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Lisa's Kitchen Blog

Thank you for visiting my blog! I'm glad you're here. I am a part-time Living the Country Life and Successful Farming web editor, and a full-time stay-at-home mom to my three young sons, Jake, Luke, and Will. My husband, the boys, and I live on 40 acres in south-central Iowa. We have a handful of cattle, an old farmhouse, a dog, a turtle, a goldfish, and a garden. It's a great life! I really enjoy cooking for my family and friends, and am thrilled to get to share some of my favorite recipes and meals with you.

Come visit my blog anytime you’re looking for ideas on what to fix for your family. The coffee’s always on!

~ Lisa Foust Prater

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June 8, 2012

Slow cooker chicken fajitas

Slow cookers are great in the winter, but they often get shoved to the back of the cupboard in the summer. I live in an old farmhouse with no central air, and even with a couple of window unit air conditioners, it gets pretty hot in my house. Hot enough that I avoid turning on the oven at all costs. Once again, my many slow cookers come to the rescue! They let me prepare a nice meal for my family without heating up the house, and I can start dinner, take the kids to the pool, and when we all get home, dinner's ready!

I made these chicken fajitas yesterday, and was a little worried about my youngest not wanting to eat them, because he thinks he doesn't like peppers and onions. He also thinks he doesn't like tacos or fajitas, but he loves burritos. So ... whenever we have tacos -- or in this case fajitas -- I just roll his up like a burrito, hand it to him, and we're good to go. Everybody loved these, and the only thing I would change is that next time I'll make more! Everyone wanted seconds! I was a little afraid the chicken would fall apart and we'd have shredded chicken instead, but the strips held together beautifully.

Slow cooker chicken fajitas

2-3 cups sweet and/or hot peppers, cut into strips
1/2 onion, cut into strips
1 lb. raw chicken, cut into strips (I used boneless skinless thighs)
2 tsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
2 tsp. garlic powder (or you could use fresh minced or garlic from a jar)
2 Tbsp. lime or lemon juice
Salt and pepper

Spray slow cooker with non-stick spray. Add chicken and vegetables. Top with spices. Toss to combine everything, and sprinkle lime or lemon juice on top. Cook on low for 6 to 7 hours, or  until chicken is done.

Serve on tortillas (here's a link to my recipe for delicious homemade tortillas) with sour cream, salsa, guacamole, and whatever else you like! By the time this dish is finished cooking, there will be a lot of juice in the crock pot. I used that juice instead of water to make some instant rice, and it gave it a great flavor. If you're looking to save calories, skip the tortillas and serve the meat and veggies in lettuce wraps. Enjoy!

This recipe would also be great for the freezer. Just put all the ingredients into a freezer bag instead of the slow cooker, and freeze! Then all you have to do is just thaw the bag in the fridge, toss in the slow cooker, and go!

May 23, 2012

Slow-cooked gyros with light tzatziki

 

I love Greek food, especially gyros. There's something so yummy about the perfectly spiced meat combined with cool, refreshing tzatziki sauce. I had never made these at home before, but with the slow cooker, they are easy and delicious! I used beef, but you could use lamb or chicken, or any meat you like.

Slow-cooked gyros

3 large steaks, about 2 1/2 pounds (I used boneless arm steak)
1/3 cup olive oil
2 Tbsp. lemon juice
4 tsp. minced garlic
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper

Slice your steak into thin strips, or have your butcher slice it for you. I threw my steaks in the freezer for a few hours and sliced them with my trusty chef's knife. This makes cutting meat so much easier!

Line your slow cooker with foil or a liner. Arrange beef strips on the bottom. Mix the other ingredients together and pour over the beef. Toss gently.

Cover and cook on low 6 to 7 hours, until the meat is thoroughly cooked and tender. Serve on pita bread with lettuce, cucumber slices, onions, and tzatziki sauce.

Light tzatziki sauce

8 oz. fat-free plain Greek yogurt (or use regular plain yogurt, strained to remove liquid)
1 small cucumber, chopped
1 clove garlic
1 tsp. lemon juice
1 1/2 Tbsp. fresh or dried dill, chopped
1 Tbsp. fresh or dried chives, chopped
Salt and pepper to taste

Combine all ingredients and refrigerate a few hours before serving.

