♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn ♪ ♪ The cow's in the barn and the sheep's bee shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices ♪ ♪ Gonna slash your grocery prices ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good ♪ ♪ With recipes to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna all cook some good night y'all ♪ Hello and welcome to the Farmer's Kitchen.

We're the Farmers and this is our kitchen.

-You said that.

-I did.

We harmonised.

You know what?

When we're out and about and now you know what I'm going to say.

Nothing we say is scripted but let's see if you answer this correctly.

-Oh-oh.

-When we're driving around and we're starving I always want a quick and easy food.

I always want a hamburger.

-What do you want?

-Mexican food.

-Mexican food -Yeah.

and she'll take it out of a window.

She'll take it at any restaurant.

-I will.

-She loves Mexican food.

So sometimes we're at home here and she says... Let's make Mexican food, tacos.

Exactly.

What are they?

-Tacos.

-Tacos.

So, we're going to make some tacos today.

Actually, we're not, but you know what?

What happens if you don't have the seasonings?

You make your own.

If you don't have the store bought, we're going to show you kind of some tricks around that.

Now, if you have one of the store packages, there's a tiny bit left in there because you used it on something.

-Smells good.

-All right, smell that now smell this.

Smells better.

I like it.

This is our tacos seasoning mix.

Also, I think we've done this on the show before we're going to do it again.

Enchilada sauce.

Make it right in your own kitchen and it's usually better and fresher.

Now, these are kind of quick and easy ways to get to where you want to be, but they're delicious and we're going to make something tonight that I don't think we've made on the show before.

We've made enchilada soup, but we haven't made taco soup.

-Okay.

-Now, everybody has their own version of taco soup, but I'm sure one is just as good as the other.

There's no right way or wrong way, but there's our way and this is the way we're doing it.

All right, so we're going to make Taco soup.

Also, oh, Nicky, wait those are lobster tails.

-Nicki: Yes, they are.

-Tim: Are you hootie tootie?

-Not at all.

-Lobster tails.

Oh, man, it's going to be so expensive.

$4.

They had marked them down because it was that date where they have to get rid of them.

That's when I get them and freeze them.

You take them, you freeze them.

-That's right.

-You pop them in the pot before you need them in a recipe.

That's not terribly expensive.

Most people think about lobsters being unattainable because of price.

That's not the case.

And our shrimp from our buddy Barry, those came right out of the Gulf.

They're beautiful.

They're wonderful.

We've got a recipe we're going to do with that as well.

Something that I've never tried before, but I have in mind - that I want to do there.

-Nicki: I'm excited.

All right, let's start our soup.

And if you could cut me up an onion, that would just be absolutely wonderful.

Now, when I'm cooking with onions generally, I like a yellow sweet onion.

All right, I'm going to put me a little oil in here.

Now, generally when you see us sauteing with oil, it's going to be olive oil for almost everything.

-That's a lot of onions.

-That is a lot of onions.

I don't know how people survive without onions.

- I really don't.

-Nicki: That's right.

So, we're going to saute these onions for just a moment.

Now, when you're cutting onions, a lot of people will say, well, you can take this and you can do that and there's so many old wife's tails.

We put a paper towel down with water.

-They weren't.

-It's supposed to come towards the water.

Now, it may help some.

Sometimes they're just really strong.

But if the onions are really strong, you're going to have a few tears.

-That's right I cried.

-Are you better now?

I think I'm a little better.

Tim: Right, so, we've got our onions going, but you look at all these ingredients out here.

We got a lot of things we're going to do tonight.

Plus, we were down south just a couple of weeks ago and we like to stop and try other people's foods and see what they have.

And throughout the South, you'll find a lot of places who have a cake dedicated to?

-Thank you very much to Elvis -Elvis, sorry.

and they'll, you know, I'm an Elvis nerd and as a kid, you know, we would take a banana and cut it and put peanut butter on it.

-That was every day.

-Okay.

That was something we did.

But, you know, we actually did a peanut butter sandwich - on the show one day -Nicki: You did.

-Tim: a long time ago.

-Nicki: You did you ate it.

Nicki: I am sorry we did.

But you'll see a lot of places down south we will have an Elvis cake which will have some sort of banana and some sort of peanut butter together.

-Right.

-Now, it was also rumoured that sometimes he would put bacon on that, -you know, why not?

-Yeah.

Bacon is good on anything.

But we had, we won't say where we were, but we had an Elvis cake and it was like hmm they put banana pudding on it, which kind of sopped it up a little bit.

So, I thought, man, we can do better than that and not that we're competing against anybody but I started having an idea in mind.

Should we do peanut butter cake, banana icing?

Right.

And then I started thinking about chocolate fudge icing and banana cake and she's the cake queen.

So you started talking to my sister.

-I did.

-About tell me what you came up with the chocolate fudge icing?

All right, I called her because she's good at... She makes icing and turns it into fudge.

So, we had a little chat.

So I took her fudge recipe that she does and we just talked about it and we put peanut butter in it.

So we added so now we have a peanut butter taste and we took the cocoa oil you'll see it later but it turned out I think you liked it.

You ate the whole cake.

Now, if you watched our show, one of our question answer session, somebody said, what's the favorite thing you make?

She makes an apple cake that her grandmother, which grandmother made that?

Nicki: It was my grandmother [inaudible].

Tim: Her grandmother made this apple cake Nicki: That you like.

Tim: That has the consistency of a brownie.

-Nicki: Yeah.

-Tim: It's, oh, and it was so good and I thought, take out the apples put in the bananas.

Yes, you liked it, didn't you?

And I thought, can the queen make it happen?

And did you make it happen?

Nicki: You ate the whole cake.

Tim: It was terrible and I gained 26 lbs.

-Yes you did.

That's right.

-It was like before, after, before, after, and I'm sucking in right now.

-All right.

-I really am.

Tim: Those beautiful onions are getting close.

I just want to get a little bit of brown on them.

And to me, some people say, well, go ahead and put your meat in.

I don't know, I like these onions to be their own thing.

Sweat out a little bit.

Get some of those onion sugars out there.

Then you can put the meat in.

To me it's just you get that first flavor in the pan.

-It's already coming out.

-Yeah.

Now, let's talk about our taco seasoning, which is going to go into this taco soup.

It would make sense, wouldn't it?

When you smell that and something I really like to do and something that you like me to do is go to a restaurant and smell something and say, okay, break it down.

Reverse engineer it if you will.

So, we do that a lot.

So, I smelled that the first thing I smelled -and I had you all smell it -Right.

and both of you said cumin.

Ah, and again, I'm a smoked paprika geek.

So, I took mainly chilli powder, cumin, smoked paprika, oregano, garlic powder, onion powder and a little bit of cayenne, but that's the basics for that.

Now, I didn't measure it, but that's the basics for my taco seasoning and, oh, look at those.

Now, we're going to drop in our 1 lb.

of beef.

Nicki: Wow.

Tim: So, I'm going to go ahead and get our meat going and I'm going to leave some little chunks of beef in there.

-So, since this is taco soup, -Is this not good?

do you think we should put some taco seasoning?

-I think you should.

-And generally, when you go to the store if you don't want to make your own.

Generally, when you go to the store and you buy a taco kit, they give you an ounce package.

So, I'm going to put about that much in there.

Oh, it smells good.

There you go.

It smells good already, doesn't it?

Now, I'll tell you what let's do.

Let's take about half of those black beans and put in here.

I'm not even going to drain them.

-Nicki: All right.

-Tim: Let's directly put.

Drain them a little bit as we pour them.

Tell you what, let's just pour the beans on top.

-Nicki: Is that enough?

- Let's put a little bit more and I'm just eyeballing this.

-So, we got our black beans.

-Yummy.

Tim: Now let's put some kidney beans in there and you can put whatever if you want to put navy beans in there.

Nicki: Grab what you want, good?

-Now let's put some corn.

-How much of that do you want?

Tim: Let's do, oh, no, he's touching the corn.

We can't eat that now.

So, I'm going to say probably around 10 ounces of each kind of bean.

-This is a little over a cup.

-Probably.

Let's put a little more corn in there.

Probably about 10 ounces of corn.

That's good.

And now I want to put some tomatoes in there.

Let's use about half of that.

Nice, colourful, beautiful.

I think it's about 20 ounces of tomatoes.

About 20 ounces of tomatoes that sounds about right.

Now, here's the deal.

You think about the fact that your vegetables are already pretty much processed.

If you have canned your own beans and tomatoes or you put them in a can, all you got to do is cook for a few minutes.

Now we need, you can put water in here.

I use chicken broth because I like a deeper flavor.

Anything that adds flavor to me is just, that's the way to go.

You could use water but we like our chicken broth.

Now, I'm going to put up to two cups and let it cook for a while.

As that cooks down, I might put a little bit more.

You could also put a little bit of light beer in here, which wouldn't hurt a thing.

It gives a nice yeasty flavor.

We're going to cut up a few pickled jalapenos.

Why pickle?

Because they're already cooked.

They have a nice taste.

They're soft and it doesn't take a long time to get all this going.

And because Nicki doesn't like things real hot.

We went with a mild on it.

Nicki: Thank you.

Thank you.

Tim: And I'm going to put that many in there.

Oh my.

Got a little more.

Is that okay?

-Tim: Oh my.

-Nicki: Yum.

Tim: Now, let's think about what happens when this is done.

You put a big doll of sour cream and some cheese, some mixed cheese on the top.

That was so easy.

-Tim: Nothing to it.

-Nicki: Yes.

All right, I'm tasting it and I detect that it needs a little more flavor.

So, I'm fixing a big batch here so I can just keep mixing it until I get it right.

You can also take in any kind of soup.

I like a and they sell Mexican brands of chicken bouillon, that really add some wonderful flavor.

Put just a little bit of that in there and then we're going to make you some homemade tortillas.

Now, this is pretty common, you know, something we've never done and we've always made them by hand.

-Nicki: Right.

-Tim: We've never used a press.

We talked to some new friends today and they kept talking about a press.

I said, well, let's just see if we can find one.

We did.

They're easy to find.

Yeah.

We're just going to press them out a little bit.

[music playing] So, I was doing a recipe one time and had some green beans and we had a pan.

We're going to cook them for about an hour.

And so I'm pulling them out with my fingers, comments on social media, they touched them green beans with his fingers and I'm thinking, hmm, I mean, they were so upset.

I touched them, pulled them out, put them in the pan and then cooked them at 180 degrees -for like an hour.

-Right.

And then I see the best chefs in the world that are preparing a plate for us and they sit down and they're finishing the plate with their, not their toes, their fingers and they're bringing in touching everything up.

Their toes?

-No, they don't use their toes.

-Okay.

But I mean, if you've ever gone to a really fine restaurant that chef is plating your food and he's using his fingers.

I bet he washed his hands too before he did all this.

So, I'm sure he is just fine.

-And his feet at the same time.

-Yes, right.

Tim: So, anyhow, here we are to the next step, we're going to make our own tortillas.

-Not hard.

-Right.

Here's what you're going to need to make your own homemade tortillas.

Now we're not going to use Masa Harina here.

We're not going to use corn flour.

We're just going to use all purpose flour.

Most people have that.

All you need is two cups of all purpose flour, half a teaspoon of salt, teaspoon of baking powder, one tablespoon of shortening or in our case, we're going to use lard and three quarters of a cup of water.

These are so simple and so tasty.

A lot of folks if they're making tortillas, you won't see any oil at all.

But I think you can put just a little bit of oil in there just to lightly oil your pan up.

You smell that soup?

Nicki: The soup is delicious.

[music playing] Tim: We're going to say two pieces of plastic.

One on the bottom, one on the top and we're going to try to center things up here.

Do the first part with our hand and come back and we just basically turn this -flatten it out.

-That's pretty nice.

-Wow.

-Ain't that pretty?

Nicki: That looks nice.

Tim: Just turn a little bit at a time.

Get it out to the edge.

And they don't have to be perfect by any means, but you see it kind of coming out the end here.

-Nicki: That's pretty nice.

-Tim: Keep turning it.

The pressure is here.

All right, I'm going to hand this to you.

Nicki: That's perfect.

You did good.

You pull that guy out of there and toss him in and we're just going to watch that.

We're going to brown a little bit on each side.

You don't want to cook them too long or they get hard.

I mean, it's a quick deal.

So, we're going to do this real quick.

If you cut me some strips.

-Some lettuce.

-Some thin strips of lettuce.

Tim: While you doing that, I'm going to give them our homemade enchilada sauce.

So, on our enchilada sauce, we're going to take two tablespoons of olive oil and two tablespoons of Masa Harina.

Masa Harina is a field corn or maize that they grow and they treat with lime.

It's kind of like there's a process involved there.

That's kind of like hominy, which we did not too long ago.

We're going to make a rue with this.

Then you come back with three and a half tablespoons of chilli powder, some salt, just a little bit of salt, half a teaspoon of garlic powder, - half a teaspoon of cumin again -Nicki: Right.

and take your two cups of chicken broth if it's not thickening up as much as you want to.

- And we call it a slurry.

-Nicki: Right.

Tim: Equal parts corn starch and water and you can thicken that up as much as you like.

So we're going to take some lettuce, not a lot and a little bit of cabbage for the crutch.

We're going to take our fresh lobster.

Which I need to clean for you.

Tim: Now, we're going to take our mixed pieces of lobster and shrimp and put on here.

So, what you're going to have here is a nice, wonderful taste of your seafood.

Your nice crispy lettuce.

We can take a little bit.

Why not have our dry taco seasoning?

What do you think?

Now we're going to take, there's a lot of sauce.

Now, you can see how thick that is.

I thicken it up to my specifications and we're going to close that up.

Turn it upside down, pop it in the oven.

Nicki: It's one.

[music playing] All right, we're going to pop these in the oven just for a minute just to warm them up and then we're going to dress them out.

[music playing] So, here's what's going to happen when we come back you're going to see this bowl -with some taco soup in it.

-Yes.

You're going to see our beautiful seafood burrito -Nicki: Yeah, perfect.

-with queso on top and Chipotle mayonnaise on top of that.

-Yummy.

-Oh, let's do it.

[music playing] Tim: Food is amazing.

Is it not?

-Nicki: Yes.

Tim: Now we had a bunch of stuff out in front of us.

-We did.

-And, you know, being in the kitchen and making things come out, it can be a little stressful, -but it's kind of that fun -Yeah.

kind of stress to make sure everything comes out right.

Now, look what we've got.

Now, I know you, you don't want any more heat, I'm good.

That's right.

but I'm going to come back with me just a little, you sure you don't want a little bit?

-I'm perfect.

-All right, so we put some queso and some Chipotle mayonnaise, some cheese and some diced tomatoes.

-I want you to try it first.

-I'm excited.

Tim: We put them in the oven for what about five or six minutes - on 350.

-Nicki: Gotta crisp it through.

Tim: Just crisp them up.

Just a little bit.

-There's a big bite.

-And a last.

-Is it good?

-Mm-hmm.

-I got to try bite right here.

-Wow.

Tim: You know, those shrimp are fresh and delicious.

A little bit of lobster going in there.

-Oh, it's good.

-A little bit crunchy lettuce.

-It's nice and hot too.

-All those flavors.

-Here take yourself.

-I'm going to take a huge bite.

What do you think?

That's good.

Really good.

-Tim: I could eat all that.

-Nicki: I bet you will.

-Tim: And more.

-Nicki: We can make more.

Tim: And we have soup.

Don't forget our taco soup.

I can't wait to try it out.

You want to mix that sour cream in there.

Yeah, I want some sour cream.

I'm going to mix it all up in there.

I'm going to get me a big old jalapeno in there -Oh, it's cheesy too.

-Got the cheese melting.

Oh, wow.

I can eat that forever.

That's delicious.

-That's really good.

-Yes it is.

That was hot.

-You got a half bite.

-If I do say so myself.

Well, I put a jalapeno, you want jalapeno in this?

No, I'm good.

[music playing] So, what if I walked in the kitchen and said, Oh, Priscilla.

Why don't you fix me a peanut butter and 'nana cake.

-What would you say?

-Okay.

I would like to try some of your cake baby.

Already.

I love this cake because it's easy.

You don't have to have a mix or anything.

You just stir it with a spoon.

-It's a simple supplication.

-And it is really good.

You love it.

You do.

And all I have here is two cups of flour.

-All purpose flour.

-That's right.

-Unless we state otherwise.

-Cup and a half of sugar.

I'm just going to put it all together and mix it up.

-All right.

-Teaspoon of salt.

-Teaspoon of cinnamon.

-Yum.

Teaspoon of vanilla.

- Is that real vanilla?

-Nicki: Yes, it is.

Doesn't have to be.

Yes, it is.

Teaspoon and a half of baking soda.

Three quarters of a cup of olive oil or vegetable oil or whatever you want to use.

Tim: We don't use vegetable oil anymore.

That's just sauce.

And two eggs.

Tim: It's just amazing how that turns into something so wonderful.

That you love.

Nicki says well this cake is too sweet.

I'm like, how can a cake be too sweet?

Nicki: It's never too sweet for you.

Is it?

Oh, that's the whole point, there is the banana baby.

Nicki: That's right instead of the apples, I think it was four apples in hers, we're going to do three bananas.

How does that sound?

Tim: Now, if you didn't see our apple cake, we had a question answer session like I talked about earlier and somebody said, what's your favorite thing she's ever made?

Well, that's hard to choose because she makes a lot of stuff.

When she made her apple cake that her grandmother made years ago.

And we made it at the cabin.

I think we did it in a dutch oven.

-We did.

-It was fantabulous.

-You ate the whole thing.

-I did.

I'm going to get my old fashioned tool here.

-I said, thank you very much.

-That's right.

Nicki: I love using this.

Just going to chop up my bananas.

This is kind of my new favorite tool.

-Tim: It's just magic.

-Nicki: You love it.

All right, I got me in a little square pan here nine by nine.

And I've just put a little grease in there.

A little spray oil.

We actually spray olive oil again.

And I'm just going to put this all in.

Tim: Now, here's the interesting thing.

When we are coming up with recipes, some of them are just out of the either.

And when we started working on this, we tried different things, different combinations.

You know, we tried some manner pudding and this and that and the other.

We ended up with this because we like this best.

What happens during that experimentation?

You have a lot of stuff to sample.

Why am I not sucking in right now because I was eating a lot of cake.

It was good, but this one was extraordinary.

Nicki: Look how thick this is.

That's what I think makes it so good.

This is going to go for 50 minutes at 350.

50 minutes at 350.

I got the oven ready.

If you want to open it, let's throw it in.

[music playing] Tim: I want you to look at that cake and what a unique look it has.

It's got, the texture to me it's just the perfect cake.

Now, see, I just put powdered sugar on that and eat it sweet enough but you got to have it sweeter.

Don't you?

Just make your wonderful, beautiful peanut butter nana icing.

All right.

Go ahead.

I'm sorry.

-All right.

-I'm excited.

I discussed this with Debbie, of course because Debbie is the, the queen of the icing.

-I think she is.

-Debbie is my sister.

That's right.

Debbie knows everything.

So, we talked about how could we make this wonderful?

It's usually chocolate fudge icing into peanut butter.

So, I took her recipe which is a stick of butter which is half cup of butter.

-Tim: Butter.

-Nicki: You got to have butter and we thought, well, let's add, have a cup of peanut butter to that.

That's just going to give us our peanut butter.

-Double butter.

-Teaspoon of vanilla.

Let's go ahead and mix that up.

Yeah, let's go ahead and mix that together.

Let's get it all beautiful.

All right, so, that's mixed pretty good.

This is two cups of powdered sugar.

-All right.

-I'm just going to add that to our peanut butter and butter mix.

You want me to squeeze it out for you.

It's a little bit of time.

It'll blow all over the place.

If it does, it'll be your fault.

That's right.

Just put a little bit of time.

-Nicki: Perfect.

-Tim: That's a baby avalanche.

Nicki: So, you're doing good.

Two tablespoons of half and half.

Debbie says she uses milk and I didn't have milk the other day.

So I did half and half and it turned out pretty good.

-Tim: You didn't have what?

-Nicki: Milk.

Make fun of my milk.

-M-E-L-K. -Yeah.

Nicki: And there we go.

Let's just let that go.

We're going to let it go.

It's gonna really mix now.

-Tim: Looks good to me.

-Nicki: It's good.

Tim: It's already got that wonderful - whippy buttery smell.

-Nicki: Yummy.

And this cake is, we got it out and it's been sitting for an hour.

Now we did the other day ice it early because you like it and it melted in but it was still good.

But I think if you let it sit, it might be a little better.

Look how thick this is.

-Oh.

-You want all of it, don't you?

-Well... -What do you think?

Within reason.

Let me spread it.

Nicki: Go ahead with a spoon.

If you want to do that.

-Tim: Can I use that?

-Nicki: You can.

[music playing] All right.

This is one piece for you to try.

Now you've had a whole cake already.

So, I'm thinking we'll share with our friends Will and Lee and let them have this because we, I have another one.

Can you share?

You don't need three cakes.

Do you?

Okay.

I got to just tell you all night long -I've been sucking in.

-Okay.

Here's what happens when Nicki fixes cake.

I showed you this earlier.

-That's okay though.

-That's after, before.

-That's okay.

All right.

-After.

-Let me try it.

-Well, you, because you're the one that loves it.

Go ahead.

Tim: Look at that.

And now if you could smell it, if you could just understand what's going on here, it's kind of amazing.

I'm trying to get, I'm trying to get icing in the cake.

I know you love that.

I love the icing.

That's a sweet cake.

When those flavors come down, when you really start getting all that peanut and the manner together it makes you start talking like this.

And just like that, Mrs Farmer, we've got like the best cake in the world right here.

-We do.

-But alas our 30 minutes is up.

-You know what that means?

-What?

That means people might see this and say Mrs Farmer, where can I find your recipes?

-What would you say?

-They do that every week.

I say TimFarmersCountrykitchen.com.

And then after that, after they go look and see those gazillions recipes, -maybe they want to chat, -Right.

-maybe they want to talk.

-Right.

As long as they're nice.

We'll talk with them too.

But if they said to you Mrs Farmer, how do I get on your Facebook page?

-What would you say?

-I say hit like.

-Tim: That's all?

-Nicki: That's it.

Tim: Well, they can be our Facebook friend.

-Nicki: That's right.

-Tim: That being said, it's time to hush and I'm going to eat -that whole piece.

-Okay.

And before we take it to somebody else, I ought to level that side.

-Just so it looks better.

-Yeah.

-Just give me that.

-But you are going to share.

-That's nice.

-Yes, i am going to share.

-Because it's all about?

-Good times.

-Good friends.

-And really good eats.

We'll see you next week with a brand new Farmer's Kitchen.

We're the farmers, this is our kitchen.

-You going to eat the cake?

-Yes, I am.

Narrator: Funding for Tim Farmers Country Kitchen is brought to you by Amerson Farms Country Store, something for every member of the family.

Jim's Express car wash, a Kentucky family owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection, seafood straight from the Gulf to you.

Wilderness Road Hospitality, Stanford Kentucky.

The Spine Center of Central Kentucky.

BEEF it's what's for dinner, Kentucky's beef producers.

To order a cookbook, email TimfarmerCK@gmail.com.