Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

The best biscuits I have ever had in my entire life (a fun-filled 43 years so far!) were at The Loveless Cafe in Nashville Tn.  The Loveless Cafe is very well renowned for their biscuits.  The biscuits (and the restaurant) have been on TV more than once.  Even Mrs Stewart invited the biscuit lady: Ms Carol Fay to her show.  I purchased the dry biscuit mix from The Loveless Cafe, sadly they didn’t quite turn out the way I wanted them.  I have tried several biscuit recipes over the years.  Some worked pretty well, for example Bobby Flay’s Black Pepper Biscuits which I served with my Sunday Night Pot Roast.  Unfortunately they aren’t breakfast “I love the South” type biscuits.

I found a recipe in my favorite Saveur Magazine issue ( Saveur No. 153 ) the recipe makes enough for a small army.  I don’t want a mountain of biscuits lying around my house.  Using the 2 important techniques I found in this recipe, I adapted it to turn out 8 lovely biscuits.

#1. Do not overwork your dough.  Once everything is combined leave it alone.

#2. Freezing the butter and using a box grater to incorporate the butter into your flour mixture.  Gently combining the butter and the flour with your hands.  Do not overwork this step.  The heat from your hand could easily melt the butter.  Melted or soft butter doesn’t turn out flaky biscuits!

Gorgeous lovely Biscuits make me happy!

Gorgeous lovely Biscuits make me happy!


2 1/2 cups flour

1/2 tablespoon kosher salt

2 1/2 tablespoons sugar

1/2 tablespoon baking powder

8 tablespoons unsalted butter, frozen

3/4 cup plus 2 tablespoons buttermilk

1 tablespoon honey (or agave syrup if you prefer)

How to:

Line a baking sheet with parchment paper or silicone mat.  Set aside.

Heat oven to 400 degrees F.  Whisk flour, salt, sugar, and baking powder in a bowl.  Using a box grater, grate 5 tablespoons butter into flour mixture, and gently mix with your hands.  Add buttermilk, and gently fold to combine to form a soft dough.

grated frozen butter....who knew?!

grated frozen butter….who knew?!

Turn dough onto a floured surface, work the dough with your hand to incorporate everything.  Do not overwork your dough.  Pat or roll into a 1-inch thick disk.  Cut into 8 squares or using a round cutter cut into 8 circles.  Place on your prepared baking sheet.  Bake in your preheated oven for about 12-15 minutes.  Melt remaining 3 tablespoons butter in a small pan; mix with the honey.  Brush over hot biscuits; return to oven until golden brown, about 5-8 minutes more.

do not panic even if your dough seems not perfectly combined, it will bake perfectly

do not panic even if your dough seems not perfectly combined, it will bake perfectly

yes...my 8th biscuit is sad looking...happens!

yes…my 8th biscuit is sad looking…happens!

when sweet butter hits the biscuits...magical!

when sweet butter hits the biscuits…magical!

fresh out of the oven smelling wonderful

fresh out of the oven smelling wonderful

Look at this delightful inside!

Look at this dreamy inside!

Simple, buttery, flaky, lightly sweetened by the honey butter, wonderful crust and EASY….really easy to make!

Matt wasn’t home to enjoy the biscuits, which meant we had some leftovers…3 to be exact.  I decided to make Egg McBiscuit for lunch.  The girls LOVED them.  The combination of the creamy egg, the salty bacon, the sharpness of the cheddar and the sweetness of the biscuits was simply flawless.

Egg McBiscuit by McNerdy!

Egg McBiscuit by McNerdy!

first bite might cause a picture perfect explosion

first bite might cause a picture-perfect explosion

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Peace and Biscuits,



Spicy Eggplant And Tomato With Poached Eggs

As you know I spend a great deal of time in my public library.  I love it in there, and for the most past it is nice and quiet….for the most part.  The other day a lady was on her cell phone in the same aisle I was (yes…the cookbook aisle…go figure, right?)  My evil eye and my super loud sighs did nothing to sway this lovely (!?) lady to turn her phone off.  Since being subtle wasn’t working, I had to do something without her wanting to “take it outside”….I mean, she can take her phone conversation outside but I didn’t want her to take ME outside!  I am too old for a scuffle!  Being the annoying library nerd that I am…I went to the front desk and tattled on her!  Yes, I sometimes act like I am in elementary school….I also went and hid in the DYI aisle while the librarian told her this was not a place for a phone conversation.

On a far more interesting note, while I was giving her the evil eye a lovely book caught my attention: “Very Fond of Food, A Year in Recipes”.  This book is by the gorgeous and talented Sophie Dahl.  Sophie Dahl was/is a model.  She is also very “English” and by that I mean she would have never sighed out loud like I did in the library. She has written a novella: The man with the Dancing Eyes, a novel: Playing with the Grown Ups.  She is a contributing editor for British Vogue and has written for countless magazines.  Her first cookbook: Miss Dahl’s Voluptuous Delight,s landed her a BBC six-part cooking series!  Bottom line she rocks!  She is beautiful, talented and will delight you with her recipes!

Here is where you can find her book: Amazon.com

I wish I could share with you all the fantastic recipes in this book, but alas I had to choose only 1!

Spicy Eggplant and Tomato with Poached Eggs

Please note that this recipe is for 2 proper people…simply use your calculator and double or triple 😉


1 large eggplant

Salt and Pepper

2 tablespoons olive oil

1 garlic clove, finely chopped

1 onion, finely chopped

½ teaspoon smoked paprika

1 cup chopped tomatoes

1 teaspoon tahini

1 teaspoon brown sugar

A splash of white wine vinegar

4 eggs

1 tablespoon lemon juice

Handful fresh parsley (to be honest all I had at home today was Basil…it works!)

How to:

Cut the eggplant into bite size chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt.  Drain, rinse and pat dry.

Soaking is all good!

In a large frying pan, heat a tablespoon of olive oil, add the garlic and onion and cook for a few minutes until softened.  Add the eggplant along with the rest of the oil, making sure the eggplant is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally.  Add the tomatoes, tahini, and brown sugar and cook for another 10 minutes, mixing all through.  Taste and season accordingly.  Keep warm to the side.

from start to….

to finish!

Poach the eggs in a pan of gently boiling water (a splash of white wine vinegar should stop them separating).  You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).

At the last moment, add the lemon juice and parsley to the eggplant mixture.  Plate in shallow bowls and place the poached eggs on top, with perhaps a hunk of sourdough to sop up the juices.

perfectly poached eggs= liquid gold!

Need I tell you how fantastically deeeelicious this was!  I have a love for eggplant that is simply uncontrollable, but add poached eggs to the mix…oh my darling we are in business!

Please take a moment to go check out this lovely cookbook.  The photography alone is an absolutely feast for the eyes!

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Peace and Scuffle,


Come check out my recipe on these lovely sites as well:


Pasta Carbonara

Pasta Carbonara

I am BEYOND excited that Ann Burrell is coming back with: “The Worst Cook in America” show.  It is one of mine and Bear’s favorite.  It is not about the actual disasters, which are numerous and funny, but it is about people discovering that they can actually cook!  I just love it when someone just gets it…it’s like: “wow, I can really do this”.  That just melts my heart.  I know how sappy but it’s true.  I guess I love to cook and bake so it is always a joy for me when I see other people enjoy it as well.  Which is also why I love Ann Burrell so much, she loves to cook, she loves to eat, but more than anything she loves to share her knowledge and love with everyone.

I have wanted to make this pasta for quite sometime now…if you know me, my love for pasta is even bigger, larger and scarier than my love for cookies!  I have to admit I am a bit nervous about making this, why?  Because it’s all about timing and patience and well…..I struggle with both of these qualities.  So in an effort to prove we can all do (or at least try to) anything we put our heart into, I am making this for supper!  Wouldn’t you know I happen to have the perfect wine to go with this dish…how lucky!

