Tag Archives: Chicken Updates

Sore!

Standard

Today I want to share with you a totally comforting dish! This dish is cheesy, salty, filling, and of course eggy!!
20121104-090806.jpg

But first I want to share with you an accomplishment I made yesterday!
I ran a 10.4 mile trail run!

20121104-090554.jpg
Awww look how happy I look. Who knew how sore I would be today!! I don’t think I’m completely sore from the run (although it was extremely difficult), but more from all of the times I almost fell during the run. We had quite a few days of rain right before the race, so the trail was extremely muddy.
Exhibit A and B

20121104-091456.jpg

20121104-091547.jpg
I’m guessing I won’t be allowed to wear those shoes in the gym :(.
I looked for pictures of the race however the ones I found are completely misleading! They are all of these little flat spots of a beautifully wooded trails. Although the race was in a very beautiful setting, they failed to show pictures of all of the large hills you have to climb during the race (my husband counted seven). I’m pretty sure if there were seven, at least five of them were in the first five miles. A friend I was running with had asked me on the first hill if this was the “hill” I had been talking about (I had ran this course one other time in the past), I’m pretty sure that she didn’t like my response when I replied “it is one of them.”
The other “fun” part of this run was all of the creeks you had to get across (with no bridges). There were a few times my shoes got wet and that water was COLD!
But we made it! And I’m sure everyone felt proud!
Today however, I’m taking it easy because I’m so sore!
So let’s get back to cooking shall we?

20121104-093035.jpg
We have been having a heck of a time keeping up with the chickens and all of the eggs they’ve been laying. So when I came up with this dish, I wanted to make sure that I would have lots of the couscous mixture for leftovers.
Here is what I used:
whole wheat couscous
frozen spinach, thawed and squeeze dry
parmesan cheese
goat cheese (not shown)
butter and olive oil (also not shown)
bacon (entire package)
eggs
chicken broth or chicken bouillon
salt and pepper
When I made this, I had doubled the couscous and made roughly four cups cooked. I would suggest only making about two cups cooked because it is just so filling and let you dish have more bacon and spinach. But that is just me!
So here is what I did:
1. Boil couscous according to package. Instead of water I used chicken broth for extra flavor. I didn’t add salt because of the broth base having plenty of sodium (plus your adding bacon later!). Once couscous is cooked, add in a little fat. I used butter (about two tablespoons) and just a bit of olive oil.

20121104-094731.jpg
2. While couscous is cooking, fry your bacon until crispy.

20121104-094856.jpg
3. Combine couscous, bacon, spinach, and goat cheese (I used what was left in my fridge probably about 11/2-2 ounces.
4. Fry eggs over easy and add a little sprinkle of salt and pepper while cooking.
5. In a bowl, add couscous mixture.

20121104-095237.jpg
(This may have been a little too much for one serving.)
6. Top with an egg (or two and parmesan). Serve!!

20121104-095520.jpg

20121104-095605.jpg

20121104-095646.jpg

Advertisements

Stalked?

Standard

Ever have that feeling that someone is watching you?? Someone knows your every move? Even when you try to ignore it, before it is over, they are in you head?

I might have that problem.

Here is my evidence.

Exhibit A: The Pacer

20120808-154753.jpg

20120808-154813.jpg

20120808-154838.jpg

20120808-154902.jpg

20120808-154923.jpg

This reminds me of a guard pacing in front of a prison door.

Exhibit B: Eye in the Sky

20120808-155206.jpg

20120808-155229.jpg

20120808-155251.jpg

20120808-155313.jpg

20120808-155325.jpg

I took these photos over my shoulder. Everytime I tried to turn around to take their pictures, they would scatter.

This is the everyday behavior of my chickens. Clearly the white one is the most insane one and my best buddy. She keeps an eye on me all the time. The other bizarre thing about my chickens? All six use the same nesting box to lay their eggs. Literally one right after the other first thing in the morning.

I got to say, I love those nut bags.

It is only fair after all that chicken love that I share a vegetarian dish!

20120808-160201.jpg

Watermelon Salad!!!
What a great way to fancy up watermelon! So I had no idea there was yellow watermelon until recently! I had bought a whole red watermelon and thought I bought two (ridiculously cheap) large containers of pineapple (that cheap should have been a clue…I know). Nope they were yellow watermelon chunks. Clearly I had to get creative to get though all that watermelon. Fortunately, I came across The Forest Feast and she gave me a great idea on how to make this salad.

Here is what I used:
Watermelon chunks
Pecans
Almonds
Mozzarella
Basil
Mint
Olive oil
Sea salt
Honey

In a bowl combine fruit, cheese and basil and mint based on your preference. Drizzle with olive oil and honey and a little sprinkle of salt. Serve!
My creation was made completely on what I had available. I would check out The Forest Feast for a different version of this salad. Also just because her blog pretty much rocks.

Golden Egg

Standard

Guess what we got!!??

20120626-190338.jpg
Our first egg! Actually, this is the second egg but the first was laid in the yard and was soft shelled and broke. I was the first one up this morning and the first to check on the girls. Go figure someone laid the second one after I left for work and so I was left out of the discovery!
We still don’t know who the layer is!

20120626-190802.jpg

20120626-190825.jpg
I’ll let you know if we ever solve that mystery. I’m beginning to think we need to have an egg recipe contest just so I can get new egg recipes!
Today, I got home a little later than normal. Since everyone was hungry, I decided to try out a new fajita sauce.

