Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

April 17, 2014

Marbled, Speckled and Naturally Dyed Easter Eggs

The other day when I shared Krups' recipe for Pepper Jack Bacon Deviled Eggs and their new egg cooker, also included in their email to me were these fabulous ideas for coloring Easter eggs....Marbled, Speckled and Naturally Dyed eggs.  Naturally, I'm excited to share the creative egg dying directions with you all!


Bright and Marbled Easter Eggs
 egg1.JPG
photo credit and egg dying recipes courtesy Krups



Spread the newspaper over your work surface.

  • Now prepare the dye for coloring your Easter eggs. You will need a separate cup or container for each color.
  • In each container combine one tablespoon of each of the following: oil, vinegar, and your choice of food coloring.
  • Add enough water to make the liquid deep enough to cover an egg.
  • Swirl the liquid with a spoon, and quickly lower and raise an egg into it.
  • Pat dry with a paper towel, and repeat with a second color.
  • Swirl into a third color, if desired. Some white areas can be left on the egg.
  • Gently pat dry the completed egg, leaving a bit of the oil to give the egg a varnished look.
  • Place the finished eggs in a container, such as an empty egg carton to dry.

Once you're finished with all of your eggs, store them in the refrigerator.

Speckled Easter Eggs
egg2.JPG



Spread the newspaper over your work surface.

  • Now prepare the dye for coloring your Easter eggs. You will need a separate cup or container for each color.
  • Place one teaspoon of vinegar in each container. Add about 1-1/2 cups of hot water (hot tap water is fine) to the vinegar.
  • Once you have the vinegar and hot water in the containers for your Easter eggs, add a few drops of food coloring to each container.
  • Now dip each egg in the dye. Let the egg sit in the dye for several minutes to allow the color to adhere.
  • Use a spoon to remove the egg from the dye and wipe the water off with a paper towel.
  • To get soft pastel colors the eggs only need to bathe for a few minutes, then dry.
  • To get the speckles: mix 10 drops of red and 5 drops of green food coloring in a small glass, a few drops of water and you have brown dye.
  • To get the speckles use an old toothbrush, dip it in the brown, shake off excess. Point the toothbrush 6 - 10 inches from the egg. Run your finger across the bristles from front to back to get the splatter effect. (You might want to wear rubber gloves)!!
  • Place the eggs in a container, such as an empty egg carton to dry.

Once you're finished with all of your eggs, store them in the refrigerator.

Naturally dyed Easter Eggs
 egg3.JPG



Spread the newspaper over your work surface.

  • If you want to make designs on your eggs, you can draw on the eggs with crayons. The wax will not come off when you dye the eggs.
  • Combine spices, vegetables, water and vinegar in assorted pots on every burner on the stove.  (Example: Turmeric would yield a lovely gold.  Chili powder would yield a beautiful rusted orange.  Beets turned some eggs a pale pink).
  • Now dip each egg in the dye. Let the egg sit in the dye for several minutes to allow the color to adhere.
  • Use a spoon to remove the egg from the dye.
  • Wipe the water off with a paper towel, and place the eggs in a container, such as an empty egg carton to dry.

Once you're finished with all of your eggs, store them in the refrigerator.


Happy Easter to all!
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April 15, 2014

Mexican Style Lasagna soon to be "Pritikinized"

Cinco De Mayo has been on my mind lately and one of my favorite Mexican dishes is this Mexican Style Lasagna....all in one dish.  We have been trying to eat a bit lighter lately here at home and when I received an invite to enter a blogger contest hosted by  Pritikin Longevity Center & Spa in Miami, FL., where you enter a recipe you love and challenge the chef at Pritikin to  “Pritikinize” {or lighten up} the recipe, making it healthy to eat...I just HAD to enter.

For more information about Pritikin, see below.

Mexican food is probably my favorite type of food to eat.  This Mexican Style Lasagna does not disappoint...melted cheese, sour cream, tomatoes, beef and more, all layered into one dish.  SO good.






















So here's what you need to do.  Chop up 1/2 an onion and throw it in a skillet with one pound of ground beef to brown.

















Drain any excess fat.  Add one can each of corn, black beans {rinsed}, stewed tomatoes, tomato sauce and taco seasoning.

















