Cookbook Preview ~ The Prairie Homestead Cookbook

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Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table.

The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all―or even any―of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages.
These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like―staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle. Buy the cookbook HERE.

Sourdough Whole Wheat Hamburger Buns

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Here's a delicious recipe to make when you want to make homemade hamburger buns. 

1 cup sourdough "fed" sourdough starter
1 cup warm water
2 eggs
2 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon wheat gluten
2 teaspoons instant yeast 
2 1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
1 egg yolk + 1 tablespoon water (egg wash)
Sesame seeds for topping

In a large bowl, mix with your kneading hook the sourdough starter, water, eggs, butter, brown sugar, salt, wheat gluten, and yeast. Add whole wheat flour, and 1 cup of all-purpose flour. Knead for 5-7 minutes until dough comes together, adding remaining flour as needed to form a firm ball. Place dough in a greased bowl and cover with plastic wrap. Place in a warm place to rise for 60-90 minutes, until doubled. Turn out onto a lightly floured surface and punch 2-3 times. Divide the dough into ten equal pieces. Roll each into a ball and flatten to about 1-inch thick. Place flattened balls on a baking sheet lined with parchment paper. Cover with a clean tea towel and let rise for another 30-40 minutes until puffy.Near the end of the rising time, preheat oven to 400 degrees. 

In a small bowl, combine egg yolk and water to make egg wash. Gently brush egg wash over the buns and sprinkle with sesame seeds. Bake for 15-20 minutes until golden brown. Cool on wire racks and slice before using. Makes 10 buns.
Click here for a printable version of this recipe.

Stir Fry Vegetables with Shrimp

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Here's a delicious dish to serve your family. I could eat this stuff all week long. Enjoy!

10 oz multi-color bow tie pasta
1 tablespoon olive oil
1/3 cup butter
1/4 cup olive oil
1 green pepper, sliced
1/2 large onion, diced
7 button mushrooms, sliced
3 medium zucchini, sliced
2 tablespoons minced garlic
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
12 oz cooked shrimp, shelled
Parmesan cheese

In large saucepan, cook bow tie pasta according to package directions. Drain and toss with 1 tablespoon olive oil. Meanwhile, in large skillet, heat butter and oil. Over medium heat, cook green pepper, onion, and mushrooms for 2-3 minutes. Add zucchini and garlic and cook for another 3-4 minutes until zucchini is lightly browned, stirring frequently. Add garlic powder, onion powder, pepper, and seasoned salt. Add shrimp and cook for 2-3 minutes until heated through. When ready to serve, toss vegetables with drained pasta. Sprinkle with Parmesan cheese.
Wine Suggestion: Fancy Pants Pinot Grigio 

Adam Blumer's Soft Pretzels

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Adam Blumer is the author of three Christian suspense novels: Fatal Illusions (Meaningful Suspense Press); its sequel, The Tenth Plague (Kirkdale Press); and the upcoming Kill Order (Lighthouse Publishing of the Carolinas). A print journalism major in college, he works full-time from home as a book editor after serving in editorial roles for more than twenty years. He lives in Michigan’s Upper Peninsula with his wife, Kim, and his daughters, Laura and Julia. Learn more about Adam HERE.


Adam's Latest Book Release - Kill Order


When he sleeps, the forgotten terrors of the past come alive.

Grammy-winning pianist Landon Jeffers’s brain cancer has given him only a few years to live. But when he sleeps, the forgotten terrors of his past torment him. When he wakes, shameful memories come rushing back. Desperate for answers, Jeffers discovers that a brain implant intended to teat his cancer is really a device to control him, forcing him to commit terrible crimes. Now he’s being manipulated by an evil crime syndicate and a crooked cop.


What if free will isn’t? What if your every move is predestined? If you kill, are you guilty of murder? Learn more about the book HERE.


Adam's Soft Pretzel Recipe

What’s my favorite snack? Here’s how to make delectable, soft, hot pretzels from scratch. Believe me, these pretzels melt in your mouth, and you’ll want to enjoy all of them with your family within 24 hours, if possible, while they’re fresh! Special thanks to my wife, Kim, for providing this recipe I love so much.

