Seven Layer Taco Cups...simple, fast, and delicious!

All ages made these without a hitch!  Only thing...we all wanted more!

Alternative sweetness to sugar! Valentine classes are keeping our barn full of happy children!

Alternative to sugar?  You bet!  Our cowpokes are learning several options with cooking without processed white sugar.  So far we have used Agave Nectar, honey, applesauce, stevia, and even raw unprocessed sugar.

Happy February! We have been busy!

We have had a terrific winter, with line dancing during our children's cooking classes!...well, while the foods are baking and cooking :).  We even had a 'fancy boot' contest!  The students were SOOO creative, we choose to give many awards  out.  Cowpoke Cooking Co. then donated 56 pair of collected used boots to an organization that 'retools' them and gives to people that could really benefit from these!  Awesome!  We decided to do this more than once a year, so be on the lookout for the next 'hunt around town for used boots'!

Brought out the Vegetables and basic ingredients, and we created healthy dishes on the spot! Fun guilt-free evening : )

Here’s what you’ll need:
• Bok choy
• Mustard greens
• 2-3 Carrots
• 2-3 broccoli florets

How to make:
• Cut up bok choy, mustard greens, carrots and broccoli florets and layer in your steamer.
• Steam for 10-12 minutes
• Add to serving bowl.
• Top with sauce of your choice or with olive oil, lemon and sea salt.

This was just ONE of our creations!

 Here was another : )...

Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette:

 

A generous portion of tender, flaky salmon tops this vitamin C-packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill. Prep: 11 minutes; Cook: 10 minutes

1. Prepare grill. 2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray....

Ingredients:

• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
• Blood Orange Vinaigrette
• 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
• 8 cups mixed baby salad greens
• Cooking spray
• 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices

Small trees for sale, Decorate Christmas holiday cookies, visit Children's Shop ...where everything is under $1.00 : )

Come out to the Green House, plus we will have many holiday plants 

right outside the barn!

Bought some neat gadgets, makes decorating a cinch!

 Many cookies baked up, to allow for ongoing daily decoration classes, stop by! 
Cute wraps to send them in, if Gifting : ).

                                                                                        

The Children's Shop is where 100% proceeds are donated to special local charities : ).

Ornament decorating classes are doing well! No limit size so come on in!

 

One hour classes offered daily!  Check the calendar and stop in!!

Black Rice Salad ~ Simple delicious side dish : )

Black Rice Salad

16 oz wild rice (I buy the bag of wild rice at Trader Joe's that is all black wild rice)
6 oz Feta cheese, crumbled
1 yellow pepper, finely diced (I do a teeny tiny dice of the peppers and onion)
1 red pepper, finely diced
½ green pepper, finely diced
½ red onion, finely diced
2/3 cup pine nuts (toasted)
1/2-3/4 cup Craisins or Dried Cherries

Dressing:

1/3 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper

Cook rice and allow to cool completely. Oftentimes, I will cook the rice the day before, and allow it to cool in the refrigerator overnight. Toast pine nuts in a dry skillet over medium-low heat. Watch them carefully, as they can burn quickly. As soon as you can smell them toasting, they are good to go. Mix feta cheese, red pepper, onion, Craisins and pine nuts in a large bowl. Mix together with rice and add dressing. Can be made a day in advance.

Each Christmas season we offer a different dinnerware pattern for sale, purchase by individual settings.

We found a company that creates these cowboy designs onto a sturdy corning ware.  (The picture is actual breakable dinnerware, shown for design purposes.)
Previous years designs are limited stock, just ask!  We ordered 2011 plates back in August, on hand up in barn, so no need to wait for an order!  We will even wrap it up in our artsy flannel or burlap designs!

Wow, look at these creative Cowpoke Cooks! Love those Gingerbread houses!

Aprons for Sale...Makes a great gift, at a GREAT price!

 

Gift Baskets are made up and ready for sale!  Includes an apron, cooking utensils, cowboy dinner set(child friendly : ) western book, choice of two ready mix-ingredients with directions, all in a jar.  Gift set is tied up together in a rustic woven basket with a cowboy ornament!  

Option:  Please feel free to come on in, pick and choose the items, and we will put it all together for you!

'Early Sprouts' Cooks~ Get ready for our big Saturday Barn Day!

The event is open to children 8 to 16 years old and is scheduled for 11:30 to 2:30 p.m. on Dec. 4 at CowpokeCookingCo.

For kids wanting to do more than just lick the spoon, there is a fun opportunity for young chefs to roll up their sleeves and get cooking with wholesome, locally grown food!

It’s a cooking class for kids. They are gonna have a blast. We’re pushing this hard because it’s something that parents just aren’t used to (allowing their kids to do).  Many types of foods will be prepared during three hour class, along with our traditional Line Dancing : )!

We love our Christmas class!

"A Local, Organic, Christmas Dinner" class had been in practice mode,  we are definitely ready this month, December!

Taught by Cowpoke Top Ranch-Hand Cindi and two staff, Our “Sustainable Cooking” series introduces holiday cooking with locally sourced, farm-fresh ingredients. Menu for the course includes spiced cranberry pear cider, hot Dungeness crab and shrimp dip, warm spinach salad with bacon and gorgonzola, simple winter roasted vegetables and chard, gremolata-crusted grass fed prime rib, thyme and roasted shallot mashed potatoes and stuffed baked apples with walnuts and cranberries.

We strive to make our cooking experiences educational as well as enjoyable with the goal to inspire and educate kitchen cooks toward sustainable food purchases. The series continues with "Sustainable Food & Wine Pairing 101" in January.

Fee is $50 per class; registration is open on a space available basis.  You will be pleasantly surprised!!