Life on Regal-Hill: Feb. 25, 2009

Today was such a beautiful sunny winter’s day here at Regal-Hill. I don’t think it got above 30 degrees but there was little wind so the sun was really warm, especially in the car. It is hard to believe that approximately six inches of snow is forecast for tomorrow.
We still have some snow and ice around the buildings; Thunder enjoyed going outside and rolling in what little snow he could find. It is really interesting to see a horse even run uphill or lie down in the snow and roll.
The heifers weren’t outside today since we had to go away. When they do get outside they love to run up the lane, across the pasture and find a place in the sun to rest a moment before stampeding back down the lane to the barnyard. You wonder if they are racing each other. Sometimes they do this a number of times until they get tired and then decide to just stand in the sun while they wait for George to get the barn ready for them to go back inside. It takes about an hour until the stalls are cleaned, fresh bedding is put down and the mangers are swept before salt, grain and fresh silage or hay is put in for each heifer. Most of the heifers come in and go in the same stall each time, but usually there are a few who forget where to go. The cows used to be better at it and seemed to always remember which stall was theirs. Actually it was fun to watch them come in and go right to their place. After being outside for awhile and exercising, they are probably hungry and thirsty. All they need to do is eat, drink, chew their cud and sleep. What a life!
At least we can’t hear the heifers complain about the weather. Maybe they are smarter than we think, as they know it won’t do any good to complain. February is going by so fast; I hope that soon there will be only one more month of winter weather before spring comes.
I was recently asked about new recipes for serving chicken. Try these and see if you don’t enjoy them.

Chicken Fingers With Lemon
1 jar (10 ounces) lemon curd
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon peel
1 cup all purpose flour
1/2 cup corn starch
1-1/4 pounds boneless skinless chicken breasts, cut into strips
Vegetable oil for frying
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through, keep warm.
In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and corn starch. Dip the chicken in buttermilk mixture, then coat with flour mixture.
In an electric skillet, heat oil to 375 degrees. Fry the chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce. (The chicken can also be baked rather than fried.)
Yield: 4 servings (1-1/4 cups sauce)
2009 Taste of Home Annual Recipes

Chicken Fettuccine Alfredo
6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon butter
4-1/2 teaspoons all purpose flour
1-1/2 cups fat free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
Cook fettuccine according to the package directions. Meanwhile, in a large skillet, sauté the chicken, onion, garlic, salt and cayenne in butter until chicken is no longer pink. Stir in flour until blended.
Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.
Yield: 4 servings
2009 Taste of Home Annual Recipes