Grilled Italian Chicken Panini with Homemade Basil Pesto

This was so delicious and easy! It’s a great way to use up leftover chicken- or do like I did and get the Tyson’s grilled chicken. Already cooked, makes it easy!

I found the Garlic Naan Flatbread at Aldi. Here’s the recipe for homemade Basil Pesto:

A handful of Basil leaves

Tablespoon of Garlic

1/4tsp pepper

1/4 tsp salt

About a cup of olive oil, more if needed 

Blend in blender until thick but chopped. 

Now, to assemble the sandwiches! 

Cut Flatbread in half. Layer mayo on one side and Basil Pesto on the other. Then, add argula or any good dark green lettuce. Then top with chopped or pulled chicken, red onion slices, tomatoes and shredded Italian blend cheese!

Grill, on a cast iron grill pan with panini press, or toast up in a regular pan just to warm up that cheese! Enjoy! 

Want to watch it come together? Here’s the video!

Fall Decorating Favorites

I love fall. In every way. The cool crisp air, the crunchy leaves, the sweet smell in the air and evenings around the fire pit with a cup of hot apple cider. 

I’m ready to bring on everything pumpkin and spiced! And I always start getting my thoughts together in August on how I’m going to be decorating this year. Last Fall was our first fall in the farmhouse. I picked up a few things for here and there, but was just easing into the decorating of this new farmhouse. This year, I’m ready to go all out and snag a few new things, along with using what I already have and bring in lots of natural goodness from out on the farm! 

The other day I stopped into Hobby Lobby and I snapped a few pictures of some of my favorites to share with you! 

First of all, we need to keep warm this fall while we’re doing this decorating, so we may as well pick up a scarf for ourselves. How cute are these blanket scarves? I mean, a pair of jeans, white plain t-shirt and a scarf. I love how easy it is to pair outfits together in the fal but still be comfy. 

And for $13.99 with another 40% off- yup! I’ll take one for each day of the week. 

And, speaking of keeping warm- there’s nothing better than an evening wrapped up in a blanket sitting on the front porch in the rockers overlooking the farm. Fill a basket full of these inexpensive blankets and set them near your fire pit so your guests can keep warm while roasting marshmallows.. Or, drape one over each rocker on your porch and place a basket full of pumpkins and bittersweet vine next to it for a pop of fall. 

Need a table covering for a fall get together? Drape it over the center of a table. 


These babies are just $15.99 with an extra 40% off. Keeping you warm for just a little over $9 each! 

Next on the list - all things black & white gingham make such a statement! I love this look- but I love my oranges & reds for fall too. You can bring them all together with softer oranges and reds. I’m loving this rug. I imagine it at my front door with this beautiful wreath above it on the front door. 

And then I remember I have children, two dogs, pigs and orange mud on this farm. So, we’ll keep dreaming up a new look for Rockfish Farm. If you snag this look, send me pictures so I can swoon over your stoop because I’m loving this pair! 

Let’s talk black & whites for inside the home! There’s a whole section in the Fall spot in Hobby Lobby full of black & whites! I’m loving it all. My farmhouse is a bit more “traditional” so I plan on bringing in bits and pieces of this for my fireplace mantle. 

I’m loving this long tray! They have a small bag of mini pumpkins with a mixture of the black & white gingham and white pumpkins. I’m thinking of filling one of these trays with those for on my mantle and bringing in some softer oranges with this “Gather” sign. I may just snag one of those bigger trays for my outdoor table too for some fall plants! 

With simple, easy colors, this sign can fit into any style decor. I like to switch up some of the wall decor in my home. It’s a great way to bring in all things fall, but not get overloaded with extra “stuff” everywhere. Little touches, and easy change outs can make your home seem like fall exploded without being overly “fake leaf vine loaded”. 

Make a few things in your home sparkle fall. There’s nothing cozier than a slight glow in your home in the evenings. I like to take these glimmer strings and pop them in a few places as I’m decorating. Usually my mantle in the living room and my centerpiece on the dining room table. For $7.99 with 40% off. You can make a few old decorations you have laying around sparkle. And, the candles that are on timers at hobby lobby always help to set a fall evening mood in your home without you having to remember! 


