Welcome to the Farm!

Her and I
Mer and I sitting in our field watching our goats

Welcome to the kPlace Farm and Ranchette. Our little slice of Wyoming heaven.

My Lovely Bride, Merideth (Mer), and I started our homesteading adventure in the Winter (Jan) of 2021 and have been on the go ever since. In 2018, Mer decided to start a business to embrace that vision thus The Rustic 307 was born! She Designs, I build!.

With full time jobs in IT and our youngest son flying the nest (we have 3 total), we work hard to find time to build, create and refinish.  Living in the great plains of beautiful Wyoming with a dedicated craft/design shop on our property for anything she could imagine, We have added to our animal family so far with 3 dogs, 7cats, 4 goats, and 15 chickens.

Along with working, creating and building. We enjoy cooking and have shared some of our favorite recipes for you to try! please let us know how you like them!

My Wonderful Mother-In-Law has also joined us on this awesome adventure we are on! Stay tuned for our eventful adventures and enjoy our kPlace!

AJ (Handy Hubs)

What have we been up to?
August 30, 2023Around the FarmWe don’t get to go camping very often, we haven’t been in many years But we do like campfire cooking! When we moved to the farm, one of the first things we did was build a fire pit and get a cooking grill for it. The fire pit has been of great use, not only for cooking but for cleaning up scrap wood around the far, creating clean ash for the animals to dirt bath in (helps keep the mites off) and of course, Pure enjoyment. There is nothing like some good ol ‘campfire cookin!   Thanks For stopping by! [...]
August 25, 2023Recipes to Enjoy!This is not our recipe but it is a good one and we want to post it on our blog so we have it for the future! The original post is located here! Soft-Baked Oatmeal Breakfast Bars These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate, and are made with better-for-you, wholesome ingredients. They’re perfect for a grab-and-go breakfast on a busy morning. Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 12 bars Calories 211k cal Author Chelsea Lords Ingredients 1 cup old-fashioned oats 1/3 cup oat flour (finely ground oats) 1/2 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1/3 cup creamy peanut butter 1/4 cup melted coconut oil 1/4 cup honey 1/3 cup light brown sugar, lightly packed 1 teaspoon pure vanilla extract 1 large full egg 1 large egg yolk (save the whites for another recipe or discard them) 1/2 cup dark chocolate chips, coarsely chopped Instructions PREP: Preheat the oven to 325 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang (These will be nearly impossible to get out otherwise). OAT FLOUR: To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount. BARS: Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan. BAKE: Bake for 23-26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn’t jiggle it’s done. The bars will firm up as they cool; be careful to not over bake). STORAGE: Store these bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. FREEZE: Wrap individual bars tightly in plastic wrap and place in an airtight freezer-safe container. Thaw bars at room temperature. Notes Note 1:Gluten-free: These bars are naturally gluten free, but make sure all the products you use aren’t processed in an environment with other gluten products. This will be indicated on the label. Nutrition Serving: 12bars | Calories: 211kcal | Carbohydrates: 25.1g | Protein: 4.1g | Fat: 10.8g | Cholesterol: 23.3mg | Sodium: 41.5mg | Fiber: 1.6g | Sugar: 16.6g Thanks For stopping by! [...]
August 25, 2023Recipes to Enjoy!This is not our recipe but it is a good one and we want to post it on our blog so we have it for the future! The original post is located here!   Prep20 MIN Total1 HR 10 MIN Ingredients9 Servings8 Ingredients 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 8eggs 1 1/2cups half-and-half 1/4teaspoon salt 1/4teaspoon pepper 1cup chopped cooked bacon 1/3cup sliced green onions 3/4cup shredded Cheddar cheese (3 oz) 3/4cup shredded Parmesan cheese (3 oz) Steps Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F. In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top. Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving. Thanks For stopping by! [...]
August 12, 2023Around the FarmEver vaporize your finger tips? Yep this Is Handy Hubs doing stupid stuff! As I was working in the shop one morning, Merideth, was in the design studio. I was making a picture frame for a wonderful print that we purchased from Steve Knox. Fantastic artist by the way, pay his page a visit. Anyway, I was cutting the frame out very hard hickory wood and yes, I was using a push stick on the table saw. Although, while doing a dado cut I had my fingers on top of the piece of wood to keep it in the blade. Low and behold the hard piece of wood had a knot in it, and the blade caught that knot and threw it backwards. Of course the pressure I was putting on the board my Fingers went right in. You should have see the vapor of blood that came out. So, naturally I yelled ah Sh#t I just cut my fingers off. Wife Bro-In-Law came running wrapped a dish towel around the appendages. Of course went to the ER. Mer driving the speed limit by the way 8 miles to the hospital. Geeze. No Stiches as there was nothing to sew back on broke the bone (more like ground) on my ring finger couple hour soak in iodine and bandages for weeks. Always remember Shop Safety!   Update: 5/8/2024. My Fingers have healed albeit a little deformed and the fingernails grew back, However the nerves are dead and the finger tips are completely numb, Really make it hard to type now and play guitar (sad face). But at least I have the rest of my fingers. I have since bought new push sticks  specifically made for doing Dado cuts! #Dadocuts Thanks For stopping by! [...]
