Category Archives: Poultry

Pot Pies, Perfect for a Field Supper: Test

When I was growing up, harvest was the time of year when our whole family pitched in to bring in the crop. Every family member had a job, whether it was driving the combine, hauling grain to town with the trucks or preparing meals. With custom baling in the mix, “harvest season” for us started in May with the first cutting of hay and didn’t conclude until the last bit of cornstalks were baled up for customers in late November.

Preparing field meals was a shared responsibility, and we each had our specialties. Aunt Janelle made the best scalloped potatoes; Mom made the best potato soup, and somebody always had a pot roast in the crock pot. My favorite meal to make was homemade Chicken Pot Pies. Since the crew never seemed move at the same pace, or be at the same end of the field at the same time, these pies were perfect. Each person had their own pie and they kept warm waiting for the tractor to come back around. These little pot pies contain meat and potatoes all in one dish – perfect for our crew!

Now that I married into a farm family, I’m continuing the tradition of taking chicken pot pie to the field. I’m always looking for new ideas, too. Do you have a favorite field recipe you can share with me?

Recipe Details: Pot Pies, Perfect for a Field Supper: Test

Prep Time: N/A
Total Time: N/A
Yield: 4
Ingredients: • 6 tablespoons butter
• 1 cup chopped onions
• 6 tablespoons flour
• 2 cups chicken stock
• 1 cup milk
• 2 cups diced potatoes, blanched
• 1 cup diced carrots, blanched
• 1 cup sweet peas
• 2 cups shredded chicken, cooked
• 2 tablespoons finely chopped parsley
• Pie Crust
• Salt and pepper
Directions: Preheat the oven to 400 degrees F. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

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Keep Home Fires Burning with Kabobs

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The official start of the grilling season may still be two months away, but that’s not going to stop Tom and Teresa Price from enjoying tender, corn-fed beef or succulent chicken kabobs.

The Prices recently returned home from a week-long vacation in Hawaii where they “got a taste of summer.” They enjoyed walking along the white sand beaches, relaxing at the beach, surfing and observing local flora and fauna.

Whale watching in Hawaii was a highlight for the Prices

“Whale watching was definitely our favorite activity. We went on a large catamaran and just had a blast,” says Teresa, who enthusiastically shared the highlights of the time they spent on Maui. “We also got to watch whales each morning while we had coffee together on our patio. We are in awe of those huge, beautiful creatures!”

Now that they’ve returned to their rural landscape, the Prices are looking forward to the return of spring and the anticipation of warmer days ahead. Teresa, who has worked since 1983 as a loan assistant at Farmers Trust & Savings Bank in Buffalo Center, is eager to take her morning coffee on the patio. Meanwhile, Tom is busy preparing for the upcoming planting season and delivering seed to his customers.

Tom became a Latham® dealer in 2009 when his sister and brother-in-law, Connie and John Pederson of Ledyard, retired after 25 years in the seed business. He says it’s been a good complement to his own farming operation and trucking business.

Partnering with farmers to increase their productivity and profitability is important to Tom. He’s most excited about the new seed technologies, including Latham Hi-Tech Soybeans with the Genuity® Roundup Ready 2 Yield® (RR2) technology. He saw a five-bushel advantage with the RR2 beans he produced in 2010 and is eager to plant even more acres to RR2 soybeans this year.

Tom and Teresa Price and family

Once the 2011 crop is in the ground, Tom and Teresa look forward to relaxing with their friends and family. They’re the proud parents of three sons and the proud grandparents of five – with grandbaby #6 scheduled to arrive on April 7. The Prices’ oldest son, 35-year-old Derick, and his wife, Kim, eagerly await the arrival of their new little bundle of joy who will join their 4 ½-year-old son, Landon, and 2 ½ year-old daughter, Olivia. The Prices’ middle son, 32-year-old Lucas, and his wife, Ileana, are the parents of 10-year-old Isaiah and two daughters, Amilicia, 2 1/2, and Tatiana, 1. The Prices’ 19-year-old son, Brent, is currently a freshman at Iowa State University.

These new “empty nesters” look forward to the end of the school year when Brent returns home for the summer and their older children return home for a visit. When they all gather, they’ll enjoy a home-cooked meal. One of Teresa’s favorite go-to recipes is kabobs. Meal prep is quick and easy, which allows more time to enjoy family time.

“Many years ago, Tom and I tried shish-ka-bobs from a stand at the Renaissance Festival. They were so good that we went home and experimented until we found something that we liked equally as well,” she says. “After several tries, we found an easy fix. It’s so easy that I can’t really call it a recipe, but it is something that our whole family loves.”