This year, leave those fake orange leaves at the store. Go for more natural or “dried” looking items. This wreath had a pretty big price tag on it, but it was huge, and is such a statement, it’d be worth it. Plus it will last several years. And that bunch to the right? I’m loving it! Not near as expensive as the wreath! 


This year, leave the fake orange leaf garland at the store. Head out into your yard and clip real fall leaves and pine cones and get creative! Best part? It’s free. See what you can bring in...before you buy. 

Cowboy Queso and Pig Fencing

We are determined to get this pig fencing finished this week so they can get out of their pen, run and eat down the brush. The summer heat and that thunder in the distance isn’t going to stop us this time. 

The to-do’s are getting checked off the list around here one by one. It’s a never-ending process here as we build up this farm, but we love it. All of our dreaming and planning we are seeing come together one at a time - and it’s very rewarding! 

When the southern air gets hot, unbreathable and even your squash plants sweat, you know that’s your cue as the wife to say “oh hey, yeah it’s time for me to go start dinner”. Never mind it’s only 3pm. Today, I whipped up some homemade Cowboy Queso....at 3pm. Because well, it was hot and I needed an excuse to go inside the house, and because something salty and spicy was calling my name!

I usually make a Cowboy Caviar, which is a fresh bean dip for chips. So today I wanted to make the same type thing but in a cheesy dip! So, grab your cast iron skillet, veggies from the garden and let’s head into the kitchen. 

Put your skillet on medium heat. Brown and chop the sausage. 

While that’s cooking slice up your pepper jack cheese and velveeta. Once the sausage is cooked through add in both cheeses and turn skillet to low. 

Once that is about halfway melted I add in the milk and give it a good stir to combine. Continue to melt the cheese completely, stirring occasionally. Chop your veggies while this melts. 

Add in your black beans, red onion, green peppers, tomatoes, jalapeños, cilantro and cumin. Stir to combine. Cook on low for at least ten minutes for flavors to combine. Serve immediately for a crunchier bite, or continue on low until veggies soften. Serve with Tortilla chips! 

Ingredients:

1 roll Hot Sausage 

1 small brick velveeta

1 brick of pepperjack cheese 

1/2 cup milk

4 Roma tomatoes, chopped

1 jalapeño, seeded and diced

1 green pepper, seeded and diced

1 can of black beans, drained and rinsed 

1.5 tsp Cumin 

2-3 tbsp Cilantro, chopped 

1/2 med red onion, diced 

Brown sausage on medium heat. Chop both cheeses into big chunks and add to browned sausage. Melt completely, on low heat, adding in milk about at halfway melted. Once completely melted add in the rest of the ingredients and stir to combine. Continue on low until veggies are softened. Serve with your favorite tortilla chips! 

Crockpot changeup: Brown Sausage in skillet or directly in crockpot if you’re able to watch it while it browns- takes about an hour and a half or so in mine. My crockpot is hot! Short on time? Brown in the skillet. Then combine all ingredients in slow cooker and turn on low for about 3-4 hours! 

How’s that summer heat in your area? How are you keeping cool this summer? We’ve made Lemonade blueberry popsicles to *try* to stay cool! Even the dogs want in on it! 

**Rockfish Kitchen recipe**

I love to get in the kitchen and come up with recipes of my own, and this is one of them! Enjoy! If you try it, come back and let me know if you liked it! 

Follow my Instagram stories @jennifer_herring04 for daily farm updates and to see the piggies! 

Cast Iron Cookie Cake

A giant cookie. Cooked in a cast iron skillet. Topped with vanilla ice cream. That’s my kinda dessert! It is amazing the flavor a cast iron skillet adds- but if you don’t have one, press it out into a baking dish. But only this once....because I highly recommend snaggin’ your first cast iron skillet! 