You can also find the recipe here: Food Network

I luckily have her book….I am so cool! 😉



2 tablespoons olive oil

3/4 cup pancetta, cut into 1/4-inch dice

1 pound spaghetti

8 large eggs

1/2 cup grated Parmesan

1/2 cup grated pecorino

Freshly ground black pepper

4 scallions, cut on a severe bias

How to:

Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat.  Add the pancetta at medium heat and cook until it starts to color and become crisp.  Turn off the heat and reserve.

I LOVE pancetta...you could also substitute with bacon

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.  When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

egg mixture, I would suggest you don't use cold eggs right from the fridge

working quickly...by the way get a large enough pan!

Serve immediately garnished with sliced scallions.

aaaah delicious, creamy and full of flavors, mmmmm good

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Peace and Happiness,


Note: Thank you for reading my blog and being my friends.  I know in today’s busy busy world you are taking the time to read my blog and believe me when I tell you it truly touches me.  I am a very lucky girl!

Eggs in Purgatory

    Eggs in Purgatory

Eggs in Purgatory

I have to tell you a recipe with a name like that, kind of scares me a little.  I am a good little catholic girl after all!  The purgatory is not a place I aspire to be in!

Purgatory according Merriam Webster On-Line Dictionary:
1: an intermediate state after death for expiatory purification; specifically : a place or state of punishment wherein according to Roman Catholic doctrine the souls of those who die in God’s grace may make satisfaction for past sins and so become fit for heaven
2: a place or state of temporary suffering or misery
(thank you MWOLD)
So I have to say, if I go according to this recipe then wow! these eggs must be in a serious state of trouble.  I am only kidding.  The eggs were good little eggs and caused no harm or pain to anyone to deserve going to the purgatory.  I believe it is simply a take on the red sauce and the “devilish” look of it all 😉
Heavenly Eggs

Heavenly Eggs

This is a simple way to prepare eggs.  You can easily make it for 1, 2 or really any number of people you have in mind.  It can be served for breakfast, lunch or dinner.  I must say it is especially good with a nice glass of red wine, curled on the couch watching your favorite TV shows.  I speak from experience!
Note: this is for 1 lovely person….multiply as you see fit!
1 egg
1 garlic clove finely chopped
1/4 onion thinly sliced
3/4 cup leftover marinara sauce (your favorite will work)
A pinch of dried pepper flakes (optional)
1 teaspoon fresh oregano finely chopped
2 teaspoons fresh basil (separated)
2 tablespoons shredded Parmesan cheese
How to:
Preheat your oven to 400 degrees.
Preparing the sauce:  In a medium saucepan heat 1 tablespoon olive oil.  Add your onion and garlic.  Cook on medium low for 3-4 minutes until soft and fragrant.  Carefully add your marinara sauce and gently stir.  Let this cook for a few minutes while you prepare your ramekin (or any small oven proof dish)  You want your sauce to reduce slightly and thicken.  Butter your ramekin or use cooking spray.  Set aside.  Add your dried pepper flakes (if using), fresh oregano and 1 teaspoon of your basil to your sauce.  Gently stir to combine.  Let this cook 1-2 minutes more.  Salt and Pepper to taste.
Option #1:  Add your hot sauce to your prepared dish.  Carefully break your egg on top of your sauce.  Add more salt and pepper if desired.  Put a little foil tent over your dish.  Put in your preheated oven  for 10-12 minutes or until egg is set to your liking.
The Sauce

The Sauce

The Egg

The Egg

    The Tent! ;)

The Tent! 😉

Almost there.....

Almost there…..

Top with Parmesan cheese and additional 1 teaspoon fresh basil.  Serve with buttered toasts.

Option #2:  If you don’t want to mess with ramekins and using your oven you could easily break your egg into your saucepan and cover for a few minutes until egg is set to your liking.  Serve the same way.

Note: if you are making more than one and want to use the saucepan option simply use a larger pan and add all your eggs, try to keep them from touching each other.

OH MY GOODNESS....so so good.

OH MY GOODNESS….so so good.

