Tag Archives: delicious

Bacon Broccoli Salad

This is a deathrow food for me (you know, if I ever have to request a last meal, this will be it). It’s simple, no frills – yet absolutely delicious. If it had carbs and chocolate all my favorite food groups would be represented. People have been know to hide bowls of this in the refrigerator from other family members. I love to take it to potlucks because it is always a hit. It’s also really easy to change depending on your tastes and preferences. You can use raisins instead of grapes, omit the onion, etc. I also enjoy using flavored vinegars. Fruity flavors such as pineapple or mandarin work well. Just go make this, and hide a bowl for yourself…

Here it is, in all it's glory - Bacon Broccoli Salad

Here it is, in all it’s glory – Bacon Broccoli Salad

Bacon Broccoli Salad

  • 2 cup seedless red grapes
  • 1 pound good bacon strips, cooked and crumbled
  • 2 cup fresh broccoli florets
  • 1 cup chopped red onion
  • 1.5 cups sharp cheddar cheese
  • 1 cup sunflower seeds
  • 2/3 cup mayonnaise
  • 1/3 cup sugar
  • 3 tablespoons vinegar  (I like to use a mix of a fruity and a balsamic)

    I like it because it's colorful too, almost makes it seem healthy!

    I like it because it’s colorful too, almost makes it seem healthy!

In a large bowl, combine  grapes, bacon, broccoli, onion, cheese and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat.

Cover and chill for at least 1 hour. Stir before serving.

Bacon

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Puerquitos or Piggy Cookies

Being from California we are blessed with an abundance of Mexican food, Mexican restaurants and bakeries. In my humble opinion, this is the best food ever. If you’ve never been lucky enough to go to a Mexican bakery, first, I’m sorry, put it on your bucket list and do it, second, it’s glorious. So good.

Imagine how excited I was when a friend of mine sent me a recipe for these Mexican cookies. She said they were a favorite of hers and they were shaped like pigs. This friend has excellent taste in food, so I knew I had to try them, plus pigs. I have to say, I was super sad that I’d never seen these before, so I found my trusty pig cookie cutter and went to work….

The brown cone is called piloncillo. I've seen it at Mexican stores, but never knew what to do with it. Now I do and it's awesome!!!

The brown cone is called piloncillo. I’ve seen it at Mexican stores, but never knew what to do with it. Now I do and it’s awesome!!!

Puerquitos or Piggy Cookies

  • 1 3/4 cups firmly packed grated piloncillo
  • 3/4 cup water
  • 1 cinnamon stick
  • 1/2 pound  butter
  • 2 tablespoons Brown Ranch honey
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Brown Ranch eggs, beaten, at room temperature
  • 1 Brown Ranch egg, beaten, for glaze
  • Powdered sugar for dusting
Saucepan of syrup, it smelled like heaven would.

Saucepan of syrup, it smelled like heaven would.

In a saucepan, mix the piloncillo, water, and cinnamon and bring to a simmer over medium heat. Lower the heat and simmer for about 15 minutes until the liquid thickens to a light syrup. Remove from the heat and remove the cinnamon stick. Add the butter and honey and stir until they are mixed well.

My dry ingredient made into a well.

My dry ingredient made into a well.

In a big bowl, sift together the flour, baking powder, baking soda, and salt. Combine the dry ingredients with your syrup. Mix until well combined. Add the 2 eggs and stir until thoroughly mixed. This dough is going to stick like crazy, be prepared.

My ball of dough ready for an overnight stay in my fridge.

My ball of dough ready for an overnight stay in my fridge.

Place dough in plastic wrap, covered tightly, in your fridge until chilled or overnight.

I love this part.

I love this part.

Preheat your oven to 375. On a floured surface, using half of your dough, roll it out to about 1/4 inch thick. Cut your cookies out, recycle your scrap and roll out again. If you dough gets sticky, place it in the freezer for a few minutes.

If you don't have one already get yourself a Silpat. It's a game changer.

If you don’t have one already get yourself a Silpat. It’s a game changer.

Wash the top of your cookies with the last egg. Bake for 7-9 minutes.

 

Notice I made some of my pigs into red wattles?

Notice I made some of my pigs into red wattles?

When the cookies are cool dust with powdered sugar.

It's a powder sugar wattle!!!!!

It’s a powder sugar wattle!!!!!

These cookies are unique! The have a slightly cinnamon, slight ginger taste. But the texture is what gets me. It’s soft and cake like, so amazing with tea! And maybe a whisper of nutella. I think they will be my signature cookie for a while! Please try them and tell me what you think!