This makes one giant cookie: 16 slices. I used the recommended 10 inch skillet, but slices were pretty large. I plan on using the 12 inch skillet on my next go ‘round! The recipe comes together very quickly, within a few minutes and with just the one bowl- which is a bonus for me! No mixing the dry, and mixing the wet ingredients. One and done! 

Ingredients: 

1 cup firmly packed light brown sugar 

1/2 cup granulated sugar 

1 cup (2 sticks) unsalted butter, softened

1 tsp Vanilla Extract 

2 Large Eggs 

2.5 cups all purpose flour 

1 tsp baking soda

1 tsp salt

2 cups of chocolate chips (plus a handful extra) 

1. Preheat oven to 375 degrees. 

2. In the bowl of a stand mixer beat both sugars and butter until smooth. Add in vanilla. Add in both eggs, one at a time, beating well after each addition. Add in the flour, baking soda, and salt. Turn mixer on low and lightly stir in 2 cups of chocolate chips. 

3. Spray 10 inch skillet with cooking spray. Pat cookie dough into skillet. Top with handful of chocolate chips and lightly press into dough. Bake about 30 minutes until edges are lightly browned. 

4. Remove skillet from oven and let cool on rack 15 minutes. Cut into 16 slices. 

Enjoy! This recipe is a keeper! My husband loved it and he says he will do whatever it takes to get me to keep some of these in the house! One word: dishes. 😜

Recipe from Lodge Cast Iron Classics cookbook. 

Welcoming two little Piglets to the farm

Our farm is growing, one new adventure at a time! We started with chickens, and last Christmas we added a Redbone Coonhound to the mix.  He has definitely kept us on our toes, that's for sure!  All winter long I kept dreaming of adding pigs to our farm.  Pigs with a purpose - not as pets.  So, about a week ago, the snow finally started to melt and we got started on "Hog Haven".  

I dug a hole, just to prove it to my husband that I could.  He severely underestimated me.  And I severely underestimated how much pain my neck would be in the next day.  I'll leave that to him next time, but this time I get to say "yeah, I did that". 

It took us about two days to get it all put up.  It's a great size area for the new piglets, but this is their pen to stay in at night and when we're not home to keep an eye on them.  We will soon be adding electric fencing around the wooded area so they can be more pasture raised. 

The final touches - Straw for bedding.  Yes, that's a chicken coop.  We're going to tweak it and remove the front so it's a more suitable shelter for the pigs.  And the size they will get, should be perfect as far as height.  This little cutie loved helping to get Piglet ready! 

Now, time to get the new babies!  I used the puppies crate to pick them up, which left me having to take the puppy with me.  And then, I thought the girls still had school today, however, spring break started, so I also took two children to go to a pig farm to pick up these two piglets.  I was a little nervous of how this would go - but, it turned out great!  

We picked out a Black one and a Spotted one.  Why I decided on the spotted one based on "cuteness" is beyond me.  Next time, I'm going with the ugly one.  There were many of those to choose from! 

 All loaded up, quick picture, and we're headed home to Rockfish Farm!

I must say, they're really stinkin' cute as babies.  But, thankfully, I saw what they were like when they got older - not so cute.  They're huge, and I'm pretty sure they eat everything in sight, and if you stood there long enough, they may just eat you too.  

We're excited about our new adventure with pigs and we're excited to welcome "home" Hammy (spotted) and Whisk (black).  Both named by the girls, with "kitchen names".  If you've been following me you know that I only allow names if they remind us of their future.  

Their time here on the farm is limited, but we promise to give them a good life, the best we can.  With lots of piglet snuggles, fresh straw to sleep in, a pasture to run around in, and of course lots of yummy treats.......

......and only one bad day.  

I think Hammy is smiling to let us know she likes her new home here at the farm - and also to say "catch me if you can, because I'm about to run.....again".

Check out the Rockfish Farm Youtube Page to check out our first day with piglets and to follow more adventures that we get into!  Little Hammy got out 4 times today, jumping straight through the Hog panels.  Luckily she doesn't go far and hops back in on her own.  Rest up little ones - more adventures await this weekend with family coming in for Easter.  I hope each of you have a wonderful Easter weekend! 


