Stuffed Mushrooms with Goat Cheese

Ingredients:

4 oz. Barn Goddess Goat Cheese

1/2 cup bread crumbs

2 cloves garlic chopped finely

1 spring onion chopped finely

4 large portobello mushrooms

olive oil

salt to taste

Procedure:

Wash and remove stems from mushrooms

Chop stems and mix with cheese, onion, bread crumbs, and garlic

Place on a greased cookie sheet

Drizzle with olive oil and sprinkle with sea salt

Place under a broiler until cheese is bubbling (Bubbles loves that cooking term–bubbling).

Enjoy with a nice white wine outdoors on the patio during our fine spring weather:)

Posted: March 31st, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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Howdy everyone from cowgirl camp. The hombre on my back is Wes and he is a great cowboy. He hands out lots of horse cookies and has taught me the virtue of chasing cows. I’m liking it in Benson and really enjoyed the day the white stuff fell from the sky and made the pen sort of slick and cold. Red ate some of it and told me not to lick the hitching post. She was right! Gotta go–get along little doggies and all that stuff…

Posted: March 28th, 2008 under Bubbles the Goat and Friends, Chile Acres, Horses.
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Starting Easter Morning at 12:30am with new Weenie puppies was a real kicker!  Katharina, our beautiful piebald with blue eyes had 4 darling little ones.  Easter and Bunny are the two girls and Robin and Spring are boys.  All are doing well and she is a great mother.  One puppy will go to Florida to our daughter Nancy and her husband Frank to live a very spoiled life.  One is going to live in glamorous California with our nephews and the other two are spoken for in Arizona.  What a great start to a wonderful Holiday!!

Posted: March 23rd, 2008 under Bubbles the Goat and Friends, Chile Acres, Doxies.
Comments: 2

Stuffed Chicken Breast with a French Flair

(The imported French Spices give this recipe a special flair!)

 Ingredients:

Boneless, skinless chicken breasts that are butterfly filleted

Barn Goddess French Fromage GoatCheese

2 tbls. olive oil

Bread Crumbs

Procedure:

Stuff 2 tbls. Goat Cheese in each chicken breast

Coat each stuffed breast with olive oil

Roll each in bread crumbs

Pan fry until cooked through or put on a greased cookie sheet in the oven foat 350 degrees for 20-30min.

Bubbles says to serve  it with a nice French Wine and tomato slices drizzled with basalmic vinegar.

Posted: March 23rd, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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Here is our Good Friday Night Baby and first foal of the Spring. His name is Bahar and he belongs to Pam–the other 1/2 of Barn Goddess. His daddy lives here at Chile Acres, Royal Zahar. Momma is shown here, Ulriqua, coaching him on good manners in the big old world.

Posted: March 23rd, 2008 under Bubbles the Goat and Friends, Horses.
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Beauregard, or Bo-Bo to his friends (Bubbles included) went on his first field trip. The Special Education Pre-schoolers from our district came out to my good friends Sharon and Pat’s mini-farm to learn about animals. We had a lesson on goats and they fed Bobo his lunch bottle before retiring to a BBQ picnic provided by the district. Bo-Bo was very polite and refrained from burping in public although he delighted the crowd of little people with his goat kisses and nibbling their jackets!

Posted: March 19th, 2008 under Bubbles the Goat and Friends, Chile Acres.
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Beauregard became so excited about his bottle of milk that he jumped in the water tank!  Of course it was only in the low ’40′s so I think he might qualify for the Polar Bear Society Swimming Association!  We towel dried him (he didn’t care much for the blow dryer), gave him his bottle, and left him in the tub in the heated bathroom until he stopped shivering and it was warm outside.

Beauregard is being bottle fed since his mom was unable to feed him.  We got him from a neighbor along with his sister, Bo-Peep.

Posted: March 19th, 2008 under Bubbles the Goat and Friends, Chile Acres.
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Goat-i-oli with Sweet Potato

Ingredients:

60 Wonton wrappers                   

1 cooked, peeled, mashed sweet potato

salt and pepper to taste

4 oz Barn Goddess Goat Cheese

1/4 cup olive oil

4 cloves garlic

1 sweet onion chopped finely

 Procedure:

Mix sweet potato and cheese.  Add salt and pepper to taste. Wet the edges of a wonton wrapper and place 1 tbls of the mixture in the middle.  Wet the edges of a 2nd wrapper and place it on top pinching the edges shut.  Set aside on wax paper and repeat until all of your little Goat-i-oilis are stuffed.

Bring a pot of 3 cups of salted water to a boil and drop in the Goat-i-oilis.  (While waiting for the water to boil make your sauce by carmalizing the onion and garlic in the olive oil in a small fry pan. )Boil for 3-5 minutes.  Drain and serve with sauce. Bubbles says that Sour Cream or Goat Yougurt are great as an additional garnish.

Posted: March 19th, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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Brown Rice Risotto with Lime, Goat Cheese, and Asparagus

(inspired by a Linda McCartney Recipe)

Ingredients:

1 cup brown rice

2 cups veggie or chicken stock

2 shallots chopped

3 diced garlic cloves

1 celery stock diced

6 sage leaves finely chopped

1 spring of rosemary finely chopped

4oz Barn Goddess Plain Fromage Goat Cheese

zest and juice of one lime

salt and pepper to taste

1 bunch of asparagus

3 tbls. olive oil

Procedure:

In large stock pot simmer the celery, garlic, and shallots in the olive oil for 4-5min.  Add stock. Bring stock to boil and add rice, salt, and pepper.  When the rice is nearly finished cooking add all other ingredients except for the lime juice and goat cheese.  When asparagus is to the desired crispness/cooked to your liking and the rice is finished remove from heat.  Stir in the juice from the lime.  Toss in the goat cheese.  Garnish with  a few sprigs of remaining herbs or celery leaves and parmesian cheese if you like!

Posted: March 10th, 2008 under Barn Goddess Goat Cheese Products, Chile Acres, Recipes.
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Jutta is becoming an accomplished Cowgirl and learning to use her reins and leg pressure to guide DeeDee around some road cones this week.  Jutta came out all duded up–including boots that are made to boogie to Country Western Music. We don’t know if the people back home in Frankfurt, Germany will recognize her when she goes home!  This is one wild Grandma!  From the smile on her face, which really warms our hearts, we know she is having a great time.  Her daughter Caroline, and son-in-law John, are making sure she is fully indoctrinated in the culture of the south west!

The wind was gusting up to 35mph and we all were getting sand blasted by the end of the lesson but Jutta was even game to help feed the livestock after the ride.  We ended the evening with a toast of Ice Wine made in Missouri–yup—Missouri, who would have guessed, that was out of this world delicious!  Can life on the farm get any better than that!

Lessons in Western or English are given at Chile Acres at a cost of $25/hr for ages 4 years to 70 and up!!!

Posted: March 3rd, 2008 under Chile Acres, Horses, riding lessons.
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