Homemade Chicken Chimichangas recipe

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Homemade tortillas are the delicious … homemade tortillas that turn into chimichangas are AMAZING ❤
We made these incredible golden fried treats last weekend and posted pictures of it in our private Facebook group (click here to join our Stocking our Shelves group) .  You guys asked for the recipe so here it is 😋

Ingredients:
For the tortillas:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 Tbls olive oil

For the filling:

  • 1 lb chicken breast, chopped
  • 1 Tbls cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1-2 tsp chipotle chile powder
  • Zest and juice of 1 lime
  • 8 oz shredded cheddar cheese

Equipment:

Directions:

  • Combine the ingredients for the filling except the cheese, mix well and set aside
  • In a large mixing bowl, mix the ingredients for the tortillas to form a dough ball
  • Knead the dough until it is smooth and elastic, 3-4 minutes
  • Divide dough into 12 roughly equal balls
  • On a well floured surface, press out each ball and roll out to an 8-9 in circle. As you complete each tortilla, you can place them on a floured flour sack cloth.
  • Once all tortillas have been rolled out, it’s time to cook the chicken
  • In a large skillet, heat 2 Tbls oil over medium-high heat. Add the spiced chicken and cook, stirring occasionally, until fully cooked, about 5-6 min.
  • Spoon cooked chicken and an equal amount of shredded cheese onto the tortilla centered in the top half (don’t over stuff). Fold the top toward the center over the stuffing. Fold the left and right sides toward the center. Wet the bottom edge of the tortilla with a little water and roll the whole tortilla toward the bottom and seal.
     Cast Iron Skillet
  • Heat 1 qt cooking oil in a cast iron skillet to 350-375 degrees. Place 4 chimichangas in the hot oil. Turn over when bottom half is lightly browned, 1-2 minutes. Cook the second side 1-2 minutes then remove to a wire rack over a baking sheet to drain off excess oil.
  • Serve with lime wedges and your favorite Mexican condiments. Goes great with our favorite guacamole! (click here for Farmer J’s guacamole perfection recipe)
^^To pin this recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Homemade maple marshmallows

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It’s been a snowy cold start to the year!!  So we decided to warm up with some hot coco and homemade marshmallows.  Made with grass fed beef gelatin that is great for your skin, hair, digestion and joints, these little treats are much better than the bagged puffs of oil and sugar from the store.  Here is how we made them …

Ingredients:

Equipment:

Directions:

  • In your mixing bowl, sprinkle the gelatin over 1/2 of the water and set aside
  • In the sauce pot, mix together the other 1/2 of the water, the maple syrup and the salt.
  • Bring the mixture to a boil over high heat, then reduce the heat to med-high and cook, stirring occasionally, until it reaches 238F.
  • With the mixer on low, slowly pour the syrup over the gelatin then add the vanilla extract. Next, turn the mixer up to medium high (as high as you can go without making a mess). Whip the mixture until it becomes light and fluffy and turns white (it will look like marshmallow cream).  This will take 5-10 minutes.
  • Now, working quickly, scrape the marshmallow from the bowl onto the silicone mat and shape into a rectangle about 1″ thick. Allow the marshmallow to dry until it is set enough to cut into squares (about 4 hours). It will be sticky. You can sprinkle your cutting board with powdered sugar, cornstarch or arrow root to make it a little easier to work with.
  • If you are going to store the marshmallows we suggest sprinkling them with powdered sugar so they don’t stick together, or you can dehydrate them for long term storage.
^^To pin this recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Farmer J’s Massaman Curry Rabbit

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We’re finally back from maternity leave!!  Excited to share what we have been up to and our new recipes with you ♥

Our newest addition is now 4 months old and full of smiles

Thank you for all the well wishes while we were away!!  Now on to the food!!!

Farmer J is a huge Thai and curry fan.  He makes the most delicious dishes using some yummy ingredients.  Earlier this week he made a Massaman curry using rabbit.  This dish will work with Chicken or turkey as well.

Ingredients:
• 1 pound rabbit meat cubed
• 2 large potatoes, cut into chunks
• 2 large carrots, sliced
• 2 cups chicken broth
• 1 14 -ounce can coconut milk
• 3 Tbls coconut oil OR vegetable oil
• 1 large shallot, sliced
• 2” piece fresh ginger, minced
• 4 large cloves garlic minced
• 1 stalk lemongrass, minced
• 3 kaffir lime leaves
• 1 teaspoon turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• Zest and juice of ½ lime
• ¼-1 tsp red pepper flakes to your desired spiciness
• 1 Tbls red curry paste
• 1/4 cup chopped dry-roasted cashews
• Cilantro, additional cashews and the other half lime for garnish

Instructions:
  1. Heat oil in large pot over med-high heat. Add the curry paste, turmeric, coriander, cumin and red pepper and stir for 1 minute.
  2. Add the meat and stir well to coat. Brown for 2-3 minutes.
  3. Stir in the shallot, ginger, garlic, lemongrass and kaffir leaves.
  4. Pour in the broth then add the coconut milk and lime zest and juice and reduce heat to low.
  5. Simmer for 30 minutes to 1 hour to allow flavors to mingle and tenderize the meat.
  6. Add the potatoes, carrots and cashews and simmer for another 15-30 minutes until vegetables reach desired tenderness.
  7. Serve over plain steamed rice or quinoa and garnish with cilantro, chopped cashews and a wedge of lime.

*Notes: Many recipes call for fish sauce, of which I intended to add 3 Tbls. I forgot to add it and the flavors were perfectly wonderful without it. Also, if you cannot find kaffir leaves, you could substitute bay leaves.

^^To pin this recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Homemade hummus in less than 30 seconds!!

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Over the years we’ve perfected our hummus recipe.  It is so simple but incredibly delicious.

Ingredients:

  • 2 cups cooked chickpeas (if buying dry, 1cup dry will become 3 cups cooked)
  • 1 cup Tahini (for buying options click here)
  • Juice of 1 large lemon (about 4 Tbls)
  • 3Tbls Roasted garlic olive oil
  • Salt to taste

For top:

  •        EVOO and
  •        Smoked paprika

You will also need
Blender or food processor.

Instructions:

  1. This will be the easiest recipe I’ve shared.  Put all the ingredients in the food processor
  2. Puree until smooth.
  3. Taste for salt and season to taste
  4. Plate hummus and drizzle with extra virgin olive oil and smoked paprika
^^To pin this hunnus recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Fried Green Cherry Tomato Jalapeno Poppers

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Farmer J creates some amazing recipes from what we have on hand.  We got a large crop of jalapenos this year and he has smoked some of them, then dehydrated for a Chipotle chili powder, dehydrated some without smoking for a jalapeno chili powder, made several batches of hot pepper jelly, and is still fermenting Tabasco style hot sauce.
But this … THIS has to be my favorite … Fried green cherry tomato jalapeno poppers!!!! 
We went out on the last day of the season just before it frosted and picked all the tomatoes we had left on the vine.  We ended up with about 10 gallons, half of which were green cherry tomatoes.  We used a few dozen to make the poppers.  Here is how he made them:
What you will need (you may need to adjust amounts based on the size and number of your tomatoes):
24 green cherry tomatoes
8 oz cheese (we’ve done chevre, cream cheese and pesto cheddar)
4 oz finely chopped jalapeno peppers
Salt and black pepper
For the breading station: (adjust as needed for larger batches)
Station 1:
  • ½ c Flour
  • ½ tsp Salt
  • ½ tsp Pepper
Station 2:
  • 1 Egg
  • 1 tsp water

Station 3:

  • ½ c Flour
  • ½ c Bread crumbs
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Smoked Paprika
  • ½ tsp Thyme
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
Directions:
  1. If using a hard cheese like cheddar or pepper-jack, chop it finely.
  2. Mix your cheese with the jalapenos and add salt and pepper to taste
  3. With a paring knife, cut a hole in the stem end of the tomatoes just large enough to allow you to core the seeds out of the tomato.
  4. Core out the tomatoes using the paring knife or a mini melon baler, removing the seeds and any inner flesh.
  5. Stuff each tomato with the cheese mixture, making sure not to leave air pockets.
  6. Bread the tomatoes using a 3 part breading station
    1. Seasoned flour
      •  Flour, salt, pepper
    2. Egg wash
      •  Egg beaten with a tsp of water
    3. Breading flour
      •  Equal parts flour and bread crumbs, salt, pepper, smoked paprika, thyme, garlic powder, onion powder
  7. Heat frying oil to 375 degrees. Lower breaded tomatoes into frying oil and cook until golden brown, about 5 minutes.
  8. Remove from oil and place on flour-sack (or paper towels) to drain off excess oil.
  9. Wonderful served with your favorite dipping sauces (we use ranch, ketchup, bbq sauce and jalapeno jelly) or just as they are.
^^To pin this Fried Green Cherry Tomato Jalapeno Popper recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Rabbit loin (backstrap) Nuggets

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If you are following our menu this week (click here to see it) you’ll know I added a bonus lunch recipe to share this week … Bunny Nuggets.

We raise Flemish Giants and usually use the backstrap portion (the most tender part) to make grilled or fried nuggets.  If your farm rabbits are smaller than a flemish giant you can make this recipe using the leg meat.

Here is the recipe!

Ingredients:

  • Rabbit loin (aka backstrap)
  • 1 1/2 Cups flour
  • 1 large egg
  • 2 Tbs half n half or milk
  • 1/2 Cup Panko or breadcrumbs (optional, can use additional 1/2 cup flour)
  • 1 1/2 tsp smoked paprika
  • 2 tsp garlic powder
  • salt/pepper (to taste)
  • Frying oil (you can also do these in the air fryer if you have one)

Instructions:

  1. Cut up the loin pieces into 1/2 inch rounds
  2. Season one side with salt and pepper to taste, 3/4 tsp paprika, 1 tsp garlic powder.
  3. Flip pieces over and season the second side with salt/pepper to taste and the remaining spices.
  4. put the flour into a medium size bowl with high sides
  5. Toss the seasoned nuggets in there one at a time shaking the bowl to coat them, then place them back on the cutting board.
  6. Mix egg and milk in a small sized bowl
  7. Add 1/2 cup of panko or breadcrumbs to flour in medium sized bowl.
  8. Coat each nugget in the egg mixture then toss into the flour mixture and put back on the cutting board.
  9. When completely done heat up your oil to 375F or get the air fryer ready.
    1. For deep frying, fry for 5-7min or until they float and are golden brown, then drain on flour sack towel.
    2. For air fryer, lightly spray basket with oil and put nuggets in single layer, spray nuggets and cook for 15min.
  10. Allow to cool before diving in, they will be HOT!
*Note: You can do steps 1-8 ahead of time and keep in the refrigerator for a few hours until ready to fry.
^^If you are looking for a good side to these nuggets, try this crispy oven baked fries recipe^^
^^To pin this Rabbit Nugget recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Weekly Menu plan for Nov 27th through Dec 3rd

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My husband surprised me with a fun gift on black Friday (he might have heard me talking about these once or twice haha).  An electric canner and pressure cooker.  I’m excited to try it in this weeks menu!
Coming up this Week (Nov 20th-26th):
  • Sunday, Green bean and tomato meat sauce with rice in the pressure cooker.
  • Monday, Stuffed Manicotti
  • Tuesday, BBQ Pulled rabbit sandwiches using the pressure cooker with homemade chips
  • Wednesday, Make your own pizza bar
  • Thursday, Shrimp scampi with broccoli
  • Friday, Leftover buffet and Family Movie Fun Night
  • Saturday, Corn chowder with side salad
Bonus:  I’ll be making Bunny Nuggets for lunch this week so I’ll post the recipe for those too 🙂  *Edit* It is now posted, click here for the Bunny Nuggets recipe.
^^To Pin this week’s menu click here^^
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Garlic and herb roasted turkey drumsticks with roasted veggies

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If you followed our meal plan last week (click here to see it) you know that we are using one of our farm fresh turkeys for a total of 8 completely different meals in 2 weeks.  I can generally use one turkey for 6-8 full meals.

I have prepared these many times in 2 different ways.  In the crock pot (this is the one I use) or in a roasting pan (this is the one I use for the drumsticks).  Both sets of instructions are listed below 🙂  Enjoy!!

Ingredients:

  • Two turkey drumsticks
  • 8 medium red potatoes (halved)
  • 4 Large carrots (peeled and cut into 2″ long pieces)
  • 4 Large celery stalks (cut into 2″ long pieces)
  • 1 Medium onion (peeled and cut into 4 half moon pieces)
  • 4 Large garlic cloves (peeled)
  • Garlic and herb spice mix (see below)
  • 4 Tbs Olive oil
  • 1/2-1 cup of water

Garlic and herb spice mix:

  • 2 Tbs Smoked paprika
  • 1 Tbs Turmeric
  • 1 Tbs Garlic powder
  • 1 Tbs Onion powder
  • 1 Tbs Thyme
  • 1 tsp Allspice
  • 2 tsp Freshly ground black peeper
  • 1 1/2 Tbs Salt + more to taste if needed

Crock pot instructions:

  1. You can do this recipe in a crock pot or in the oven (if doing this in the oven look for the oven instructions below).
  2. Pour 1/2 cup of water into the bottom of your crock pot.
  3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
  4. Add all the veggies around and on top of the drumsticks.
  5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
  6. Cook on High for 6 hours in the crock pot.  (Do not lift the lid to “check on them” … it will increase the cooking time).

Oven instructions:

  1. Preheat oven to 380F.
  2. Pour 1 cup of water into the bottom of a small roasting pan.
  3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
  4. Add all the veggies around and on top of the drumsticks.
  5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
  6. Cover and roast at 380F for 75min.
^^To pin this recipe for later click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Weekly menu plan for Nov 20th through 26th, and a review of last week’s with recipes

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Coming up this Week (Nov 20th-26th):
Review of last Week (Nov 13th-19th):
  • Sunday, Veggie turkey rice – this is a quick go to meal that is ready in less than 25min!!  Please let me know if you would like the recipe in the comments below 🙂
  • Tuesday, Homemade Chipotle bowls – So.Much.FOOD …. we were all so full and had lots of leftovers!  yummy beans and rice for the win 🙂  Pictured above is my bowl that included Guacamole (recipe here), corn salsa, pico de gallo, black beans and lettuce.  Farmer J and the kids added lemon cilantro rice, chipole turkey, sour cream and shredded cheese.
  • Thursday, Steak, cheese and mushroom sandwiches with homemade fries – We baked some fresh baguettes using natural yeast, then turned them into sandwiches with steak, sauteed onions/mushrooms, cheese, and homemade mayo.  *Edit*I got lots of questions about the pan pictured above.  Its actually an insert you put onto your cookie sheet.  You can find it here (affiliate)
  • Friday, Leftover buffet and FMFN – Family Movie Fun Night is our most favorite night of the week!!  We do leftover buffet, games and a movie picnic.  More info in the “Bring dinner home again” post click here to see it.
  • Saturday, Our first big family thanksgiving dinner of the season!
^^To pin this week’s menu plan and recipes click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!