Egg and Sausage Casserole

Posted on February 15, 2012 by okieranchwife

Who says eggs and sausage is good only in the mornings. We like breakfast for dinner around our ranch. I’m still trying to use all of the good fresh eggs I’m getting from my hens. Six of my 10 hens are laying. Most of those lay an egg every day so I am getting a dozen eggs every 2 days. Two of my hens are still a little too young but those other two slackers better get with the program! LOL!! I’m quite proud of my hens. We are planning to get more day old chicks in March.

This is a nice dish if you have company over the weekend or over the holidays. It should be made the night before you want to cook it or it can be made and frozen.

  • 6 slice Whole Wheat Bread
  • Unsalted Butter, softened
  • 8 ozs Neufchatel Cheese
  • 1 pound ground sausage without casings
  • 1/2 cup Sweet Onions, chopped
  • 1 can (4 ozs) Chopped Green Chilies
  • 4 cups Cheddar Cheese or a mix of Mexican Cheese, shredded
  • 7 Whole Eggs
  • 1 teaspoon Dijon-style Mustard
  • 1 teaspoon Sea Salt
  • 1 teaspoon fresh ground Pepper
  • 2 cups Half&Half or Whole Milk

Lightly butter the bread and spread with the softened Neufchatel Cheese. Place bread with cheese side up in a 9X13 greased baking dish.  In a large skillet brown the sausage. Add onions and chopped chilies. Sprinkle the sausage mix over the bread slices. Spread the shredded cheese over the sausage. Beat the eggs with the half&half in a blender or with an immersion stick blender.  Pour the egg mixture over cheese.  Cover with foil and refrigerate over night or freeze.

Preheat oven to 350 F. Bake for 55 minutes until the casserole is bubbly and browned. Remove from oven. Let sit for 10 minutes to allow the casserole to set.

If you are using a frozen casserole, let it thaw in fridge overnight before baking.

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Savory Cheese Scones

Posted on February 12, 2012 by okieranchwife

This is a nice savory recipe for scones. We like them with soup or stew.

  • 2 cups All Purpose Flour
  • 1/3 cup grated Romano or Parmesan Cheese
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon fresh Ground Black Pepper
  • Dash of Sea Salt
  • 2/3 cup Buttermilk
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 whole Egg, beaten

Preheat oven to 450 F.

In a large bowl mix all of the dry ingredients. Add buttermilk, EVOO and egg into the dry mix. Mix only until the dry ingredients are moist. Divide dough into 2 even pieces. Knead only several times on a floured surface.  Generously spray a cookie sheet with non-stick oven spray. Pat the dough into 2 rounds about 8 inches across and place on the cookie sheet. Score each round with a knife into 6 wedges but don’t cut all the way through.  Bake f0r 11 ro 12 minutes.  Remove from oven and cut into wedges while still hot. Will give you 12 scones.

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Oven Baked French Fries

Posted on February 12, 2012 by okieranchwife

French fries are my weakness. Okay well any type of potato. When I am in town, a guilty pleasure of mine  is a quick trip through Sonic or McDonald’s for a large fry. Just that nothing else. I have made fries at home but what a hassle for me. Large amounts of cooking oil and a stove top cleanup from hell.  This is a great tasting and healthier alternative to frying. My husband loves these.

  • 4 medium Potatoes, washed but with peels on, cut into 1/2 strips
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • Sea Salt to taste

Preheat oven to 425 F. While the oven is heating soak the potato strips in water for 15 minutes. Rinse and dry the strips. Spray a rimmed cookie sheet with non-stick cooking spray. Put the EVOO in large shallow bowl and add the potato strips. Stir well to coat with EVOO. Turn out onto the cookie sheet. Bake for 30 minutes. Turn all the strips over and bake an additional 10 minutes. These get so crispy!  I eat them with mayonnaise. Olive Oil mayo, of course!

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Venison Stew with Lentils and Barley

Posted on February 11, 2012 by okieranchwife

Since my husband has been ill and couldn’t hunt we have been missing our meals of venison. Fortunately, a couple of our good friends gave us 2 deer that had already been processed! Yes! Venison is a very healthy red meat and we like it better than beef. This stew is wonderful on a cold winter day like we have today. It is 26 degrees today and this will be our dinner.

