year on 77,000 acres.
fun ag fact of the day: farmers within a 60-mile radius of Fresno account for 100% of all raisins produced in the United States.
fun ag fact of the day: USDA says the nation’s cattle herd numbered 97.8 million as of July 1 is the lowest inventory since it began the count in 1973.
Fun ag fact of the day: A zucchini has more potassium than a banana.
fun ag fact of the day: Most eggs are laid between the hours of 7 and 11 a.m.
fun ag fact of the day: California grows about 70% of all the asparagus grown in the US. More than 50,000 tons of asparagus are grown here every year.
fun ag fact of the day: Americans eat about 30 pounds of lettuce every year. That’s about five times more than what we ate in the early 1900s.
Fun ag fact of the day: California produces 95% of the U.S. olive crop!
fun ag fact of the day: Brazil is the world’s largest producer of oranges with more than 37% of the world’s total! The United States is the second largest producer followed by China and the EU-27.
When I was a senior in college I was chosen for an internship with our local Cooperative Extension. My intention at the time was to intern for our Ranch, but thankfully I had a wonderful advisor that pointed out how much experience I would gain if I spread my wings and tried something new. I ended up working for the Cooperative Extension, part-time, for a couple years. I’m so grateful for that opportunity.
For those of you not familiar with the Cooperative Extension – it offers agricultural education and information to farmers, ranchers and the general public from land grant based universities. There are many different facets to the Cooperative Extension including 4-H, master gardeners, and nutrition programs. My internship allowed me to work with the 4-H program, the Farm Advisors and to dabble in the nutrition program. It was mind blowing.
The topics that I gained the most knowledge in during my employment with the Farm Advisors were olives, almonds and chickens. We’ve always had chickens on the Ranch, but my knowledge until that point was pretty elementary. I mean I knew I had a strong aversion to big, mean roosters that would attack me as I gathered eggs, but my poultry science knowledge was weak, at best. Of course, my first assignment for my internship was to create comprehensive chicken handout for the public. *Facepalm*
I got through it. I researched, read and learned. My chicken handout was deemed worthy! I got paid to learn (pretty much my most favoritist thing ever). I was able to take the skills and knowledge I acquired from the Farm Advisors and use it on the Ranch! This comes in handy when something weird happens.
Occasionally we get an egg with an issue. This time is was a shell-less egg, an egg in only a membrane. This can be caused by several factors including immature or defective shell glad, disturbances to the hen that cause her to lay her egg before it is calcified, poor nutrition or a disease. Most likely this was a freak thing, its wintertime and has been raining, the light (or lack of) probably affected the hen’s cycles. We’ll know today when she lays another egg.
A fun egg/chicken fact for you is a chicken’s earlobe is an indication of what color the chicken’s egg will be? Eggs can come in a multitude of colors including white, brown, blue, and green. The nutritional content has nothing to do with the color of the egg, but a lot to do with the chicken’s diet.
On a side note here, I’d like to thank my Mom for taking these pictures! Thanks Mom!