The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified.  He is not here; he has risen, just as he said. Come and see the place where he lay.  Then go quickly and tell his disciples: ‘He has risen from the dead and is going ahead of you into Galilee. There you will see him.’ Now I have told you.” Matthew 28:5-7

xoxo,

Jennifer

Sweet Southwest Chicken & Gouda Sandwich

One of my favorite things to do is make up different sandwiches. Today, as my husband was cooking up a bunch of chicken on the grill to chop up for the freezer for meal preps, I was searching through what I had to come up with lunch - and here’s what I came up with today! 

A Chicken, Bacon & Gouda Sandwich with a sweet Southwest dressing with spring onions served on a crusty French roll. 

Here is the recipe for the dressing - which I quickly whipped up- but would be even better made a few hours ahead of time and refrigerated! 

3TBSP Southwest Spicy Mustard 

1 TSP Worcestershire Sauce 

1TBSP Honey 

1 TSP Cider Vinegar 

2 finely chopped Green onions. 

Combine - and refrigerate if time. 

Grill chicken and bacon. Once Chicken is done, top with a slice of Gouda to melt. Slice roll and place on gril to toast slightly. To assemble Sandwich, layer each slice of bread with a generous amount of sauce. Then place chicken slice with cheese, top with bacon. Arugula would be a great lettuce option to add if you’re looking for a little more bite! Enjoy! 

Happy Valentine’s Day!

We spent the afternoon today making peanut butter cookies with heart shaped chocolates as a surprise for daddy when he comes home from work!

These girls love to help bake and cook in the kitchen. They knew as soon as we were getting home from school we were going to work on the cookies and just couldn't wait another minute to get started!

We used a Betty Crocker pouch of peanut butter cookies, but at the bottom I’ll share my recipe for homemade- which of course are so much better. But, limited time on a school night meant we needed quick and easy. 

Plus, happy hour may have already started on the other side of this camera. So, here’s to you Betty. 

When Daddy arrived home, he had a single rose for each of his girls, some chocolates and a few small surprises for the girls.  And, the girls couldn't wait to show their daddy the cookies they made for him! 

Irresistible Peanut Butter Cookies 

3/4 c. Creamy Peanut Butter

1/2 cup Crisco 

1 1/4 C firmly packed brown sugar 

3 tbsp milk

1 tbsp vanilla extract 

1 large egg 

1 3/4 C All Purpose Flour 

3/4 tsp baking soda 

3/4 tsp salt 

Heat oven to 375. 

Combine peanut butter, shortening, sugar, milk and vanilla in a large bowl. Beat with electric mixer until well blended. Add egg. Best just until blended. 

Combine flour, baking soda and salt. Add to creamed mixture just until blended. Drop 1 inch rounded balls of dough into baking sheet and bake for 7-8 minutes. 

Let cool slightly and press chocolate hearts or Hershey kissed onto the tops and place in refrigerator so they don’t melt. 

Happy Valentine's Day from Rockfish Farm! 

As the Father has loved me, so have I loved you. Now remain in my love. If you keep my commands, you will remain in my love, just as I have kept my Father’s commands and remain in his love." ~ John 15:9-10

Slow Cooker Chicken Tacos

Ingredients:

• 1 cup low-sodium organic chicken broth
• 4 cloves garlic finely chopped
• 2 medium jalapeño peppers seeded and deveined, chopped (optional)
• 2 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 2 tsp. ground smoked paprika
• ½ tsp. sea salt or Himalayan salt
• 2 bay leaves
• 1 lb. raw chicken breast boneless, skinless
• 8 (6-inch) corn tortillas warm
• 1 cup pico de gallo or fresh tomato salsa
• 1 medium ripe avocado sliced
• 1 medium lime cut into 4 wedges
• ¼ cup finely chopped fresh cilantro

Instructions

1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
2. Transfer chicken to a cutting board and shred with 2 forks. 
3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Recipe From : www.beachbody.com.

Portion Fix Containers (21DFX) 

½ Green

1 Red

1 Yellow

1 Blue