Why I use ramekins….presentation I guess, I think it is a nice way to serve individual dishes.  It’s pretty….I like pretty!
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Peace and Expiatory!
Expiatory:1. obsolete : to put an end to
2 a : to extinguish the guilt incurred by b : to make amends for
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The perils of watching TV late at night: Rice Pudding

I like to go to bed early.  But once in a while I will lose track of time and something on the Food Network will catch my attention.  I tend to get engrossed in a show and cannot stop watching; what if the next recipe is awesome, what if they talk about a new restaurant I want to try…what if…that’s usually a bad sign for the next morning.

I had one of those nights not too long ago.  Duff (from Ace of Cakes) has a new show called Sugar High.  I am not a sugar fanatic BUT when he went to Brown Betty Dessert Boutique to taste test their rice pudding, well, I was hooked.  First of all, the mother-daughter team is so darn sweet and loveable.  Their pudding looked delicious and easy to make.  I couldn’t pass it up.  I went on-line immediately and found the recipe.  I have to make it.

this takes Custard Rice Pudding to a new level!


3 tablespoons unsalted butter, plus more for greasing pan

3/4 cup white rice

5 cups whole milk

5 egg yolks

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup white sugar

1 1/2 teaspoons cornstarch

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup heavy cream

1/2 to 3/4 cup raisins, optional (I didn’t use raisins…too many “raisin complainers” at my house)

How to:

Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

a double boiler is as exciting as watching paint dry…

While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

I don’t want to brag but look at my beautiful egg yolks from my chickies!

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

another exciting event: the water bath…but it’s a MUST

Note: this recipe makes a lot of rice pudding.  I decided to split it between a few containers and send some with Matt to the fire station.  The boys always like a homemade dessert.

Look at the beautiful golden color of this pudding:

this is even better when chilled for 12-24 hours….trust me

Here is the link to the Food Network’s recipe: Rice Pudding

Here is the link to Brown Betty’s web site: Brown Betty Desserts

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Peace and Perils,


Find my recipe here as well:

Rhubard Custard Bars & Looking for Missing Flour

My Rhubarb...

Before I start I wanted to show you why I had to go to the store and buy fresh rhubarb…yes the “brown” leaf through the weeds is my rhubarb! 🙂

My father in law gave me a lovely cookbook from his trip to Alaska.  Lots of delightful recipes to try and lots of personal touches….also a bit of confusions.  Matt in an effort to be a good husband has “bunny eared” quite a few pages which he feels would be a great addition to my cooking repertoire…such a dear!  Of Course leave it to me to start with a recipe with “missing ingredients and info”!

But I am resourceful, I found out who the “local” editor was and I emailed asking if they or the nice lady: Mrs Linda Willard from Homer Alaska could possible help me and share the ACTUAL recipe…nothing, zip, zero, nada, rien…no one can help me.  So to the internet I go.  It seems that I will need 7 tablespoons of flour for the filling.  This recipe sounds so delicious, I just can’t pass it up.

The Book: Kachemak Kitchens, A Taste of Homer, 2008 2nd Edition.

Where I also found a similar recipe: Taste of Home

Custard Rhubarb Bars



2 cups flour (that wasn’t the missing flour)

1/4 cup sugar

1 cup butter


2 cups sugar

7 tablespoons flour (missing flour)

3 eggs

5 cups rhubarb


6-ouce cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 cup whipping cream (whipped)

How to:

Preheat your oven to 350F

For the crust: Combine your flour, sugar and butter and press into a 9 X13 pan.  Bake in your preheated oven for 10 minutes.

Just go ahead and dump everything in there

press press press and voila!

For the filling: Combine your flour and sugar, whisk in cream and eggs.  Fold in rhubarb, pour over crust and bake for 45 minutes.  Let cool before adding topping.

ready for the oven

fresh out of the oven

For the topping: Beat cream cheese and sugar, fold in whipped cream, spread over cooled filling and chill until ready to serve.

