Fresh eggs from the farm

We visit my husband's family farm once a month but I would love to live closer to enjoy all the good things there. A good reason to have chickens is to be able to collect fresh eggs and have a regular supply of delicious eggs to try new recipes.

Chickens there have room to roam free and eat outside. The kids love to throw kale from the garden fence and watch the chickens running torwards their natural food!

Much different from this other farm... Birds that live short lives, 40 to 45 days, under confined conditions, without ever seeing natural daylight. There is a campaign called Chicken out in Europe and you can read more about it here too.

And that reminds me of the British movie "Chicken Run," released a few years ago, about the miserable lives of a clan of chickens at a farm in 1950's England that plan to escape their prisonlike coop. Did you notice that they have teeth?

Chicken Kabobs

These circle skewers were a gift from a friend. They are not only very useful, but they also make a wonderful display on your plate and can be used in a skillet. My marinated chicken recipe is just so simple.

1) Put boneless and skinless chicken breast or chicken thighs cut into cubes in a large zip-lock bag with salt, pepper, lime juice, garlic (powder or minced), onion, parsley, and some water. Marinate for 2 hours or overnight.

I was concerned the lime would wreck the chicken if marinated overnight, but I learned that I was not alone, Andrea had the same doubt and we both came to the same conclusion, chicken turns out great!

2) Discard the marinade, thread the chicken and onion pieces onto skewers alternately, adding green pepper or other vegetables of your choice.

3) Heat a skillet with 4 tablespoons olive oil (that really makes the difference), place the skewers and cook until browned, 5-6 minutes. Flip, and cook covered another 4-8 minutes or until done.

This recipe works great with indoor/outdoor electric grills. I serve with rice and barbecue sauce.

Barbecue sauce
(Adapted from Karo syrup)
1/2 cup Light or Dark Corn Syrup
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Worcestershire sauce

Directions:
1) In 1 1/2-quart saucepan combine corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil.

2) Reduce heat; boil gently 15 minutes or until thickened.

Or, sometimes I don't boil and just blend everything together, in this case I use onion powder.

The barbecue sauce can be used to brush on chicken, ribs or beef, turning frequently, during last minutes of grilling or to serve with meat. It makes a good marinade for ribs on the barbie.

Recipes with Panko Breadcrumbs

1) Baked fish: On a baking sheet covered with aluminum foil or parchment paper add sliced onions, lay the fish skin down, season with salt, garlic, pepper, and lime juice. Top with panko breadcrumbs (you can season your breadcrumbs with olive oil, thyme and salt). Bake for 10 to 15 minutes. Serve with rice and vegetables of your choice.


2) Vegetables: Boil green beans for a few minutes. Drain. Sauté beans in a skillet with butter or olive oil, garlic, soy sauce and seasonings. Top with panko when serving.


3) Meat: use fake meat or real meat: cut into thin strips, stir-fry with oil, salt, onions, and pepper. Add panko before serving.


4) Crusted chicken: when roasting chicken pieces, add the panko breadcrumbs on top of chicken in the last 10 minutes.