How do you want your eggs today?

There's nothing better then farm fresh eggs.  We have Brahma and Araucana hens.  It is a highlight of the day to see how many eggs we get for the day.  We only have 4 hens. ( they produce 2 - 4 eggs a day)

This morning a did a take on a recipe I saved.

10 eggs wisked together.
red, green and yellow peppers chopped
onion chopped -   I cheated and used the frozen stir fry peppers and onions in the freezer.
Saute the peppers and onion with some olive oil
Season with sea salt and crushed pepper along with crushed red pepper
Add the pepper & onion to the whisked egg and pour into muffin tins  (spray the muffin tin first)
Top with grated parmesean cheese and bake at 350 for 12-15 min depending on your oven.  Egg needs to be set.  Serve with salsa

It would be fun to add different veggies in and have little omelet muffins.

I hope everyone had a wonderful Mothers Day!  I slept in which means 8 am, my husband made me breakfast and decided he would vacuum the house (this is a first, trust me)  I had to take a picture.

We enjoyed the warm weather outside and Keith stayed in with allergies acting up again.  This year has been bad for allergies here.  Could have went out for dinner but wanted to try making my own burgers the way a friend showed me last week.  She purchased a boneless rump rust on sale and cut off the fat, cut it into chunks and grinded/ chopped  it in the food processor. I used my burger press and formed nice patties and seasoned with sea salt and fresh ground pepper and a little Worcestershire sauce. On the grill and they were great.  We had this with roasted butternut squash, garlic, onion and seasoned with some fresh ground nutmeg, sea salt and pepper and drizzled with olive oil.  Yukon Gold simple potato salad.    YUM..this was good for me. KC cooked the burgers just right and such an easy day!

Yukon Gold Simple Potato Salad

6 Yukon Gold potatoes peeled and cut into chunks for salad
Onion and celery chopped to your liking
2 boiled eggs chopped up
Miracle Whip  - just enough to make it real moist

Ended with a beautiful sunset.........

Now it's back to the normal routine on Monday.  Work, Work and more Work........

Swiss Chard........Pasta

I've never grown swiss chard and recently discovered how good it is and the nutrients are plentiful.

I picked and washed the chard and prepared this yummy pasta dish.

Olive oil
garlic chopped or minced (use amount you like)
1 red onion chopped
1 pint grape tomatoes
kosher salt and flaked red pepper
Saute all of these together for a few minutes until tomatoes just start to soften or pop
Chop the chard into 2 inch pieces and add to saute until wilted

Meanwhile boil pasta of your choice (I used De Boles all natural linquine made with jerusalem artichoke flour)

Mix the saute with the pasta and serve in pasta bowl, top with sliced kalamata olives, feta cheese and maybe some italian cheese.

Strawberry Rhubarb Pie

I am posting Strawberry Rhubarb Pie again.  I am trying a different way.

6 stalks of Rhubarb  (cut into 1-2 inch pieces and boiled about 1-2 min) drain
strawberries fresh and sweetened with a little sugar or you can use the kind from the frozen section already sweetened (thawed & drained)
3 tbsp flour mixed in with strawberries and rhubard
splash of lemon juice
Spread in a 9 inch pie shell

Topping
1/2 c brown sugar
1/2 c sugar
1/2 c butter or margarine (I used smart balance)
fresh ground nutmeg
cinnamon
1/2 cup oatmeal
Press and crumble with masher or pastry blender

Spread on top   Bake at 350 convection for 50 minutes

Crock Pot Texas style ribs

Ribs were on sale which is Keith's favorite.  Pork boneless texas style.............

I rubbed the ribs with cowboy rub...sold at Walmart...it is very good by the way.
laid them in the crock pot and covered with 1/2 jar of Stubbs spicy barbecue sauce and 1 8 oz can of tomato sauce.  I added some onions chopped out of our garden.  Set it on low for 10 hours.....
Walked away and end of day... melt in your mouth ribs with loads of flavor.

Mexican Casserole

Last night I threw together a casserole that got wiped out really fast and they were asking for more.  I picked up a rotisserie chicken at the grocery store and didn't know what to have with it so I put this together.

Sun dried tomato wraps or tortillas
1 can of black beans
frozen yellow squash w/ peppers and onions
fresh spinach cooked and drained
rotel tomatoes w/ green chilies
shredded cheddar
Rotisserie Chicken taken off the bone and skinned
Kraft Philadelphia cooking creme sante fe blend

Lay a large wrap on the bottom of a 9 x 13 casserole dish - butter the dish or spray it first
Top with black beans drained, add some of the chicken and some tomatoes, then cheese
Add another wrap, top with squash, spinach, chicken, rotel tomato and then spread the cooking creme on one side of the last wrap and place with the creme side down.  Lightly brush the top w/ olive oil or butter and cover with tin foil.  Bake at 350 for 40 minutes and enjoy.

I never got a picture, it was gone so fast.

Raspberry Chocolate Mouse Cake

Yummy...I made this for Bobby's 50th Birthday and it got rave reviews.  I didn't get a picture so I will add one when I make it for Tiffany's birthday this week.

Dark Chocolate cake mix prepared according to the box - I used Duncan Hines
Almond paste chopped up small and added to the mix - I used half of a can

Divide the mixture evenly into 3 greased and floured round cake pans, bake until done about 20 minutes in my oven at 350.  Let cool completely. remove from pans.  I placed one layer in a spring form pan and then layered from there.  It is easy to loosen the spring form pan when ready and keep the cake in tact.

Dr. Oetker Chocolate Raspberry Mousse mix
Dr.  Oetker Dark Chocolate Mousse mix
1 cup of heavy cream
1 cup of Gheradelli Double Chocolate bittersweet chips

Prepare the mousses in separate bowls.  Add a layer of one of the mousse mixes on top of the first cake layer in spring form pan.  Add another layer of cake, add the other mousse mixture, add last layer of cake.
Cover and chill at least 3 hours or overnight.

After it is chilled, heat up the heavy cream to a small boil and add the chips.  Take off the heat and stir until melted well.  When cool, frost the top and place back in fridge until you serve.   I added fresh raspberries as
a garnish and nothing taste better than chocolate and raspberries together. If you love chocolate, you'll love this.  You can make this with different mousse flavors.