February 2, 2023Recipes to Enjoy!Alright this is a good one I just learned this weekend from my mother-in-law, so there for Grandma Pat’s Chili Rellenos Ingredients: 4 Medium Sized Poblano Peppers ( you can always make as many as you want) Sliced Peperjack Cheese ( of course a variety of cheese is always good so pick what you want) 2 cups of flour 4 eggs ( more if you make more peppers) Coconut Oil ( or any oil for frying) Green Salsa Verde (we prefer Hernandez) Fixins Guacamole Sour Cream Shredded Cheese Shredded Lettuce Whatever your other favorite toppings are Hungry People So Here is how you do it Fire up The BBQ and Roast those chilies just enough to peel the outer shiny skin off ( you can also use a torch like my Mother in law does). Once the skin is off Cut the tops off and de-seed them. and then slice them down one side Next, steam those suckers for a few mins (5 should do it) you want them soft but not falling apart. After steaming let them sit for a few mins on a paper town so there not water wet just naturally moist In a skillet, heat up your frying oil Get your eggs and separate the yolks from the whites. Place your slices of pepper jack Cheese in the peppers ( and whatever else you might want in them). Coat your peppers in flour ( doesn’t need to be caked just coated) In a mixing bowl, using an electric hand mixer, beat the egg whites till they make a merangish foam till it can keep a peak. A tad bit of Cream of Tartar can help with the peaking Beet the egg yolks and GENTLY fold them into the egg white foam. Dip your peppers in the egg mixture and place in the frying pan. fry until darker golden brown. (may have to flip them depending on how much oil you use) After frying place on a paper towel to soak up extra oil Now, get some plate, cover them pepper with some fixings and enjoy (I like to put on the Salsa Verde first).   Let us know what you think! [...]
December 27, 2021Around the FarmHello all! 2022 is almost here and we have exciting new stuff to tell you about from The Place in Wyoming. 2021 Has been a whirlwind at the kPlace, It’s been a year of reflection centered on family and how important it is to us. In late 2020 we were four adventurous years into the process of remodeling our home, when the little farm of our dreams became a possibility overnight. We had been working toward realizing our dream for several years and you know, when what you want shows up right in front of you – you just have to jump into it with both feet! That’s exactly what we did. With a lot of help from our family and friends, we put our house in order, had our realtor show it off to her firm and had it under contract before the listing could officially hit the market. It truly was a whirlwind and an extreme blessing for our family.   In August we added some goats. Mer LOVES goats and had a couple when she was a kid. I didn’t realize that I was going to love them too, but I surely do. After much research, Mer picked out Nigerian Dwarf goats as her preferred breed. We were able to find 3 babies from a little farm in Douglas, WY and talked to the lady there for several weeks while preparing our old one of a kind barn for their home. We have Trapper ( John M.D.), Stratus, and Star. Both boys are weathered – meaning they are not Bucks. Quickly after, we determined Star needed a gal pal and picked up Violet from a farm up the road. Our two does are registered and we hope to breed them in the coming year and milk them. They do bring such joy to our lives and are so fun to play with. Goat milking and creating our own products will be a fun challenge!      And of course… If you have a farm you must have Chickens right? We started with 4… lost 1….bought 3 more… Adopted 2… lost 1… added 2 more so the young one had friends… 9 chickens later!! There’s a joke about that around somewhere, basically chickens have a way of multiplying… So now we have Maybel, Tilly, Black Betty, Jersey Girl, Mohawk (MoMo), Dixie, Pearl and the Hens, Kilo Hen and Hen Solo. We are currently in the process of building them a Chicken Castle with a new run.  One of the goals of our new home was to establish an apartment space for Mer’s mom. We worked hard to do some renovations and had a helping hand from Mer’s sister Melodie (THANKS MEL!) to get her here over the summer. Mer and I had been talking and dreaming about this for a few years with Pat and were excited to finally have a space that she could be part of and help us in this new adventure. In June, Pat was able to sell her home in Arizona and we brought her home. Living in Wyoming brings Pat closer to her family, grandchildren and a way of life that will never get boring! As we plan for 2022, we look forward to more farm life adventures including gardening, goat mania, and getting our little business – “The Rustic Barn Wyo” (web) off the ground. We have the space to dedicate to a wood shop and Mer has a finishing room set up for staining and painting. With adding new and improved designing equipment and tools, It’s going to be a busy year and we can’t wait to get started.    New categories including kPlace 365 Photos, Unique meal recipes as well as our versions of some of your favorites please check out blogs, follow and share our stories! https://kplacewyo.com – For farm life adventures Https://www.therusticbarnwyo.com – specialize in custom furniture and décor for your home. Unique farmhouse chic finds! https://handyhubswyo.com – for custom builds tip and tricks and occasional build plans!   Looking forward to seeing you all in 2020! Adam and Merideth Kinney   [...]
November 1, 2021Recipes to Enjoy!Zuppa Toscana is a broad based term literally meaning “soup in the style of Tuscany”. Classic Zuppa Toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, … Wikipedia So this one does really follow the Wikipedia definition, But We do think you will like it. Ingreedients 5 slices bacon, cooked and chopped 1 lb ground Italian sausage 1  yellow onion, diced 2 table spoons of already minced Garlic 1 (32 oz) container chicken stock (4 cups) – I like it a little thinner I used 5 1/4 cups 3 cups russet potatoes, cubed ( some people like thick slices as well) 1 tsp. salt (to taste) ground black pepper (to taste) 2 cups kale, washed and cut into bite size pieces 1 1/2 cups heavy whipping cream Garnish: Parmesan cheese, grated, to taste Make the magic I like to put things all together at once so I like to prepare my ingredients beforehand. So cook that bacon, and crumble it. (Save some bacon grease).  Chop up your kale, and pull out as much stem as possible, you want mostly leaves. then rinse. Wash and cube your potatoes ( I prefer to leave the skin on). Chop up your onion In a large pot, cook and crumble sausage along with onions. just before is completed ad in the garlic and cook for a few more minutes When Done, Drain excess grease and put back in pot. Add the chicken stock Add potatoes and allow mixture to simmer for 20 min When potatoes are soft, add the whipping cream and salt an paper to taste Add kale, and chopped bacon stirring and mixing the soup thoroughly Bring back to simmer and allow kale to cook and wilt ( I kind like my kale a little crunchier so i don cook it that long before eating) Server and Enjoy! Also add a little grated Parmesan cheese for a garnish! Thanks For stopping by! [...]