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Funeral Sandwiches

My Mom made me these sandwiches this past summer to take with me to the summer ranch. You see, my Dad is notorious for making us work all day, by his side, then when it comes to dinner, he expects us to cook it for everyone.  My Mom did her best to mitigate this for me by sending casseroles, sandwiches and other lovely and delicious pre-cooked food so I wouldn’t flip out when my Dad expected me to cook for the camp after doing the same work he did.

I LOVE King's products!  I'm sorry this is a crap picture! But it's all I had!

I LOVE King’s products! I’m sorry this is a crap picture! But it’s all I had!

This is one of the recipes I asked her to make again and again, because it was really easy and sooooooo gooooood. She assembled everything for me, I took it with me to the summer ranch, and popped it in the oven when we got hungry.

For the sauce.

For the sauce.

Funeral Sandwiches

1 package of Kings Hawaiian rolls
1 lb deli ham (thin sliced)
1 lb havarti cheese, thinly sliced
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons mustard
2 tablespoons brown sugar
Dash of onion soup mix

It already looks good!!

It already looks good!!

Slice the rolls in half, place in a 9x 13 dish. Fold the ham and cheese and place on top of your sliced rolls. Cover with the top half of your rolls.

MMMMMmmmm....sauce.

MMMMMmmmm….sauce.

Mix the sugar, butter, Worcestershire sauce, mustard, and soup mix together until smooth. Cover your sandwiches with that awesome sauce.

It's hard not to eat one now.

It’s hard not to eat one now.

Cover tightly, refrigerate, and let marinade anywhere from 4-24 hours.

Sweet, sweet, cheesy, meaty, saucey goodness.

Sweet, sweet, cheesy, meaty, saucey goodness.

Bake at 350 degrees for 20 minutes or until they are crispy and melty to your liking. Enjoy!
P.S. You can also use turkey and swiss, beef and cheddar, I mean, go crazy!

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Beef Swiss Steak

When I was  a little kid, my Mom would make swiss steak with a can of cream of mushroom soup. It was pretty much one of my favorite things to eat – beef, carrots, potatoes and gravy. Four out of my six food groups (bread and chocolate are the other two).

Since I accidentally obsessed over canning this summer, I decided to make swiss steak the traditional way, with tomatoes. I accidentally canned a crapton of tomatoes this summer and until I use some of my canned goods up, I can’t make anymore preserves (I’m out of jars).

I have so, so, so many canned goods. But these tomatoes are yummy, so it's ok.

I have so, so, so many canned goods. But these tomatoes are yummy, so it’s ok.

For Sunday Supper last night I made “traditional” swiss steak. It was cheap, easy and delicious so I am sharing it with my dear readers.

I used top sirloin because I was too lazy to dig in the freezer to find a bottom round (this is a great recipe to use a cut of beef that likes to be braised).

I used top sirloin because I was too lazy to dig in the freezer to find a bottom round (this is a great recipe to use a cut of beef that likes to be braised).

Ingredients

  • 2 lbs (or close to) beef top sirloin or bottom round
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1/2 cup all-purpose flour
  • oil
  • 1 large onion, sliced
  • 3 gloves garlic, mashed
  • 4 cups canned tomatoes
  • 5 large carrots, chunked
  • 6  yukon gold potatoes, chunked
  • 1/2 lb green beans
  • worcestershire sauce
  • 1 cup broth
  • 2 bay leaves

Mix your flour and spices together. Dredge your meat in the flour and spice mixture.

Dredge your meat in the flour and spice mixture.

Dredge your meat in the flour and spice mixture.

In a dutch oven, brown your dredged meat in oil (I highly recommend bacon grease).  When your meat is browned, remove from heat, and add your onion. Cook your onion until caramelized, then add your mashed garlic for 30 seconds.

Browned beef. Yum.

Browned beef. Yum.

Add your beef back into your dutch oven, with the onion and garlic mixture. Add the broth, tomatoes, bay leaves and worcestershire sauce. Let that simmer over low heat for about an hour and half (also for the record you could make this in a crockpot, after you brown the meat, just add everything into your crockpot and cook for four hours).

After your meat has simmered add your potatoes and carrots, you could add celery too, but it’s not my favorite, so I omitted it in favor of green beans! Let your root veggies cook for about a half an hour, then add your green beans (I like my beans slightly crispy).

I love one dish meals. Less dishes, gravy - what isn't there to love?

I love one dish meals. Less dishes, gravy – what isn’t there to love?

After your beans are done to your liking, it’s go time. I use the “gravy” to cover the potatoes and dip bread in, it’s glorious. This is a great cold weather meal, it really sticks to your ribs!

It's not the prettiest of meals, but it is hearty, yummy and affordable. Yes.

It’s not the prettiest of meals, but it is hearty, yummy and affordable. Yes.

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Filed under Ag, agriculture, Beef, food, Know a California Farmer, meat, photos, Ranch life, Recipe, Uncategorized