Sunday, October 14, 2012

Corn Harvest

Corn harvest has been underway for a few weeks now and has been going great. The quality has been good and things are running smoothly.

The harvest is about 2-3 weeks earlier than it normally is, and it's been nice to be out there in some 50-60 degree temperatures. The guys have been drying most of the corn, but haven't had to dry it for long as the moisture has been around 18%, while last year it was around 24%. 

They should finish up this week with harvest if all goes well, and we are looking to have some nice weather in the coming days so hopefully it will be a good end to the harvest season!

And a pic of B & me taking meals out to the field last night.

I snapped a pic last week while getting all the meals ready to take out to the field:
Southwest egg rolls, cilantro lime rice, corn bread and a cupcake!
 And I'll wrap it up with a few I took as we left the field:

Monday, October 8, 2012

October: It's Pasta Month!

Among other things, October is national pasta month!

In honor of one of our favorite foods, I'm posting a recipe today from MMM...Cafe blogger Chelsea. I made this last week using Dakota Growers lasagna noodles, and the kids loved it. It has made excellent leftovers, too.

Chicken Alfredo Roll-Ups

9 lasagna noodles
2 1/2 cups alfredo sauce (TW note: Please make the homemade recipe below - it is easy and the taste is so worth it!)
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice (TW note: I used monterey jack)

Spray an 8x8" pan with non-stick spray and pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil lasagna noodles per package instructions. Important: Drain and rinse the noodles with cold water to prevent them from sticking to each other. Blot noodles dry with a paper towel.

Spread about 2 tablespoons alfredo sauce over each noodle (too much sauce = a big mess, so don't get crazy). Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it evenly over the noodle, repeat with all noodles until you've used all the chicken. Add approximately 3 tablespoons cheese. To roll up, start at one end and roll the noodle over the toppings. You may need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remainin cheese. Bake at 350 degrees for about 30 minutes or until cheese is melted and bubbly.

The Best Garlic Alfredo Sauce

1/2 cup butter
2 oz cream cheese
2 cups heavy cream (or half and half) (TW note: I used 1 cup cream, 1 cup half and half)
2 teaspoons garlic powder
1/2 teaspoon fresh minced garlic
salt and pepper to taste
1/2 teaspoon dried oregano
2/3 cup parmesan cheese

In a medium to large saucepan, melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute or until fragrant. Add the cream cheese and whisk until smooth and melted. Whisk in the heavy cream. Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve. (Makes 2 1/2 cups)

Tuesday, October 2, 2012

Measure 3 in ND

Boy is it obvious we are in full swing election time here. Just turn on the TV, and it seems like every other commercial pertains to the upcoming election.
I'll say it now and probably again before the election, but DON'T FORGET TO VOTE! If you think you might not be able to get to a voting site, get yourself an absentee ballot.
We've talked about what is now known as Measure 3 in North Dakota here and here on the blog before.
I thought I'd share with you a snapshot of Chad's letter to the editor that ran in several local papers: