Our Little Coop ducks "vacuuming" up their Happy Hen Treats

Mulligatawny Soup Recipe

• MULLIGATAWNY SOUP

  *Picture Coming Soon*

  
  

  Ingredients:

  
  

  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half - cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated

  Directions

  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. When serving, add hot cream.

  
  

  Recipe courtesy of Allrecipes.com

  http://allrecipes.com/recipe/mulligatawny-soup-i/detail.aspx

  
  

Overnight Chicken Oatmeal!

I'm going to spin off of Kevin's post/recipe about making oatmeal for the chickens in the morning.  I know things can get a bit hectic in the mornings and lets face it, not everyone is willing or able to cook breakfast for their chickens. But for those of you who are pressed for time but still interested in serving up a homemade treat for your fine feathered friends, here's your solution . I present to you slow cooker overnight oatmeal that will be ready before your feet even hit the floor!  Now I will warn you that I was not able to find a recipe that people LOVED, but since we're feeding chickens here I'm not all that concerned about it being fabulous.  But just a warning in case you were planning on sharing.  :)

Ingredients

• 1 cup steel cut oats
• 1 cup dried rasisins
• 1 cup chopped apple
• 4 cups water
• 1/2 cup half-and-half

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

Paula Deen's Baked French Toast Casserole with Maple Syrup

The weekend is almost here and if your house is anything like ours, a delicious breakfast is in order.  If your overloaded with eggs, heres a DELICIOUS (no one said it was healthy) casserole courtesy of Paula Deen at Food Network.

Paula Deen's Baked French Toast Casserole with Maple Syrup.

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French ToastCasserole.

Recipe from FoodNetwork.com

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html



The dish we used:



More great recipes from Paula Deen:





And just because:

Easiest Crock Pot Chicken Taco Meat EVER!

This was so easy I can't even stand it.  If you want a quick, stress free meal that your entire family will devour, this is it.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 16oz jar of chunky salsa (I use mild so the children will eat it)
• 1 pack of taco seasoning 
• 1 large onion chopped
• 3 cloves of garlic minced
• Small flour tortillas 

Optional toppings:

• tomato
• sour cream
• shredded lettuce
• shredded jack and cheddar cheese

Directions:

1. Throw it all in the crock pot (minus the tortillas!) set on high for 4-6 hours or low for 8-10. 
2. About an hour before the time in the crock is done, shred the chicken using two forks.  This will be easy and the chicken will more than likely fall apart as you are shredding. 
3. After you are done shredding, let the chicken hang out a bit in the juices.  If it seems a bit dry and you don't have much juice, add about 1/2 cup of water or chicken broth if you have it.  
4. Done! Enjoy! 

I served these chicken tacos with cilantro-lime rice and Amy's refried beans.  YUM!!! Everyone was very happy.  I will update with a picture soon! 

Crock Pot Falafel

I love, love, LOVE falafel but despise that it is deep fried.  Since I've been trying to lose my extra baby weight that I gained while pregnant with my "baby" (who is now 2 and a half) I've been looking for some healthier recipes and thought I would give this one a go.  This turned out better than I expected!

Ingredients:

• 15oz can of garbanzo beans/chickpeas drained
• 1/2 onion roughly chopped 
• 1 Tablespoon fresh parsley 
• 3 cloves garlic
• 1 egg
• 1 Tablespoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cumin
• 1 teaspoon coriander 
• 1 lemon juiced 
• 1 cup bread crumbs
• olive oil spray for the bottom of the crock pot
• plain greek yogurt
• dill

Directions:

1. Mash beans in a small bowl (I used a pastry blender because the fork wasn't cutting it)
2. Add onion, parsley, garlic, egg, salt, pepper, cumin, coriander, and lemon into a blender or food processor and blend until mixed. 
3. Pour mixture in with the beans, add bread crumbs and combine.  
4. Spray the bottom of your crock pot liberally with the olive oil spray (or just pour about 2 tablespoons in)
5. Make golfball sized falafel balls (like you would make a meatball) and flatten between the palms of your hands.  Place in the bottom of your pot. 
6. Mix the plain greek yogurt with the dill, salt and pepper and refrigerate.
7. Cook on high for about 4 hours or low for about 6.  These you will have to watch.
8. To prepare, spoon yogurt into a pita, add lettuce, red onion and finally the falafel.
9. Enjoy! 

www.crockinmomma.blogspot.com

Find A Farmers Market or CSA Near You

Slow Cooker Corned Beef and Cabbage

Crock Pot Corned Beef & Cab

Nothing says St. Patrick's Day quite like a big ole' plate of corned beef and cabbage.  But did you know that this well loved culinary tradition is strictly an Irish-American ritual?  As it turns out, back in Ireland the sky high prices and scarcity of beef and cabbage prevented most people from enjoying this St. Patrick's Day staple.  It wasn't until they arrived in America, where corned beef and cabbage were both inexpensive and readily available, did this actually become a St. Patricks Day tradition amongst the Irish people.  Irish, American or a little bit of both we say bring on the corned beef and cabbage!!  

Ingredients:

• 3-4 pound corned beef brisket
• 1 onion chopped 
• 10-12 small red potatoes
• 1 bag of baby carrots
• 1/2 tsp fresh ground black pepper
• 2 cloves of garlic minced
• 1/3 cup brown sugar
• 2 Tbs yellow mustard
• 2 Tbs cider vinegar
• 1 cup water
• Spice pack provided with brisket
• 12oz stout ale (such as Guinness)
• 1 head of cabbage cut into wedges 
• 1 bay leaf

Directions:

1. Place chopped onion, red potatoes and baby carrots in the bottom of your slow cooker.
2. Combine pepper, garlic, brown sugar, yellow mustard, cider vinegar, water and spice pack provided with your brisket in a small bowl. 
3. Rinse brisket and place on top of your veggies. 
4. Pour the mixture and the beer over your brisket.   
5. Add bay leaf and place your cabbage wedges on top of the brisket.  
6. Cook on low for 10-12 hours or high 6-8 hours. 
7. Slice the brisket in 1/4 inch pieces (against the grain) and serve with potatoes, carrots and of course cabbage!
8. Enjoy!!!!!