Tag Archives: recipe

Friday’s Hunt v1.7

12 Feb

Welcome back to Friday’s Hunt.  I want to thank everyone who joined in last week.  I had a lot of fun visiting everyone who linked up.  I’m excited for week seven!  It’s very simple.  Anyone can participate.  The link opens at 7pm Central time and will close Sunday at 7pm, so you have plenty of time to enter. Hopefully, you’ll be inspired to visit some of the other entries.

If you didn’t participate this week but would like to next week, the topics will be:  Starts with H, Week’s Favorite, and family.  I will always keep a list of the items for the coming week in my sidebar at the top. Without furthur ado, here’s my interpretations for the week.

Starts with G:  Yeah.  I could be obvious and go with goat, but I think I’ll do geese instead!




Weeks’ favorite:  I was going to share my favorite pictures of the pair of cardinals from earlier in the week,



but then I saw the robin again!  There were two of them!  Surely, that means spring is nearly here.



In my kitchen:  I tried a new recipe this week, lemony chicken enchiladas.




The recipe:

•1/2 cup of peppers (I used bell peppers, but I want to try it with Anaheim chili peppers)
•1/2 cup diced onion
•two sliced chicken breasts (I used fake chicken, but it would work just as well with real chicken)

•2 Tbsp soy sauce
•2 Tbsp lemon juice

Mix in one cup of Ricotta cheese

Roll into flour tortillas and place in a sprayed baking dish.

Cover with enchalada sauce:
•1 pint tomato sauce (I used my homemade pizza sauce for half and homemade tomato sauce for the other half)
•1 cup vegetable stock (or chicken if you went with real chicken breasts)
•2 Tbsp flour
•1 Tbsp olive oil
•1 Tbsp chili powder
•dash of black pepper
•dash of onion powder

Mix and cover the enchaladas.  Bake at 375*F for thirty minutes.  Cover with cheese (I used a taco blend) and bake until it’s melted.

Now it’s your turn!

I’m also sharing with Bird d’Pot, Camera Critters, Saturday’s Critters and Fun Friday Favorites.

Making Cheeses

4 Nov

I’ve been getting more milk than I know what to do with, so I decided to try a new cheese or two.  I started by making cottage cheese.

Cottage Cheese

It’s not difficult if you find and follow a recipe.  The big thing is separating the curds (solid) and whey (liquid).

making cheese

Then you cut the curds.

Cheese 06ew

As you heat them to cook and stir the curds, they separate into little pieces.

Cheese 45ew

It did add a lot of stuff back into my whey.  I’d forgotten how it did that.  I’m thinking that was not a good thing for my next cheese.

Cheese 47ew

Anyhow, I got my cheesecloth over a pan.

Cheese 044ew

Then I drained the curds.  I did add some milk back to them and a bit of salt.

Cheese 51ew

It turned out pretty good, but I was really interested in the whey.  A friend told me about prim, a soft cheese made from goat whey.  I looked it up and found that all you do is cook the whey all day.  Yep seriously.  So I put it on to cook the next morning.

Cheese 53ew

After about three hours, I called my mom and told her I might have bitten off more than I could stir on my own.  I really was chained to the stove!



Well, eight hours later, we had a soft white cheese spread.

Cheese 59ew

In order to keep it from being grainy, you have to whisk it while it cools.  Seriously.  After eight hours of stirring, we cheated on the whisking by using the stick blender.  It worked!

Cheese 61ew

It was pretty good, and then we added a bit of garlic and onion powders to see how that was.  That was pretty good too.

Cheese 57ew

It made quite a bit, so I dug through my spices and got creative.  My sister also gave me a bag of tomatoes she dried.


I crushed the tomatoes with my mortar and pestle.

crushing dried tomatoes

I made tomato and basil cheese dip.

adding herbs to cheese spread

tomato basil cheese spread

Then I did garlic and chives.

Garlic & Chives Cheese Spread

Of course I had to sample all my different kinds.

cheese spread on cracker

I did try freezing some, and it thawed well.  I don’t know how long I’d want to leave it in the freezer, but we might try another batch before I’m done milking for the year. These will be great for the holiday season.  I might also try it with just the whey (not making cottage cheese first) to see if I can get the characteristic brown of prim.

Portobello Mushroom Burger

6 Aug

I rarely eat out.  In Iowa, there’s not usually a lot of vegetarian options.  Seriously, I might get a baked potato and side salad (hold the ham) if I’m lucky.  It’s just easier to stay home and cook.  When I was in New York last month, it was wonderful!  We ate out every meal, and there was always options for me.  Everywhere we went.  My favorite meal was a delicious grilled portobello burger at Eddie O’Briens.  Wonderful.  I’ve been craving it, so I set about creating it myself.  I think mine is pretty darn good!

grilled portobello

Make your marinade first:

balsamic vinegar

3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons soy sauce
1 Tablespoon lemon juice
1 Tablespoon minced garlic (3 medium cloves)
1 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon ground marjoram
dash of pepper


Once this is mixed, wash four portobello tops and place them in a shallow dish, smooth side down.  Pour some of the marinade into the tops and pour the rest into the dish.  I added a bit more balsamic vinegar to finish rinsing all the good stuff out of my container.  Cover the dish and place it in the refrigerator to sit for two hours, turning the mushrooms half way through.


I don’t have a grill anymore, so I used the broiler in my oven.  Broil/Grill them for six or seven minutes per side.

Portobello Mushroom

When they are nearly done, add a slice of provolone cheese to each one until melted.

grilled portobello

Then it’s ready to serve!  Cut me some slack.  I did my grocery shopping when I was still struggling to walk very far, and I forgot buns for my burger, so I had to use sandwich bread.

grilled portobello

I think this is going to be a favorite go-to recipe for me from now on!  It might be my new favorite lunch!

Sharing with Alphabe-Thursday where the letter of the week is L.  L is for lunch.