May 23, 2012

Spicy-sweet bacon chicken with orange dipping sauce

Everything's better with bacon, including chicken. I knew even before I made this dish that it would be a huge hit with my family, and I was right. The best thing about these pumped-up chicken fingers (other than the absolutely delicious flavor) is that I cooked them in the oven in the afternoon, then put them in the slow cooker to keep them warm during my boys' baseball game. When we got home, dinner was ready! (You could also cook them on the grill!)

Spicy-sweet bacon chicken

Oven: 400 degrees F.

4 boneless skinless chicken breasts
1 lb. sliced bacon
Salt and pepper
Garlic powder
Chili powder
Brown sugar

Cut chicken breasts into strips, so they're finger-sized. Sprinkle with salt, pepper, garlic powder, and chili powder, to taste.

Depending on the number of slices of bacon per package, you may want to cut them in half, so you have the same number of bacon strips as chicken fingers.

Wrap each seasoned chicken strip with a piece of bacon. Start at one end and spiral wrap around the chicken. Roll in brown sugar and place on a foil-lined cookie sheet with raised edges. If you want to keep the strips out of the fat, place a cooling rack inside the cookie sheet to lift them up a bit.

Bake at 400 degrees for 30 to 40 minutes, or until the chicken is cooked through and the bacon is nice and crispy. Serve with orange dipping sauce.

Orange dipping sauce

1/2 cup orange marmalade
2 tsp. Dijon mustard
2 tsp. lemon juice
1/4 tsp. salt

Combine ingredients and serve with chicken strips.

April 1, 2012

Sourdough chicken pot pie

Well, it was bound to happen. The sourdough starter I got from my friends was left unattended too long and bit the dust. I did use it for several tasty recipes though, and I’m going to get a fresh starter at some point. Probably in the fall, since I don’t do a lot of baking in the hot summer. One of the dishes I did make with my starter was a scrumptious chicken pot pie. The sourdough flavor really came through in both the sauce and the crust, and gave this savory dish an unexpected tangy twist.

First, I made the sauce:

4 Tbsp. sourdough starter (If you don’t have starter, you can use 4 Tbsp. of roux, made with flour and butter)
1 1/2 cups milk
1 1/2 cups chicken stock
1/2 cup water
1 1/2 cups shredded cheese (I used Colby Jack)
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper

Then I made the crust:

2 cups flour
1/2 cup sourdough starter
4 oz. onion or chive flavored cream cheese
3 oz. butter
1/2 tsp. salt
Milk, for brushing

Filling:

3 chicken breasts, cooked and cubed or shredded
1 large can mixed vegetables, drained

Of course you can use fresh or frozen vegetables, but I always have big cans of mixed veggies in my pantry, and they’re just right for throwing together for a quick pot pie.

For the crust, combine the flour and salt, then place in a mound on the counter. Create a well in the center, and put the sourdough starter in the well. Fold the flour into the starter using a spatula, until all incorporated. Add cream cheese to the mixture and fold in. You may need to work it in with your fingers. You want to have some small chunks of cream cheese left. Form dough into a square. Cut butter into the center and fold dough over itself so it encases the butter. Roll, fold over, and roll again into a 9×13″ rectangle.

To make the sauce, put the stock and water in a pan over medium heat. In a small bowl, combine sourdough starter and 3 Tbsp. of milk, whisking until dissolved. Add the rest of the milk and whisk. Once the stock is bubbling, whisk the milk/starter mixture into the stock. Add cheese. Add salt, pepper and spices. Continue to whisk and heat until cheese is melted and mixture is smooth and satiny. Add chicken and vegetables and stir gently until coated.

Pour filling into a 9×13″ baking dish and top with the crust. Brush crust with milk and make a few incisions with a knife to allow steam to escape.

Bake at 400 degrees F. for 30 minutes or until the filling is bubbly and the crust is golden brown. Enjoy!

 

 

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March 29, 2012

Two-ingredient apple cake

I love the idea of taking box cake mix and making it into something special by adding your own ingredients. I recently shared my pineapple angel food cake recipe. Here’s another tasty way to use angel food cake mix!

