Whole Chicken – Original Spicy

The Farmers House

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Family Reunions and Birthdays

Corporate Gatherings

Weddings and Anniversaries

Served with mixed vegetables and mashed potatoes.

Grilled Chicken

Craft Beer

Rich chocolate brownie served with vanilla ice cream.

Chocolate Brownie

Juicy beef patty with lettuce, tomato, and cheese served with fries.

Beef Burger

Mixed greens topped with grilled chicken, cherry tomatoes, and vinaigrette.

Grilled Chicken Salad

Tortilla chips topped with melted cheese, jalapeños, salsa, and sour cream.

Farmers House Nachos

Refreshing pineapple and coconut cocktail

Pina Colada

Choice of vanilla, chocolate, or strawberry

Ice Cream

Chocolate Cake

Steak and Chips

Chocolate Lava Cake

Steak Frites

Spicy chicken wings served with ranch dip.

Chicken Wings

Served with seasonal vegetables and lemon butter.

Grilled Salmon

Toasted bread topped with tomatoes and basil.

Bruschetta

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Preheat the Oven

Remove the whole chicken from its packaging and pat it dry with paper towels.

Prepare the Chicken

In a small bowl, combine olive oil, salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, and dried thyme. Rub this spice mixture all over the chicken, making sure to get it under the skin and inside the cavity.

Season the Chicken

Cut the lemon in half and place both halves inside the cavity of the chicken along with the fresh parsley.

Add Lemon and Parsley

Place the seasoned chicken on a roasting rack in a roasting pan. Roast in the preheated oven for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

Baste the chicken with its own juices every 30 minutes to keep it moist and flavorful.

Baste the Chicken

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Rest the Chicken

Whole chicken

Olive oil

Salt

Black pepper

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried thyme

Lemon

Fresh parsley

Wash and chop the fresh tomatoes, cucumbers, red bell pepper, and red onion into bite-sized pieces. Place them in a large mixing bowl.

Prepare the Vegetables

Tear the fresh basil leaves and add them to the bowl with the chopped vegetables.

Add Fresh Herbs

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the chopped vegetables and toss gently to combine. Make sure all the ingredients are well coated with the dressing.

Combine Ingredients

Sprinkle the crumbled feta cheese over the salad and toss gently once more to incorporate.

Add Feta Cheese

Let the salad sit for at least 15 minutes to allow flavors to meld. Serve chilled as a refreshing side dish.

Chill and Serve

Fresh tomatoes

Cucumbers

Red bell pepper

Red onion

Fresh basil leaves

Feta cheese, crumbled

Red wine vinegar

Garlic, minced

Dried oregano

Wash and chop all fresh produce into bite-sized pieces. Arrange in a large serving bowl.

Prepare Fresh Produce

Season the proteins with gourmet spices. Cook them on a grill or in an oven until fully cooked, then slice into portions.

Cook High-Quality Proteins

Cut the artisanal bread loaf into even slices and arrange them on a serving platter.

Slice Artisanal Breads

Select a variety of cheeses, slice or cube them, and place them on a separate platter.

Prepare Cheese Platter

Refrigerate sparkling water and freshly squeezed juice for at least one hour before serving.

Chill Beverages

Brew fresh coffee using your preferred method and keep it warm in a carafe.

Brew Coffee

Fresh Produce

High-Quality Proteins

Gourmet Spices

Artisanal Breads

Organic Dressings

Variety of Cheese

Sparkling Water

Freshly Squeezed Juice

Coffee

Preheat the oven to 375°F (190°C). Rinse the whole chicken under cold water and pat it dry with paper towels.

In a small bowl, mix the olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Rub this mixture all over the chicken, including under the skin and inside the cavity. Place the fresh rosemary inside the cavity.

Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Wash and peel the potatoes and carrots. Cut the potatoes into quarters and slice the carrots into rounds.

In a large pot, bring salted water to a boil. Add the potatoes and carrots, and cook for about 15 minutes or until tender. Drain and return to the pot.

Cook the Potatoes and Carrots

Add butter and fresh parsley to the cooked potatoes and carrots. Stir well to combine and let it melt.

Add Butter and Parsley

In a steamer or a separate pot, steam the green beans for about 5-7 minutes until they are bright green and tender-crisp.

Prepare Green Beans

In a mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth.

Prepare the Cake

Pour the batter into a greased cake pan and bake according to the package instructions, usually about 30-35 minutes, or until a toothpick comes out clean.

Bake the Cake

Allow the cake to cool completely before frosting it with your favorite frosting. Top with sprinkles for decoration.

Frost the Cake

Whole Chicken

Olive Oil

Garlic Powder

Black Pepper

Lemon Juice

Fresh Rosemary

Potatoes

Carrots

Green Beans

Butter

Fresh Parsley

Cake Mix

Eggs

Vegetable Oil

Water

Frosting

Sprinkles

On each skewer, thread a cherry tomato, a basil leaf, and a mozzarella ball. Repeat until all ingredients are used. Drizzle with balsamic glaze before serving.

Prepare Mini Caprese Skewers

Preheat the oven to 375°F (190°C). Clean the mushrooms and remove stems. In a bowl, mix cream cheese, garlic, herbs, and breadcrumbs. Fill each mushroom cap with the mixture. Bake for 20 minutes or until golden brown.

Prepare Stuffed Mushroom Caps

Cut chicken into bite-sized pieces and marinate in olive oil, lemon juice, garlic, salt, and pepper for at least 30 minutes. Thread chicken onto skewers and grill over medium heat for 10-15 minutes, turning occasionally until cooked through.

Prepare Grilled Chicken Skewers

Layer cooked lasagna noodles with ricotta cheese, spinach, marinara sauce, and mozzarella cheese in a baking tray. Repeat layers, finishing with sauce and cheese on top. Bake at 375°F (190°C) for 45 minutes or until bubbly.

Prepare Vegetarian Lasagna

Crust: Mix crushed graham crackers with melted butter and press into muffin tins. Filling: Beat cream cheese, sugar, and vanilla until smooth. Fill crusts with the mixture and bake at 325°F (163°C) for 20 minutes. Cool and chill before serving.

Prepare Mini Cheesecakes

Select a variety of seasonal fruits such as strawberries, grapes, and melon. Wash and cut the fruits into bite-sized pieces. Arrange them artistically on a large platter for serving.

Arrange Fruit Platter

Chill red wine and sparkling water in advance. Serve red wine in glasses and sparkling water in pitchers or bottles with ice on the side.

Serve Beverages

Mini Caprese Skewers

Stuffed Mushroom Caps

Grilled Chicken Skewers

Vegetarian Lasagna

Mini Cheesecakes

Fruit Platter

Red Wine

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

Combine with Dry Ingredients

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.

Make the Frosting

Add the vanilla extract and heavy cream, then beat on high speed until the frosting is light and fluffy, about 3-5 minutes.

Add Vanilla and Cream

Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.

Layer the Cakes

Use fresh flowers and edible glitter to decorate the top of the cake. Optionally, add fruit slices for additional decoration.

Decorate the Cake

Slice the cake and serve it at weddings and anniversaries, enjoying the celebration!

Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Vanilla extract

Milk

Powdered sugar

Heavy cream

Fresh flowers

Edible glitter

Fruit slices (optional)

In a bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Whisk together until well blended.

Prepare the Marinade

Place the chicken breasts in a zip-lock bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Marinate the Chicken

Preheat your grill to medium-high heat, approximately 375°F (190°C).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

Wash and chop the broccoli, carrots, and bell pepper into bite-sized pieces.

In a large skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until they are just tender. Season with salt and pepper to taste.

Sauté the Vegetables

Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.