October 12, 2021Green Goddess GardeningStarting a Farm takes planning and building to get the best crops you can. With winter coming around the corner we decided to get a Compost Bin Set up Check out our DIY compost bin. We were able to reuse materials we had for most of this build. Found the plans on Pinterest and added the lids. I have NO idea what I’m doing…but will figure it out!!! #diyprojects #compostnewbie   Thanks For stopping by! [...]
October 12, 2021Around the FarmHello and welcome to our adventures here at the Kplace. Brows around an Check out stories, Instagram posts , How To’s and How Nots, the animal Kingdom ( Dogs Cats, Goats, Chickens and Lizards) . Plus awesome recipes that we like to share. Feel free to share  your stories and recipes as well. or any tips and trick for new homesteaders. Have an Awesome Day! Come by and see us often! Thanks For stopping by! [...]
October 17, 2019Recipes to Enjoy!I know I have this buried in a post some where on here but we are going to rehash it! This is my take way of cooking Salmon and Asparagus, it seems to have become a family favorite. We have done several variety over the years, the seasoning step is completely up to you. we have done everything from Bulgogi sauce to standard Salt and pepper. We use the frozen Wild Caught Salmon fillets from your local grocer. ( I prefer fresh wild caught salmon from Alaska but its hard to just make a quick trip before dinner) So here is the prep: Salmon Defrost fillets you can let them sit out or put them in a bowl of lukewarm water, they will thaw in no time Wash and pat dry Fillet heat oven to 350° Lightly Coat with Olive Oil Season to your likeness, We usually use salt and pepper with some Steak and Chop seasoning ( Experiment with this all kinds of good stuff you can put on these fillets) You  may also want to add some fresh sliced lemon on top of the fillet place on foiled cookie sheet skin side down ( if de-skinned the flattest side) Asparagus Cut and wash, and let dry or pat dry Put in a bowl and add about a tablespoon or so of olive oil. Bowl should have a lid or you can use a plate to cover the top as well. Add your seasonings ( really what ever you want, we do a variety something different every time). Put your lid on and shake till the stems are coated. Place in front of you fillets on the cookie sheet Place tray in the oven and cook for 13 min. During this time you may want to make some 5 min rice or some quinoa. Server right out of the oven Thanks For stopping by! [...]
September 5, 2019Recipes to Enjoy!INGREDIENTS LIST FOR THE GARLIC BUTTER STEAK BITES WITH ZUCCHINI NOODLES 1 1/4 lbs (450g) sirloin steak cut into small cubes 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles) 1 tablespoon olive oil 3 tablespoons butter, divided 2 teaspoons minced garlic 1/4 cup (60ml) beef or vegetable broth 1 tablespoon minced parsley 1 teaspoon fresh thyme leaves 1/2 teaspoon red chili pepper flakes, optional Juice of 1/2 lemon 3 ( or more) sliced or chopped Portabella mushrooms Marinade: 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free) 1 tablespoon olive oil 1 tablespoon hot sauce (we used Sriracha) Fresh cracked black pepper, to taste Juice of 1/2 lemon DIRECTIONS Download your Garlic Butter Steak Bites with Lemon Zucchini Noodles recipe card with nutrition info! 1. To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients. 2. Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later. 3. Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed. 4. Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside. 5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. 6. Add the spiralized zucchini noodles, mushrooms and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites. Enjoy! Notes: You can also use tenderloin, rib eye, flank or strip steak if you like. Zucchini Noodles tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking. Instead of broth, you can enrich the dish with dry white wine. Original recipe here https://www.eatwell101.com/garlic-butter-steak-bites-zucchini-noodles-recipe?fbclid=IwAR2nQQOy5WLriJJn3gyCn1rA1RmJzJ1alBgpO86zT9peQQEaLEShDm0BQuQ [...]
November 11, 2018Recipes to Enjoy!At the kPlace, Tortilla soup is a favorite, well among the adults anyway. I love this recipe ( most are the same) I changed it a little bit, But here you go The Stuff: 2 Tbsp Olive oil 1/2 Cup Red Onion Finally Chopped one whole Poblano Pepper cut into about 1/2 to 1/4 in pieces  7 cups of chicken broth 4 Corn Tortillas (chopped up), or about 3 hand fulls of On the boarded Corn chips  2 tablespoon Minced Garlic 1 Finally Chopped Jalapenos 1 tbsp Ground Cumin  4 Tbsp Taco Seasoning  4. 14.5 ounce cans of fire roasted tomatoes Diced 1 tbsp Himalayan Pink Salt Tortilla Chip strips ( we like the fresh Gourmet Santa Fe Style) How to do it In an InstaPot (or large stove top pot) add olive oil, Onions, garlic, Jalapenos, and Poblanos,  sauté for about 10 min In a blender mix the Chicken Broth, Cumin, salt, taco seasoning, 1 can of fire roasted tomatoes and tortillas (or chips) and Puree till just about smooth Add Puree mixture to pot Add Fire roasted tomatoes and bring to a boil  Let simmer for 40 min in the InstaPot or not Server with Tortilla Strips and Cheese Yummy! Let us know how you like this recipe! leave a comment below You will have to register but you can do so with Facebook for ease! [...]