  • 1 1/2 to 2 pounds Venison, in 1/2″ cubes
  • Extra Virgin Olive Oil (EVOO)
  • 3 Carrots, medium dice
  • 2 ribs Celery, diced
  • 2 Leeks with 3 inches of green, sliced
  • 1 medium Sweet Onion, chopped
  • 4 Shallots, sliced
  • 2 large cloves Garlic, peeled and pressed
  • 3 sprigs fresh Thyme or 1 teaspoon dried
  • 1/2 cup fresh Basil, torn or 1/2 teaspoon dried (I used my dried Thai Basil)
  • 1 cup Lentils, rinsed (I used dark green French Lentils but you can use any color of lentil)
  • 1/2 cup Pearled Barley
  • 8 cups strong Vegetable Broth (Homemade is best)
  • 1 can (15 ozs) Stewed Tomatoes or 2 cups fresh diced
  • 8 ozs fresh Mushrooms of your choice, sliced
  • Sea Salt and Pepper to taste

Heat EVOO in a large skillet over medium heat. Brown the meat in batches and set aside. Saute carrots, leeks, celery, onion, shallots and garlic in the same skillet. Cover and cook over medium low heat for 15 minutes. Stir in the thyme. If you are using dried basil add that also.  Place the meat and sautéed vegetables in a large soup pot. Add 8 cups of vegetable broth. Add the rinsed lentils and barley. Bring to boil. Reduce to a simmer and cook for 30 minutes stirring often. Add tomatoes, mushrooms and salt and pepper. If you are using fresh basil add it now. Simmer for 10 minutes. If the stew is a dry add a bit more of vegetable broth or water. Goes great with crusty bread.

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Laredo Pinto Beans

Posted on February 10, 2012 by okieranchwife

This recipe is from the Jackie Clay’s Pantry Cookbook that is listed on my favorite books page. It is full of recipes on how to cook from stored, canned and preserved foods. It is published by Backwoods Home Magazine. This and Jackie’s Canning book are both available at their website www.backwoodshome.com .

  • 2 cups dried Pinto Beans or 2 pints home canned Pinto Beans
  • 8 cups Water (omit if you are using canned beans)
  • 1/2 pound Salt Pork, cut in pieces
  • 2 Onions, finely diced
  • 1 Green Pepper, finely diced
  • 1 can (17-18 ozs) Tomatoes
  • 1 clove Garlic, finely diced
  • 1/4 teaspoon Dry Mustard
  • 1/4 teaspoon Chili Powder
  • Worcestershire Sauce
  • Salt and Pepper

Clean beans. Place in a large kettle with the water. Simmer for 2 hours. (If using canned beans omit this step.) Drain. Add remaining ingredients. Boil slowly for 2 hours. (30 Minutes for canned beans) or until beans are tender, adding more water if necessary.

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Meatball Poor Boys

Posted on February 10, 2012 by okieranchwife

Not technically a Poor Boy, but it is an easy meal to make for a week night supper. Can be made the night before and refridgerate until the next night. Just pop it in the oven for 30 minutes! DONE!

  • 1 1/2 pound lean ground Beef, Bison or Venison
  • 1 small Potato, grated
  • 1 small Sweet Onion, grated
  • 1 small Carrot, grated
  • 1/2 cup Breadcrumbs of your choice (Panko, regular or seasoned)
  • 1 whole Egg, beaten
  • Sea Salt and Pepper to taste
  • Cajun Blend Seasoning to taste
  • 2 tablespoons Extra Virgin Olive oil (EVOO)
  • 1 can (10 ozs) Cream of Mushroom Soup
  • 10 ozs Milk (Whole, 2% or skim)
  • 1/2 cup cooked Rice (White or Brown)

Preheat oven to 350 F.

Combine meat, vegetables, and breadcrumbs in a large bowl and mix well. Add egg, salt, pepper and Cajun seasoning. Mix well. Shape into meatballs. Heat the EVOO in a large skillet. Cook the meatballs over medium heat until well browned.  In a covered casserole dish combine the soup, milk and rice.  Add the browned meatballs. Cover and bake for 30 minutes.

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Jalapeno Jelly with Sugar Substitute

Posted on February 7, 2012 by okieranchwife

This is my sugar substitute recipe for Jalapeno Jelly. I name brand names in this recipe because I have found that they work better for me.

I use this as a refrigerator jelly. Meaning that I don’t process in a water bath. It usually makes approximately 2 to 3 pint jars that I just put in the fridge.  You can also process in a 10 minute hot water bath. If you know you live at high elevations, process as you would another jelly, adding the appropriate minutes for you elevation.

  • 4 cups Jalapeno Peppers, destemmed, deseeded, chopped
  • 1 cup Apple Cider Vinegar
  • 3 cups of Splenda

In a blender or food processor puree the peppers and vinegar. In a large saucepan bring to boil, add Splenda and boil for 10 minutes. Remove from heat.