***confusion #2: please add you vanilla to your cream cheese and sugar! 🙂

I love rhubarb, so creamy and delicious

Lovely, simple and perfect for a large group.

Next I plan on trying to make the moose burger…if only I could find a moose in Indiana.  Even better: Roadkill, I am serious there is a recipe called: Roadkill….I wonder if I can use Indiana Roadkill for it.  KIDDING…sort of….

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Peace and Where’s the Flour,


Go check out my recipe here as well:

Egg Salad Sandwich

Some of you know my life long commitment to clumsiness.  Don’t knock it, it takes talent to be this clumsy and awkward.  My latest achievement was at a local “wings” restaurant where my sweet husband and I decided to treat ourselves to one of our favorite: nachos with the works (mostly for me) and chicken wings (mostly for him) for lunch.  Extremely bad food…amazingly delicious.  What can I say, sometimes you have to go for it!

So, while enjoying our truly bad for your health lunch, I was mid-conversation while I inhaled a chip.  No, I didn’t chew it.  Yes, I started to choke.  Bad, real bad.  So bad, everyone at the table next to us was starting to look concerned.  Matt stopped eating and kept on saying: “are you OK?”  I couldn’t answer.  I was making sounds no one should make in public.  I ran for the bathroom.  I’ll spare you the bathroom scenario but suffice to say: I dislodged the chip….as best I could.  Walking back to the table, I noticed Matt was having a conversation with the waitress: “could you go into the ladies room and see if my wife is still alive?’  I must have looked pretty bad because he normally doesn’t even flinch when I do stuff like that. (!)

That, my friends, is me.  Classy, aren’t I?

My mom says it’s all in the genes!  Well, thank you Mom!  Sadly both my daughters are on the same path…oh what a life for their future husbands!

In honor of my grandma (The Great clumsy), my mom (Chief Clumsy), me (General Clumsy) and both Sunshine and Bear (Captain Happy Clumsy and Lieutenant Grumpy Clumsy) Here’s our family Egg Salad:

Egg Salad Sandwich in a hot dog bun...it's a family thing

Egg Salad Sandwich in a hot dog bun…it’s a family thing


8 Eggs (try not to break them…that would be clumsy)

1/2 cup Mayonnaise (light or low fat is fine) (I don’t like Miracle Whip because it is sweet but if that is all your family will eat then it’s your call)

Splash Hot sauce

1 Tablespoon Dijon Mustard

1 Heaping Tablespoon fresh chives finely chopped

Salt and Pepper (about 1 teaspoon each)

How to:

In a large pot place your eggs and cover with water (not hot but not cold…medium I guess!) Put your burner on high and bring to a boil.  Once your water is boiling reduce heat to medium and start timer for 12 minutes.

    Captivating water...oh the excitement!

Captivating water…oh the excitement!

Note: I am fully aware that MANY of you have your own method (which I am certain is perfect) for making hard boiled eggs.  I take no offense if you use your method.  This is what I do and it works!

Let your eggs cool completely before peeling them.  Once cooled and peeled place your eggs in a large bowl.  Using a potato masher or a fork, mash your eggs until you have a fine consistency with no visible lumps.  Add your mayonnaise, hot sauce, dijon mustard, chives, salt and pepper.  Mix well.  Taste and adjust seasoning if needed.

the mashing

the mashing

the ingredients

the ingredients


together at last

together at last

My mom always made our egg sandwiches on hot dog buns which she grilled in a pan with a little butter.  Here’s Bear’s:

    I was able to get at least one pic (above) before she took a bite!

I was able to get at least one pic (above) before she took a bite!

I also like to use simple white bread to make this sandwich but honestly the most important part is: fresh bread.  It makes a world of difference.

Note: this should be enough for 4-5 sandwiches, you can double, triple or cut in half this recipe as you wish!

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Peace and Chew…it helps,


Find my recipe here as well:

A little bit of everything…and an egg sandwich :)

Well, you knew it would happen.  I have started my egg recipes’ quest.  It was only a matter of time.  I say everything happens for a reason.  We plan our family vacation, get a house sitter, get organized….and the crazy chicks decide it’s time to start laying eggs.  REALLY?…I mean REALLY!  So, in good Isabelle fashion I get all worked up and excited only to have to leave my house (remember I am a  BIG homebody…loooooove my home, my stuff, my food, my life…..)

