Month: January 2020

Cherry Almond Oatmeal Bars

Cherry Almond Oatmeal Bars

We’ve got another Oatmeal Bar Recipe for you! If you loved the first one I shared, I am certain you will love this one too! Again, they are made with no eggs or dairy. And made with all the good stuff! Like oats, dried sweetened 

Maple Glazed Brussels Sprouts & Bacon

Maple Glazed Brussels Sprouts & Bacon

Move over pancakes because maple syrup has a new dish. This Maple Glazed Brussels Sprouts & Bacon are so good! If you are a Brussels Sprouts fan like me, then you gotta try this one. We usually just toss our Brussels sprouts in olive oil, 

Easy BBQ chicken sandwich topped with coleslaw

Easy BBQ chicken sandwich topped with coleslaw

This Easy BBQ Chicken Sandwich topped with coleslaw is not only easy but it’s so good! Do you need an easy meal tonight? I love picking up a rotisserie chicken for those days I need something quick! And the reason I love rotisserie chicken is you can freeze the rest to make chicken noodle soup or just some stock. It’s like 2 meals in one. If you need a soup recipe, we’ve got you covered.

I wanted to share this meal idea with you all because it’s delicious!! And you might have most of the ingredients already? But you will still have to pick up that rotisserie chicken!!

I don’t know why I love this sandwich so much, but I do! Maybe it’s because it’s quick to make. Or maybe it’s because the BBQ sauce tastes so darn good with this coleslaw. My absolute favorite BBQ sauce is Sweet Baby Ray’s. We use it on our ribs and chicken. It’s the best! The only thing you’ll be making with this recipe is the coleslaw.

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Ingredients:

  • 1 Rotisserie chicken
  • 1 pack of hamburger buns
  • 1 pack of coleslaw mix (You’ll use 2-3 cups)
  • 1/2 cup mayo
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • 1 1/2 teaspoon sugar
Rotisserie chicken
Easy BBQ chicken sandwich topped with coleslaw- City Foodie Farm
Homemade Coleslaw
City foodie Farm

Directions:

  1. First, preheat your oven to 350 degrees. You want to heat up your rotisserie chicken for about 10-15 mins.
  2. While your chicken is warming up. You’ll want to make your coleslaw.
  3. Grab a bowl, and add 2 cups of your coleslaw mix. and 1/2 cup of mayo, 1/2 teaspoon celery seeds, 1/8 teaspoon salt, 1 tablespoon rice wine vinegar, and 1 1/2 teaspoons of sugar. and mix. If you feel like it needs more of the coleslaw add another cup. I found that 3 cups was just right! Put it in the fridge while you get your other ingredients ready.
  4. When your chicken is ready, you’ll want to take the desired meat off your rotisserie chicken and put it in a bowl. I love to just use the breasts. But if you’re feeding a larger family you might want to use more of it.
  5. Now drizzle BBQ sauce on your Meat and toss.
  6. Get your buns ready, and take your coleslaw out of the fridge.
  7. Start by adding some chicken to your bun then a little coleslaw and add any chips or sides desired.
  8. Enjoy!
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To warm your chicken with the BBQ sauce just zap it in the microwave for 1-2 mins before adding it to the bun.

Serve it with chips or oven fries. You can find our oven fry recipe here.

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Don’t forget to save your leftover rotisserie chicken…

Make sure you save your leftover rotisserie chicken. Put it in a large ziplock bag and place it in the freezer. You can use it later for soups or even for making your own homemade chicken stock. Our chicken noodle soup recipe would be perfect to use after this meal. It’s like 2 meals in 1!

Homemade Chicken Noodle Soup
City Foodie Farm
Homemade chicken noodle soup
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I hope you enjoy this easy meal idea! Some nights, we just don’t have the time. But this meal is still homemade and delicious!

Enjoy,

❤️April

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Hot Ham & Cheese and Reuben Sliders

Hot Ham & Cheese and Reuben Sliders

These little guys are oh so good! Perfect for a party, or a simple meal at home. They are the right size, so you won’t feel guilty having more than one. The sweetness of the Hawaiian rolls is just right. And the sweet buttery poppy 

Blueberry muffins with a lemon crumb topping

Blueberry muffins with a lemon crumb topping

Nothing says Happy Sunday like some blueberry muffins and coffee. If you’re a blueberry muffin fan, I think you should give these a try. They have just the right amount of lemon that pairs perfectly with these blueberries. I know I’ll be making this recipe 

Creamy Tomato and Kale Linguine

Creamy Tomato and Kale Linguine

This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of Parmesan cheese. One taste and you’ll be begging for more. I know I was….

It’s one of those meals you’ll want to make with that box of noodles, that’s been hanging around for awhile. And if you’ve recently made some kale chips, you’ll be ready to top this dish. And if you’ve already ate them all, well it’s your excuse to make some more.

And this would be a wonderful garden to table meal. Think of making this dish in the summer, and all the tomatoes and kale you could use. We love growing tomatoes in the garden and kale of course. Mmm I can’t wait!!