  • 3/4 cup Water
  • 1 box Sure-Jell “No sugar or reduced sugar” packet.

Add the water and Sure-Jell packet to the prepared peppers. Bring to a full rolling boil for 1 minute. Stirring constantly. Ladle into jars.

If you are processing in a hot water bath, leave 1/8 inch head space and process for 10 minutes.  After the jars have cooled check the seals, if any jars do not seal, clean the rims and reprocess or put in fridge.

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Jalapeno Jelly with Sugar

Posted on February 7, 2012 by okieranchwife

I normally can my jelly using Splenda since I am concerned about the diabetes that runs in my family so I am posting both reduced sugar recipe first and a sugar substitute. Enjoy!

  • 3/4 pound Jalapeno, destemmed, deseeded and sliced
  • 2 cups Apple Cider Vinegar
  • 3 cups Sugar
  • 2 pouches of liquid Pectin
  • Green food coloring (optional)

In a blender or food processor, puree the peppers in 1 cup of the apple cider vinegar. Watch the pepper fumes. Combine the puree, remaining vinegar and sugar in a medium saucepan. Bring to boil. Boil for 10 minutes. Stir in liquid pectin. Return to a rolling boil and boil hard for 1 minute. Stir constantly. Remove from heat and skim any foam. Be certain that the jelly is firm. Add a few drops of green food coloring if desired. Ladle into half pint jar that have been sterilized. Leave 1/4 inch head space. Adjust the flat lids and rings. Process in a hot water bath for 10 minutes. When jars are cooled check for a proper seal. If there are any jars that didn’t seal properly, clean the rims and reprocess or put in the fridge and use immediately.

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Split Pea Soup

Posted on January 29, 2012 by okieranchwife

I previously posted a split pea that had ham as one of the ingredients. Here is a vegetarian version of that filling soup that lets the flavor of the peas shine through.

  • 1 pound Green or Yellow Peas
  • 6 cups low sodium Vegetable Broth or homemade
  • 2 tablespoons unsalted Butter
  • 1 teaspoon Sea Salt
  • 1 Whole Clove
  • 1 medium Sweet Onion small chopped
  • 1 rib of  Celery with the leaves
  • 1 clove Garlic, peeled and pressed
  • 1 Carrot, shredded
  • 1 Potato, unpeeled and diced

Rinse the peas and check for small stones. Place the peas and the vegetable stock in a large soup pot. Bring to a boil for 2 minutes. Remove from heat and allow to sit for 1 hour. Then place remaining ingredients in with the peas in the large soup pot and bring to a boil. Reduce the heat to keep a simmer. Cover and cook for 2 1/2 hours. Stirring occasionally. The peas and the vegetables should be very soft and will fall apart. The thick part of the soup will settle to the bottom of the pot. Stir this before serving. You can garnish with Parmesan Cheese.

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Easy Egg Sandwich

Posted on January 29, 2012 by okieranchwife

Oh yes, everyone has their own way of making an egg sandwich. This is my way. I hope you enjoy it. I’m trying to put a bit more weight on my husband during his battle with cancer so I make these at least once a week for breakfast or breakfast for dinner.

I use my Ameraucana eggs for these sandwiches. There is an urban legend that reports these eggs are lower in cholesterol and healthier for you than other eggs. However the official Ameraucana club refutes that.  http://ameraucana.org/   I do know of a person with food sensitivities who could not eat the white or brown but could eat the blue eggs.

  • 2 slices, Nature Pride, Healthy Multi-Grain or Double Fiber (homemade bread is even better)
  • 2 whole Eggs, cracked into a small bowl
  • Olive Oil Mayonnaise
  • 2 slices of thick cut Bacon
  • Grated Cheese, (I use an Irish hard Cheese called Dubliner made by the Kerrygold Company)
  • Sea Salt, pepper and Cajun Seasoning to taste

Cut the bacon slices in half and fry until crisp. I use a bacon press to keep them flat. Meanwhile toast the bread. In a small non-stick omelet pan heat a splash of Extra Virgin Olive Oil over medium to medium high heat. Place the eggs into pan, season and cook until your desired of doneness. We like the yolks warm and runny which is totally fine because I am using my own fresh eggs. If you have a concern about salmonella cook until the yolks are warm and firm.

Assemble the sandwich using the Olive Oil instead of butter, arrange bacon slices on bread and top with grated cheese. Ideally, the bacon will still be warm to melt the cheese. Place the eggs next and add a bit more of cheese. Eggs will melt it. Enjoy!

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