It was worth it, we had a lovely time.  Even though we didn’t catch any fish worth talking about.  Too hot, even the fish were passed out from the heat!  We did take the girls to an amusement park….all I have to say about that is: I am too old for roller coasters but I will gladly sit with my husband and people watch while the girls do EVERY single ride (4 or 5 times each) and close the place!  Why? Because I know that airports and amusement parks are the BEST people watching places ….ever!

Here are some pics from our fishing spot…simply gorgeous:

Sunset, our first night at Lake Patoka

Our first sunrise, quiet and perfect.

calm, peaceful and serene all in one sunrise

my Mr. Man 🙂

moi 😉

girls fishing and talking....

OK, so back to my eggs.  I have been “saving” this great recipe I found on Cooking with Mel‘s blog.  As soon as I saw it, I knew I wanted to make it with my “first” eggs.  The lovely Mel said I could “re-blog” her recipe.  But please take a moment to go check out her blog when you have a chance.  She is not only funny but so darn pretty and witty!  Gotta love that in a girl.

Mel’s post about the Eggies in the Hole Grilled Cheese Sandwich:  Cooking with Mel


2 pieces of bread

2 eggs

4 slices of cheese – 2 Cheddar; 2 American

Salt and pepper

Garlic powder


How to:

Over medium heat, heat a large skillet.  With a cookie cutter, cut a whole into the middle of each slice of bread, being careful not to break the bread on the sides.  Butter both sides of each bread slice.  Crack each egg in its own individual dish.  Once skillet it hot, add each slice of bread to the skillet.  Immediately add one egg to each hole.

Season with salt, pepper and garlic to taste.  Let it cook until egg is completely fried/set on the bottom and the bottom of the bread is a golden color [like grilled cheese].  Carefully flip each piece of bread over, ensuring that the egg does not break and repeat the frying process.

Re-season if you desire.  Once flipped, add cheese to each slice of bread and cook until melted (which should coincide with the egg being fully cooked and the bottom part of the bread being golden).  Stack the bread together like a sandwich, so that the cheesy sides are together like a grilled cheese sandwich!

Please excuse this picture….I can’t see straight, I am too tired:

half of my sandwich with MY 2 eggs...and lots of cheese!

CONFESSION: I am so tired from trying to get back into the groove of things at home that I really did copy Mel’s instruction…unless she tells me to change it all….I am leaving it…I am too tired to retype!

ALSO the lovely Mel awarded me this cool award:

I have to pass this lovely award to 10 lucky bloggers….that’s a though one because I love so many and I hate to leave anyone out…..darn I don’t like this part but here goes:

A Little Lunch

Cooking Healthy For Me

carolina Heartstrings

Sweet as Sugar Cookies

Delightfully Dowling

Mia\’s Domain

The Devilish Dish

Rich and Sweet

Deelicious Sweets

Spiced with Love

Peace and EGGS!


The First Egg!

Pure Perfection

I cannot tell you the excitement I felt when I found our first egg…well our chicks’ first egg!  Which is why I think it is time to update you on the progress of our funny farm…in and out of the house!

The chicks are getting so big and they are truly developing unique personalities.  We have a slightly shy one, a bossy one, a few followers, an adventure seeker and a “mama” hen…who interestingly enough has been named Steve!  She is easy to pick out since she is not white or colorful like the others but simply gold.  She is also on the plump side so she truly makes her presence known!

Here she is…our lovely Steve:


As of right now we have no clue which white chick laid the egg, but as you can very well imagine I have been over by the coop 5-10 times daily hoping for another one.  To be honest, I have been holding out on you guys with great egg recipes because I want to make all those with FRESH free-range wholesome perfectly healthy eggs from my sweet girls (the chicks that is).  I have a lot of great recipes that require eggs and I want to share them with everyone but it will have to wait until I have at least 6 eggs.

