chicken photos

10

Easter hog!  For all your Easter needs.

Female Western Hognose (Heterodon nasicus) - anaconda morph.
(Eggs are chicken eggs and japanese quail eggs, one of the eggs is from an Easter Egger.)

2

This is my pal Youpi. 

He may look majestic, but don’t be fooled–he’s actually a total dork. He likes to try to fight my green boots, and he has a grudge against one of my other roosters (who is in a separate pen, so they can’t properly fight, but inexplicably they make a big, dramatic attempt at a battle every single morning). He sounds like he’s constantly chortling about something or another and he gets excited about just about everything. If I walk across the property, he’ll often follow me (delayed) at a breakneck run with his wings outstretched. He’s pretty friendly, but if he gets worked up sometimes he’ll bite my hand and not want to let go. He thinks he’s hot shit and it cracks me up. I love carrying him around and talking to him.

I put him in the garage at night for his safety, and he waits on a section of fence right near the garage for me to put him away every night.

Anyway, I just wanted to share him with the world, because he’s a chaotic but hilarious and fun guy.

9

Baked Chicken & Zucchini Rigatoni

Ingredients

1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)

Directions

Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.

Enjoy!