Wednesday, April 20, 2016

Windy Meadows Family Farm Chicken Liver Pate’

(Adapted from Nourishing Traditions)

(Makes about 4 cups)


Sauté in heavy skillet until no pink remains and vegetables are softened:
1 lb. chicken livers, trimmed of white fibers and cut in 1 inch pieces
1 lb. onions, coarsely chopped
1 lb. mushrooms, coarsely chopped
1 stick butter

Add and simmer until liquid is almost gone:
½ tsp. dill weed
½ tsp. dry mustard 
½ tsp. rosemary 
1/4 tsp. cayenne
2 cloves garlic, minced
1 tbsp. lemon juice
2/3 cup white cooking wine

Add at end of cooking, to soften:
8 oz. cultured cream cheese 

Process in food processor with knife blade until smooth:
Pate’ ingredients
Sea salt to taste (about two teaspoons)

Pour into a serving container or one or two cellophane-lined molds, cover and chill overnight or several hours.  
Pate firms up when cooled. If using molds: Turn out pate’ from mold on to serving place and peel off cellophane, if used and smooth surface with off-set spatula. Surround pate’ with red pepper wedges, carrot ovals, celery spoons, cucumber slices and or crackers.  You may decorate the pate’ with a tomato “rose” made from a long strip of tomato skin curled, or cut outs from whole pimentos to imitate flower petals for extra eye appeal. Can be frozen, but may “weep” on defrosting so plan to dab up moisture before arranging vegetables. 
Thank you, Sally!

Connie Hale
Windy Meadows Family Farm

Campbell, Texas

Friday, April 8, 2016

How many calories are in Windy Meadows Chicken Sausage?

We’ve had a few requests for information about the chicken sausage we offer.  Mostly about the calorie count.  It’s a cool product though, so I wanted to take a moment and expound.  





1. No sugar or fake sweeteners.

2. No MSG, nitrates or artificial preservatives

3. We used Sea salt!

4. We added small amounts of chicken heart for CoQ 10.  You can’t taste it, it’s just there. :)

5. There are 118 calories per 2 oz serving.  

Chicken sausage can be purchased here.

Does this raise any other questions?  Please ask in the comments section, and we will do our best to answer them.


Tuesday, March 22, 2016

Announcement

Hi Y'all,

We are excited to share with you a new project we have been working on here at the farm with the goal of offering you a convenient purchasing option... We are setting up to ship our chicken right to your door! You would honor us if you took and moment to check it out... http://www.windymeadowsdelivered.com

Delivery restrictions include a 15 pound order minimum and only to a Texas address. Some orders may be delayed to make sure they are not caught in the mail over the weekend.

We would love to hear from you if we can serve you in any way.

Blessings,
Sarah Hale
903.408.0557
http://www.windymeadowsdelivered.com
info@windymeadowsdelivered.com

Thursday, November 6, 2014

Hot Wings Recipe

     We have loved and enjoyed this recipe so many times that I'm sure our version has morphed a little.  Originally my Dad found this recipe on the internet with a chef demonstrating how to do it.  I've looked for the link and will continue to look so that we can give the chef credit.  I will do my best to share it with y'all.

Pre heat oven to 400 degrees.

Mix together:
5 lbs buffalo style wings
1/3 c olive oil
1/4 c Valentino hot sauce
5 tsps salt
1 &1/2 tsp black pepper

Toss with:
Approx. 1&1/2 c unbleached flour

Lay out coated wings in a greased pan (probably two 9X13 or one 12X18) in such a way that you will be able to turn wings with a spatula half way thru cooking.  Spray wings in pan with olive oil Pam.  Bake 1 hr, turning wing halfway, spraying again with Pam.

Meanwhile, in a small saucepan, stir together:
1/3 c apple cider vinegar 
1/3 c brown or natural sugar
2 TBS ginger powder
1 TBS garlic powder
Splash of Valentino

Heat over Med/High heat.  Allow to simmer for 1 min stirring the whole time.  

Pour this glaze over wings hot out of the oven.

Enjoy with Friends over a Football Game. :)


Tuesday, October 21, 2014

Stir Fried Chicken

This is a new favorite chicken recipe for us, so I thought I'd share it.

Heat 3 Tablespoons of butter in a nonstick pan over med-high heat.  Cut 1 1/2 - 2 lbs of boneless, skinless chicken breast into pieces, about 1 in cubes.  Toss the chicken with 1 1/2 tsp sea salt, a seasoning mix of your choice*, and 1/4 c unbleached flour.  Put the chicken into the pan when the butter turns a carmel color, a golden brown.  Shake the pan every 30 seconds or so to turn the meat, if necessary, turn with a spoon or tongs.  The chicken is done when a few sides have browned and no more pink is visible.  

*For many years I have purchased Hickory B-B-Q rub from the Curry King at the Dallas market and this was our favorite flavor.  This seasoning is no longer available.  Just use your favorite seasoning mix and and adjust the salt if your mix comes with salt in it.  

The family votes that this is really good.

A picture from the worker picnic...

This is the crew that keeps things running at Windy Meadows.  We are so thankful for all of you!!




Thursday, October 10, 2013

Egg Drop Soup

This is a really simple recipe that I like to dress up a cup of broth on a cold day.

1 qt of WM broth
1/2 tsp of dried ginger
1/2 tsp of dried garlic
2 farm fresh eggs, beaten

Heat broth to a simmer.  Add ginger and garlic.  Pour in beaten eggs, stirring quickly.  Enjoy!