Pioneer Woman at Heart

  The photo is my husband's breakfast packed up the day prior.  I have to say, it would be absolutely fantastic with eggs over easy made fresh, but I do have to send breakfast on-the-go for him during the work week days. Oh my goodness, it was delicious!  Time consuming to make, but healthy and very good.  It's a keeper recipe, with some tips to make it easier. First, remember I ground up some of our dehydrated sage a while back?  I put it in a spice jar for easy use for making homemade chicken or turkey sausage?  Well, I'm not doing that anymore. I discovered that the delicious sage flavor goes stale after weeks of sitting in a spice jar.  It's just not the same as crushing the full leaves dehydrated.  I'll just have to take the time to crush them for really good flavor.   Tips:  Most butternut squash is about 3 pounds or so.  Unless I grow it myself, and have a dry year, I have never seen a "small" or 1 1/2 pound butternut sq...

  I have not baked an angel food cake in a few years.  There were just not enough eggs.  However, with my foot fracture, the eggs multiplied here at the homestead.  I decided to bake us one, and it is delicous!  I also now have a recipe for a frosting for the future (family recipe).  We are enjoying this one as it is, but a drizzle of fruit or whipped cream will be nice too. On a side note, I checked my blog, and I last baked one in 2022, and guess what?  It was raining, ha ha!  Well, it wasn't raining yesterday, but it is today. I saved all of the yolks, as I was already making us a breakfast scramble, and added them to the scramble. You can save the yolks for pretty much anything. I used another dozen eggs for the breakfast. From the freezer - garden green bell pepper, diced ham from the last holiday, and I thawed some dandelion greens and added those too. In the end, I tossed in some chives from the herb garden, and some tomatoes. I saved the e...

Do you plant radishes in your garden?    We absolutely love diced hashbrowns made with home grown french breakfast radishes.  We didn't get to grow them last year, and we will be this spring.  We didn't get to grow any variety of radishes last year for that matter. Hankering some radish hashbrowns, I bought a pound of regular radishes and made a different version of radish hasbrowns.  My husband made me promise not to serve him green beans for breakfast, but he got radishes ha ha!   I can see why the original recipe calls for 2# of radishes.  They do not amount to much after you squeeze the water out, prior to cooking them first.  I had 1# on hand, so that is what I used.  I highly recommend using 2#, as you add only one egg, and one egg to 1# vs. 2# was too much, and made the cooking time longer. You shred/grate (a food processor speeds up the process) the radishes, squeeze the water out, cook them, cool them, add an egg, and cook them...

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes. The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good). Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside Prepare homemade cilantro-lime sauce. In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and: -1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste -juice from one lime (not the bottled kind) -1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish) -2 cloves of garlic, minced -about 1/4 tsp salt and 1/4 tsp pepper Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick ...

The fog that rolled in recently.  We have been, and are still getting rain. The chickens are loving this warmer weather, and the eggs are rolling in again.  However, it's "mud" season here, and the coop run is a mess of mushy mud. My husband requested more sausage/egg/cheese cups with sage sausage.  One pound of sausage, makes approximately 3 dozen of these egg cups.  It helps make the most of your money with the sausage vs. making sausage patties to go with scrambled eggs.  I cook up a pound, use 1 cup and freeze the rest for future egg cups for breakfast.  They re-heat well too. Winter Project Progress: ~Hallway~ Window curtains washed, window blinds cleaned, and windows cleaned. Door to garage painted, but it will need a second coat.   Just the Bits © Jan 2024 by  Kristina  at  Pioneer Woman at Heart

  A beautiful sunrise from Monday morning.  The rain moved in, and so did the freezing rain.  Now the fog has rolled in. I put my big girl bloomers on, and watched YouTube and read a few "how to drywall patch" a hole.  One job done, but two more drywall patches need done (from moving a light switch and moving a ceiling light fixture.   Add this to my "what did I learn new" this year list. I finished painting one more entire door and two door frames, including trim inside each room and outside.  The door to the garage has been primed.  I'm making progress, but feels like it's taking forever to finish. I finished the pink/white lap afghan. They will all be donated to a cause, and soon I hope.   Low-carb egg, ham and cheese breakfast quesadillas.  I used to make my own tortillas (so many varieties), but my husband brought home carb friendly ones from the store.  I am using the ham we were given at Christmas, that we diced up and f...

