Big Mac Sauce

I have been so absent from this blog lately.  My apologies, life has been smothering me like a well-dressed plate of poutine lately.  Yum.

I’m hungry.  Haha, when am I ever full?!  In case you were wondering the answer to that question, it’s never.  I’m always hungry and speaking of, my favourite meal of the year is coming up this weekend.  No, it’s not Christmas.  It’s not Easter or Thanksgiving either.  It’s not even my birthday yet.  It’s the 40oz steak night at The Canadian Brewhouse this weekend.  Fourth year in attendance and I’ve crushed it all every year. Plus appys and dessert.  Screw winning that BBQ, I’ve earned it at this point, The Brewhouse should just give it to me.


So definitely looking forward to that this weekend.  Today was a beaut too actually.  Sun is shining, weather is sweet.  Makes you wanna move your dancing feet.  God I love Bob Marley.  What a cool cat he was!  Song came on the radio today when I was out playing in the new tractor.


The Farmer went discing so I decided to try out the new ride,  there’s a sunroof all up in there, who wouldn’t smile about that?!  I sure did. Sunroof!

I was in such a great mood today that I decided I would brighten the Farmer’s day too.  He said the other day that he really wanted 1000 island dressing for a salad he made himself but couldn’t find any so this rockstar of a wife made him some from scratch this afternoon.  Review just came in too, was as good as store-bought. #boom #idontsweatisparkle

Big Mac Sauce aka 1000 Island Dressing (this is a ridiculous name, where the hell would it have come from?!)
Makes approx 1 cup

1/2 cup Miracle Whip
1/4 cup Ketchup
3 Tbsp chopped sweet pickles (or sweet relish if you don’t have the pickles)
1/4 cup sweet pickle brine (you can sub this with 1 tsp sugar and some water)
1 green onion, chopped
1 tsp worcestershire sauce
1 tsp balsamic vinegar
milk (for consistency)

Mix everything together in a jar and store in the fridge, it’ll last about a week.  Think about how amazing this will be on a double burger with some lettuce?  Mouth watering yet?  You’re welcome.  Kim.


One of my coolio DIY handy girlfriends was coming over today to visit and right before she left her house she text me to ask if I wanted her to pick up lunch.  One part of me was like “hell YES PLEASE!” but then the gracious host in me flicked that lazy hooch off my shoulder and I told her absolutely not; I would make her lunch, even if it was just noodles.

Shit.  Now what.

I stood in front of a full fridge for a good 4 minutes, at least, all the while saying I had nothing in the house to feed us with.  Does anyone else do that?  Geez.  Such a first world problem that I know I definitely take for granted.

I started washing the dishes in the kitchen and then thought about what I had in my fridge.  Eggs, fresh spinach, leftover chicken breast, cheese.  Basic whole foods that are delicious however you eat them.  Suddenly a quiche popped into my head.  I haven’t had quiche in forever and it was easy enough to make, I just had to find a recipe.


Into my trusty Better Homes and Gardens cookbook binder.  I love the recipes in there, they’re all so basic and use ingredients I always have on hand.  Even better, if you don’t have these exact ingredients, sub what you have!  This one was a handful of fresh things and a four item crust that took 5 minutes to get done.  I even used bacon grease in the crust instead of shortening because bacon anything is awesome.

Farmer’s Wife Kickass Quiche
Serves: 2-3 (unless you don’t eat as much as me)

1 1/4 cup flour
1/2 tsp salt
1/3 cup shortening
4-5 TBS cold water

Add the flour and salt to a bowl and cut in the shortening.  Add the cold water and mix until you get a dough consistency.  Roll out and put in a quiche dish or pie plate.  Cover the dish with tin foil and bake in 450F oven for 8 minutes.  Remove the foil and bake another 5-6 minutes until brown.  Remove from oven and lower temperature to 325F.

5 eggs
1 cup milk
1 cup fresh spinach, chopped
2 green onions, chopped
1/2 cup cooked chicken breast, chopped
1/2 cup shredded cheese (or more if you love cheese)
salt and pepper to taste
bacon bits and extra cheese for topping

Beat eggs with a fork.  Add remaining ingredients to eggs and pour into hot crust.  Sprinkle bacon bits and cheese on top and put back into oven.  Bake at 325F for 40-45 min.  Remove, let cool for as long as you can handle and then dig in.