August 29, 2018Recipes to Enjoy!This wonderful soup comes from The i Heart naptime Cook Book and presented on I Wash You Dry I have made it several times and has become my oldest sons favorite. Ingredients 4 large russet potatoes, scrubbed 8 bacon slices 4 tbsp unsalted Butter 2 garlic cloves, minced 1/4 cup chopped yellow onion 1/3 cup all-purpose flour 2 cups low fat milk 1 cup half and half 2 cups chicken stock 1 tsp kosher salt, plus more to taste 1/2 tsp garlic salt, plus more to taste 1/2 tsp black pepper 1 cup shredded mild cheddar cheese 1 cup shredded sharp cheddar cheese 1 cup sour cream Minced fresh chives, for garnish   How you do it Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks. ( or bake them at 350 for 45 min) Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes. If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives. [...]
April 19, 2018Recipes to Enjoy!Keto southwestern chicken and stuffed jalapenos. Yummayy!!! This was amazing My Wife is the best cook (next to me of course….) and she is keeping me healthy! The Stuff: for the Chicken Two chicken breasts sliced in half ( horizontal, not vertical, as if you were gonna butterfly them) About 3/4 can of nacho cheese (like the size of a soup can) 1 can of Rotel drained Shredded Lettuce Shredded Cheese Sliced Avocado Sour Cream The Stuff: Peppers large Jalapenos Cut in half and de-seeded Cream Cheese Fresh Cilantro Chopped Bacon Shredded cheddar cheese Put it all together: Chicken Season Chicken with salt and pepper and place in baking dish. Cover with Nacho cheese Spread rotel on top Pop in the oven at 350 for about 40 min. Put on a plate and cover with lettuce, shredded cheese sliced Avocado and Sour cream Enjoy Put it all together: Peppers Mix Cream Cheese and cilantro together Spread onto Jalapeno halves Sprinkle shredded cheese on top Wrap in Bacon ( secure with a toothpick if needed) Cook in the oven at 400 till bacon is cooked to your liking [...]
April 19, 2018Recipes to Enjoy!Keto southwestern chicken and stuffed jalapenos. Yummayy!!! This was amazing My Wife is the best cook (next to me of course….) and she is keeping me healthy! The Stuff: for the Chicken Two chicken breasts sliced in half ( horizontal, not vertical, as if you were gonna butterfly them) About 3/4 can of nacho cheese (like the size of a soup can) 1 can of Rotel drained Shredded Lettuce Shredded Cheese Sliced Avocado Sour Cream The Stuff: Peppers large Jalapenos Cut in half and de-seeded Cream Cheese Fresh Cilantro Chopped Bacon Shredded cheddar cheese Put it all together: Chicken Season Chicken with salt and pepper and place in baking dish. Cover with Nacho cheese Spread rotel on top Pop in the oven at 350 for about 40 min. Put on a plate and cover with lettuce, shredded cheese sliced Avocado and Sour cream Enjoy Put it all together: Peppers Mix Cream Cheese and cilantro together Spread onto Jalapeno halves Sprinkle shredded cheese on top Wrap in Bacon ( secure with a toothpick if needed) Cook in the oven at 400 till bacon is cooked to your liking   Please Visit our Shop @ https://rustic307.com and our Business blog at https://therusticbarnwyo.com/ Thanks For stopping by! [...]
March 2, 2018Recipes to Enjoy!When my wife and I started eating healthier and going semi keto, I thought… might as well shoot me. But that is not the case at all. Take this Awesome Toasted Turkey Flat Bread Sandwich for instance. WOW is it yummy!  you will want two… I’m just sayin.   Alright get some Joseph’s Flax Oat bran and whole Wheat lavish bread ( we buy ours at Walmart) and only 4 Net carbs for 1 sheet. BTW Half a sheet is perfect for this Sandwich. Butter one side and through it in a warm fry pan ( griddle works too) Get some cheese of your liking and set it on on half until it gets a little melty Set it on a plate then get some turkey and stack it on Smear some mayo on the non cheese half Get some bacon (fry it of course) and stack that on too trough on some avocado and top off with some chopped Romain lettuce Bammmo you have heaven on a plate Got any Ideas for other flat bread Samiches? let us know!!!!! Check out our Store at https://rustic307.com Thanks For stopping by! [...]
February 27, 2018Around the FarmHad a great low carb dinner with the family. We got lean ground beef patties that had Cheddar cheese and bacon cut up in them. We cooked them in the fry pan till brown on the outside. Then we covered them in cream cheese, and sliced cheese ( Colby for her Swiss of me). Then topped with fried pickle chips and guacamole then served on a bed of assorted greens. The pickle chips were the star of the show and really easy to make! First we got some good ol dill pickle chips ( searching for the lowest carb content of course) Then we chopped up some Pork rinds in the chopper to make the breading. Dipped the pickle chips in egg then covered with the ground up pork rinds Into the fry pan of olive oil! until crispy ( a mix between regular olive oil and Truffle flavored olive oil)   I cant wait to make these again! try then out and enjoy Have any low carb ideas? let us know!   Thanks For stopping by! [...]
