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Omelette Bites!

Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.

I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.

I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.

Ok back to breakfast.

This recipe is just enough to fill my 48 mini muffin tin.

  • 12 eggs
  • 2 cups flour
  • 1 cup whole milk
  • 1 cup diced ham
  • 1 cup diced pepper jack cheese
  • 10-12 spinach leaves chopped

Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.

400° oven for 10 minutes

When they are done they almost pop out of their tins. I’ve never seen such a thing.

The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.


On another note the horses are starting to show resentment about me rushing back inside to make breakfast after chores instead of playing with them. I’ll get back to it on the weekend.

Enjoy your day!

Below is an affiliated link to quality non-stick mini muffin tins.

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Playing with Mini Muffins

Last week I got the bright idea to make mini biscuits to go with gravy, I deemed them biscuit bites. They were a hit.

Yesterday was the first day back to a normal school week for us so instead of playing with the horses I came in to make breakfast.

I started with the thought of more biscuit bites but couldn’t commit. An extra egg, milk and a little oil later I had muffins instead of biscuits.

I used my juicer to make a yummy sauce of apples, lime, ginger, carrots and a tiny bit of jalapeno for extra excitement. The juice was heated and a little cornstarch added to thicken it to syrup consistency and that was breakfast. Of course it was polished off before I remembered I needed a picture. Oops!

Last night while working on dinner I was already contemplating what I would make in the mini muffin pan next and what kind of sauce would complement it.

Corndog bites and spicy tomato sauce.

I used my juicer again for the sauce, 4 tomatoes for the base, 2 celery stalks to add a little saltiness, a carrot for a bit of natural sweetness, 2 garlic cloves because it’s awesome and half of a jalapeno for a bit of excitement. Heated in a pan with a little cornstarch and we had homemade ketchup for our corndog bites.

I failed to remember that smaller muffins require a shorter bake time but they were pretty good with an extra crispy crust.

These are not homemade hotdogs, they are jalapeno cheddar dogs from Walmart. I put the dogs in the oven as it was preheating so they were warm when I put them in the batter.

Cut into 4 pieces left them just big enough to still see. I imagine 5 pieces might leave them a surprise. I might try that next time.

We have made dogs in the past and will again. I’m always a little surprised to find out what the kids consider fun.

The following pic is from a few years ago but they’re as eager to help now as they were then. Makes a momma proud.

A single batch of cornbread and five dogs create 20 mini muffins. A note on the nutrition facts. I use whole milk for cooking and ad an extra egg to almost everything baked.

The sauce.

Now to contemplate tomorrow’s mini muffin experiment.

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Picture not-so-perfect food

As a wannabe food growing/creating blogger I realize that I fall short in one big area. My food isn’t beautiful. I rarely cook with a recipe so it’s hard to translate also. I guess that’s two areas. This is one reason for the lack of blog posts. I cook 2-3 meals a day from scratch and sometimes dessert if my teen doesn’t beat me to it. Each meal is a little bit of a work of art inspired by ingredients available, cravings and a lot of love. 9 times out of 10 we have six thumbs up in our family of three. I’m not afraid of failure and certainly create a few dishes we all vote out or vow to try differently. Brussel sprouts was one of those dishes that I tried 5-million different ways before I found a method that everyone loved. And that’s who I am as a lover of almost all things food is a desire to master each major component so we’re never bored with our food and I can toss together a good meal with few options.

This mornings breakfast was a fantastic example of yummy food that was less than picture perfect. I’m pretty sure there is no proper name for it either.

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Last night for dinner I made pork meatballs (homegrown pork) with what I’d like to call a “sweet n sour” inspired sauce/salsa of purple onions, bell peppers, pineapple, diced tomatoes, fennel and some ginger beer. I served it up on rice, also made with ginger beer.

What does that have to do with breakfast? I chopped up the left over meatballs in a pan, put the rest of the chunky sauce/salsa in the pan with it, got it bubbly and hot then poured dutch baby batter on top and stuck it in the oven to bake.

The above is what came out. It was definitely worthy of seconds. But like I said, it’s not beautiful. Over the years I gave up on taking pictures of the food that I made except for the rare dish that I thought was pretty enough to lock the memory away in my shoebox.

Here’s some of my other not so fabulous dishes that look like they could earn me a place in America’s Worst Homecooks. I promise they all tasted amazing though.

On the other hand the main stars of my dishes I love taking pictures of! Here’s a few.

I suppose my goal should be to cook prettier food and build recipes that I can share with you all.

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Got eggs?!

We do! Out of 13 hens we average a dozen eggs a day. Egg dishes are an easy, cheap and delicious way to go when eggs are showing up in abundance.

One of our favorite breakfasts is a Dutch baby.

Ingredients:

2 eggs

1/2 cup flour

1/2 cup milk

1tbsp butter

Oven 400°

Prep 5 minutes

Bake 30 minutes

Devour ???

My favorite method is to use a cast iron pan but I’ve made this dish in a square glass baking pan as well as put it in a muffin tin.

Preheat the oven to 400° with the pan and butter.

When the butter is melted pour in the batter and set the timer for 30 minutes.

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Just a Mom?

For about 18 years I’ve been a mom, homemaker and potentially significant to an other. Naturally, with kids I’ve gravitated towards cooking or at least learning something about it, about 14 years ago after acquiring my little piece of paradise I’ve become intrigued by the process of growing the food that I cook. This is the basis of the blog I’m attempting to set up. I would like to think that I appeal to the average housewife/husband. I watch a little too much TV, my house could use a little more attention, I could stand to lose a few pounds or at least exchange some of this fat for muscle, somewhere in the back of my mind I figure if I have a Bachelors degree I will somehow be able to achieve a higher status so I’m back in school. I have bad habits and guilty pleasures. Mostly I live vicariously through my kids and whatever is streaming through my Ruko stick. I am single which adds a bizarre twist to the whole thing. Mostly though, hopefully, I’ll share my love of growing and making food.

In the past 14 years I’ve gotten familiar with growing, processing and cooking some livestock and garden produce. I’ve yet to write about it, maybe because I was so new it was a lot of trial and error or maybe the lack of sit down time. This year I will be experimenting, practicing and perfecting a lot of rabbit, lamb, chicken and quail dishes as these are the primary livestock on my little piece of property along with garden produce. I want to add on a couple of pigs and turkey after I hang up the lambs which will give me a little more room. If ambition plays a role in all of this I hope to train my two miniature horses to pull and help out on the farm. I like the idea of avoiding buying another tractor though it would definitely make some of the heavy lifting easier.

I’m in the process of making a meat locker so I can butcher animals year round without worrying about meat spoiling. I’m moving my garden this year with the goal to build up a partially washed out pasture and improve upon it. Three small livestock barns with a winter’s worth of compost should help with that project along with digging out a fish pond that’s been on my to-do list since I moved here and an abundant garden should have that pasture looking pretty good by the end of this year. I’m also going to be selling garden “kits”, salsa garden with tomatoes, peppers and such, salad garden with a variety of lettuce, carrots and peas, so on and so forth with the hope to help fund my growing and cooking adventures and get my kitchen remodel finally finished.

With all that information coming at you I hope you will follow along my little venture, maybe I’ll teach you a few things about the kitchen and garden that you don’t know and maybe you all will teach me a thing or two. This is my last full summer before my teenager heads off to college so I guess maybe I’m hoping to teach her a few more things in the kitchen to help her avoid the college diet of ramen and mac n cheese.

Oh and I almost forgot to mention we have honey bees coming in mid-April. So much fun I’ll be sharing with you this year.