Chicks for Christmas ! Submit your holiday chick pictures contest on!

[dt1958]

I dont see my name on the list any more for some reason ? My guess is tha 364 will hatch on Christmas Eve & 300 will hatch on Christmas Day. Will try & come up with a receipe to enter shortly. Hope everyone has a Merry Christmas !!! I entered on page 31 with 14 eggs in the incubator due too hatch on 12/26.

 

[Melissa Rose]

Quote:
I must have missed it when I copied I will get right on it

 

[Melissa Rose]

Gotcha back on

 

[202roosterlane]

Here's mine

BAKED CHICKEN CHILES RELLENOS

6 skinless, boneless chicken breasts halves
1/3 all purpose flour
3 tablespoons cornmeal
1/4 teaspoon ground red pepper
1 egg
1 teaspoon of water
1 4 oz can of whole green chile peppers
rinsed, seeded, cut in half lengthwise (6 pieces total)
2 oz Monteray Jack cheese, cut in to six 2X1/2 inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon of fresh black pepper
2 tablespoons of butter or margarine, melted
1 - 8 oz jar of green or red salsa



1. Place chicken breast half between 2 pieces of plasic wrap. Using flat side of a metal mallet, pound meat lightly into a rectangle and 1/8 inch thick. Remove plastic wrap. repeat with remaining slices.

2. In a shallow dish combine the flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.

3. For each roll, place a chili pepper halfon a piece of chicken near the edge, Place a stick of cheese on the chili pepper. Sprinke with some cilantro and blake pepper.
Fold in sides roll up, starting from egde with cheese and chili pepper. Secure with wooden tooth pick.

4. Dip chicken rolls in egg mixture. Coat with cornmeal mixture. Place rolls seam side down, in a shallow baking pan. Drizzle with butter.

5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F inside) Remove toothpicks. Mean while heat salsa, serve over chicke.

 

[202roosterlane]

I have only none for Christmas Eve, 4 for the Christmas day hatch and 24 for the day after. For some reason I thought it was the other way around. But if we are guessing like jelly beans in a jar my vote is for 279 for Christmas Day and 178 for Christmas Eve.

 

[Melissa Rose]

Quote:
Got you all added

 

[Charm1704]

I went through the list and counted all the eggs that are set...so my guess is ....358 Christmas eve....502 Christmas day!~charm1704

 

[Melissa Rose]

Quote:
Hi Glenda

It's getting closer

 

[Baylor]

Just candled for lockdown and all 7 are making it to lockdown

Here is a family favorite cookie recipe since we live in Florida!

Key Lime Cookies - Makes 2 dozen cookies (depends on how big you make the spoonfuls!)
Preheat Oven to 350 degrees

Ingredients:
1/2 cup butter
1 1/2 cup unsifted powdered sugar
1 egg
1 T. Key Lime juice
1 t. key lime grated peel (or regular limes - usually takes a couple for dough and icing)
1 cup flour
1 t. baking powder
1/2 t. salt
2 cups of crushed corn flakes (I put them in a ziplock and take the roller to smash them up)

Beat butter and sugar together, add beaten egg, add juice and peel, blend. Stir in flour, baking powder and salt (pre mix the dry ingredients for better blending). Fold until blended (Dough will be sticky)
Drop spoonfuls into crushed corn flakes and toss (will be messy)

Place on ungreased cookie sheet
Bake at 350 for 16 mins (or until it doesnt look gooey on top of the cookie - golden brown is too far!)
Remove from oven and wait a few mins before taking off sheet and put on wire rack to cool.

After cookies are cooled you can ice them with a mixture of butter, powder sugar and key lime juice and the peel to taste.
(I start with a 1/2 cup of butter melted then add in powder sugar and rest of ingredients until the icing isnt watery anymore)
The icing will set on the top of the cookies.

 

[CBarrett]

I'd like to join in on the contest! I have 24 eggs in lockdown as of Sunday.. hope to see some baby RIR's and New Hampshire Reds by tomorrow or Thursday!

My guess is 236 for Christmas Eve, and 329 for Christmas Day.

Here is my recipe for The Bonefish Grille's Bang Bang Shrimp! (Tastes EXACTLY like it)

Ingredients:

1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
Oil for frying
Lettuce
Chopped Scallions

Directions:

Mix mayo with Thai Sweet Chili Sauce.
Add hot sauce to taste.
Dredge the shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.

ENJOY!!