Tools

• 1 large pot
• 1 medium sized skilled
• Chopping knives and cutting board
• Cooking and serving utensils

Ingredients:

• 1 tbsp vegetable oil for skillet
• 1 stick butter
• ~2/3 cup flour
• 1 onion diced
• 3 stalks celery diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1 32oz carton chicken broth
• 2 cups okra diced
• 1 large tomato diced
• 1 12oz can whole corn drained
• 1 andouille sausage sliced
• 1lb large shrimp tailed & deveined
• ~2-3 teaspoons Cajun seasoning to taste(I like Slap Ya Mama)
• Cayenne, salt, pepper to taste

Instructions:

• Melt butter in a large pot.
• Combine flour and cook until brown and aromatic to create a roux.
• Sear okra in the oiled skillet(it prevents slimy texture)
• Add onion, celery, and green pepper to the roux and cook until onion is see through.
• Add garlic and cook until aromatic. Only takes about 30 seconds.
• Add chicken broth, okra, the rest of the veggies, the sausage, and seasoning.
• Bring to a low simmer and cook for ~20 minutes
• Add shrimp 5-7 minutes before serving so you don’t overcook it.
• Serve over rice

Enjoy!

The Ag Wife

Tools:

• Large bowl
• Measuring cups
• Large mixing spoon

Ingredients:

• 2 cups quick oats
• 1 cup milled flax seed
• 1/2 bag no sugar added chocolate chips
• ~1/2 cup no sugar added peanut butter
• Honey to taste

Instructions:

• Combine first four ingredients together in a large mixing bowl.
• Sweeten to taste with honey.
• Work into dough and form into bite sized balls.
• You may add more oats or peanut butter to achieve a moldable consistency.
• Store in a container in the refrigerator.

Enjoy! 

The Ag Wife

Tools:

• Rolling pin
• Large mixing bowl
• Large stew pot
• Wooden spoon for stirring
• A sharp knife for cutting dough
• A mesh strainer

Ingredients:

• 1 whole chicken (or equivalent weight in your favorite cut. I like thighs)
• 4 cups flour
• 2 teaspoons salt
• 2 teaspoons baking powder
• Pepper to taste
• 32oz box chicken broth
• 2-3 chicken bouillon cubes
• Water

Instructions:

• Place chicken in stew pot and fill with tap water until the chicken is covered.
• Boil chicken until cooked through.
• Remove chicken and place to the side to cool
• Strain your broth with a mesh strainer and return it back to the pot.
• Bring broth to a soft boil
• Add 32 oz. box broth, bouillon cubes, and salt and pepper to taste.
• While the chicken is cooling and the broth begins to boil you may start on your dumpling dough.
• Add 4 cups flour, 2 teaspoons salt, 2 teaspoons baking powder, and a couple dashes of pepper to a mixing bowl.
• Add tap water a little at a time until it creates a semi-sticky but rollable dough. It is best to mix and feel for the proper texture with your hands.
• On a floured rolling surface with a floured rolling pin, roll the dough until it is about 1/8” thick. You may refer to my picture for a visual.
• Flour a sharp knife and cut the dough into ~3/4” vertical strips. Then cut strips horizontally in half one time.
• Pick strips up, tear them by hand into bite size dumplings and gradually add them to boiling broth.
• Stir broth often as you add dough to prevent sticking.
• While your dumplings are boiling, remove skin and bone from your chicken and shred into bite sized pieces.
• Once dumplings are cooked to tender, add your shredded chicken back to the pot and heat mixture through.
• At this point make sure to taste your stew. You may add salt and pepper to taste as well and more water if you want a “soupier” consistency.
• This recipe makes plenty for a family of four with leftovers and is freezer friendly.
• Serve with a dash of hot sauce and fresh cornbread.

Enjoy!

The Ag Wife

Tools

• Wax paper
• Large pot
• Wooden spoon for mixing

Ingredients

• 4-5 cups pecans, halved
• 1/2 cup orange juice
• 1 1/2 cup granulated sugar
• Zest from 1 orange

Instructions

• Lay a large area of wax paper out on your counter.
• Cook sugar, orange juice, and orange zest in a large pot over medium heat until sugar is fully dissolved.
• Fill a glass with cold water and drop a small amount of the mixture into the glass. It will clump together and readily form a ball in your fingers. This is how you tell if it is the correct temperature. If it does not clump, cook a little longer.
• Remove from heat.
• Add pecans to mixture and gently mix and fold until the the mixture cools and the pecans start looking cloudy. This could take up to ten minutes.
• Pour and separate pecans onto the wax paper on your counter.
• Wait until they are dry before placing into a container for storage. This will only take about ten more minutes.

Enjoy!