1 tablespoon sugar
1 tablespoon dry yeast (or one envelope)
5-6 cups flour
1 tablespoon salt
2 teaspoon oil
2 tablespoons baking soda
1 large egg
coarse salt

Soften yeast in two cups hot water (110 degrees) and let stand until it bubbles. Beat 1 cup flour into yeast on low. Beat in salt and 4 cups of flour until combined (about 30 seconds). Using a dough hook, knead 1-1/2 minutes or until dough pulls away from the sides of the bowl, adding 1/2 cup of flour or so if needed and knead another 30 seconds. Place 2 t oil in a bowl and place dough in the bowl, making sure oil covers all sides of the dough. Let rise one hour or until doubled in bulk. Divided dough into 16 pieces, keeping the pieces covered as you work on each pretzel. Roll each into an 8" rope and twist into a pretzel shape. Put on baking sheet and cover. Let rise 15 minutes. Using a large but shallow skillet-type pan, fill with about 2" of water and boil. When boiling, add the baking soda and 3-4 pretzels. Poach for one minute. Remove with slotted spoon and return to baking sheet. Beat egg with 1 T water and brush pretzels sparingly then sprinkle with coarse salt. Bake at 425 for just under 15 minutes or until golden brown. Cool on a wire rack and eat warm. Enjoy! Pretzels are best eaten the same day, but once they’re cool, you can store them in a Ziploc bag for a day or so.(Yield: 16)

Mediterranean Vegetable Salad

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Here's a yummy recipe to try when you want more than a lettuce salad. Great with grilled pork loin or Grilled Chicken with Chili Sauce.

2 large tomatoes, chopped
6 mini sweet peppers, sliced
5 garden onions, sliced
1 zucchini, cut lengthwise in half, sliced
1/2 green pepper, chopped
1/2 cup Creamy Italian Dressing
2 tablespoons fresh basil
2 garlic cloves, minced
1 cup fresh Mozzarella Cheese

In large bowl, toss together tomatoes, sweet peppers, onions, zucchini, and green pepper. In measuring glass, combine dressing, basil and garlic. Pour over vegetables and toss to coat. Add cheese. Refrigerated at least 1 hour to marinate. Makes 6 servings.
Click here for a printable version of this recipe.

Summer Salad Ideas

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Summer is the perfect time to serve light evening meals to your family. 
Here are a few salad ideas for you to try.









See more Salad Ideas HERE.

Sourdough Olive Flatbread

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Here's a delicious recipe for when you want something extra special. Serve with a salad, grilled pork, chicken, or steamed shrimp.

1 cup "fed" sourdough starter
1 cup warm water
3 tablespoons dry milk
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
1/4 cup chopped black olives
1/4 cup chopped Kalamata olives
1 teaspoon crushed rosemary
1 teaspoon dried oregano

Topping:
3 tablespoon extra virgin olive oil
1 clove garlic, minced
course sea salt

In a large mixing bowl, combine sourdough starter, water, dry milk, yeast, salt, and olive oil. Add 2 cups flour and mix to made a soft dough. Add olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough. Transfer dough to a lightly greased bowl and cover. Let rise for 60 minutes until double. Gently deflate the dough and shape into two 5" x 6" ovals. Lay out on a greased parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.

In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes. Preheat oven to 400 degrees. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.
Click here for a printable version of this recipe.

Cheesy Squash Bake

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Here's a recipe to use when you have a lot of squash in your garden. Enjoy!

4-5 small yellow squash, sliced
2 tablespoons olive oil
1/2 onion, chopped
1/2 green pepper, chopped
1 hot pepper, chopped
1 tablespoon minced garlic
seasoned salt and pepper to taste
1 cup crushed saltines
1/4 cup butter, melted
1 tablespoon dried parsley
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Spray square baking dish with cooking spray. Lay sliced squash on the bottom of the pan. Heat a small skillet with olive oil. Cook onion, green pepper, hot pepper, and garlic until tender. Spoon over squash. Sprinkle with seasoned salt and pepper as desired.

In small bowl, combine crushed saltines, butter, and parsley. Mix well and sprinkle over vegetables. Sprinkle with shredded cheese. Bake for 20-25 minutes until cheese is melted and bubbly brown. Serves 4-6.
Click here for a printable version of this recipe.

