Bourbon Glazed Carrots

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Ingredients

• 1/2 cup butter
• 2 lbs carrots, peeled, cut into equal-sized pieces
• 1/2 tsp salt, or more to taste
• 1/2 cup bourbon whiskey
• 1/3 cup brown sugar
• freshly ground black pepper to taste

Directions

1. Melt butter in a heavy skillet over medium-high heat.
2. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
3. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
4. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
5. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
6. Season with fresh ground black pepper. 

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*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!! 

Steak Taco Loaded Nachos

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We had normal loaded nachos planed for Tuesday night's dinner ... but I wanted to experiment with a few additions (and I got a fun new corckpot for dips a few weeks ago so really wanted to break it in LOL)

It ended up being so creamy and delicious!!  The kids were asking for seconds, and my five year old asked to have this for dinner every night ... so I guess this one is a keeper!

Here is how I made it.

Hot dip Ingredients:

• 2 Tbls Oil for sauteing (I used avocado oil)
• Taco seasoning (You can find my homemade recipe here)
• One can of refried beans
• One package of cream cheese, room temp
• 1/3 Cup Sour cream
• Medium onion finely diced
• 1.5 lbs Beef diced (bottom round or sirloin work well for this)

Other toppings:

• Salsa
• Shredded cheese
• Sour cream
• Black olives
• (Also Tortilla chips for dipping or as the base)

Instructions:

1. Saute the onions in the oil and a little salt on medium heat until translucent
2. Add diced steak and turn the heat up to high.  When the beef releases a little broth add 1Tbls Taco seasoning and salt/pepper to taste.  When browned with a little sauce turn off the heat and put aside.
3. Mix Cream cheese, 1/3 Cup sour cream, 1 tsp taco seasoning, salt/pepper to taste and set aside
4. Heat refried beans slightly and mix in 1 tsp taco seasoning, salt/pepper to taste.
5. If you have a shallow crockpot (this is the one I use) you can layer directly into the crockpot, if not you can put it in an oven safe dish.  Layer in the beans and smooth them out, then the cream cheese mixture and smooth it out, then add the steak and onion mixture and smooth it out into an even layer.
6. Cover and heat on High for 30 min.  (If in the oven, cover and heat at 350F for 15min)
7. To dish it up put a layer of chips on the plate, top off with hot mixture, add salsa, sour cream, shredded cheese and black olives. (for a party dip add the extra toppings directly to the crockpot just before serving)

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*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!! 

Red Lobster Cheddar Bay Biscuit Copycat Recipe

INGREDIENTS:

• 2 Cups all-purpose flour
• 1 Tbls sugar
• 1 Tbls baking powder
• 2 tsp garlic powder
• 1/2 tsp salt
• 1 Cup buttermilk
• 1/2 Cup unsalted butter, melted
• 1 1/2 Cups shredded sharp cheddar cheese

ON TOP AFTER BAKING

• 3 Tbls butter, melted
• 1 Tbls chopped parsley leaves (Fresh or Dry)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder 

DIRECTIONS:

1. Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, and salt.
3. In another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 14-16 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley, onion powder and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
6. Serve immediately.

Easy Slider Rolls

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These sweet rolls double up as amazing slider buns!  Here is the full recipe:


Ingredients:

• 5 1/2-6 cups all purpose flour
• 1 cup milk
• 1 cup water
• 2 Tbls dry yeast
• 6 Tbls sugar
• 1 tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 1 Tbls Pineapple or Lemon juice

Instructions:

1. Heat the milk and water to 110 F
2. Sprinkle the yeast and sugar into the warm milk and water and allow to proof in a warm space until nice and bubbly. We put ours in the oven with the light on for 5-10 minutes.
3. Whisk together the eggs, vanilla and juice then stir them into the yeast mix along with 5 cups of the flour.
4. Add the remaining flour gradually until you can knead the dough without it sticking to your hands.
5. Knead on a floured surface until the dough stretches without breaking as you fold it over, about 10 minutes. 
6. Place the dough in a bowl and let it rise until doubled in size.
7. Once doubled, punch the dough down then form balls just larger than a golf ball. Tip* Form an O with your index finger and thumb and press each piece of dough through to form a smooth surface.
8. Place the dough balls closely spaced on a baking sheet then allow to rise until doubled, about 30 minutes.
9. Pre-heat the oven to 375F. Brush the rolls with an egg wash if desired then bake until the tops are golden brown, 12-15 minutes. 

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*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!! 

Roasting Garlic (the easy way)

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Roasted garlic adds amazing flavor to recipes and dips.  Our favorite way to use it is whipped into grass fed butter to spread on toasted french bread!  YUM!  
Here is an easy way to do it ... 

You will need:

• Oven safe dish with an oven safe lid 
• Whole heads of garlic 
• Olive oil (We like the Bragg brand from thrive market)
• Salt 

Instructions:

1. Preheat your oven to 400°F (205°C)
2. Cut off the tops of the garlic as pictured above, and place them in your oven safe dish.
3. Drizzle oil all over the tops and sprinkle with a little salt.
4. Bake for 35-40 minutes, or until the cloves are golden brown and feel soft when pressed.
5. Allow to cool slightly and squeeze the soft cloves out into a bowl or jar.

You can store the roasted cloves in the refrigerator in a covered jar.  They will last longer if you completely cover them with olive oil.  BONUS, that oil makes AMAZING dipping oil :)  

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*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 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:

• Rolling pin
• Flour sack cloth
• Cast iron skillet
• 1 qt cooking oil

Directions:

1. Combine the ingredients for the filling except the cheese, mix well and set aside
2. In a large mixing bowl, mix the ingredients for the tortillas to form a dough ball
3. Knead the dough until it is smooth and elastic, 3-4 minutes 
   
   
   
4. Divide dough into 12 roughly equal balls
5. 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. 
6. Once all tortillas have been rolled out, it's time to cook the chicken
7. 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.
8. 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.
   
9. 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.
10. Serve with lime wedges and your favorite Mexican condiments. Goes great with our favorite guacamole! (click here for Farmer J's guacamole perfection recipe)
    

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*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:

• 1 cup water, divided
• 3 Tbs unflavored gelatin
• 1 cup real maple syrup
• 1 tsp vanilla extract (learn how to make your own here)
• 1/4 tsp salt

Equipment:

• Stand mixer or large bowl and hand mixer
• parchment lined baking dish or silicone baking mat
• medium pot
• candy thermometer

Directions:

1. In your mixing bowl, sprinkle the gelatin over 1/2 of the water and set aside
2. In the sauce pot, mix together the other 1/2 of the water, the maple syrup and the salt. 
3. Bring the mixture to a boil over high heat, then reduce the heat to med-high and cook, stirring occasionally, until it reaches 238F.
4. 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.
5. 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.
6. 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.

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*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!!