Hamilton Homestead

We can feel it in the air and see it in the plants. Summer is coming to an end.... But, I have a few exciting things I've been working on, come on in and I'll show you.

Comfort food that's easy to make, and you can customize to your liking & the ingredients you have on hand. Let's get going. Chicken Noodle Casserole 1 lb. Medium size pasta 8 cups Chicken Broth 1/2 cup butter, (1 stick) 1 cup Green Beans & 2-3 cups onions, celery, carrot, and mushroom medley, OR 3-4 cups frozen vegetable medley (peas, corn, green beans, etc.) ¼ cup fresh parsley, OR 1 Tbls dried parsley 2 Tbls minced fresh garlic, OR ¾ tsp dried garlic ½ cup flour 1 tsp dried Thyme ¼ tsp white pepper 2 Tbls minced & dried, sweet red peppers 1 cup heavy Cream, OR 1 can condensed cream of mushroom/chicken soup salt & pepper to taste Topping ½ cup melted Ghee OR Butter 1 ½ cups Panko or Bread Crumbs 1 Tbls dried Parsley

Rocky Balboa was right, Danny needed an application of Yeast Fertilizer.

It's been a while since I shared a dessert with you. Thank you for stopping by, come on in and let's make a Pavlova!!! Mmmmmm.... chocolate, cream, and fresh fruit. Pavlova, the dessert Australians and New Zealanders like to squabble over. The pavlova was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu. Australians, on the other hand, believe the pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.” But then there's some who believe it has roots in Germany and America. What I know for sure, is that it has grown roots in my kitchen. We really like this dessert. Ingredients For the Chocolate Meringue 6 lg egg whites pinch of salt 1 ¾ cups superfine granulated sugar (not powdered sugar) 3 Tbls unsweetened cocoa powder 1 tsp red wine vinegar 4 ounces bittersweet chocolate, finely chopped For the Mascarpone Cream 8 ounces Mascarpone cheese 2 cups heavy whipping cream, ¼ cup powdered sugar 1-2 tsp vanilla For the Topping 3-4 cups fresh berries (blueberry, strawberries, raspberries, blackberries) 2 ounces chocolate for garnish (milk, white, bittersweet)

We all need to have a little more fun, because having fun is very good medicine.

My name is Arnold, and I'm your twin brother. My final thoughts on the Yeast Fertilizer results. For those of you following our updates on our individual Yeast Fertilizer results, THANK YOU!!! Thank you for watching, thank you for sharing, thank you for following and subscribing. You are a blessing to us. Here is Krista, from Almost a Green Acre's, original video showing you how to mix up the yeast. • Does Your Garden Need Help From Droug... https://www.youtube.com/watch?v=5Ye9zWncVyo&t=0s Angel from @angelspodcast1111 • My Results After Using Yeast Fertiliz... https://www.youtube.com/watch?v=L0DFYpoA93c&t=0s Adrienne from @HamiltonHomestead • Using YEAST in the garden. Who knew?... https://www.youtube.com/watch?v=7F7IyVE3CR0&t=0s

Shrimp and pasta with just a few other things to bring on the flavor. Let's get going!!! Shrimp Pasta Salad Ingredients & Prep: 8 oz medium size pasta, cooked & refrigerated overnight Prepare and refrigerate overnight the following: 1 cup sweet peppers diced; red, yellow, and/or green 1/4 cup salsa peppers or medium heat peppers diced 1/2 cup sweet red or white onion, diced 3 Tbls fresh parsley, minced Prepare and refrigerate overnight: 2 lbs large RAW Shrimp, thawed, deveined, & shelled Add the following to the shrimp: 3 Tbls Avocado or Olive Oil 3 Tbls fresh Lemon Juice 2 Tbls minced Garlic 3 Tbls fresh minced Parsley 1-2 tsp Paprika 2 tsp salt 1/2 tsp pepper 1 cup mayonnaise 1/4 Greek Yogurt 1/2-3/4 cup reduced pan liquid from the cooked shrimp Red Wine Vinegar Marinade for Cucumbers 1/2 cup red wine vinegar 1 cup water 2 Tbls soy sauce 1/4 cup sugar 2 cloves minced garlic 2 tsp minced ginger 1/2 teaspoon salt Fresh ground pepper to taste

This version of my original recipe, TROMZONI, is inspired by the Philly Cheesesteak sandwich. But the Cuban sandwich inspired version is very good as well. Oh, and the Pizza inspired version is way better than Pizza, no kidding. But the original Chicken & Garlic version was over the top. Oooh, we need to make a Ruben sandwich inspired version!!! Let me know in the comments what version you want to see next. Baguette Video Link: https://rumble.com/v5araf1-baguette-a-french-beauty-meets-an-italian-stallion-and-they-live-happily-ev.html?mref=3ssw0z&mc=5ega4 Baguette Dough with ONE addition for Tromzoni's 1.5 cups warm water 2 tsp instant dry yeast 2 tsp sugar 3.5-4 cups bread flour 2 TBLS BAKING POWDER 1 Tbsp Avacado or Olive Oil 1 tsp salt 2 tsp diastatic malt powder Add 2 tsp yeast and 2 tsp sugar to 1 ½ cups warm water and let stand 5 minutes. Add 3.5 cups flour, 1 Tbsp oil, 1 tsp salt, 2 Tbls Baking Powder, and 2 tsp diastatic malt powder and hand mix with dough hook until roughly incorporated. Attached dough hook and mix on medium low speed for 5 minutes.

Making the enchilada sauce and the refried beans gives this Mexican inspired meal a rich and savory flavor that’s in a totally different league than any canned products from the grocery store. And having pre-cooked, diced chicken in my freezer makes this meal quick and easy to put together. The end result is a homemade, fast food, family favorite, and totally satisfying meal. Enchilada Sauce Ingredients: 4 Tbls butter, 2-3 Tbls flour, 2 cups chicken broth, ½ tsp each: garlic powder, oregano, cumin, onion powder, white pepper, and salt; 4 Tbls chili powder. Directions: Make a roux with the butter & flour and cook for 3-4 minutes over medium high heat. Add the chicken broth and spices and cook until slightly thickened. Taste and adjust seasonings to your liking. Done. Refried Beans Ingredients: 6-8 Tbls butter, 2 cans 16oz cans pinto beans slightly drained, ¼ tsp each: cumin, garlic powder, and white pepper; ½ tsp onion powder. Optional: ½ tsp oregano. Directions: Melt butter in medium sauce pan, add the remaining ingredients and let simmer on low for 20-30 minutes. Mash with potato masher or spoon. Taste and adjust seasoning to your liking. Let the beans take a 15-20 minute siesta to thicken up a bit. Done. Go ahead and order a case of pinto beans (link is in the video description box), because you are going to love these beans. Chicken Enchiladas Ingredients: 2.5 lbs cooked & diced chicken, 1 can sweet corn, 1 can black beans, 1/4-1/2 cup fire roasted green chile or Hatch chiles, ½ cup sour cream, 1 ½ cup shredded cheese, 1 Tbls minced garlic, 1 tsp oregano, ½ cup minced shallots or sweet onion, flour tortilla shells. Directions: Mix all ingredients together (except the tortilla shells). Taste and adjust seasoning to your liking. Assemble, cover and bake at 350° for 15 minutes. Remove cover and bake an additional 20-30 minutes or until heated through. Garnish plate with lettuce, fresh cilantro, diced tomato, sour cream, shredded cheese, olives, and salsa.

August is here much too soon and it feels like July was bullied out of the way. But we march onward, tackling projects and making this new place our homestead. Thank you, for your support and words of encouragement. YOU are a blessing to us, and we appreciate your time. There is so much going on, it's hard to pick up the camera and keep you in the loop.... but I'm trying!!! Thank you for giving me grace as I try to figure out this new normal.

This hybrid style Baguette is a little bit French and a little bit Italian. A Fretalian Baguette. The crust is golden brown and the interior is soft, slightly chewy and dense. It is delicious and very versatile: it’s perfect on charcuterie boards or as a sandwich roll. It’s superior holding grilled Kielbasa and Mustard or Slow Roasted Brisket, Gouda, & Kraut. It pairs perfectly with too many entrees to list, and of course soup & salad. Baguette Hybrid 1.5 cups warm water 2 tsp instant dry yeast 2 tsp sugar 3.5 cups bread flour 1 Tbsp Avacado or Olive Oil 1 tsp salt 2 tsp diastatic malt powder Add 2 tsp yeast and 2 tsp sugar to 1 ½ cups warm water and let stand 5 minutes. Add 3.5 cups flour, 1 Tbsp oil, 1 tsp salt, and 2 tsp diastatic malt powder and hand mix with dough hook until roughly incorporated. Attached dough hook and mix on medium low speed for 5 minutes. Cover with damp cloth and let rise 45 minutes. Line baguette pan with parchment paper, lightly oil or butter, and dust with cornmeal. Divide dough into 3 equal portions, use a scale if you need to. Shape into loafs, score with lame, apply egg wash, and sprinkle on everything bagel topping. Pre-heat oven to 400°. Let the baguettes rise for 10-15 minutes before baking for 25 minutes or until golden brown. Let rest 15 minutes before slicing. I know, that’s hard to do, but the bread is still cooking and needs time to distribute the steam/moisture and finish developing it’s flavor. Not to worry, it will still be warm and heavenly. Egg Wash: Mix one egg with 2 Tbls. cold water and a pinch of salt until thoroughly combined. Use a pastry brush to apply lightly overtop pie crusts or dough to give your pies and breads that golden-brown sheen that makes your baked goods look amazing.

I wish you could join us this evening in the Courtyard. It's a relaxing space where good conversation and fellowship is easy to come by. Thank you for following our channel, subscribing to our channel, watching our videos, and for your words of encouragement. You are a blessing to us.

My Grandma's recipe is called Mrs. Snider's Bran Muffins. I have no idea who Mrs. Snider was, but I have very fond memories of enjoying these muffins with my Grandma. This recipe makes a large batch of bran muffin batter that keeps for 2-3 weeks in the refrigerator. Perfect for family reunions, overnight guests, bed & breakfast establishments, or just to enjoy with your family on a moments notice.

Greetings, Friends!!! It's been seven weeks since we moved, really?!?!?! We still have stuff to unpack, but we are making progress on the Courtyard, and our small garden that we planted very late is doing remarkably well. Boy is it HOT!!! Is it hot where you live?

I read online that eating green salads will help you live longer, your brain stay young, improves your overall gut health, promotes a healthy heart, supports weight loss, is good for your skin, and will improve your overall well-being. Balance, harmony, vitality, nourishment, growth renewal and abundance were common adjectives used in these articles. I'd like to believe all of this is true, but even if it's not, I'm certain that fresh, organic, probiotic rich, and homemade food is nutritious and good for you. This time of year we enjoy lots of green salads, and I like making them because I know the produce is washed and handled properly, and often times comes right from my garden. *********** Step by step on how to make a chicken salad: Step 1: Make salad Step 2: Give it to your chickens *********** A Hamburger walks into a bar and orders a salad. The bartender says, “Sorry, we don’t serve food here”. *********** No matter what I put in my salad they’re always too dry. It’s a problem that needs addressing. (Blue Cheese, please!)

We’ve got some planning going on!!!! The petunias are rebounding, and I think we have deterred the deer that have been mowing down some of our plants; time will tell, of course. I'm guessing if you are reading this, we are friends, and I thank you for tuning in and supporting our channel.

Embrace the messiness and chaos that comes with moving, rather than clinging to the idea that everything needs to be perfect or the same. OK, I'm working on that..... hahaha ha ha

Homemade breakfast sausage is SOOOOOOOOO much better than commercial products, and you don't need any special tools to make it. It's healthier, tastier, and easier than you think. And you can customize it to your liking. Let's get going!!! OH, and here's a look at my new kitchen! #Homemade Sausage #Breaskfast Sausage #Biscuits and Gravy #Homemade Biscuits and Gravy #Garnish Breakfast Sausage 1 lb. Ground Pork 1 tsp Garlic Herb Salt 2 tsp Brown Sugar ½ tsp each: Coriander, Sage, and Thyme ¼ tsp each: Ginger, Nutmeg, and Pepper (I use white pepper) Dash of Cayenne Pepper if you like a bit of heat. 1 ½ Tbls Powdered Milk 2-3 Tbls cold water Sausage Gravy 1 lb Breakfast Sausage ¼ cup Butter 1/3 cup Flour 3 cups Milk ½ cup Cream Salt & Pepper to taste Biscuits I used Pillsbury Grands Southern Homestyle, but homemade would be better.

For me, a timeless recipe is one that is a tried and true favorite, passed down through generations and brings back fond memories. This Oatmeal Cake with Caramelized Coconut Topping meets all those criteria and I’m pretty sure you will find it very comforting and for sure delicious. Even if oatmeal and/or coconut are not in your top 10, it’s likely you will find this cake irresistible. Seriously delicious. Best breakfast ever. Best coffee cake ever. Best afternoon treat ever. Best dessert ever. Pop this in the oven on Sunday morning, brew a pot of your favorite coffee, and allow yourself some time to savor the day. Oatmeal Cake Ingredients: 1 1/4 cups boiling water 1/2 cup butter 1 1/4 cup quick cooking oatmeal 1 cup brown sugar 1 cup sugar 2 eggs 1/2 tsp salt 1 tsp baking soda 1 1/3 cups flour 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla Coconut Topping Ingredients: 12 Tbls softened butter 1 cup sugar 2 cups shredded coconut 1/2 heavy cream 2 tsp vanilla

There is some definite stress and angst when moving, but so far we've been able to keep our cool. We have hired professional movers, and that alone is a stress reducer, but we also have a few dear friends that will help us on move day. I saw a joke that read, "I'd rather make new friends than help you move.", hahaha ha ha, that's a good one!!! We are definitely blessed with some amazing friends.

Good vittles, love, and kissin' Are waiting at the end of my ride Move 'em on (Head 'em up) Head 'em up (Move 'em on) Move 'em on (Head 'em up) Rawhide Cut 'em out (Ride 'em in) Ride 'em in (Cut 'em out) Cut 'em out Ride 'em in Rawhide

Cheese, the original slow food. We take milk and warm it slowly, then slowly stir the curds, and slowly press the wheels, and then patiently wait as it ages to perfection. But where do we age our cheese? A cheese cave of course! In this video I'll show you my small scale, home cheesemaking set-up and equipment. Jennifer Murch: https://www.youtube.com/@jenniferjomurch#shortsfeed Gavin Webber: https://www.youtube.com/@GavinWebber#

I prep the Tri Tip the day before with a simple dry rub and let it chill in the refrigerator over night, and there are a few other simple steps I explain in the video to ensure a perfectly grilled steak. Grilling season is here, and this is a great steak to kick off the season!!! Tri tip is considered a steak, cut from the bottom of the sirloin. It looks a bit like a boomerang, typically weighs about 2 ½ - 3 lbs., and is one of the most flavourful cuts of meat. If I’m serving 2-5 guests I cook one Tri Tip, if I’m serving 6-8 people I will cook 2. There are a few things you’ll need for a flavorful steak cooked perfectly to your liking: A Good quality Garlic Herb Salt. Fresh ground Black Pepper. A neutral oil, I use avocado oil A probe thermometer (specifically designed for use with grills and BBQ’s) A sharp carving knife. We are going to make a steak with a perfectly seasoned crust and juicy interior, so you definitely don’t want to use a dull knife that will smash out the juices and shread the crust…… make sure you use a sharp knife. When the steak is removed from the grill it is immediately wrapped in a layer of foil to rest for 15-25 minutes. Foil is the best wrap for this step, and the resting period is critical for the steak to finish cooking, the juices to settle, and the flavor to fully develop. 1) Cut off any ragged ends and silver skin, and trim down the fat as much as possible. It’s fine to leave a little fat on, but get rid of any thick chunks of fat so that you are left with a lean, boneless, boomerang-shaped piece of meat. The Tri Tip I purchase from Sam’s Club needs very little trimming, but sometimes I find it on sale at other locations and it needs to be trimmed up a bit. 2) Tri Tip is a fairly thick cut, so you’ll want to season it heavily with salt, pepper. To get a beautiful and tasty crust that will keep the juices in while it cooks, I pat the moisture from the steak, apply a generous amount of salt & pepper on both sides and lightly massage it in. (Do not spray it with oil or use anything else on the surface of the meat before or after massaging in the salt & pepper.)Then let it rest on a rack, uncovered, in the refrigerator over night, or for at least 3-4 hours. The salt will draw just enough moisture from the surface of the steak to create a crust that will keep the moisture from escaping as the steak cooks. 3) Take the steak out of the refrigerator to rest on the counter for an hour before grill time. It will cook more evenly if you take a bit of the chill off. 4) Just before placing the Tri Tip on the grill, spray the surface of the steak with a neutral oil so you get a searing affect that will also keep the steak from sticking to the grill. It’s also time to insert the temperature probe in the thickest part of the steak and set the thermometer for the desired internal temperature. I cook mine to 120° for a perfect medium rare. 5) The grill should be hot – at least 400-450°. Place the steak over direct heat, close the lid, and cook for 5-6 minutes per side. Then finish cooking over indirect heat, with a closed lid until the desired internal temperature is reached in the thickest part of the steak. 120° For a pink center (medium rare) The tips or ends of the steak will be less pink & medium to well done. 123-125° For little to no pink (well done) The tip or ends of the steak will be well done and dryer. Serve with Onion Fritters, Smoked Salmon Pasta Salad, Twice Baked Potatoes, Cowboy Beans, Green Salad, Potato Salad, Fresh Bread…….

In this video I'll show you a two level tray my husband built for a Cocoa Bar we are gifting for Christmas, and some of the other beautiful items he makes in this compact space. I'll give you a tour of the woodshop following a few weeks of very busy activity, and in the end, I'll share with you the size of this very productive workspace.