I should mention here that we only have females in our coop…I say this because a few people have asked me these important questions….there are no silly questions and unless you’ve had chickens you might not know this…

Q: can you have eggs with out a rooster?

A: yes, just like any female of reproductive age, chicks have eggs…ovulate if you will.  They just happen to lay them almost daily.

Q: will you have baby chicks if they lay eggs?

A: not unless you have a rooster and he “fertilizes” the egg….if you catch my drift!

Q: are eggs safe to eat?

A: yes, and they are delicious.  You must keep your eggs in the fridge once collected.

Q: do the eggs taste different?

A: yes, they are fresh, full of flavor and delicious.

Q: can you use your eggs to cook or bake?

A: yes, same as all store bought eggs.

Here are some more pics of our lovely ladies….just to brighten your day!

2 of our 3 white chickens

Oh look! bicycles! Why are they in the barn?

In the workshop...maybe planning an addition to their coop?

They love to hang out under that tree, lovely shade!

Peace and THANK YOU for reading my blog,  I love getting your feedback and please feel free to ask any questions I will answer all (to the best of my abilities!)


Hash Brown Pie…because I didn’t want cereal!

Let me explain and please don’t think too poorly of me and my decisions making.  My friend Lisa is hosting our monthly Euchre night.  Lisa is the sweetest person you will ever meet.  She also tries to accommodate and make everyone’s life easy.  So, to make it easy on everyone she decided to have cereal as our “theme” for food this month.  Plain and simple, cereal…of any kind.  Little bitty problem for me, I don’t really eat cereal.  Another little problem is that we usually have wine or cocktails when we play Euchre….therefore wine and milk= sick tummy for me.  (No worries I won’t elaborate)  Also I was planning for the past 2 Euchre months that I needed to get my act together and make my Lemon-Ginger Martinis .  Needless to say martinis and cereal is a recipe for disaster in my mind/body!

So I took it upon myself to branch out of the cereal/breakfast for dinner…OK I know what you are thinking: “Always going against the grain.”  No, I just think outside the box…the cereal box that is.  (yea, I know, not real funny…)

Hash Brown Pie...breakfast for dinner!


3 cups shredded potatoes (you can use fresh of any kind or frozen)

1/3 cup melted butter

1/2 cup chopped onions

1 cup finely chopped ham

1 cup shredded cheese (I had cheddar…this time)

1/4 cup mushrooms, sliced

3 large eggs, beaten

3/4 cup milk or half and half

2 tablespoons fresh herbs (I had parsley and thyme)

Splash hot sauce

Salt and Pepper

How to:

Preheat your oven to 425F

Make sure you remove as much moisture as possible from your potatoes, especially if you are using frozen potatoes.  You may want to squeeze your potatoes in a dish towel until you remove all the water.  Press your potatoes into the bottom and side of a 9-inch pie plate.  Drizzle with your melted butter.  Bake in your preheated oven for 25 minutes.  Cool for 10 minutes.

Crust ready for the oven

Baked Hash Brown Crust...a bit too much in my opinion!

Reduce oven temperature to 350F.

In a pan, add 1 teaspoon olive oil and cook your onions for 5 minutes until soft and fragrant.  Add your mushrooms and cook 2-3 minutes more.  Remove and let cool 2-3 minutes.

Combine your ham and shredded cheese.  Sprinkle evenly on the bottom of your pan.  Top with your onion and mushrooms mixture.  Set aside.

Filling is in!

In a bowl combine your eggs, milk, herbs, salt and pepper.  Pour your egg mixture over your vegetables and ham.  Bake in your preheated oven for 20-25 minutes.  Let stand for 10 minutes before serving.

Custard has been poured and ready for the oven!

I was going to take a picture of a serving but alas it’s all gone!  Success!  I didn’t even get in trouble for not having cereal! 🙂

So here is another picture of the finished product!

Printer friendly: Hash Brown Pie

Peace and outside the box,


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