Simmer for 15 minutes.

















In a baking dish, begin layering.  Start with 1/3 of the mixture.

















Add a layer of flour tortillas.

















More mixture and sprinkle some grated cheese on top of that.

















Keep layering until all mixture is used.  Before adding the top layer of tortillas and cheese, spread some sour cream over the mixture {optional}.  Bake in a 350 degree oven for 25 minutes.

















Enjoy!  SO good!
















Mexican Style Lasagna

Ingredients:
1 lb of ground beef or turkey
1 medium yellow onion, chopped {or half a large}
1 15 oz can stewed tomatoes
1 15 oz can tomato sauce
1 15 oz can corn, drained
1 15 oz can black beans, rinsed
1 4 oz can green chilies {optional}
1 package taco seasoning
Flour tortillas
2 cups grated cheese {I used Mexican blend}
Sour cream {optional}

Directions:
Brown ground beef and onion in pan.  Drain any excess fat.  Add stewed tomatoes, tomato sauce, corn, black beans, green chilies and taco seasoning.  Simmer 10-15 minutes to blend.  Place 1/3 of the mixture in a 9 x 13 baking dish.  Place a layer of tortillas on top, add more mixture and sprinkle with grated cheese. Continue layering until all mixture is gone.  Add some sour cream to the mixture for the last layer, if desired. Finish with a layer of tortillas and grated cheese.  Bake at 350 for 25 minutes.


Pritikin Anniversary event from Thursday, May 29th-Saturday, May 31st.
Pritikin Longevity Center is recognized as one of the nation’s premier health and wellness centers, offering life-changing results in a luxury setting. 

"For over 30 years, more than 100,000 guests worldwide have come to the Pritikin Longevity Center & Spa both to prevent and reverse problems such as excess weight, heart disease, diabetes, high blood pressure, high cholesterol, and cancer risk factors.  Over 10 million more have read Pritikin’s 10 best-selling books.  Pritikin’s one- and two-week lifestyle-change programs are tailored to meet the needs of the individual and focus on daily exercise and an eating plan based on natural, whole foods like fruits, vegetables, whole grains, seafood, and limited lean meat.  Guests enjoy five gourmet meals and snacks daily, like grilled lobster, roasted bison, wild mushroom risotto, and chocolate mousse.  Pritikin is located in Miami, Florida, just 20 minutes from either the Ft. Lauderdale or Miami airport." 
 
For more information about Pritikin, please visit their website at:  Pritikin Longevity Center and Spa
and their Facebook page:  Pritikin Facebook Page

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April 14, 2014

Easy and Successful Easter Egg Boiling

Easter's right around the corner and it's time to boil those eggs!  I don't know about you, but when I used to boil eggs, they would crack and the inside would have that ugly greenish rim around it. And I never knew exactly how long to cook them. 

I found this method online a few years ago and I've been using it ever since.  Works every time.....the perfect boiled eggs....






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April 10, 2014

Easter Egg Bake

Sticking with the egg theme for Easter morning breakfast is in the plan for our household and this recipe from Krups for Easter Egg Bake, complete with cheddar and jack cheeses, mushrooms, red pepper, spinach and so much more will be baking in my oven.  I'll use venison sausage in place of chopped ham to give it a unique kick.  

What's cooking at your house for Easter?

Photo and recipe courtesy Krups


Easter Egg Bake

Ingredients
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
½ cup chopped mushrooms
1/3 cup chopped scallions
1/2 cup chopped red pepper
1 cup fresh spinach
2 tablespoons butter
2 cups chopped ham or sausage
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried dill
Salt and Pepper to Taste.

Instructions:
1. In a ungreased 13-in. x 9-in. x 2-in. baking dish, sprinkle half of both cheeses and set aside.
2. In a medium skillet, sauté mushrooms, onions and red pepper and spinach in butter until tender.
3. Place over cheese and top with ham or sausage. Sprinkle mixture with the remaining cheese.
4. In a bowl, beat eggs. Add milk, flour, parsley, dill, salt and pepper; mix well.
5. Slowly pour over the cheese.
6. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.


Make boiling eggs easy with the new Krups Egg Cooker....