  It is tough getting the day started this week.  The cooler weather, just screams "sit, sip and enjoy the morning while you can" and then I delay the day ha ha ha!  It's worth it, as we are heating up now to the 80's again.   I picked all of the hot peppers that were on the plants.  I don't think we'll get  anything more, as this could be the very last warm fall week we have this season.  There were zero Anaheim  peppers, two baby hot banana, no serrano, and just these jalapenos.  Not enough to can hot pepper jelly this year.  I could buy extra from a farm stand, but I decided not this year.  I will freeze these remaining jalapenos, and keep a few for cooking this week and next. If you read yesterday's post, I forgot to pack my husband's breakfast for the day (2-day's prep in photo).  I decided to use up some of the smaller eggs, from the newer laying hens, and scramble them.  I added them to his breakfast (and mine)...

  I've been terrible at meal planning, but we brought home some tomatoes from our recent trip, and sliced them up. We made BLT's.  I have no idea for the rest of the week yet.  Other than I boiled eggs for egg salad. I managed to get that air mattress into the bag it came with.  It's not shutting all the way, but it's in the bag ha ha! I think my husband and I decided we need a complete day off.  It may happen this weekend.  We'll see, but that would be nice.  I feel like we've been working on the house for the last two years now.  There are so many people jealous of our updates, but it all started because it needed to be done, not by random choice. I'll admit, I am exhausted daily lately.  I don't even have energy to read a book, let alone crochet our blanket.  I was excited about garden season, but lately?  Not.  We do deserve a break now and then.

  Although it is super foggy this morning, the sun is trying to shine.  Yesterday was a very dreary, dark and misty day. I managed to accomplish a breakfast.  I'm still painting trim, so I get to multi-tasking and list writing.  I scrambled a dozen eggs, made sausage patties, and Einkorn waffles.  I used a random recipe online, but want to try the recipe Jovial has next time. I just didn't have yogurt on hand. I boiled a half dozen eggs for egg salad.  I guess that will be tonight's dinner (egg salad), while I work on the menu plan.  I also put another dozen eggs in the fridge for future boiled eggs. Daughter K's waffle iron, which I didn't like, and the recipe wasn't that great.  The recipe also said 1/3 cup of batter, and it was not enough.  I have to double the recipe.  I am reading reviews to look for a waffle maker for myself now.  Our state has a law, that says you must purchase a minimum of 6 chicks.  It was created to a...

  I froze several cubes of pesto last summer, and needed to use some up.  I just "melted" it down in a skillet first. I then cracked a couple of eggs over it.  There is already oil in the pesto. Cover the pan for a bit, and then flip.  Top crusty bread.  Next time I will add a layer of cheese over the bread first.  Maybe ricotta or something to go with the pesto. 

There were a few requests interested in the recipe for the breakfast casserole.  The recipe is online from AllRecipes (Easy Broccoli-Cheese Casserole).  I simply used organic ingredients, and added 1 tsp. homemade garlic powder and a 1/4 tsp. homemade fire powder to add flavor.  In all honesty, I think this recipe would make a great side dish as well for family get togethers.  I like this one particularly because it uses less eggs.   As for the family's recipe for Hot Cranberry Punch.  I have the recipe on my blog - HERE .  It's been a tradition in our family for years and years, and my youngest daughter wanted to have some with her cookies I baked (and wanted to learn how to make it).  It was sort of something to take her mind to a peaceful place I think, and I was thrilled she wanted to make it herself. How to make Fire Powder: Dehydrate a mix of hot peppers according to your dehydrator instruction book.  Grind the dried peppe...

