Super Bowl Weinners!!!

The big game is a little more than a week away. I must say I don't watch too much football, but this year I am stoked. This former New Yorker can't wait to see the Giant's take on the Patriots. So we will be having a huge party to celebrate. One of my favorite things as a child was the cocktail wieners. Well here at Little Hand Farms we put our Jammin' twist on this simple yet delicious recipe. 2 14oz packages of cocktail wieners (I prefer turkey)~ 1 bottle of Chili sauce ~ 1 jar of Little Hand Jams Holiday Chai Jelly ~ Mix ingredients together in crock pot and place on low, Serve after 2 1/2 to 3 hours. It's just that easy, but even more delicious, enjoy!

Penne with Spicy Vodka Sauce

1 Box Barilla Plus Penne
1 pound Turkey Italian Sausage
1 Can (16oz) Crushed Tomatoes
1 Cup Vodka
1/2 Cup Buttermilk
1 small onion minced
2 cloves of garlic crushed
1-2 tsp crushed red peppers
1 tsp dried thyme
2 tbs EVOO
Parmesan cheese

In large pot cook pasta according to box.

In large skillet brown sausage till completely cooked (if links, slice first) removed sausage. Over medium heat add EVOO, onions, thyme and crushed pepper, cook 5 minutes till onion is tender. Add garlic cook another one to two minutes. De-glaze pan with Vodka, reduce in half. Once Vodka has reduced by half add crushed tomatoes and sausage, simmer for 15 minutes. Stir in Buttermilk bring back to a boil, remove for heat toss with Penne. Garnish with Parmesan cheese, serve with toss salad. Enjoy!

Mmmm... Tuna Noodle Casserole!

I'll be the first to admit, I am not a big fish eater. In fact the only fish I will eat besides shellfish is whitefish, and not even all white fish. That being said Tuna is my arch nemesis. I can't stand it and find the smell repugnant. However you smother it with creamy sauce and noodles, I will gobble it up. There is always some solace in a creamy tuna noodle casserole. But we all know that casserole just took all the nutrition from that tuna and squashed it like a bug. Well I am here to put the nutrition and taste back into one of America's beloved casseroles.

2 cans tuna, in water
1 Box Barilla Plus Farfalle pasta
1 bag Birdseye classic mixed vegetable
2 cups low sodium chicken stock
1 small onion
2 stalks celery (including the leaves)
2 tbs whole wheat flour
1 cup buttermilk
2 teaspoons butter (the real stuff here people)
2 slices of 100% whole wheat bread (nature's own)
2 ounces cream cheese
1 cup sharp cheddar cheese

While pasta is cooking defrost vegetables and toast bread till super dry and crispy. Dice celery and onions into small pieces saute with butter till tender over medium heat. Approximately 5 minutes. Add flour, stir for a couple minutes. Add chicken stock bring to a boil, simmer till thickens. Add buttermilk, cream cheese and cheddar cheese, simmer till cheese is melted and sauce is thick. Drain pasta. In the pot you cooked your pasta add veggies, tuna (drained), noodles and sauce mix together. Add mixture to casserole dish. Take toasted bread and crumble over the top. Bake at 350 for 15-20 minutes till it is piping hot in the middle. Let sit for 5 minutes. Serve with fresh spring salad. Enjoy!!!

Pizza and wings that are good for you?!?

I will admit I love my pizza and wings, but they don't love me to much. So I am forced to experiment a bit with the flavors of pizza and wings. I will admit this idea was completely inspired by Rachel Ray. She did a Buffalo Chicken Sloppy Joe that just looked to die for. I thought "man stick that on a pizza and were good". Well I tweaked her recipe a bit and here it is.

Buffalo Chicken Pizza

1/2 pound ground chicken
1/4 to 1/3 hot sauce (depending how spicy you like)
1 large carrot
1 small onion
1 stalk of celery
1 1/2 cups 2% mozzarella cheese
1/4 to 1/2 cup of blue cheese crumble (depending on your taste)
1 pre-made whole wheat pizza crust (or your favorite pizza crust)
1 Tbls Olive Oil

In skillet heat olive oil, brown chicken. While chicken is browning with a box shredder grate celery onion and carrot. Add to frying pan, cook till veggies are tender and chicken a done thoroughly. Add hot sauce (if you added a 1/3 cup and still need more spice add a little cayenne pepper, too much heat is never a bad thing)

Layer chicken on top of pizza shell, add mozzarella cheese then blue cheese. Bake 450degrees 10-12 minutes, till crust is done. Serve with a great big green salad. (Here is a little trick to eating salad everyday... go to a restaurant that has your favorite dressing, the one you have to order every time you are there. Ask if you can buy it by the pint. Don't have a favorite restaurant. May I suggest (for you Southerners) Jim N Nick, there Honey Mustard is to die for sweet ans savory with a little kick. If only they would let me in their kitchen) Enjoy!!!