20120626-191902.jpg
This sauce made quite a zesty fajita!

20120626-192016.jpg
I’m trying to use up the veggies I have left before they get funky! This dish came together super simple.
Here is what I used:
Chicken breast
Avocado
Sour cream
Onion
Green pepper
Button mushrooms (I used tiny ones!!)
Tortilla shells

1. Add oil to a pan and bring up heat to medium-high. Cook chicken until it begins to brown. Add in onion, green pepper and mushroom and continue to cook until chicken is fully cooked and veggies are soft.
2. Stir in sauce and cook until warm all the way through.
3. Heat up tortillas according to package. Fill tortillas with meat and veggies and top with avocado and sour cream.
Enjoy!

Can You Hear That?

Standard

My house is completely quiet at the moment! Actually, it will be this way for the next few hours and I’m going to enjoy every second of it! My husband is on his summer break from work. Just finished Friday. Since then we have had a fun filled weekend! I realized this weekend, I desperately want an i-phone, because there were so many things I would have loved to share (good) pictures of with you!
Until then, I will share a few random thoughts and pictures I’ve been wanting to share!

20120624-122913.jpg
Let’s start with breakfast! So Much To Share!

Flew the Coop!!

Standard

This morning, we had a potentially disastrous situation on our hands. Turns out our chickens are getting agitated by the confines of their run so one of them literally flew the coop. What makes this a real poor decision on the chicken’s part is that our dog would like nothing better than to sink her teeth into them. Normally, we lock her up in the house when we let them out so there is no way they can actually cross paths.
So today, you can imagine the surprise and instant fear when we realized that one of the chickens were out in the yard with the dog.

read on

Good to be Home

Standard

I’m finally back home! The clinic I went to was intense, long hours! I started to miss my family, home cooked meals and these guys…

20120429-100206.jpg

20120429-100225.jpg

Can you believe how big they are?!

So I flew in late Friday night and Saturday I was pretty tired. I opted to make something for dinner that didn’t require much effort on my part! I’m super satisfied with how this recipe turned out!

20120429-100612.jpg

Crockpot Chicken! This meal can totally be adjusted to what you have on hand!

This is what I used:
3-4 large frozen chicken breast
bag of frozen peppers and onions
1 can of black beans, rinsed and drained
1 bottle of marinade
cooked brown rice (optional)

Step one:

20120429-101307.jpg

20120429-101321.jpg

20120429-101330.jpg

Throw the veggies, beans, chicken and about half the bottle of marinade in Crockpot, set to low if you’re not in a hurry. Allow to cook thoroughly, I stirred mine up a couple times.

Step two:

20120429-101747.jpg

Shred chicken (chicken will pretty much fall apart anyways). I also added a little additional marinade (optional).

Step three:

20120429-102030.jpg
Serve! Use slotted spoon to scoop veggies and beans.

I have what I believe will be a second recipe for the leftovers of this dish! I saved my chicken and beans and veggies (drained of broth) in to containers. Stay tuned!

Random Thoughts

Standard

So all day today I’ve come across little things I wanted to share with you. Hope you don’t mind the randomness of it, I just thought you might like these picture!

First lets start with breakfast! Yesterday, I may have told my husband we were out of eggs and we needed lots for Easter weekend. Today I may have found two dozen in our fridge. Oops. Guess I better start cracking!

I originally found this idea on Pinterest. Ah Pinterest *sigh*. Such an easy recipe! I loved that I could make this in my super fancy toaster oven and when I came back down they were waiting on me  to rush out the door with them. Surprisingly, I wasn’t all that hungry for breakfast so I ended up putting them in the fridge and eating them later in the day. They were just fine warmed up!

Here is a super simple breakfast:

1. Spray tin with cooking spray.

2. Arrange ham so that it will sorta pocket the egg. FYI, I used honey ham, when it cooked it was sweet and made my egg a little sweet. I’m not a big fan of that so the next time I’ll use smoked. Also my ham was thin and would tear easy in the center, I tried to make sure holes were covered so not too much egg white leaked through.

Sprinkle eggs with salt, pepper and Paprika. Bake at 375 for 20 minutes. My yoke was pretty solid, which was ok with me because I wanted them to be portable, if you want them not so done, adjust cooking time to your preference.

I repined recipe from: kim-gets-fit.tumblr.com.  Not sure where it is from before that!!

And now for my random thoughts…

I think my chicks are hitting their “teen” age? They are getting so big!!

Metromint may be one of my new favorite trends. I call this my “sipping water”. You don’t want to drink this when you are super thirsty. You want to drink this when you are relaxing, working, blogging. Just tiny sips are super refreshing and I’m convinced it can curb my appetite.  I think this because when you are sipping it, you really don’t want to eat anything that is going to interfere with the minty flavor. So far I have had Spearmint and Orangemint, both are good. I have Peppermint and Chocolatemint to try tomorrow. Yes, Chocolatemint, (I’m hoping it is like a peppermint patty!!).  I will let you know! FYI, they are on sale round here for 10-10 at Kroger. At Giant Eagle they were 2 for $4. Guess which place won my buisness on that purchase??

My dog is camera shy, shy might be an understatment, she runs when I turn it on and point it towards her. There will not be many pictures of her in the future…

My lilac bush is out of control, and I love it.

Have a great Wednesday!!