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 The Swiss chard is looking beautiful in the fall garden, and this homey fritatta makes delicious use of it. For filling a fritatta like this, chard is one of our favorites for color and flavor; but other greens like escarole, frisee, collards, dandelion greens, arugula, and spinach can also be used. Greens always go well with salty bacon, but they also go exceptionally well with onion and garlic. If using the garlic, start the saute with the onion, then add the potatoes and greens, and add the garlic at the end so it doesn’t overcook and become bitter.
Another thing that I like about this recipe [...]
Continue reading Swiss Chard Fritatta with Bacon, Potatoes, and Cheese
 I love recipes that I can prepare ahead and then serve a group; and this is one of those dishes. We had it over the Easter holiday and it was delicious – bread pudding for breakfast! What could be better? The recipe is from the Barefoot Contessa How Easy Is That? by Ina Garten. I baked it ahead and then just reheated in the microwave before serving for breakfast. And since it’s served with maple syrup, we added maple bacon for a really great start to the day.
1 challah loaf (egg bread), sliced 3/4″ thick (I couldn’t find challah, so I used egg rolls instead)
8 extra-large eggs
5 cups [...]
Continue reading French Toast Bread Pudding
 I love making this omelet after we’ve dug potatoes in the fall, and have little ones to be used - they’re so fresh and earthy tasting. You can vary the meat, herbs, or vegetables being used in this omelet; and make wonderful variations on the basic recipe, which comes from the Barefoot Contessa Back to Basics Cookbook by Ina Garten. Serves 2.
1 tablespoon olive oil
3 slices thick bacon, cut in 1″ pieces
1 cup unpeeled Yukon Gold potatoes, cut into approximately 1″ pieces
5 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Salt and freshly ground black pepper
Preheat the oven to 350º F. Meanwhile, heat the olive oil in an ovenproof [...]
Continue reading Country Omelet
 I’m not one to take the time to cook French Toast in the morning when we have company, so this casserole is great. Assemble the ingredients the night before, refrigerate, and then bake the next morning. It combines the flavors of cinammon, vanilla, raisins, and cranberries in one breakfast treat. We had scambled eggs, ham, and fresh maple syrup with it – yum. My sister-in-law brought the recipe – Thanks Laura!
1 loaf (16 oz.) cinammon bread w/raisins
3/4 cup dried cranberries
6 eggs
3 cups half-and-half
2 tsp. vanilla extract
Whipped butter
Pure maple syrup
Cube the bread, and place the bread cubes and cranberries in a greased [...]
Continue reading Overnight French Toast Casserole
 I’ve lost the source of this recipe – but really like it because it can be assembled the night before, baked in the morning, tastes great, and serves a crowd. The edges of this batch got a little crispy, but it’s still so tasty…..
6 tablespoons butter, divided
4 green onions, chopped
1 tablespoon flour
1 1/2 cups chicken broth
3/4 cup champagne or white wine
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup sour cream
10 eggs, beaten
5 cups cubed day-old French bread
1 3/4 cups shredded Swiss cheese
12 ounces ham, cubed
Melt 2 tablespoons butter in a skillet, add the green onions and cook until wilted. Add the [...]
Continue reading Champagne Brunch Eggs
 When eggs are plentiful, this is one of our favorite weekend breakfast dishes. You can use whatever herbs (and quantities of herbs) that are your favorite, but fresh herbs are necessary for these eggs. This dish is adapted from a recipe in Barefoot Contessa In Paris by Ina Garten. Serves 2, but can easily be multiplied.
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
1/4 – 1/2 cup freshly grated Parmesan cheese
6 eggs
2 tablespoons half & half
1 tablespoon unsalted butter
Freshly ground black pepper
Crack 3 eggs each into two small individual bowls or ramekins, being careful not to break the yolks. Preheat the broiler [...]
Continue reading Herbed Eggs
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