Serving size 2-3, if your cooking for a family just double the recipe. Easily done in a larger pan.

•Start your kale chips right now. See our recipe for kale chips.

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•Then start your linguine noodles. They take longer than an angel hair pasta noodle.

Ingredients for the vinaigrette:

  • 1 clove of garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • Dash of salt and pepper
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil

Directions for making the vinaigrette:

  • Add your minced garlic, mustard, honey, balsamic vinegar, and a dash of salt and pepper to the bowl and whisk together. Slowly add the olive oil while whisking together. Continue to whisk it until you have a creamy consistency.
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Ingredients for the pasta:

  • 1/2 box of Linguine
  • 1 cup or 16 little tomatoes cut in half (multicolored)
  • 1 bunch of Kale from the store or your garden (1/2 cup in pasta) rest make kale chips to garnish the dish- see our recipe
  • 2 cloves of Garlic sliced thinly
  • 2 tablespoons Olive oil
  • 1/4 cup Crumbled goat cheese
  • Parmesan cheese grated from a block
  • Dash of Red pepper flakes
  • salt and pepper

Directions for the pasta:

•Heat a large sauté pan over medium high heat for a minute. Add olive oil, garlic, and red pepper flakes. Sauté for a minute or until the garlic starts to brown.

•Add in tomatoes (off heat) the liquid will cause flare ups. Return to heat and add in the kale. Sauté until tomatoes start to soften. And the kale wilts. Season with salt and pepper.

•Then add in the cooked linguine noodles. And toss to combine with the tomatoes and kale. Remove pan from heat once everything is warmed through.

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Add in goat cheese. Toss until it melts into a creamy sauce that costs the noodles. Add about 2 tablespoons of the dressing. Toss and garnish with a drizzle of olive oil, grated Parmesan cheese and top with kale chips. Serve immediately.

I think you’ll love this one!

Bon appétit,

❤️April

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Pumpkin Seed & Cranberry Oatmeal Breakfast Bars

Pumpkin Seed & Cranberry Oatmeal Breakfast Bars

These Pumpkin Seed & Cranberry Oatmeal Breakfast Bars are so good! We don’t always have time to sit down and eat breakfast. Am I right? I know, we all have those days. Or sometimes we just need a healthy snack, right? These oatmeal breakfast bars 

Kale chips

Kale chips

If you haven’t tried kale chips, then you need to make this recipe! My family loves them, and honestly, I don’t make them enough. When I do, my kids run into the kitchen and gobble them up! Seriously, they don’t last long in our house. 

Sesame seed and Pepita crunch topping

Sesame seed and Pepita crunch topping

This stuff has a sweet and nutty flavor, and just the right crunch. I’ve heard good things about both of these seeds. They are perfect to add to salads and tacos or even to snack on. We recently made some for our sweet potato tacos. And it was delicious!

Ingredients:

  • 1/4 cup granulated sugar
  • 1/8 cup water (2 tablespoons)
  • 2 tablespoons Sesame seeds
  • 2 tablespoons Pepitas
  • salt
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Directions:

  1. Put 1/8 cup water and 1/4 cup granulated sugar into a saute pan.
  2. Cook on medium heat until the sugar melts and starts to turn golden brown.
  3. Then mix in the seeds -2 tablespoons sesame seeds and 2 tablespoons pepitas.
  4. Once the seeds are coated season with salt and pour on parchment paper. If you forget the parchment paper this mixture will get stuck on your plate. I know from past experience haha.
  5. Press into a thin layer.
  6. Allow to cool before you break into small pieces.

I think you’ll agree, these can be a great addition to many meals. Check out this recipe we used it in….Black bean and sweet potato tacos.

Enjoy,

❤️April

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Vegetarian Refried Black Beans

Vegetarian Refried Black Beans

There is something about black beans that I love. I think it might be because you can make so many meals with them. I do love working with dried beans but being able to open a can to make a quick dinner is so nice! 

Sheet Pan Nachos

Sheet Pan Nachos

You had me at nachos, seriously. If anyone mentions nachos I’m there! I just love the kind of nachos that are piled high with fixings. This recipe is not only easy but something you’ll want to share with your friends. Or make it at home 

Oven Roasted Asparagus with lemon

Oven Roasted Asparagus with lemon

There is nothing better than oven roasted asparagus, drizzled with olive oil and a hint of lemon. I love how the tops of the asparagus get a little crispy. It’s also one of my kids favorite vegetables. Asparagus is power packed with vitamins and some that we all might be missing. And that doesn’t make us feel good. Including this vegetable in your diet might make a difference for you!

Asparagus is very interesting to grow. We have a little patch in our garden that comes back every year. When you plant it, you have to leave it for a couple years, before you can actually harvest it. But the plus with growing asparagus is every year your patch should get bigger, hopefully. I am definitely looking forward to that!

Last years was our first year we got a little taste. We divided it up like it was the last thing on earth. Let’s just say it was a special event, and they were delicious! Asparagus x 1000.

