Tag Archives: chicken

Without a Recipe: A FarmerChef Cooks

19 Jun

By Deanne

Hey there FarmerChefs!  Have you noticed that once you know what goes together you can look at what is coming out of the garden or available at the farmers market, combine it with  what you have on hand in your kitchen and create some sensational combinations?  Whenever we want a little inspiration about what foods and flavors go together we consult a book Steve picked up when he was in cooking school called:  The Flavor Bible by Karen Page and Andrew Dornenburg. 

Photo of The Flavor BibleToday we combined fresh asparagus with a little garlic and lemon and chicken to make a Lemon Garlic Asparagus rice plate.  Our restaurant’s rice plates are growing in popularity as people are discovering that they are a great way to eat their veggies and whole grains.  Because we combine everything at the last minute this dish can be served without meat or Parmesan cheese for a vegan entree. Photo of asparagus garlic rice plate

According to what we have been learning, asparagus is best cooked in a way the retains all its super powers.  Stir frying or grilling will do the trick.  Loaded with nutrients and unique qualities, Asparagus can help aid our bodies in fighting disease and give a boost to cognitive  function (for old people like me. :)

Photo of asparagusDo you prefer cooking with a recipe?  We have a few asparagus recipes to choose from:

Asparagus Pasta Salad

Asparagus Soup: FarmerChef Style

Italian Sausage Carbonara with Springtime Asparagus

Asparagus Spear Photo credit:  Amanda Petersen Photography


How to make a Sunshine Grilled Chicken Salad

26 May
by Francine

It’s (finally) safe to say that summer has arrived (Memorial Day is just around the corner)… and even in England the 5 day forecast lists temperatures in the 70s (F) with full sun illustrations, which is amazing considering a week ago it was cloudy and so chilly that I needed to wear gloves!

To celebrate the arrival of summer my dad created a Sunshine Grilled Chicken Salad and served it as a FarmerChef specialIt’s easy to recreate this salad in your home kitchen.A photo of the salad

For the salad you’ll need fresh lettuce, grilled chicken (see marinade recipe below), almonds, pineapple, green peppers, a mild cheese (they used goat cheese) and Sweet Camelina Dressing (see recipe below).

Since I won’t be having a Memorial Day barbeque this year, I’ll plan yours…:)

Grill the marinated chicken breasts.  The big time meat-eaters can enjoy the chicken, but your leaf loving guests can have this salad.  But I’m guessing that once the meat-eaters catch a glimpse of the fresh lettuce and sweet dressing they’ll be begging you to make them a salad.

Have a happy and safe Memorial Day!!

Carribean-style Jerk Chicken Marinade

(makes enough to marinate 4 large chicken breasts)

Warning…this sauce is a tad spicy!  Ease off the jalapeños and cayenne pepper if you don’t want so much heat.

  •  2 tsp onion powder
  •  4 Tbsp lime juice
  •  2 tsp allspice
  •  4 tsp oregano leaves
  •  2 tsp cayenne pepper
  •  4 Tbsp olive oil
  •  3 Tbsp juice from jalapeño peppers
  •  4 Tbsp juice from diced pineapple
  • 1/2 tsp salt

Mix ingredients together and allow chicken to marinate at least 30 minutes.A photo of the oil used in the dressing

Sweet Camelina Dressing

  • 1 cup camelina oil (purchase online, look for it at MN co-ops or buy it at Solar)
  •  1/2 cup rice wine vinegar
  •  1Tbsp + 1tsp dijon mustard
  •  3 Tbsp honey
  •  1 tsp ground cloves
  •  1 tsp ground nutmeg
  •  2 tsp allspice
  • 1/4 tsp salt

Mix ingredients together and top your Sunshine Grilled Chicken salad with this dressing.  Or use on your favorite salad combination.

Chicken Cacciatore: Don’t Let This Dish Pass You By

15 Jan
by Deanne

If you are not from an Italian family, you might have missed this dish. Steve and I prepared it for the family, and I was the only one who’d had it before.  I made it once as a teenager…that must have been back when I was fairly certain I’d marry an Italian. ;)

It’s a hearty, but not heavy, meal for a cold winter’s night.  It’s a great way to use some of the summer veggies you stored from your garden or the farmer’s market: tomatoes, green or red peppers, carrots, and garlic.  We used the tomatoes that we put in the freezer at the end  summer.A photo of summer tomatoesWe adapted several recipes, but below is the basic recipe from my 1975 edition of The Joy of Cooking

Our adaptations:

  • We added green peppers and roasted the mushrooms. 
  • We used red wine instead of white wine.
  • We seasoned with fresh oregano and basil instead of the spices listed in the recipe.

Chicken Cacciatore is a versatile dish because even with our recipe adaptations and changes it was still very satisfying.

Chicken Cacciatore or Hunter’s Chicken

from the Joy of Cooking

Cut a 4lb. chicken into individual pieces

Dredge with 2-3 tablespoons flour

Sauté until golden in 1/4 cup olive oil with

  • 2 tablespoons chopped shallots
  • 1 minced garlic


  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cup Chicken Stock
  • 1/2 bay leaf
  • 1/8 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/8 teaspoon sweet marjoram
  • 1/2 to 1 cup sliced mushrooms
  • 2 tablespoons brandy or 1/4 cup Muscatel

Simmer the chicken covered with vegetables and spices for 1 hour or until tender.  Serve with boiled pasta or sautéed new potatoes.

We’d love to hear if you have our own version of Chicken Cacciatore or enjoy this dish as a family tradition.

Giggles on a Sunday Afternoon

20 Nov

In the quest for all things local, one can run the risk of sounding like this couple.

But it’s always good to laugh, even if it’s at yourself. :)