backyard chickens – Peacock Orchard

Eggtastic Tuesday- Crustless Asiago, Parmesan and Asparagus Quiche

This recipe is simple, easy and delicious. It is also amazingly healthful. The Asparagus was picked moments before from the garden. The eggs were from our chicken flock and scarce hours old. Exactly what the Dr. ordered. Dr. Mark Nyman I mean.

I have a secret, I’m fat, kind of. I consider not being able to fit in my pants close to the end of the world. So, time to get healthier. I’ve always figured we ate well. I cook almost all of our meals from scratch. We do eat a lot of grain products though. From Meuseli in the morning to home made pasta and bread. We are a grain loving family. Vegetable loving, not so much. I love them but no one else does. It makes cooking them a trial.

Back to what I was saying, we are modifying our diet. No more gluten. No processed foods (how the kids will live without peanut butter and nutella sandwiches I don’t know). No dairy. No refined sugars. No alcohol. I keep telling my husband we are on a veggie and meat diet. He’s ok with the meat part, the veggie part might kill him. His body will go into complete shock and I could see him keeling straight over. So, 20lbs is my goal and meals like this are what will get us there. Simple, delicious and free of our long list of don’ts.

For those on the Paleo diet or those who cannot consume gluten or dairy, this is amazing!

Crustless Asiago, Parmesan and Asparagus Quiche

Ingredients:

5 eggs
5-6 Asparagus spears- chopped
¼ cup Asiago Cheese- shredded
¼ cup parmesan cheese- shredded
½ tsp paprika
Salt and Pepper (to taste)

Directions:

Preheat your oven to 350 degrees. Mix all ingredients but asparagus in a bowl with a whisk and pour into a pie pan. Add the chopped asparagus spears. Cook for 20 minutes. Enjoy.

Eggtastic Tuesday- The Perfect Buttermilk Omelet

Piggybacking on my last egg-periment we made delicious omelets for breakfast. I have a preference for more Mexican flavors, hence the onions, olives and such. Any omelet filling could be used though.

The Perfect Buttermilk Omelet

Ingredients:

4 eggs
¼ large onion
2 garlic cloves
1 green onion
1 Tablespoon buttermilk
Olives
Salt and Pepper (to taste)

Directions:

Preheat your skillet until smoking hot. Add all of the ingredients to a chopper/blender and blend until bubbles form on the top. Add all at once to the skillet and cook until the edges are firm. Flip the omelet and cook to desired consistency. Add salsa and enjoy.

I do love our Ninja. It does everything. Very multi-purpose. I just add everything in and voila!

Of course when the children help things get a little….messy.

They are so thrilled about it though, makes all the mess worth it.

Eggtastic Tuesday- The Fluffiest Scrambled Eggs

The key to fluffy scrambled eggs is a simple one, air. The more air you can get in your eggs the fluffier they will be.

Now, I do not claim to be an expert whisker but I’ve whisked plenty of things in my life. I whisked and whisked the eggs but I can’t beat the blender for adding air.

30 seconds in the blender and the eggs are airy and light.

These are hand scrambled eggs. Now, it should be known the eggs got a bit overcooked as we were having photo problems. Thankfully our first two eggs were equally over cooked so the experiment was still good.

Eggs in the blender. Noticeably fluffier.

Once I picked which method made the airiest eggs, I then tried adding a teaspoon of water and a teaspoon of milk to see which would would assist in further fluffing.

This is eggs poured into a hot and oiled pan after being blended with water.

Eggs blended with milk.

There wasn’t a very noticeable difference between the milk blended and water blended eggs. I do not believe it affected taste either. So I suppose that’s a personal preference thing. I will say that adding water or milk to thin down the eggs did produce lighter eggs.

So get out your blender and blend some eggs.

Oh, as an added note all of the eggs were laid that day so they were all the same age.

Eggtastic Tuesday- Deep Fried Eggs

This sounds gross, right? Allow me to assure you it is not. What compelled me to try it? A failed empanada meal that left me with a skillet full of oil I didn’t want to waste.

You should absolutely try this if you love fried eggs. The insides are light and fluffy and the outsides are perfectly crispy. It’s the best fried egg I’ve ever had. There are a few tricks though.

If you like your eggs over easy crack them into the hot oil and let them cook 2 minutes, flip and let cook another minute.

If you like your eggs cooked hard you have to break the yolk after you crack it into the oil. Then you cook 2 minutes, flip and cook another minute.

After you remove the eggs from the oil put them on a paper towel and salt and pepper to taste. Then all you have to do is enjoy!

Over easy

Fried hard