More Signs of Spring

The chicks are all doing so good! Everyone is healthy, and there have been no casualties yet! I am so excited. Last week we moved them out of the temporary housing and into the temporary coop. No rodents or wild critters have harmed them or been a threat yet. Our great killer watch dog has met them, and amazingly enough, he has shown no aggression towards them. I think we are going to have a successful season of chicken farming! 

Whooo Hooo!

The garden preparation is underway, and has been being bulldozed..... 

Yes, we own a bulldozer, doesn't everyone have one of those parked in the garage? During my truckin' mans last couple days home, he has cleared the tree's that had surrounded my garden, and has been working on clearing more ground for it! Yeay! It's so nice to have all this stuff being taken care of so early in the season.

HOLD ON! We're goin' for a ride!

One of the Red Pullets

Aren't they cute?

More Cuteness!

Bleeding Hearts are already in Bloom!

Hosta's are growing like crazy!

Spring is here!

Spring has sprung and what a beautiful week.  I may be a little concerned how hot this summer is going to be at this rate, but no point in worrying about that now. Just going to enjoy it!! 

I stopped after work yesterday and picked up some baby chicks. Not really a whim purchase, but kind of.  This is the first time I have been around chickens since I was a kid. I almost said what decade that was in, but that made me feel to old, so we'll skip that part. . . . .   We planned to get the chicks set up once we were both home, but truckin' man got stuck on the road MUCH longer than anticipated, so I had to get the chicks set up myself. It was a little more work than I planned on, but I got it done. And 24 hours later, all birds are alive and doing well. 

We had planned on going to Madison to hit the big green house this weekend, but it looks like that will get pushed back to another weekend. With the time at home, and the lovely weather, I hit the flower beds today and found so many beautiful green surprises.  

I think I finally figured out the problem with the comments not working on here. Looks like it anyway!

Here is my weekend so far :) 

The chicks....  Cornish Rocks and Red Pullets

Red Pullet

Cornish Rock

My beautiful Tiger Lilies coming to life

Coreposis...  Really need to thin this out soon!

Hosta's are starting, too.

Bleeding Hearts just starting to break through.

Oh my gosh... I couldn't believe there was spinach growing in the garden. 

A dandelion trying to keep it company, of course!

Lilac Tree's already have buds on them

New growth on the pine tree's that survived their first year

Burdock... My dog loves to embed this nasty stuff in his coat

Look over there... Isn't that more burdock for me to go roll in?

Red Chile Chicken with Rice and Black Beans

This dish has been a long time coming for me. I first saw the recipe back in October, and it immediately went onto my must try list. The delay was due to the spice it called for, "Ancho Chili Powder".  I'd never tasted or heard of Ancho Chili Powder before, so I was not about to substitute. I was now on a mission to find that spice. Living out in the middle of farm country, that was not an easy task. I finally found that Penzey's sold it, so I sent for it in my most recent order. I am so glad I waited, its a lovely smokey chili flavor, without much heat....in my opinion :) But I like things with a little kick, so most don't always agree with my thoughts on what is hot or not. You try it and decide! 

Red Chile Chicken with Rice and Black Beans (adapted from Smells Like Home)

2 T. canola oil
4 boneless, skinless chicken breast (about 1 1/2 pounds)
2 1/2 T. ancho chili powder, divided
1 large onion, diced
1 c. white rice
4 garlic cloves, minced
1 1/2 c. chicken broth
1 (15 oz) can black beans, drained and rinsed
1/3 c. chopped cilantro
Salt

Heat oil in a large heavy pot, over medium high heat.  Season chicken breasts with salt and 1 Tablespoon of ancho chili powder.  Place chicken in hot oil, and brown on each side, about 3 minutes.  Remove chicken to plate, leaving behind as much oil as possible.  

Add onion and rice to pot. Stir for several minutes, until the rice turns from translucent to opaque.  Add garlic and remaining 1 1/2 tablespoons of ancho chili powder. Cook one minute, and then add broth and salt, to taste.  Stir well.  Bring mixture to boil, then reduce heat to medium low.  Cover, and cook for 10 minutes.  

Cut chicken into 1" pieces.  Add them to the pot along with beans.  Cover and cook 12 minutes longer, or until rice is tender. 

Top with additional cilantro, sour cream and cheese and desired.

Cheeseburger Soup

It seems as though we have survived winter.  We hit 60 degree's this week. For Wisconsin, in March, that is pretty amazing!  Other than bad road conditions from ice, I certainly didn't have as many complaints as normal this year.  

Sadly, my laptop is in for repair, so getting online has been a little challenging these last couple days. I hope it is back from the repair shop soon! Note for cat owners:  Do not leave your morning coffee sitting unattended next to the laptop. Learn from my mistake!!!

I did have one last winter soup I wanted to get made because I know I will never get it made during warmer weather.  This isn't a typical soup for me, as it has Velveeta cheese in it, which I am not a huge fan of.  But, this is one of my favorite soups!  Apparently, my trucker has never had Velveeta cheese before, so when I was buying cheese that wasn't refrigerated, he was a little worried what the heck I was making. In the end, he admitted he also really liked this soup (with the weird cheese)! 

Cheeseburger Soup 

2 C. water
2 1/2 C. cubed potatoes
2 carrots, grated
1 small onion, chopped
1/4 c. green pepper, chopped
1 jalapeno, seeded and diced
1 clove garlic, minced
1/2 t. salt
2 cubes beef bullion
1 1/2 lbs. ground beef
2 1/2 c. milk, divided
3 T. flour
1/2 lb. Velveeta, cubed
1/4 t. cayenne pepper
Freshly ground nutmeg

In large saucepan add water, potatoes, carrots, onion, bell pepper, jalapeno and garlic.  Sprinkle salt and bullion over mixture.  Over medium heat, bring to boil. Then reduce heat, cover and simmer for 15-20 minutes, or until your potatoes are tender.

While your veggie mix is cooking, in skillet cook beef until brown; drain. When the potatoes are tender, add beef and 2 cups of milk to the saucepan. Combine remaining 1/2 c. milk with flour, stirring until smooth; add to soup.  Bring to a low boil and cook, stirring until thickened, about 3 minutes.

Reduce heat to low, and stir in cheese until melted.  Add cayenne pepper and a couple grinds of nutmeg.

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Bobbi's Kozy Kitchen - Manic Monday