And the answer is yes.  There were only two of us here for lunch.  It was THAT good.  Best, Kim.

Pickled Cabbage Coleslaw

I’ve had this pickled coleslaw recipe burning a hole in my proverbial pocket for months now.  The ingredients are so basic and I’ve had half a HUGE purple cabbage in the fridge forever so today was the day that it got done.  I put my chopping arm on and got to work.


I got this recipe from this cool cat I know out in BC.  We’re related so she clearly gets all that coolness from me.  She brought it to our fam reunion this summer and I couldn’t get it off my mind afterwards.  She’s so full of cool she even sent me home with some at the end of the weekend so I could enjoy it for the rest of our holidays.

She says the key to the recipe is chopping thinly.  As you can see from my picture, I attempted to chop thinly but somewhat failed and you know what?  Honey Badger don’t care because it still tastes ridiculously good.  And it lasts, like, 3-4 weeks in the fridge so who can complain about that?

Pickled Coleslaw

1 head cabbage, thinly sliced (I used red but green is fine too)
1 medium white onion, thinly sliced
1 green or red pepper, thinly sliced (I left this out because the Farmer hates peppers) OR finely grated carrots for colour if you’re using green cabbage

1 cup sugar
1 tsp dry mustard (regular wet mustard can be substituted also)
3/4 cup extra virgin olive oil
1 cup white vinegar
2 tsp celery seed
1 tbsp salt
OPTIONAL – 1 tsp garlic powder (I added this because I love garlic)

Chop the cabbage, onion, peppers/carrots and layer them in a large container with a lid (mine fit into a 3.6L/15 cup saver dish).  Sprinkle the sugar over the top of the veggie mixture and shake it around to distribute.

Add the mustard, EVOO, vinegar, celery seed, salt and garlic powder to a saucepan and bring to a rolling boil on the stove.  Pour brine over cabbage, add lid and shake, shake, shake to mix it all up.  Remove the lid until it cools.  Once cool, lid it and store it in the fridge then EAT.

Enjoy for the next 3-4 weeks…if it lasts that long.  Kim.


Nana’s Clam Chowder

It was raining today.  RAINING IN JANUARY.  We live in on the Canadian prairies, it’s not supposed to rain in the middle of winter.  All the roads are literal skating rinks right now.  Seriously.  Take me down to the paradise city, G&R.  #WTF.

On top of the ridiculous weather, I have a super sore throat.  Mama don’t got NO TIME for this – NO TIME – because the last few months I’ve been working on something super, super exciting.  It’s been keeping me up late so I likely got run down but I’m about to ninja kick it in the face and in the next week I’ll have a super new launch to share with everyone.  There’s another site and more awesome than you can handle so please stay tuned and remember, sharing is caring.

Tonight, however, I needed some warm soup, hot tea, a bath and snuggly bed so I made Nana’s Clam Chowder for supper.


Ever since the beginning of time, Nana has made the best clam chowder; it’s as epic as her Arizona Lemon Pie.  We always have clam chowder on Christmas Eve with fresh, homemade buns and it’s so filling and tasty #nomnomnom.  I don’t make it often but when I do it’s usually because a) I feel like crap, b) I miss Nana, c) it’s cold out, or d) all of the above.  Tonight was an all-of-the-above kind of night.

Nana’s Clam Chowder
Yield: 6-8 servings

1/2 pound bacon, chopped
1/2 onion, chopped
1 clove garlic, minced
1 can (284g)  baby clams, NOT DRAINED
1 can (184g) crabmeat, DRAINED (optional)
2 stalks celery, diced
2 carrots, sliced in coins
2 large potatoes, peeled or unpeeled, diced
8 cups liquid (I used 6 cups chicken stock and 2 cups milk)

1/4 cup flour
1/2 cup cold water
Salt and Pepper to taste

Get out a dutch oven and preheat it on the stove.  Throw in the bacon, onions, celery and garlic and fry it all until the onions are clear and the bacon is cooked and quasi-crispy.

Add the clams WITH LIQUID and the crabmeat WITHOUT liquid.  Let it simmer on the stove on medium heat for 5-7 minutes.  Add the rest of the vegetables and the remainder of the liquid and bring to a boil.