I do enjoy growing it, but I also like being able to buy it when I want. But asparagus grown in your garden doesn’t compare. I truly think you appreciate it more, when you’ve grow it! If your thinking about growing some, do it now because remember it takes a couple years before it’s ready to harvest. Slow off the bat but hopefully years later, it will be fruitful!

Maybe a recipe will sway you in the right direction….

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Oven Roasted Asparagus with lemon

Serving size 4-5

Prep & cook time: 20-30 mins

Ingredients:

  • 2 Bunches of asparagus
  • 2 lemons
  • Olive oil
  • Salt and pepper

Directions:

  1. Rinse and dry your asparagus, then cut a inch or 2 off the bottom of your spear.
  2. Arrange them on your sheet tray, drizzle them with olive oil. Toss. Lay them back down and sprinkle with salt and pepper.
  3. Then cut a lemon in half and squeeze each half drizzling the lemon juice over the asparagus. Adding some lemon zest will also give them an even more lemony flavor. If you’d like, you can even choose to use lemon zest over the juice.
  4. Use the other lemon to cut lemon slices for the top.
  5. Place in the oven at 400 degrees for 15 mins.
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Easy and so delicious! Perfect with any meal really. We had ours with mashed potatoes and BBQ chicken. Yum!

Enjoy,

❤️April

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Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potato Tacos

It amazes me how you can take such simple ingredients and turn them into something amazing. This dish revolves around a sweet potato and a can of black beans. And lots of limes and cilantro. The good stuff really. Yes, I’m talking about cilantro. I 

Homemade Lemonade

Homemade Lemonade

Fresh squeezed lemonade, get your fresh squeezed lemonade!! You’ll see, making it at home is so simple. Every week I make sure to stock up on my citrus. I get mine at target, 1 bag of lemons, and 1 bag of limes. I find them 

Red Lentil Curry

Red Lentil Curry

Red Lentil Curry is so good!!

This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients.

You start by sauteing a handful of vegetables, garlic, and ginger. Then add your red lentils, water, and some spices. Next, add some coconut milk and lots of cilantro. And serve it on rice. Sounds delicious, right? I am a huge fan of Indian food!! My mouth waters, when I think of it! If you haven’t tried a good curry, go for it!

This recipe will get you in the door, to experience some Indian flavors. Plus this dish is made with so many healthy ingredients. It’s a perfect way to start the new year out right!

If you want, you can serve it with some naan bread. I’ve made some in the past, but when you are in a pinch for time, the store-bought stuff is still delicious. And I also recommend having some chutney on the side. Mango chutney is one of my favorites, and it’s so good with this dish!

Serving size: 6

Prep & cook time 45-50 mins

Ingredients:

  • 1 cup of dried Red lentils
  • 1 can of coconut milk
  • 1 large bunch of cilantro
  • 2 tablespoons minced Ginger
  • 3 cloves of garlic minced
  • 2-3 leaves of kale chopped
  • 2-3 cups of water
  • 1 tablespoon coconut oil
  • 2 handfuls of little tomatoes diced
  • 1 yellow bell pepper
  • 1 yellow onion
  • 1-2 small zucchinis

Spices:

Some of these spices you might already have in your cupboard. And if not, I promise you’ll want to make this dish over and over again. So don’t feel bad investing in the spices. And if you keep cooking, they just might become a staple in your spice cupboard. Believe me, I went from never using turmeric to buying multiple jars.

  • 2 teaspoons curry powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon cayenne pepper (less if sensitive to heat)
  • 1 tablespoon turmeric
  • Salt and pepper
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Now, let’s get your prep plate ready. Dice your onions, pepper, zucchini, and tomatoes. Then your garlic, ginger, and cilantro.

You’ll need 1 tablespoon of coconut oil in your pan. Then start by sauteing your onions. Add salt. Then your garlic and ginger. And your peppers, zucchini, and tomatoes. Cook on low to med heat.

After adding everything to your prep plate. Mix and sauté on med heat.

Rinse and add 1 cup of red lentils to your pan. Now add 2 cups of water to the pan and stir. Let it cook on low to med heat. If it needs more water add a little. Let it cook for 10 mins adjusting the water if needed. Stir and now it’s time to add your spices.

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Add 2 teaspoons of curry powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground cayenne pepper. If you’re sensitive to heat, I would add less. Then 1 tablespoon of turmeric. And a dash of salt and pepper.

Also, start your white rice. 1 cup dried rice to 2 cups water. I always use 1 cup rice to 1 3/4 cup water and it turns out great! Add to a pot and stir. When it starts to boil, add the lid. Reduce heat to simmer. Then forgot it for about 20 mins. Just enough time to finish your dish.

Next, add a can of coconut milk (or less) and a handful of cilantro, then stir. Cook on med to low heat for another 15-20 mins. Near the end, add your chopped kale and more cilantro and stir. Let it cook on low. Taste and add salt if needed. Don’t be shy with the salt and cilantro at the end. It will make your dish come alive.

Once your rice is ready and your seasoning is right, you can dish it up!

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See cooking at home can be delicious!

I hope you enjoy the Indian flavors of this dish,

❤️April

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