The Ag Wife

Ingredients:

• 1 dozen eggs
• 1 1/2 cups chopped ham
• 2 dozen cherry tomatoes, halved
• Fresh chives chopped, about half a .5 oz package
• 1/2 cup whole milk
• 1 tablespoon fresh chopped basil
• 1/3 cup crumbled feta cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

Instructions:

• Preheat oven to 350 degrees Fahrenheit
• Divide ham, tomatoes, chives, and feta evenly into a greased muffin tin.
• Combine eggs, milk, black pepper, garlic salt, Italian seasoning, and basil into a spouted bowl and whisk.
• Pour egg mixture over the ingredients in your muffin tin. Fill to about 1/4 inch from the top of each tin.
• Bake muffins for 20 minutes or until egg is cooked through.

Freezing Instructions:

• After the muffins are cooked, loosen each one from their tins with a butter knife.
• Let muffins cool completely.
• Wrap each muffins in cling wrap and place into a container or gallon ziploc and freeze!

Enjoy!

The Ag Wife

Tools

• Large casserole dish
• Large skillet
• Aluminum foil

Ingredients:

• 4 bone in pork chops
• 1 12oz can beef gravy
• 1 12 oz can beef broth
• 1/2 stick butter
• 1 12oz can beef consummé soup
• 1 yellow onion, chopped
• 1 1/2 cups uncooked rice
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees Fahrenheit
• Rub chops with salt and pepper
• Brown chops in large skillet with some butter
• Remove chops and place the in a large casserole dish
• Brown chopped onion in the skillet you used for the chops
• Add rice, gravy, soup, broth, remaking butter to onion in the skillet an mix together. Salt and pepper to taste
• Pour mixture over chops in baking dish
• Cover with foil and bake for 1 hour or until rice is tender and pork is cooked through.

Enjoy!

The Ag Wife 

Ingredients

• 64oz chicken broth
• 1lb hot sausage
• 1 small bag frozen cheese tortellini
• 1 tsp Italian seasoning
• 1 yellow onion, chopped
• 3 cups fresh spinach
• 1 tablespoon minced garlic
• 1 14.5 oz can of roasted tomatoes
• 3 tablespoons oil
• Parmesan cheese

Instructions

• In a soup pot, add oil and chopped onions and fry until clear
• Add minced garlic and Italian seasoning and fry for another minute or so
• Add chicken broth and tomatoes and bring to a boil
• Spoon bite sized portions of raw sausage into broth and simmer until cooked through
• Add tortellini and spinach and cook until pasta is al dente and spinach is wilted.
• Serve hot with Parmesan cheese on top

I am taking a break from my Toaster Tuesday recipes for awhile as spring chores have been stealing my time and zapping my ideas! I hope you all appreciate this quick easy meal as a substitute! This meal takes about 30 minutes from start to finish and is a great solution to dinner during a busy week. I love to serve it with fresh hot dinner rolls or with garlic bread.

Enjoy!

The Ag Wife

Ingredients:

• Mini street taco corn tortilla
• Breakfast sausage link
• Scrambled egg with cheese
• Salsa for dipping

Instructions:

• Cook the sausage link and prepare the scrambled eggs
• Warm tortilla in skillet or microwave
• Place sausage link and a small amount of egg in the warmed tortilla and fold the two sides of the tortilla over each other.
• Place folded side down on a baking sheet.
• Bake in toaster oven at 400 degrees until tortilla starts to brown on the edges.
• Serve with Salsa for dipping

You can also make these in big batches in a normal sized oven and freeze them for quick easy breakfasts in the morning. I like to do this for my husband because he wakes up early on work days.

Enjoy!

The Ag Wife

Ingredients

• Sliced bread
• 2 hard boiled eggs diced
• 1 heaping tablespoon mayonnaise
• 1 tablespoon dill relish
• 1 teaspoon yellow mustard
• A pinch of sugar
• Salt
• Pepper

Instructions

• Toast bread.
• Combine eggs, Mayo, relish, mustard, sugar and mix in a small bowl.
• Salt and pepper to taste
• Place on toast and make a sandwich!

We make this every Easter after the famous egg hunt! This recipe will make enough salad for two sandwiches, or if you are like me one GIANT sandwich.

Enjoy!

The Ag Wife

Ingredients

• Sliced bread
• Butter
• Powdered Cinnamon
• Sugar

Instructions

• Spread one tablespoon of butter per slice of bread
• Fill a bowl with desired amount of sugar. This depends on how many slices of toast you want to make. You need an even layer of sugar to cover your bread.
• Add powdered cinnamon to your sugar to desired taste. I put quite a bit in mine because I really like cinnamon.
• Mix cinnamon/sugar together
• Sprinkle on top of buttered bread
• Toast in toaster oven to desired doneness

This is a classic snack my mom would make my brother and I when we were little. It brings back fond memories of childhood every time we make it.

Enjoy!

The Ag Wife