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April 8, 2014

Pepper Jack Bacon Deviled Eggs

Easter is upon us, which means boiling loads of eggs and then coloring them with bright colors.  But what do you do with all of those boiled eggs after the big hunt?  Krups sent me their recipe for Pepper Jack Bacon Deviled Eggs.  Oh MY!  I knew immediately this recipe would top my list to share with you all.  Can't go wrong with bacon in my house.



Ingredients
12 eggs
2 tablespoons finely shredded Pepper Jack cheese
1/2 cup mayonnaise
5 slices bacon
1 tablespoon Dijon mustard
Chopped chives (garnish)
Paprika (garnish)

Instructions:
1. Place eggs in KRUPS Egg Cooker (see below), and remove when hard boiled. Remove and rinse under cold water until cool.
2. Place bacon in a skillet and cook on medium until brown and crispy.  Crumble bacon and set aside.
3. Peel the cooled eggs and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with the yolk mixture and sprinkle paprika on the tops of each egg. Add a sprig of parsley to each egg.  Refrigerate until serving.


If you don't want to boil your eggs the old fashioned way, here's Krups new Egg Cooker, now available for purchase.
With the Krups Egg Cooker, which retails for $29.99, you can boil up to seven eggs; prepare poached eggs or individual omelets in poaching trays (2) included.
  • Boil and keep warm setting.
  • Audible signal indicates end of cooking cycle.
  • Water level indicator and egg piercer included.
  • Lid and egg holder are dishwasher safe
I have never tried the Krups Egg Cooker, so I can't give a review on it, but it sure looks like it could come in handy....especially this time of year.

Images and recipe courtesy Krups
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March 31, 2014

Pavan Cocktails for MLB Opening Day

It's spring.  It's MLB Opening Day!  It's something to celebrate in my house.  We are big time SF Giants fans and they are playing on the road this evening and I am so looking forward to it!

A while back I attended a  Pavan Liquer tasting event/contest and completely fell in love with this sweet tasting liquid you can mix with just about anything.  Here are a few of my favorites...Cheers!





Pavan Sangria

Photos and recipes courtesy Pavan




1 bottle Pavan
1 bottle Perrier®
Sliced fresh fruits
Pour Pavan into a pitcher with ice, add Perrier® sparkling water. Top with sliced fresh fruits.



Pavan Sparkling Sangria



.5 bottle Pavan
1 bottle Dry Champagne or Prosecco
1 cup pomegranate seeds Pour Pavan into pitcher or punch bowl with champagne and pomegranate seeds. Serve over ice and top with sparkling water.



But taking into consideration, the very stormy, wet, thunderous day we are having today, this Pavan Mulled Wine recipe seems more fitting....



.5 bottle Pavan
1 bottle Dry Red Wine
Fresh ginger slice
Whole cardamom
Cloves
Cinnamon stick
Orange peel
Sliced Gala Apples & Bartlett Pears

Stir together Pavan, wine, and spices. Simmer mixture on low in crockpot or stovetop until flavors settle. Add fruit. Serve warm or over ice with a splash of sparkling water.
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March 28, 2014

Citrus Blueberry Loaf!


I enjoy blueberries.  Blueberry muffins, pies, fresh out of the carton and in this Krusteaz loaf mix with some orange zest added to the mix.  It's fresh and light tasting and I think would be perfect for a Sunday morning brunch.  Maybe even to begin Easter Sunday paired with a cup of tea or steaming hot coffee.   

Prep time on this is about 5 minutes.  Easy.  





Ingredients

1 package Krusteaz Wild Blueberry Muffin Mix (1 pouch muffin mix and 1 can blueberries)
1/3 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons finely grated orange zest

Instructions

  • Preheat oven to 350°F.
  • Lightly grease or spray 8 ½ x 4 ½ x 2 ½-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, blend together muffin mix, water, oil, eggs and orange zest.
  • Drain and rinse blueberries; gently fold into batter.
  • Spoon batter into prepared pan.
  • Bake 44-48 minutes or until toothpick inserted into center comes out clean.
  • Cool 10 minutes and remove to wire rack. Makes 1 loaf.
Recipe and photo courtesy Krusteaz
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