Shake or whisk flour and water together so it’s not lumpy.  Once chowder is boiling, add the flour/water mixture and stir to thicken.  If it’s not thick enough, add another flour water mixture.  Add the salt and pepper to your taste liking.

Serve it with crackers or FRESH BREAD.  I have the best fresh bread recipe.  It takes at least 4 hours to make but it’s worth every second.  I promise I’ll post it soon, it’s my ace-in-the-hole and I know as soon as you all get it you’ll drop me like a hot ostrich so I’m clutching onto it until you rebel.


Enjoy your evening, I’m off to self-medicate myself and hit the sack.  Until next time, Kim.

Farm Wife Flu Shot

I’m not a huge supporter of flu shots and by saying that I’m not looking for a convincing argument to get one nor do I want to pick a fight with someone about immunizations.  Our entire family is up-to-date on our immunizations and I believe fully in those but I just don’t like getting flu shots so I never do.  Instead, I make my own.

Farm Wife Flu Shot

Getting a good sweat on is another great way I rid my body of toxins.  Last night I went to hot yoga for the first time ever and it was one of the best things I’ve ever tried; I cannot wait to go back.  I learned so many new things and pushed myself so hard that I felt so rewarded when I left.  And the best part was that I went with two of my three bestest best friends and we got to hold hands during shavasana.  My girlfriends light my fire so it quite literally warmed my heart.

I drink a variation of a green smoothie every day.  I know I don’t get enough veggies during my day and this is the easiest way to do it.  There’s so many different things you can throw in and blend up, there’s no reason not to get more than your daily dose of micronutrients.  Leaving the skin on all the veggies and eating the pulp means you’re getting a lot more fibre than if you were just to juice the ingredients; fibre is our friend so make sure you’re getting enough!

I used to make my smoothie in my Magic Bullet but it got too small so I pulled out my blender thinking it would be chunky and not mixed well enough but it does a great job.  And it’s a regular blender too – not high speed and over $400 to buy.  I’d rather buy new shoes with $400 than a blender – priorities right?

Farm Wife Flu Shot
Yield: 1 serving

2 large handfuls of baby kale or spinach
1 sprig mint leaves
1 green apple, cored
1/4 of a long cucumber
1/4 of a lemon, peel and seeds removed
1 cup frozen mango chunks
1-2 cups water, depending on consistency

Put everything in your blender and mix until smooth.  Pour out and enjoy!  Merry Christmas, Kim.

Apple Cranberry Chicken Soup with Avocado

Today is a soup day up here.  It was +5C yesterday morning and today it’s dropped to -1C with wind and flurries.  The roads are getting bad and the air is colder so I wanted something to warm my soul up after I fed the sheep and checked cows this morning.

I follow this super cool chick on Instagram.  Her handle is @thebettyrocker and you can find her online at The Betty Rocker and a few days ago, she posted a recipe for creamy chicken soup.  I wanted to try it today and since I’ve had the rest of a roast chicken in my fridge for a few days, I looked it up.  It, of course, called for zucchini and cauliflower (both of which I didn’t have in my fridge) so I decided to come up with my own recipe with what I did have and it worked SO WELL.  It was easy, uses simple fresh ingredients and is really quick to make.  For a soup it’s not only filling but also has great proteins, micro-nutrient rich carbs and the avocado adds the perfect amount of healthy fats.  It’s something I’m really proud of actually, it tasted amazing!


Apple Cranberry Chicken Soup with Avocado
Yield: 4 servings

3 cups chicken broth (homemade or store-bought)
1/2 onion, sliced
1 clove garlic
1 small apple, peeled, cored and diced
handful of fresh cranberries
2 cups roasted chicken, chopped
1 tsp thai red curry powder
1 cup milk
1 fresh avocado, sliced

Start out by boiling the chicken stock.  Add the apple, cranberries, onion and garlic and simmer on med-high heat for 10-15 minutes.  Pour the mixture into a blender or use an immersion blender to puree until smooth.  Add the chicken, thai red curry and the milk and simmer on low for another 10 minutes.  Slice the avocado thinly and top each bowl with 1/4 of the slices.

Dig in.  Enjoy the fresh, mildly sweet flavours and don’t forget to share!  I’m on Instagram and Twitter (@kimducherer), Facebook, and Pinterest – follow along.  Enjoy the snow, Kim.