Remember all that lemon balm I harvested last summer?  Well, I made the infused oil with it, and got around to washing up containers and getting lip balm made. I used the same recipe (Mountain Rose Herbs blog) for Calendula / Shea butter, but swapped out the oil for lemon balm infused oil.  I prefer to use the metal tins, but summer brings motorcycle rides, and the tubes are smaller and easier to carry (and less messy on very hot days).  I ended up making a bit of both - tubes and metal tins. Something I learned - lemon balm prevents the breakout of cold sores.  I'll be giving this to someone to see if if will work as they state it does, and I'll be using it all summer. I had a bit of sausage, bell pepper and onion leftover from our homemade pizza's, so I whipped up a small batch of Sage sausage/egg muffins for breakfast.  I used jalapeno's from the freezer to add some zest to them too.  So good.  I'll be tweaking my recipe and hope to po...

When we moved to this homestead, I had no idea that I would be changing in many ways.  I went from city girl, to farmstead girl.   I've come to find new ways to simplify our lives, live healthier, and in a much more self-sufficient manner.

In order to make bread pudding the other day, which is what the whiskey butterscotch sauce was for, I had to bake the bread. This is apple pie bread pudding.  I bake it in a pie pan.  I've only made this twice, and each time tweeking the recipe a bit.  It's a bit dry on top, and not like the ooey gooey apple pie filling.  It's simply apples, brown sugar and corn starch.  However, when we top this with whipped cream and whiskey butterscotch sauce.....oh my!  It was my special surprise for Hubby.  He's back on days now, but struggling to adjust to sleeping at night.

Shell peas are slowly coming on, so I decided to take the first picked bit, and toss it into a breakfast frittata.  I did not have enough for a meal for all of us, nor enough to freeze. This time I used cauliflower, potatoes (s liced) , and peas.  I had one gree n bell pepper ready to pick, and one hot banana pepper.  I tossed all of that into my cast iron ski llet (cooking a ll the veg etables first), and did not add any other spice/herb .  I just added salt and pepper and it was delicious.

Breakfast - potatoes, red bell pepper, dandelion greens and eggs. N o cheese.  It's delicious flavor ed with onions and /or s hallot pow der. Sorry this post is so long.  I didn't mean to keep writing, but I think I'm trying to procrastinate my exer cise today, ha ha!

I spent yesterday afternoon driving the 30 mile round trip to the "big city."  I delivered meals, to not only Dad, but Mom too.  I had s pent a few days in the kitchen with all four burn ers going and one crock pot.  I always deliver a "breakfast" meal to Dad too.  Meals included a new recipe ~ Creamy Sweet Potato Salad.  Have you ever made a potato salad with sweet potatoes?  This was a first for me.  Easy and delicious.  I t went very fast too. I know everyone but the one "vege t arian" daughter (who won't eat sweet pota toes) loved it.  I'm still p ushing her to at lea st tast e it.  If there is any left over today. I can't say I followed it exactly, bu t pretty close. You bake the diced sweet potatoes f irst.

I've been playing around with new breakfast recipes.  This one I printed from the internet, and is a diabetic friendly dish.  I like their recipes (Diabetic Living recipes online), because they are very healthy recipes.  This one won over.  Everyone liked it.  Some grocery stores sell non-gmo/organic hash browns in the organic freezer section, or you could make them from organic potatoes too.  If you google it, it's called "Sweet Pepper Hash Brown Baked Eggs."  It was sort of fun to make this too.

 Good Morning!  R o oster's Crow Farm is covered with sunshine af ter a wonderfully , beau tifu l sunr ise this morning. The ladies have been generous lately, so we had breakfast for dinner - egg/sausage burritos.  The vegetarians cooked up some extra firm tofu (organic/non-gmo), and added that to their burrito.