Steak Shish Kabobs

Ingredients

  • Thick-cut sirloin steak
  • Green, red, orange and yellow bell peppers, cut into approximately 2-inch by 2-inch pieces. (one kind or any combination works)
  • 1 large onion, cut in thirds (top to bottom) and separated
  • Fresh mushrooms
  • 1c. Ranch salad dressing
  • 1c. Zesty Italian salad dressing (more or less dressing can be used depending on the amount of meat used and your preference)

Directions

  1. Using a fork or a knife, poke the meat all over on both sides. This helps the marinade to really flavor the meat.
  2. Then cut the steak into cubes, 2-inch by 2-inch pieces. Place steak in marinade and stir until completely coated. Chill overnight (but two hours will work if you’re in a pinch).
  3. Place ingredients on skewers, alternating the meat, peppers, onions, and mushrooms. Cook on the grill, according to your liking. While grilling, baste with any remaining dressing mixture.

COOK’S NOTE: For a simple and complete meal, I like to serve kabobs with a lettuce salad, warm ciabatta bread and a baked potato.

After their recent trip to the Hawaiian islands, the Prices are looking forward to trying a “taste of Hawaii” in their own backyard. Below is a new recipe they’re eager to try.

Hawaiian Chicken Kabobs

Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sherry
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
  • 1 (20 ounce) can pineapple chunks, drained
  • skewers

Directions

  1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Yield: 8 servings. Prep time is only 10 minutes and cook time is just 10 minutes.

Finding Love After Loss: Sharing Passion for Seeing New Places, Meeting New People

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Suffering crop loss in 1993 turned out to be one of the best things that could have ever happened to Augie Schad. If it wouldn’t have been for Mother Nature, he might never have met claims adjuster Nancy Ruesink.

Augie and Nancy enjoy traveling. This photo was taken while visiting Jasper National Park in Alberta, Canada.

Nancy grew up on a farm in western North Dakota and moved to Minnesota after she married. When she became a widow at age 26, she chose to farm so she could stay home with her two young sons. Then in 1989 Nancy became a crop adjuster. Today she works as claims supervisor for eastern Minnesota and is also actively involved with the seed business.

“My experience in crop insurance complements the seed business and vice versa,” says Nancy. “I stay informed about the newest technology and have the privilege of seeing many different products perform on many different farms. And knowing what’s happening in the seed world helps me inform the producers I work with. It’s really all about helping people.”

Helping farmers become even more productive and profitable keeps the seed business interesting for Augie, who was raised on a dairy farm near Plainview, Minnesota, and has been a Latham® dealer for 18 years.

“New seed traits and technologies have made production agriculture safer for producers and consumers alike,” says Augie. “And making the best seed products available to customers is really important to me. I know that, as a family-owned business, Latham Hi-Tech Seeds is most interested in helping farmers be profitable and successful. I also like the fact that I can talk directly to the company’s owners.”

Outside of work, Augie and Nancy enjoy traveling. This winter they headed west for a few weeks, visiting family and friends. They spiced up a community potluck in Arizona with a batch of “Bacon Wrapped Stuffed Jalapenos.” As soon as someone tried the first pepper and said how much he liked it, Nancy said the rest of the batch was gone in a blink of an eye.

See how quickly these appetizers disappear as you gather with family and friends! Nancy’s recipe for stuffed jalapenos follows. Also listed below is her recipe for Blueberry Chicken Salad, which has been a hit at their family reunions. 

Now that the days are getting longer and warmer, it won’t be long before the picnic season is here. What’s your favorite dish to make for a potluck?

Bacon Wrapped Stuffed Jalapenos

Bacon Wrapped Stuff Jalepenos

24 medium Jalapeno peppers
1 pound Jimmy Dean® regular pork sausage (raw)
2 cups (8 oz.) shredded cheddar cheese
12 bacon strips, cut in half

WEAR RUBBER GLOVES WHEN REMOVING SEEDS! Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds and any membrane. Combine raw sausage and cheddar cheese; stuff into jalapenos. Wrap each jalapeno with bacon, secure with toothpick.

Prepare grill for indirect heat, using a drip pan., Place jalapenos over pan, grill covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer reaches 160. Grill, covered over direct heat for 1-2 minutes longer or until bacon is crisp.

COOK’S NOTE: These appetizers are guaranteed to disappear at a party!

Blueberry Chicken Salad
2 cups fresh blueberries
2 cups cubed, cooked chicken breast
¾ cup chopped celery
½ cup diced sweet red pepper
½ cup thinly sliced green onions
1 carton (6 oz.) lemon yogurt
3 T. Mayo
½ tsp. salt
Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayo and salt: drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries. Yield: 4-6 servings.

COOK’S NOTE: Great for lunch or a light summer supper.