8 Large Eggs beaten ( I use Duck Eggs, so if you use smaller eggs, you should add 4 more)
1 Head of Fresh Broccoli ( about 2 1/2-3 Cups chopped)
3 Garden Onions with the green tops , chopped
3 cups Freshly grated Cheddar Cheese
1 Tablespoon Garlic Powder
2 Cups Chopped Ham
Preheat oven to 350*
In large mixing bowl, beat eggs, add chopped broccoli, onions, cheese, garlic powder, and Ham. Mix well and spoon mixture into greased mini muffins cups. Bake at 350* for 20-25 minutes or until set and brown on top.
You can also use regular size muffin or cupcake pan. Just bake longer, for about 30 minutes.
This will make about 2 1/2 dozen mini muffins and about 16 regular.
Crockpot Ranch Pork Chops
4- 1/2 inch Pork Chops
8 Teaspoons Gluten Free dry Ranch Seasoning
2 Tablespoons Oil
In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!
We have been so busy through this uncertain time. Our work here on the farm doesn’t stop or slow down though. But I wanted to post our menu for the last 30 days. If you are interested in some of the recipes, please comment. I would love to share them with you. The star next to each meal denotes the number if times we had that meal. I’ve either made it twice or we had leftovers.
Below is a photo of the Shrimp Scampi meal.
1.Chilli & Corn dodgers ( fried corn cakes)**
2.Beef and bean burritos topped with lettuce , tomatoes, and sour cream*
3.Pork Chops, Fried Potatoes, Onions &Eggs***
4.Stew and Corn bread**
6.Hamburger Helper and salad**
7.Wild Onions &Eggs, fried Fish, & Fried Mushrooms*
8.Tacos & Queso dip*
9.Ham, Sweet Potatoes, Salad*
10. Pork Roast, Carrots, & Potatoes**
11. Brown Beans & Wild Onions, Corn bread*
12. Barbeque pork sandwiches*
13. Crustless Quiche**
14. Ground Pork stir fry with broccoli and peppers and rice or quinoa*
15. Shrimp scampi with broccoli salad and baked potato*
16. Hamburger gravy & biscuits*
17. Philly cheese steak open face sandwiches*
18.Chicken Fried Duck Breast, French fries, Gravy, Biscuits, and Broccoli Salad*
19. Sausage & Three Cheese Ravioli casserole*
20. Deluxe Nachos*
21. Chicken with cream of chicken noodles and wild Onions and eggs*
22. Air fryer, Hamburger Hashbrown casserole*
Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.
Wild Onions and Eggs
1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt
Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!