#LifeWithLexx #AlaskaVlog #Alaska
I grew up on a small homestead. Raising & processing our own meat was nothing new to me. My parents still live this lifestyle & even though I live in an apartment in the city, I still like to arrange when I can in fresh, homegrown chicken! Come along with me as I spend a day with James at my parents off grid homestead. We’re processing 40 meat birds for the freezer. We’re exited to have clean, fresh meat that’ll last us for months! Thanks for hanging out with me for another video, BYEEEEEEE!!
CORNBREAD RECIPE
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 teaspoon salt
3 ½ teaspoons baking powder
⅓ cup neutral oil or melted butter
1 large egg
1 cup milk
1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
CHILI RECIPE (I always double this recipe for leftovers)
1 pkg. McCormick® Seasoning Mix
1 lb. lean ground beef (or whatever meat you choose)
1 can (14 ½ oz.) diced tomatoes, undrained
1 can (15 to 16 oz.) kidney, pinto beans or black beans undrained
Assorted Toppings: shredded cheese, chopped onions or sour cream
1. BROWN meat in large skillet on medium-high heat. Drain fat, or not!
2. STIR in Seasoning Mix, tomatoes and beans. Bring to boil. Cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.
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@LifeWithlexx
15 май 2024
