Last night we had tornado warnings and this morning it is snowing. We are paying for the pleasant March we had. Cold and wet weather is the absolute worst weather for the animals. The cattle can stand cold temperatures, but when their coats get wet, their natural installation is gone. We will take extra care today to make sure the animals have dry bedding. The cows will also have access to their sand bedded shed.
We are also worried about our barley and alfalfa that have already emerged from the ground. Tonight the temps are suppose to dip below freezing again. If that happens, we could be in serious trouble. I have previously posted about how there is a feed shortage. This weather is not helping.
Tim is going to want a big cup of hot coffee when he comes in. I am also going to whip up a batch of this chicken chili.
Chicken Chili
- 1 lbs Zweber Farms chicken, cooked and shredded
- 1 clove garlic minced
- 1 tbs olive oil
- 2 cans diced tomatoes (or about 6-8 large fresh or frozen tomatoes)
- 1/2 cup beans (if using dry, make sure they are soaked)
- 4 cups homemade chicken stock
- 1tsp chili powder
- 1tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/8 ground black pepper
- 1/2 kosher salt
Heat oil in stockpot. Brown chicken with garlic. Add the rest of ingredients and bring to boil. Cover and simmer for 30 minutes. Serve with a dollop of Organic Valley sour cream and a handful of Organic Valley cheddar cheese. Yummy!
Source: McCormick
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Many people still look at the term “white chili” and wonder what is involved in making it. It really is not a big secret. White chili recipes leave out the tomato, resulting in a white rather than red color. Instead of using red beans, white beans are used, such as great northern white beans, one of the crockpot recipes favorites. The recipes are designed for chicken or turkey and white beans. If your dinner guests include vegetarians, leave out the poultry and replace any meat stock that might be requested with vegetable stock.