Cluckin' Around…

I know, I know I was supposed to have Lemon Rosemary Chicken for you today but something came up!  Literally, up.  From the ground up— we built our chicken coop.  Here is a little teaser to keep your mouth watering until next week though!

Not only is our coop awesome, but it is super-duper-radtastically-awesome because it is made from about 95% recycled materials.   Reclaimed materials such as pallets and old 2 X 4's.  The real gold mine was 2 X 12 board trimmings, (9, 3' sections to be exact)  all going to be taken to the dump!

I had my in-laws for the weekend and as per usual, we had a project to tackle.  As you know, the chicks we have are growing faster and faster each day and in less than a month they will be ready for the outdoors.  We decided to make a stationary coop at the recommendation of  (and I'm not kidding here) our chicken support group “CSI: Asheville”  or “Chickens Support In Asheville”.   We decided to go with the much more luxurious and stationary, (In a soft, inviting, I-want-to-sell-you-this-piece-of property- tone…),  “Inn at Simple Acres”.   The Inn at Simple Acres is a wonderful 2 bed loft with dual perching roosts and open design that brings the outdoors into the comforts of home.   With linoleum flooring and hard wood walls, the architectural design of this “Inn” (coop), will most certainly be talked about long after its time.   The “Simple Acres Inn” will undoubtedly leave its mark as an architectural icon that will often be imitated, but never duplicated.

I of course made a quick video to show all of our hard work.  I could not let this awesome chicken coop sit in the archives for a whole week!  No way–too proud, and I have to show it off!

Simply Done Cuisine–Buildin' The Coop from Simply Done Cuisine on Vimeo.

I don't want you to be disappointed though because I know you were expecting the Rosemary chicken.   I will give you a real quick throw together recipe to hold you over till next week though.  We took left-over pasta we had in the refrigerator and a couple of canned goods.  It may sound odd but trust me, it was delicious!  Southwestern Pasta Bake with Cream Corn, Black Beans and Queso Fresco, and Cilantro from the garden.  A Southwestern treat that only had about 400 calories per serving (before guacamole) and was super filling.  We made the same guacamole from the Flank Steak Taco recipe a few shows back and threw it on top.  Any excuse for me to make Guacamole and I am ready!  A Guaca-holic at heart!  You should add the cabbage individually to the plates though, so all your left-overs don't turn purple.  Our leftovers looked tie-dyed, but they still tasted great!

Recipe for Southwest Pasta Bake with Queso Fresco

Next week we will let the cat out of the bag and tell you all about Lemon Rosemary Chicken and Bibb Lettuce Wraps.

Come. Watch. Eat. Enjoy!

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