1 box angel food cake mix
1 can apple pie filling (I used no sugar added pie filling)

Combine pie filling and cake mix. At first, you won’t think there’s going to be enough liquid in the pie filling to incorporate all of the cake mix, but trust me, there is. Just keep stirring and eventually you’ll have a lovely cake batter. Pour into a greased 9×13″ pan and bake at 350 degrees F. Mine was ready after 20 minutes, but depending on the size of your pan, whether you use a glass or metal pan, and your oven, it may take up to 35 minutes. I suggest checking the cake after 20 minutes by inserting a toothpick in the middle. If it doesn't come out clean, bake another 5 minutes and check again, until the cake is light golden brown and passes the toothpick test.

I didn’t make any frosting this time, but this cake would be delicious with my fluffy frosting. You could also use any type of pie filling. Cherry, blueberry, and peach would all be super yummy!

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March 24, 2012

Crescent chicken bundles

This tasty recipe comes from my cousin Bridget. She’s a teacher and has a husband and two very busy kids, so she — like me — appreciates the value of a meal that’s easy and quick to fix, and that satisfies everyone.

I made this the other night, and wasn’t sure something so simple could really be as delicious as Bridget said, but it was! Everyone in the family loved it, and it could not have been easier! The best thing is that all of the ingredients are staples in my house, so just about anytime I need a last-minute meal, I can pull this together.

Crescent chicken bundles

1 package of 8 refrigerator crescent rolls (I used the jumbo size)
2 cups chopped cooked chicken
1 cup shredded cheese (I used Colby Jack)
1 can cream of chicken soup
1 soup can of milk

Preheat oven to 350 degrees F. Roll crescent rolls out and separate into individual triangles. Spoon chicken and cheese onto the widest part of the dough, then fold in the corners and pinch to seal all the way around, forming little bundles. Place bundles in a 9×13″ baking dish.

Make soup on stovetop as directed, using a can of milk. Pour prepared soup over top of the rolls. Top each with a little extra shredded cheese. Bake uncovered at 350 for 30 minutes, or until bundles are golden brown. Spoon the soup sauce on top of bundles.

Enjoy!

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March 2, 2012

Amish friendship bread

Have you ever kept a sourdough starter? My friends Krissy and Nick gave me a start from their sourdough starter a few weeks ago, and I’ve been having all kinds of fun with it! This particular starter is the sweeter variety, also known as Herman starter, which is replenished with sugar, flour and milk. It’s fun thinking of something different to make with it every week, and I’m anxious to see how long I can keep the starter going!

Krissy and Nick shared some recipes, including bread bowls, which I’m dying to try … again. I tried them once, but the yeast I had was probably old, because the dough didn’t rise like it should have and I wound up with hockey pucks instead of bread bowls. I bought some new yeast, so the bread bowls will be one of my next projects.

This time, though, I tried Amish friendship bread. You can add any kind of fruit or nuts you like to this bread. Chocolate chips would even be good! I had an abundance of blueberries, so I mixed some of them into the batter before pouring in to the pans.

If you don’t have a friend who’s willing to share a starter with you, you can make it yourself.

Herman sourdough starter

2 1/4 tsp. active dry yeast
2 cups warm water
2 cups flour
1/4 cup sugar

In a glass or plastic bowl, dissolve the yeast in the water. Stir in the flower and sugar, and mix until smooth. (Do not use metal bowls or utensils.) Cover loosely and leave in a warm place overnight. The next day, stir, pour into a sturdy resealable plastic bag, and refrigerate.

For the next four days, massage the bag to stir the mixture. On the fifth day, stir then divide in half. Give half away with feeding instructions.

Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Refrigerate and stir daily for the next four days. Feed again on the tenth day and return to the refrigerator, stirring daily for four days.

On the 15th day, the starter is ready to be used for baking. Reserve one cup in the refrigerator and continue to follow the stir and feed cycle (stir daily for four days, stir and feed on fifth day, ready to use on 10th day).

