Saturday, August 18, 2012

I think Mojito started laying. I found a soft shelled egg the other day and now there is a slightly different/new colored egg.
Still waiting on Stella and Cocoa to start laying. They have at least a month before they start. I can't wait to see what color eggs Cocoa lays. She's an Easter Egger so they can be any shade of pale blue or green and sometimes pinkish.

Monday, August 13, 2012

Bread Pudding...for Dinner???

I found this recipe on the FreshEggsDaily Blog for Monte Cristo bread pudding and thought I'd give it a try.
                                                 5 medium chicken eggs

1 Cup Heavy Whipping Cream
1/2 Cup Milk
1 Tablespoon Deli-Style Mustard
Salt and pepper to taste
1 Loaf French Bread, cut into 1/2" cubes
1 lb. Turkey, cut into 1/2" cubes
1 lb. Ham, cut into 1/2" cubes
1 lb. Swiss Cheese, cut into 1/2" cubes
1 Tablespoon Fresh Thyme
1/2 Stick Butter
Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 Cup measuring cup and set aside. Butter two 8" square casserole dishes (or one 13"x9" dish) and arrange half of the bread cubes in each dish, dividing evenly. Layer half of the meats and cheese in each dish on top of the bread. Sprinkle thyme over top, then cover with the remaining bread. Carefully pour the egg mixture over the top, making sure to moisten all the bread.  Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 6 hours or overnight.  Bake at 350 degrees for 20 minutes, remove from oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and top is golden brown.

It was very good. I think my loaf of French bread was a little too big for the recipe and I should have made some more of the egg and milk mixture.
I hate cutting up stuff when cooking. I never have a sharp enough knife, and I lack the patience for it, but in this case with the bread it was just getting smashed. And yes I was using a serrated bread knife. I just tore up the bread instead.
I'm going to try this with another favorite sandwich if ours, "The Cuban"  Mike wants me to make a "Philly Cheese Steak" too

Sunday, August 12, 2012

Cucumber Sub

Cucumber Sub

First I scrapped out the seeds (and saved them for the chickens) then I spread some cream cheese on and added some fresh chives from the garden.

Added some Turkey, if I had any tomatoes left I would have added some too.

What a Great Lunch!  I can't wait. 

Saturday, August 11, 2012

Egg Custard

I thought I would give it a shot and make egg custard. 
Here's the recipe I found and used from The Healthy Home Economist

Egg Custard Pudding

6 free range or pastured eggs
3 cups grassfed milk (goat milk works well too. You may also substitute whole coconut milk if desired)
1/2 cup Grade B maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
Organic ground nutmeg (optional)
Crack eggs into a medium sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.
Bake in the same bowl at 400F for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Delicious served warm or cold with a bit if nutmeg sprinkled on top!

I guess I'm really not sure what egg custard is, I was expecting something with the consistency of pudding, very creamy.  This was not, although my cooking skills surely played a part in this.  I baked it longer than recommended because when I inserted the knife in the center id did come out clean but there was clear liquid in there.  This clear liquid never cooked off.  When I took it out of the oven it was so light and fluffy almost 4 inches high, like a souflee I think, I've never made one of those either.  Then it flattened out to maybe 1 1/2 inches high.  I did make some modification to the recipe but I don't think that was the issue.  I used Grade A Maple Syrup and used a vanilla bean instead of extract.  It did taste ok, just not what we though it was going to be, the maple syrup was very good but a bit overpowering.  I may give this another try....

Homemade Orange & Vinegar Cleaner

I found a recipe at the Fresh Eggs Daily Blog for Homemade Orange Peel White Vinegar Coop Cleaner and thought I would give it a try.

I got a little nutty and made a few different varieties.  All varieties have the basic recipe of orange peels & vinegar.
I made two batches for a chicken coop cleaner with cinnamon sticks to repel mosquitoes & vanilla beans to repel flies.  I made one for my Mom (to clean the parrot cage) with lemon peels & one with lemon peels and cinnamon sticks to use around the house.  After it cures for a month I will strain it and put into spray bottles. I can't wait to try it.
It is supposed to work great on the coops, you can just spray and leave it or let it set and wipe it off.  I think I know what I'll be giving my chicken loving friends for Christmas :-)

update 8/11/12  I've been using this cleaner around the house and it works great.  I use it more in the house than out in the coop.  I've also made some homemade laundry soap that is working well with our well water and lack of water softener.  It cuts the price of laundry soap in half.  More soon on the homemade laundry soap.....

Thursday, August 2, 2012

Look out Jimmy Dean....

Mike eats his breakfast on the go. It's usually a Jimmy Dean breakfast sandwich on his way to work. So I thought I would give it a try and make some for him. Am I going to get up early and cook him breakfast everyday before he goes to work? Nope, but I will make several at a time and freeze them.

I got some tips off Facebook.  I think the best one was to weave the bacon, it stayed flat. Another tip was too bake the eggs in a muffin pan so they areround and all the same shape and make a nice looking breakfast sandwich.

Here's how I did it

4 Eggs
4 English muffins
4 slices of bacon
2 sausage patties
4 slices of cheese
pan spray

I sprayed ramekins with pan spray. I decided not to use the muffin pans because I thought the egg would be too thick. Cracked the egg and put it in the ramekin. I then broke the yolk and slightly scrambled it. I baked them in the toaster oven @350 for 13 minutes.

(I didn't want to heat up the kitchen with the oven in this heat)

I cut the slices of bacon in half and did a "basket weave" with 4 of the slices (so 2 full slices) and then fried them. They stayed flat and perfect for the sandwiches.  Cooled bacon on a paper towel

Fried the sausage patties then cooled on a paper towel.

Let the eggs cool for a few minutes then removed them from the ramekins to continue cooling.

Toasted the English muffins and let them cool.
When everything was cool enough not to melt butter & cheese I assembled the sandwiches,

Buttered the muffins, added the bacon or sausage, added the egg and topped with cheese. They were individually wrapped in Glad press & seal and then frozen.To reheat, remove the plastic wrap, wrap in paper towel, microwave on 30% or defrost for 2 minutes then cook on 100% for 45 seconds.

I'm not that great or creative with my cooking. I only cook because I have to, but I must say these came out pretty good.