February 13, 2018Recipes to Enjoy!So Mer made us a wonderful super yummy lunch time salad for our Saturday afternoon. And it’s pretty simple ! We started by ripping up some Romain lettuce Added some cut up (pickled?) Artichoke hearts Cut up some deli style salami Sliced black olives Cut up Banana peppers (also pickled?) And shredded Parmesan Cheese   I recommend putting all the ingrediantes in a big bowl and mixing them up. Server topped with your favorite dressing, we used ranch with ours. If you have any salad ideas send am our way!         Thanks For stopping by! [...]
February 8, 2018Recipes to Enjoy!OK This is not a original, for kPlace but it is a good one and I modified it the original can be located here My version of this awesome pasta free lasagna is for a 9 x 13 inch pan. it is Keto friendly and just a great alternative to that carb filled pasta Here is the stuff you need Stuff for “Noodles” 4 large eggs 8 oz  Softened Cream Cheese 1/2 cup grated Parmesan cheese 2 1/2 Cups Shredded of Mozzarella cheese 1/2 tsp Italian Seasoning 1/2 tsp Garlic Poweder 1/2 tsp onion powder Stuff to stuff it with 1 lb Ground Bison 1 lb Ground Beef 3 cups ( 24 oz) of low carb Marinara sauce of your choice 1 1/2 Cups shredded of Mozzarella cheese 2 cups of Baby Spinach 12 tbsp whole milk ricotta cheese ( or as much as you want) 2 tbsp minced onions 2 tsp dried oregano 2 tsp garlic powder 2 tsp dried basil 2 tsp Italian seasoning Salt Alright Lets put it together. The noodles do take a bit so you may want to start this about 2 hours before you plan to eat. The Noodles Perheat oven to 375° Line 2 9 x 13 backing dishes with Parchment paper. ( I have also just sprayed them with a light cooking spray) In a large mixing bow, using either a stand mixer or a hand mixer (I have a Kitchen Aid), Cream together Eggs and Cream Cheese Next add the Parmesan Cheese Italian Seasoning, Garlic Powder and Onion Powder. Mix until well blended Add the Mozzarella Folding it into the mixture with a rubber spatula Spread mixture evenly into the baking dishes and Cook in the middle of the rack for about 20 – 25 min When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into strips like regular lasagna pasta noodles. Now For the Filling!!! Get a large Skillet and put it on some medium heat Combine Ground Beef and Ground Bison into the Pan Add minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned. Drain excess fat from pan and add 1 1/2  cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes. The Assembly ( doesn’t that sound like it should be a movie title?) Pour 1/2 cup marinara sauce into bottom a 9×13 Baking dish. Top with the first “noodle” layer Layer a 1/2 of the meat mixture. place a layer of baby Spinach Top with 1/2 ricotta cheese Top with 1/2 cup mozzarella cheese Cover with another “noodle” layer. Repeat these steps. 3-6 Sprinkle Italian seasoning over top. Bake for 20 minutes. This is so good, you almost cant tell its is pasta-less!!!! Ill admin I messed up and didn’t put the Ricotta Cheese in the middle,  I will next time! However I did put it on top and still tastes amazing! Thanks For stopping by! [...]
February 3, 2018Recipes to Enjoy!So Mer made us a wonderful super yummy lunch time salad for our Saturday afternoon. And it’s pretty simple ! We started by ripping up some Romain lettuce Added some cut up (pickled?) Artichoke hearts Cut up some deli style salami Sliced black olives Cut up Banana peppers (also pickled?) And shredded Parmesan Cheese   I recommend putting all the ingrediantes in a big bowl and mixing them up. Serve topped with your favorite dressing, we used ranch with ours. If you have any salad ideas send them our way! [...]
January 30, 2018Recipes to Enjoy!Food Glorious food!!! Eating healthy doesn’t mean eating sticks and rocks (I bet they are high in carbs) I bring you Low Carb Mini Shrimp Tacos! with cheese taco shells. The Stuff: 1 lb bag of medium or large shrimp defrosted and detailed –  Get this marinating per instruction on the packet, let set in the fridge for at least an hour. Your choice of McCormick’s Grill Mates  seasoning (We like the Baja Citrus) 2 garlic cloves minced A tad bit of butter Salt and Pepper Coleslaw Mix Mayonnaise Sriracha Sauce Deli Cheese slices –  Any Flavor – ( don’t you the Kraft american singles use real cheese) Fry Pan, Cookie Sheet and Parchment papaer What to do: Heat up the oven to 350° Heat up a fry pan to medium heat, put in just s tab bit of butter with your garlic and suttee for a couple min Get that shrimp out of the fridge and put in the pan (shrimp only not juice) suttee for a couple min Add some of the marinade juice for “boiling and for taste” but don’t add it all turn down heat and let simmer for about 5 min stirring frequently Put a piece of parchment paper onto the cookie sheet and place you cheese slices on them Put in oven for 5 min (Stick to this 5 min) can be done the same time as cooking the shrimp after 5 min remove shrimp from stove and let rest. Remove cheese slices from oven and let rest until cool Alright Coleslaw time put mix in a mixing bowl ( how ever much you want) Add Mayonnaise  (how ever much you want) until the cabbage is slightly to moderately coated Add salt, Pepper and Sriracha sauce to taste (remember Sriracha is spicy) Make sure its all mixed up Server separately so each person can put as much or as little on their cheese tortilla as they want. Enjoy and let me know what you think!! Thanks For stopping by! [...]
January 25, 2018Recipes to Enjoy!Another kPlace original Recipe Giant Portabella stuffed Mushrooms with side salad (the Mac was for the kids, but I took some) What a great healthy dinner and so flavor full. Check out below how its done! What your gonna Need 1 lb plain or Italian Jimmy Dean Sausage ( maybe even 3/4 lb) 4  Large (Giant) Portabella Mushrooms 3/4 cup Quinoa prepared 3/4 Cup chopped Parsley 1/2 Yellow Onion Chopped about a cup shredded Monterey Jack cheese 1 Green or Red Bell pepper Chopped 4 large minces Garlic cloves ( used about 3 table spoons of the already minced Garlic) 1 tablespoon butter 2 table spoons of olive oil Salt and Pepper Aluminum Foil Cookie Sheet Here’s how you put it together De-stem and clean the Portabella mushrooms. To create a little more room you can clean out the gill as well. Pat dry with a paper towel and set aside Brown the Sausage in a medium fry pan on medium to low medium heat Stir often to avoid burning in the pan Crumble as is cooks Put in bowl and set aside ( don’t clean pan) Heat your oven to 375° Using the same pan, put in your butter and add the garlic. (If you like garlic add more that I mentioned above it cant hurt). Suttee for a min or two. Add 1 spoon olive oil Add the onions and green pepper. Suttee until tender. Add the Parsley and suttee for a min or two more. Add Sausage back to the mixture Add Quinoa to the mixture (use as much or as little as you like 3/4 cup was plenty for me) Mix the mixture all together and let warm on the stove Cover your cookie sheet in Foil and brush on the remaining olive oil on the foil Place you mushrooms on the cookie sheet cap side down, and pile on the stuffing (If you have extra add another mushroom). Cook in the oven for 15 min Remove from oven and cover with Monterey Jack Cheese Place back in oven for 5 min Server these Right out of the oven. We added a Ceaser side salad ( Added Mac and cheese) and glass of Chardonnay Let us know how you liked it and if you made any twists!! Thanks For stopping by! [...]
December 8, 2017Recipes to Enjoy!This is a classic I have no Idea what to make for lunch so lets try a little of this and  a little of that. Turns out it was pretty darn good and easy to make. well story begins as just that. the wife and I came home for lunch she was having a salad and I didn’t want any of that green stuff so i thought tortillas, tomato sauce, lets give er a go!!   Pre heat your oven to 400° Ingredients: ( no measure amounts) Corn Tortillas tomato sauce ( season it if you want) Chopped up ham Mozzarella Cheese Bacon Green olives and What ever else you wanna put on yout pizza Build it: I just use 3 corn tortillas, spread the tomato sauce on them then the chopped ham Cheese Sliced green olives and then the bacon Put them in the oven for about 12 min and you have yourself a nice little Pizza!   Thanks For stopping by! [...]
November 26, 2017Recipes to Enjoy!Merideth and I have a couple of friends (we will call them JT and DH) that recently retired from the same place we work. We use to go to lunch once a month just the 4 of us so when they retired we decided to keep on meeting lunch still occasionally but we are meeting the first weekend in each month for Dinner Party!!!!!!! We arrived at JT’s beautiful home, Mer brought her over a wreath for her door and her lovely grand daughter was there as well. What a cutie (I secretly am ready for grand babies) Our Friend, JT, hosted the first Dinner party and it was Mexican night!!!! Woohoo how can you go wrong with that. The menu: Orange and cranberry covered goat cheese and Garlic herb goat cheese and crackers for an appetizer DH brought some good Mexican beer ( I cant remember the name…. I will do better next time) Deep Fried Tacos ( We have been hearing about these famous tacos for a couple of years) with all the fixins Fideo (Mexican Spaghetti) Beans Desert was a Margarita Pie made By DH   Thank to JT for hosting the first party, I will be looking forward to these cause you know I love food!!!!!!!!! We will how ever skip Decembers because of all the holiday and family stuff. Got any Ideas for our food party? please let me know!!!! Thanks For stopping by! [...]
November 2, 2017Recipes to Enjoy!First let me apologize, I really need to take better pictures for my food posts, some time we get to cooking and I completely forget.. enough of that lets get back to it My wife has had a tradition ever since we met, its ham hocks and black eyed peas. She usually only makes it for new years but since we had large ham bone from the other night we figured we should probably use it. This was a delicious ham by the way and fed an army. The recipe is pretty darn simple and only really has 3 major ingredients, beans, water and ham, you could just get away with that. But… hey that’s not the kPlace way of doing things now is it? Here is my beautiful brides recipe: The stuff: Two large ham hocks (or 3 or 4 smaller one) OR in this case one big ass ham bone with a lot of meat left on it 1 bag of black eyed peas ( we actually used the half bag and it was just plenty) PLEASE NOTE: The instructions for  prepping the beans are specific, you cant jut through them in. we use the over night soaking method 1 can of chicken broth Garlic, salt, pepper and what ever other spices you may want Half a medium onion chopped up Bacon… Cooked Drained and slice into about half inch wide pieces…. We use half a package but hey its bacon use all you want!! Crock pot Cornbread mix How to put it together Put the Ham Bone or hocks into your crock pot. Like mentioned above we prepped our bean by rinsing them in cool water and the letting them sit over night submerged in water. we then drained the beans in put them in the pot on top of the ham parts. Add the chopped onion and the bacon. Add the can of chicken broth and top off with water ( usually about 3 cups of liquid, use your best judgement). Throw in your garlic, salt, pepper and what ever spice you may want and stir it up as best you can. Set crock pot for 8 hours and go to work Come home from work and relax for a few… at about 6:30. make that corn bread Call all the Chitlins and the Spouse to the table and enjoy a family meal.   Let me know how you like this recipe! heck leave on of your own for me to try!! Thanks For stopping by! [...]
October 23, 2017Recipes to Enjoy!I love Spaghetti… Nuf said. Although I don’t think this particular recipe was my best, it was still really good. I used different ingredients this time, and I think the base sauce was little to sweet. But, everyone ate real big plates full so they must have liked it! So here we go!!   Things you will need: big ol crock pot, a large mixing bowl, a steaming pot, fry pan and a large pasta pot, veggy peeler, mixing spoons and micro grater 2 lbs. hamburger 1 pound Italian sausage Spaghetti noodle ( use as much as you want) 2 24 oz Cans of Tomato sauce ( or however you can get to 48 ounces) Just a note: I used Hunts Traditional Pasta sauce that is really cheep at Walmart, that’s what i think gave it the sweeter taste. I would just use tomato sauce. 2 packets of Some kind of spaghetti flavoring. For this particular McCormick Italian Mushroom Spaghetti Sauce Mix ( also a bit on the sweet side but good) Onion powder Garlic powder Italian seasoning Grated Parmesan Cheese Garlic bread Salt Olive Oil 1/2 of a small zucchini Optional mushrooms See paragraph 2 below How to make this master piece Ok take 1 lb. of your hamburger and put it in a pan and get it browning. in the crock pot, dump in your tomato sauce, mix in your spaghetti seasoning, then taste. I like to add additional Garlic powder and Onion powder. Anyway season to taste. Turn your crock pot on to 6 hours. Take you 1/2 of a small zucchini and peel it then micro grate it and put that into your sauce. NOTE: Doing it this way your children and your picky friends will never know there was a vegetable in the sauce. I did want to add mushrooms as well but those picky kids and friends can taste them a mile away. but you can hide those as well by making them tiny in a food chopper. Just adds more flavor! Remember that hamburger we were browning? That should be done now. Chop that up into nice small pieces and through that in the sauce as well. Come back in about 5 hours to do the rest. OK, Get your steamer pot ready to go and get the water boiling. In the large mixing bowl add the second lb of hamburger and the 1 lb of Italian sausage. sprinkle with a little salt and some Italian seasoning. Regular oregano will work too. get your hands in there and mix it all together until well blended. go ahead and start rolling the mixture into balls. make them as big or as small as you want. We made ours a bit bigger than a golf ball.   Once you have them all rolled out your steam pot should be ready. Go ahead and put your meat balls in the steamer. Cook until they are about 145° degrees on the inside. While that is cooking get out one your pans and get it warming up. (You can use a little olive oil if you want in the pan).  When done steaming, put them in the pan and give them that pan fried cook look. At this point we need to get our noodles together. You can set the meatballs aside in the microwave or something or just add them to your sauce, your choice. preheat your oven for the bread, Get your pasta pot a boiling and get those noodles cooked ( see package for directions). Get the bread cooked and sliced Call the family to the table and DIG IN!!!!!!!!!! be sure you have some napkins around, all that slurping can cause a mess.   Have a good recipe? Let me know!!! I love food I want to try it all   I just thought of something, you can use the leftovers to make Grilled Cheese Spaghetti Sandwiches Thanks For stopping by! [...]
October 23, 2017Recipes to Enjoy!Perfect for any family or single with hardly no prep time and oh so delicious!! Server with rice and a green veggie of some sort. Prep time about 10 min, We do our at lunch time so they are ready when we get home from work What you need: Crockpot Mixing bowl 1 can Cream of Mushroom soup 4 medium fresh Portabella mushrooms cleaned and slices Worcestershire Sauce Salt and Pepper 2 Super thick Chops or 4 not so thick chops How to do it: Note: The pictures show this backwards so I could show you how to do it Make sure your chops are semi defrosted, enough to let your spice stick. Cover those sucker with salt and pepper and I mean cover them then place them in the crock pot In the mixing bowl, mix together the Cream of Mushroom soup, a generous amount of  Worcestershire Sauce Fold in the fresh sliced mushrooms Pour the mixture over the chops in the crock pot Set that cooker to 6 hours and go back to work. Now when you get home from work, cook some rice and a green veggie such as broccoli or green beans. Sit down and eat that stuff!!!!!!!!!   Thanks For stopping by! [...]
September 25, 2017Recipes to Enjoy!OK so every household in our family (Adam’s Side) has their own twist on this K family tradition, but the root ( that I am aware of) is Grandma K with the original. I will say this is a pretty easy recipe to follow, no trade secrets, the thing that makes this recipe the best, for our family, is Love and Tradition. So Here is the kPlace version of Grandma K’s Pasty Pie Supplies ( Makes 2 Pies): It’s best to have all of this handy so just gather it up and put it on the table 2 9 inch pie pans you will need Pie crust, a top and a bottom for each We use pre-made pie crusts for this from your grocers freezer ( If you do this you need to let them sit out and defrost before making this pie.) You can always make your own we have done that in the past, and really not that hard. Some family members use uses Jiffy crust mix 4 lbs lean ground beef. ( We got our from a free range organic farmer) YES LEAN at least 90/10 other wise you will make a mess Just a note, you may want have a 5th pound ready in case your pie doesn’t get filled enough, some people have bigger pie pans than others Butter 2 large potatoes 5-6 carrots 1 small or half a large Onion Garlic If you have time, mince your own We used pre minced garlic you can buy in the jar. Worcestershire sauce Rosemary Salt ( we used pink Himalayan salt) and Pepper Italian seasoning Cooking spray Ketchup…… if your like my family, you will need a lot of it NOTE: You can add other vegetables like celery for instance. You can also use different spices, Make this Pie full of flavor What to do: The Mix Go ahead an heat that oven up to 325. I recommend putting a cookie sheet or drip rack on the bottom shelf, these awesome pies could overflow, especially if you don’t use lean hamburger ( #2 above) Cut up potato’s in to 1/4 cubes ( doesn’t have to be perfect) Cut up Carrots into similar sizes Chop up that onion really fine. In a large mixing bowl, put in the 4 lbs. of hamburger Add your garlic 1 – 2 tablespoons…. or More….. IF you like garlic load it up. – Mix Add your Onion –  Keep on Mixing Add  Worcestershire sauce ( how ever much you want, flavor is key in this pie)  –  Keep on Mixing Add your carrots and potatoes, you want the density to be pretty equal between the two, but not over powering the burger so it sticks together  –  Keep on Mixing Now Add all your spices, Rosemary, salt, pepper, Italian seasoning ( anything else you want to) and Yes Keep on Mixing. If you have time let it sit in the fridge for a bit let those flavors combine, if not that’s cool too.   What to do: The crust and filling OK your should have had you pie pans out, and your crust defrosting. Spry your pans with cooking spray. ( Butter flavor is the best). Place you bottom crust in each dish, and poke the bottom of the crust all over with a fork. Get your filling from the fridge and load up those pies packing it fairly tight use all that filling and make them heaping if need be. If you don’t have enough  refer to step 3 under supplies. put a few tabs of butter on top of the mix ( on each pie). Top off with some additional salt and pepper. Put on your top crust sealing the edges with either a fork or a pinch. Cut some slits in the top crust to vent Baste crust with melted butter Cover with foil  ( be sure you get the crust ends or they will burn Bake in the oven for 2 hours Remove foil and bake an additional 30 min till the crust is golden brown. After the buzzer goes off it is OK to turn off the oven and let them sit while you set the table and get your ketchup and tasty beverages together. You probably don’t need a side dish for this, two slices of heaven and you will good. Enjoy this family greatness and let me know what you think or what you did to make it unique! Thanks For stopping by! [...]
August 28, 2017Around the FarmOK, The featured image (image to the right) for this post is not mine, IT came from Pinterest. We ate them so fast I didn’t get a chance to take a final photo. Grilled Cheese Spaghetti Sandwiches Ok things you will need Package of Texas Toast garlic and buttered, you should be able to get fresh from your deli or frozen in the freezer section. If you get them from the freezer let them thaw out first Sliced mozzarella cheese Spaghetti noodles 1 can of spaghetti sauce. ( I use the hunts traditional can from Wal-Mart that is a $1.00) What you do:  Get the noodles boiling just like you would making traditional Spaghetti, While noodles are cooking brown the hamburger ( the time it take to boil water and cook noodles they should be done close to the same time) heat up your spaghetti sauce At this point you may choose to mix your hamburger together with sauce or not, this time I did not because we had company that didn’t want hamburger Ok now that everything is pretty much cooked lets get to making us a samich heat up a pan on medium heat brown one side of the Texas toast Flip one toast and start stacking Sauce, Hamburger, noodles and cheese Put the other toast on top  melty butter side up then flip and grill till golden brown Server and Enjoy!!!     Thanks For stopping by! [...]
August 11, 2017Recipes to Enjoy!We made this the other night, got the recipe from Carlsbad Cravings I really wish this was my recipe  Italian Vegetable Soup – Carlsbad Cravings “This hearty, comforting, healthy Italian Vegetable Soup is guaranteed to become a new family favorite packed with ground beef and veggies in an Italian spiced tomato broth that can be on your table in under 30 minutes and makes an ideal make ahead or freezer meal!” ~ Carlsbad Cravings I recommend Everyone try this soup, easy to make and so delicious. Oh In the recipe, we used Turkey burger instead of hamburger .   1 lb. lean ground beef 1/2 yellow onion, diced 4 medium size carrots, thinly sliced  3 stalks celery, thinly sliced 5 cups water 1 10.5 oz. can low sodium beef broth 1 14.5 oz. can diced tomatoes with juices 1 15 oz. can tomato sauce 1 15.5 oz. can kidney beans, drained and rinsed 1 cup frozen corn, thawed 1/4 head green cabbage, roughly chopped (2 cups) 1 1/2 tablespoons beef base or beef bouillon 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder salt and pepper Carlsbad Cravings says: Some people have asked if they can substitute the water for beef broth and omit the beef base/bouillon.  1 teaspoon bouillon is typically dissolved in 1 cup of water so you could theoretically omit the bouillon and use 4 additional cups beef broth and 1 cup of water in place of 5 cups of water and 1 1/2 tablespoons beef bouillon. How they do it Brown beef and onions then stir in the carrots, celery, tomatoes, tomato sauce, kidney beans, water and beef broth and all of your Italian spices.  The seasonings are what really set this vegetable soup apart.   Bring the soup to a boil, then reduce to a simmer for 15-20 minutes or if you have time the longer the better.  Stir in the corn and optional cabbage – and although the cabbage is “optional”- I really think it makes the soup! EAT! How easy was that?!!!   All credit for photos and recipe go to Carlsbad Cravings. Thanks For stopping by! [...]

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