Janet W Ferguson's Parmesan Chicken

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Janet W. Ferguson grew up in Mississippi and received a degree in Banking and Finance from the University of Mississippi. She has served as a children’s minister and a church youth volunteer. An avid reader, she worked as a librarian at a large public high school. She writes humorous inspirational fiction for people with real lives and real problems. Janet and her husband have two grown children, one really smart dog, and a cat that allows them to share the space. Learn more about Janet and her writing HERE. 

Janet's Latest Book Release: The Art of Rivers    

Rivers Sullivan bears both visible and invisible scars—those on her shoulder from a bullet wound and those on her heart from the loss of her fiancĂ© during the same brutal attack. Not even her background as an art therapist can help her regain her faith in humanity. Still, she scrapes together the courage to travel to St. Simons Island to see the beach cottage and art gallery she’s inherited from her fiancĂ©. When she stumbles upon recovering addicts running her gallery, she’s forced to reckon with her own healing.

After the tragic drowning of his cousin, James Cooper Knight spends his days trying to make up for his past mistakes. He not only dedicates his life to addiction counseling, but guilt drives him to the water, searching for others who’ve been caught unaware of the quickly rising tides of St. Simons. When he rescues a peculiar blond woman and her sketch pad from a sandbar, then delivers this same woman to his deceased grandmother’s properties, he knows things are about to get even more complicated.

Tragic circumstances draw Cooper and Rivers closer, but they fight their growing feelings. Though Cooper’s been sober for years, Rivers can’t imagine trusting her heart to someone in recovery, and he knows a relationship with her will only rip his family further apart. Distrust and guilt are only the first roadblocks they must overcome if they take a chance on love. Buy the book HERE. 

Janet's Parmesan Chicken

I'm all about cooking easy but with fresh and organic ingredients if possible.


Chicken Breast
Sour Cream
Parmesan Cheese 


Preheat oven to 400 and grease a glass baking dish with olive oil Dip your chicken into sour cream then dredge in Parmesan cheese. Lay the chicken in the baking pan. I like to spray the top with olive oil cooking spray. Bake 30 minutes to an hour depending on the thickness of your chicken.

Lemon-Lime Margaritas

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Here's a delicious recipe to enjoy after a hot, summer day. Great with your favorite Mexican food.

1-2 cups good quality silver tequila (1800 Silver or Don Julio)
6 oz. freshly squeezed lime juice
4 oz. freshly squeezed lemon juice
4 oz. orange juice
1/2 cup agave syrup
1/4 cup Cointreau
Course sea salt for glasses

In a large glass pitcher, combine ingredients, stirring well. Line margarita glasses or jars with lime and dip in sea salt. Fill glasses with crushed ice. Pour over ice and serve. Serves 4-6.
Click here for a printable version of this recipe.

Creamy Cucumber Salad

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Here's a cool salad to try during the hot summer months. Enjoy!

2 cucumbers, peeled and sliced thin
1 medium onion, sliced
1 green pepper, sliced
1/3 cup sour cream
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons Ranch Dressing Mix
salt and pepper to taste

Place vegetables in medium bowl. In glass measuring cup, mix together the remaining ingredients. Pour over vegetables. Chill for 1-2 hours until cool. Serves 6
Click here for a printable version of this recipe.

Fourth of July Menu Ideas

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Here are a few menu ideas for your Fourth of July Celebration. Enjoy! 


















Grilled Chicken with Chili Sauce

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Try this easy recipe the next time you want to grill chicken.

6 cloves garlic, minced
1/2 cup chili sauce
2 tablespoons olive oil
2 tablespoons grated lemon zest
1 teaspoon kosher salt
6 skinless, boneless chicken thighs

In a large bowl, combine garlic, chili sauce, olive oil, lemon zest, salt and pepper. Add chicken thighs and stir to coat. Allow to marinate for 10-15 minutes. While chicken marinates, prepare a gas or charcoal grill for cooking. Grill the chicken, flipping once until cooked through (175 degrees) for about 15-17 minutes total. Serve with corn and black bean salad. Serves 4-6.
Click here for a printable version of this recipe.