Quick and Easy soups: Classic Tomato Soup

There is nothing better on a cold winter day then a hot bowl of Tomato Soup and a Grilled Cheese Sandwich. Homemade tomato soup in easier then you thought and I promise you can have it on the table in 30 minutes. You can't get and more nutritious and delicious.


32 oz Can reduced sodium Crushed Tomatoes (organic if possible)
32oz Reduced Sodium Chicken or Vegetable Stock (organic if possible)
5-6 Roma Tomatoes or 4-5 large tomatoes or tub of cherry or grape tomatoes
2 carrots
2 stalks of celery
1 small sweet or yellow onion
1 bay leaf
1 Tbls Olive Oil

Place tomatoes on foil lined baking sheet, place in 450 degree oven for 20 minutes (till skin cracks). While in the oven heat olive oil in large pot med heat. Grate (with box grater) carrots, celery, onion, drop in bay leaf. When tomatoes are done, and vegetable in pot are soft add crushed tomatoes, use empty can to measure out the chicken or vegetable stock. Take tomatoes out of oven and rough chopped them, making sure to remove the stem. Add to the pot and bring to a boil. While it is coming to a boil remove the bay leaf and use immersion blender to make soup smooth. If you do not have a immersion blender you can remove the soup for the stove and place in food processor or blender. BE CAREFUL, if you do this the lid can not be sealed onto the device. It will build up pressure and blow up all over and burn you. Serve warm with your favorite sandwich (on whole wheat bread of course)

You are probably asking yourself why would she put tomatoes in the oven then add them to the soup. By roasting the tomatoes first you bring out the natural sugars. When added to the soup it slightly sweetens the soup, taking away the tart acidic bite this soup can have. Some people add sugar to their tomato soup, but why add sugar when nature can do it for you. For a sweeter soup add more tomatoes, for a tart soup add less. For a cream of tomato soup, stir in a cup of buttermilk at the end. Buttermilk is what is left over after they make the butter. By the name most people think it is high in fat, but to the contrary. All the fat has been removed. So you can still have that creamy butter taste with out all that fat. Happy Cooking :)

Crock Pot Made Simple #1

So I have a request for a Crock Pot Recipe and boy oh boy do I have some good ones. I must say there are a few things I don't like about cooking in a crock. The first being you have to brown meat first and the second this misconception things have to be floating in a pool of liquids. Well this recipe with blow you out of the water. I call it...

Pulled Pork 1,2,3!

4 Pound Boneless Pork Loin
1 Palm full Chili Powder
1 Tbls Smoked Paprika
1 Tsp Salt
1 Tsp Black Pepper
1/2 to 1 Tsp Ground Cayenne Pepper
1 Tsp Red Pepper Flakes
1 Tsp Cumin
1/2 cup to 1 cup chicken

#1 Mix Spices in a bowl
#2 Rub Meat (you can wrap in plastic wrap and let it sit overnight/optional)
#3 Cook: Place in Crock Pot fat side down, DO NOT ADD Liquids. Cook on High 4-5 hours Low 6-7 hours. Till you can Shred pork with a fork, add chicken stock till moist.

This is a great option for those Pulled pork lovers who are trying to watch their weight.

Easy BBQ Sauce
1 Bottle of your Favorite Beer
1 Cup of your Favorite BBQ sauce

Place beer in medium size sauce pan, bring to boil. Reduce beer by half, stir in BBQ sauce. This would be the time to add more cayenne pepper if you chose to.


The great thing about this dish it it can be serve so many ways. It really takes no time, because you don't have to babysit the Crock. Here are some serving suggestions:
~On a soft whole wheat roll with broccoli slaw
~Wrapped in a Corn Crepe (as in picture) with salsa and Monterrey Jack cheese
~Serve cold wrapped in a tortilla with light ranch a little BBQ sauce and some romaine lettuce

I hope this inspires you all to cook a pork loin tonight!

Left Over Remix: Spaghetti

Do you have a bunch of cold lifeless Spaghetti in the fridge? No sauce, or are you just not feeling the same old dish another night this week? Here is a simple, nutritious and delicious alternative.

1/2 Pound Cooked Spaghetti (I use whole wheat, we like Ronzoni Healthy Harvest or Barilla Plus)
1 Package Frozen Spinach
1/2 Onion
1 Clove Garlic
1 Tbls Olive Oil
1 Fistful of your favorite cheese (Mozzarella and Parmesan work well)
2 whole eggs
3 egg whites

Preheat oven to 350. In a large non stick skillet place package on frozen spinach over medium heat. As it defrost keep string in the pan. When mostly all of the water has evaporated add Olive Oil, grated (with box grater) onion, garlic and Spaghetti. In bowl whisk all five eggs, excluding three yolks. Pour eggs over Spaghetti mixture, sprinkle with cheese. Cook on the cook top for 3 to 4 more minutes till eggs firm up. Bake in oven 10 to 15 minutes till the eggs are no longer runny... Enjoy!!!