Amish friendship bread

1 cup starter
2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
2 tsp. cinnamon
1 cup sugar
2 cups flour
1- 1/4 tsp. baking powder
1/2 tsp. baking soda

Beat all ingredients together by hand until blended well. Add nuts or fruit if desired. Pour batter into two greased loaf pans. Sprinkle additional cinnamon and sugar on top, if desired.

Bake at 325 degrees F. for 45 minutes, or until golden brown. Test with a toothpick for doneness.

 

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March 2, 2012

Shortcut caramel rolls

Caramel rolls are such a decadent treat. They’re perfect for lazy Saturday mornings, but they take so darned long! Wouldn’t it be nice if they were fast enough for a Tuesday morning, for a change? Now they are!

My friend Marcy shared this recipe, and I couldn’t wait to try it. The caramel rolls turned out great, and everyone gobbled them right up. They may not have quite the exact flavor and gooeyness as rolls made completely from scratch, but their quickness and easiness more than makes up for that!

2 tubes refrigerator buttermilk biscuits (or 1 tube giant biscuits)
3 Tbsp. melted butter
1/2 cup maple syrup (I used a good sugar-free syrup and it was great!)
1/3 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped nuts, optional

Combine melted butter and syrup in a small bowl. In a separate bowl, combine the brown sugar, cinnamon, and nuts.

Treat a Bundt pan with non-stick spray. Spoon about half the syrup mixture in the bottom of the pan, and sprinkle with half of the brown sugar-cinnamon mixture. Place the biscuits on top, standing upright in a ring. Pour the remaining syrup over the top, and sprinkle the remaining sugar mixture over the rolls.

Bake in a 375-degree F. oven for 20 to 25 minutes, until golden brown. Let cool in the pan for a few minutes, then invert onto a platter to serve.

How easy is that?!? I’ll definitely be making these again, and next time I may try using a little more of the syrup and sugar mixtures, for extra caramelly goodness. Enjoy!

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February 16, 2012

Slow-cooker beef stroganoff

I am so in love with my slow cookers! There are two large ones sitting out on my counter at all times, and another big one and a few small ones in the pantry. When I saw this recipe for beef stroganoff, I  knew I had to try it!

2 pounds stew meat, cubed

2 cans condensed golden mushroom soup

1 medium onion, diced

1 cup mushrooms, sliced

4 Tbsp. Worcestershire sauce

1/2 cup water

16 oz. cream cheese (I used a low-fat variety)

2 tsp. garlic salt

1 tsp. smoked paprika

In the slow cooker, combine all ingredients except the meat and cream cheese. Once mixed well, fold in the meat cubes. Cover and cook on low for 8 hours.

Turn your slow cooker to high, cut the cream cheese into cubes and stir into the mixture. Replace the lid and leave for about 10 minutes, until the cream cheese is melted and creamy. Stir well, and serve over egg noodles or mashed potatoes.

My husband and I loved this dish. It was hot and comforting, the beef was super tender and wonderfully flavored, and the mushroom sauce was delicious. The kids, on the other hand, thought it was “too mushroomy” and they only ate it because I made brownies for dessert. This may not be the best dish for children, but I highly recommend it for grown-ups! Next time I may try it with French onion soup instead, to cut down on the mushroom factor.

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February 16, 2012

Egg boats

Making a hot breakfast for my boys every day is a must when it’s so cold outside. I want their bellies to be warm before they bundle up and head outside to wait for the bus. But it’s easy to fall into a rut of making the same things over and over.

The other day, I saw some adorable football-shaped rolls, and I thought they would make perfect breakfast boats for my little sports fans. There were six rolls in the pack, so I used three and stuck the other three in the freezer for another day.

I sliced into the rolls and removed the tops and middles, being careful to leave the “shell” in tact. Then, I beat together 4 eggs, a few tablespoons of milk, and 1/3 cup shredded cheese. You could also add bacon, sausage, ham, spinach, mushrooms, peppers, or asparagus, but I decided to keep it simple for the kids.

The bread was placed on a rimmed cookie sheet, and I poured the egg mixture into each of the three rolls, then sprinkled a little more cheese on top. They went into a 350-degree F. oven for 25 minutes, until the eggs are set.

The boys loved their egg boats! The egg mixture seeped into the bread and baked up with it so nicely. This was a welcome change in our breakfast routine!

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