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Almond-Coated Chicken Breasts

  • 1/4 cup, slivered or sliced almonds chopped
  • ¼ cup all-purpose flour
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp. crushed dried rosemary
  • ½ tsp. salt
  • Freshly ground pepper
  • 1/3 cup buttermilk
  • 6 boneless skinless chicken breast halves
  • 3 Tbsp. melted butter

Preheat oven to 350º F.

In a large zip-lock bag mix almonds, flour, cheese, rosemary, salt and pepper to taste.

Pour buttermilk into a shallow dish. Dip chicken in buttermilk, then roll in nut and flour mixture to coat.

Place chicken breasts in a 9×13-inch glass baking dish lightly coated with cooking spray or oil and drizzle with the melted butter.

Bake uncovered, until chicken is no longer pink in the center, 35 to 40 minutes.

Chicken Salad with Blue Cheese & Grapes

  • 1/3 cup plus 2 Tbsp. mayonnaise
  • 1 ½ Tbsp. white wine vinegar
  • 3 oz. crumbled blue cheese
  • 2 ½ cups diced roasted chicken
  • 1 ½ cups halved red and green grapes
  • 2 celery ribs, finely diced
  • 3 Tbsp. chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • ¼ cup salted roasted sunflower seeds

In a large bowl, whisk the mayonnaise with the vinegar. Fold in the crumbled blue cheese.

Add the chicken, red and green grapes, celery and parsley and fold gently.

Season with salt and pepper.

Fold in the sunflower seeds and serve.

Serves 4.

Creole Spice Blend

  • 3 Tbsp paprika
  • 2 Tbsp. kosher salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 1/2 Tbsp. cayenne powder
  • 1 Tbsp. oregano
  • 1 Tbsp. thyme

In a small bowl, combine spices. Keep in a small airtight container, or re-use an empty spice jar.

Dijon Rolled Leg of Lamb

  • 4 1/2 – 5-pound boned and rolled leg of lamb
  • 1/3 cup Dijon-style prepared mustard
  • 1 tsp. salt
  • 1 Tbsp. Orange juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1 tsp. rosemary, rubbed
  • 1 Tbsp. salad oil

Place meat on rack in roasting pan.

Mix together mustard, orange juice, garlic powder, salt, ground ginger, rosemary, and salad oil.

Spread mixture over roast, coating completely, and roast in a 350 degree F. oven until meat thermometer reaches 150 degrees F. for rare meat or 160 degrees F. for well done, about 1 1/2-2 hours.

Holiday Ham

  • 1) 8 – 10 lb. bone-in fully cooked smoked ham, unsliced
  • 2 tsp. whole cloves
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 bag fresh cranberries
  • 3/4 cup brown sugar
  • 2 Tbsp. dijon style mustard
  • 3 Tbsp. sherry

Preheat the oven to 350 degrees.

In a saucepan, put the cranberries, brown sugar, mustard and 1/3 cup water over medium heat.

Bring to a boil, reduce heat and simmer 25 minutes.

Strain the mixture into a heatproof bowl, using the back of a spoon to squeeze out all the juice from the berries.

Discard the solids and stir in the sherry.

Trim any excess fat off the ham, leaving only a thin layer of fat on the outside of the ham.

Poke the cloves evenly into the outside of the ham, and season with salt and pepper.

Put the ham into a large roasting pan and bake for 15 minutes.

Brush the ham with half of the cranberry glaze and bake for 40 minutes.

Baste with the remaining glaze and bake until heated through, about 30 – 40 minutes.


Lamb & Onions

  • 2 lbs. boneless Lamb shoulder cubed
  • 3 Tbsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ginger
  • 1/4 tsp. saffron
  • 1/2 tsp. coriander
  • 1/4 cup white wine
  • 1 lb. white onions in thick slices

Place meat, oil and spices in a saucepan. Toss to coat the meat.

Add the wine and enough water to barely cover the meat.

Cook covered over medium heat for 45 minutes.

Add the onions and cook for 45 minutes longer.

Serve alone or over rice.

South of the Border Grilled Rib Eye Steaks

  • 4 Tbsp. butter, softened
  • 2 small garlic cloves, minced
  • 1/4 tsp. finely grated lime zest
  • 1 Tbsp. fresh lime juice
  • Salt
  • 1 1/2 tsp. paprika
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. chipotle powder
  • Four 12-ounce boneless rib eye steaks, 1 inch thick
  • Vegetable oil, for the grill.

Light a grill or preheat a large grill pan.

In a small bowl, combine the softened butter, garlic, lime zest, lime juice and a pinch of salt.

In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 tsp. of salt. Rub the mixture all over the steaks.

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.

Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT