Goliaths Flock

Hello Again! Yes, it’s been a while, someone please tell me where all the time has gone!!!!  Well, I’m thinking, it went into raising baby chicks! Here they come!!!!

Free Range Time

Free Range Time

Once again, meet Goliath’s Flock!  They are now 17 weeks old!  I must say, this is the most docile group of chicks I’ve ever had!  Granted, I’ve only had to be mama hen to my first group of chicks, Buddy’s Flock and that was of course where I learned how to raise back yard chickens.  Even though I grew up on a chicken farm, my dad raised chickens for eggs and that was before cages came in, he ended his business, opting out of caged.

Well, like I said, my babies are now 17 weeks old, their ‘voices’ are changing, the girls are now sounding more like hens.  Still a little early for egg laying, but we’re getting anxious! Goliath is still a little young to be crowing, but can’t wait for that early crowing.

Way back on Sept. 9th I introduced you to the chicks: Meet Goliath & His Flock, they look a tad different now then those early fluffy butt baby pics, so I’m going to introduce you again and add some goings on and updates.

First update, we did loose 1 chick a couple weeks ago to a Sharp Shin Hawk.  We have a completely closed in run for the chicks, but there was a hole, which the hawk found and got into the run and killed poor Itsie one of our 2 Speckled Sussex, which left Bitsie an only child.  The hole was fixed, there isn’t even the slightest peek hole now.  It’s always a learning experience.

Like I said they are now 17 weeks old, I picked these chicks from My Pet Chicken, breeds we have never had before and ended up ordering 6 different breeds. I did want white jersey giants but none were available anywhere, so I got the black.  2 …. 3 reasons I wanted to add Jersey Giants to my flock, 1-they’re a big breed, so hoping this will help in deterring hawks, 2-I’m a Jersey Girl and Jersey Giants originated in New Jersey so wanted to be true to New Jersey, 3-Getting the Jersey Giant rooster I’m hoping that all chicks will be on the larger side, again to help them survive.  Hawks are our number 1 predator here, we did loose 1 a couple years ago to a fox and we did loose chicks to a skunk, that was tragic.

So now, meet Goliath’s Flock

The Jersey Giants, Goliath, Millie & Tillie

Goliath is growing like a weed, he will eat out of my hand.  Millie is not as friendly but will eat out of my hand at times, Tillie, I think is pretty low on the pecking order so she doesn’t eat out of my hand, she hangs back.  You can see that Millie has a beautiful tail, Tillie has not much of a tail, that’s how I tell them apart.

Bitsie – Speckled Sussx

Bitsie, is my only Speckled Sussex, her sister, Itsie was killed by a Sharp Shin Hawk.  Bitsie was named because she was the runt of the flock, took her a while to catch up. Thats why the names Itsie and Bitsie.  She is a doll baby, one of my favorites.  She will let you hold her and talk your ears off.

Hope & Grace – White Plymouth Rocks

Hope is allot friendlier than Grace.  I think that’s because she had pasty butt her first week of life.  I never had a chick with pasty butt(pasting up) before, but thank goodness My Pet Chicken, where I got them from, tells you to look for it and how to treat it.  Not hard to treat, but the chick will die if not treated.  So, I think from all the handling she got, she became so friendly.  These two were name by my grandson Tyler.  If I stoop down to long when I’m out with the flock, Hope will jump up on my shoulder.

Lavern & Shirley – Easter Eggers

Yes, named for the TV show.  My 91 year old dad, named these 2, Lavern is the lighter (blonde) one and Shirley is the darker (brunette) one.  These 2 are not so friendly and are generally last to come out to free range.

Sweetie Pie & Honey Bun – Partridge Plymouth Rocks

Sweetie Pie was named first, as a chick, she constantly sat with me and I kept saying such a sweetie pie, so I named her Sweetie Pie, looking for a ‘friendly’ name for her sister, who also sat with me, not as much in the beginning, but now she’s the friendlier one, seeing her coloring was lighter than Sweetie’s, more of a honey color, I named her Honey Bun.  Honey Bun, will also jump up on my shoulder, she is my favorite.

Thelma & Louise – Gold Laced Wyandotte’s

Yes, named for the movie.  Wasn’t my favorite movie, and when these 2 were babies, they weren’t my favorites either.  These were my renegades, hence the names.  Thelma is the lighter one and Louise is the darker one.  Thelma is currently in the running for top of the pecking order along with Millie.  I’m not sure, whose going to win this battle, but for the time being, my money is on Thelma.  Thelma is even letting the cats know that she is top girl in the chicken yard, not them.  She chases poor grey cat all over, and poor grey cat, just wants to be one of the girls!

Here’s the pecking order challenge that went on yesterday, between Thelma & poor Grey Cat, then Thelma & Millie, then Millie and Goliath, I have no idea what she was thinking, then Goliath breaking up Thelma & Millie.  What a day! LOL!

This slideshow requires JavaScript.

I hope you enjoyed the pictures and the story.  Sorry its been a while, hope it won’t be so long till my next post.  Feel free to comment, I love hearing from you.

 

Meet Goliath & His Flock

Meet Goliath & His Flock

Hello!  I Can’t believe my last post was on May 27th! (Bok Choy Italian Style or Italian Sausage, Gnocchi & Bok Choy) and the last I posted about Buddy’s Flock was on March 9th! (Today is A Bitter Sweet Day….) So, I have allot to catch you up on.  The reason we got rid of Buddy’s Flock was due to me and my hubby traveling for the past 5 months.  We traveled so much it wasn’t going to be fair to the flock with us being away so much.  The last of our travels took us from New Jersey to California, from California to Alaska and from Alaska back home to New Jersey.  Yes, all driving! And my hubby did ALL the driving.  I will get to pictures in another blog, I haven’t even gone through them all yet, we’ve been so busy since we got back home trying to catch up.  We were on the road a few days shy of 8 weeks!

During our travels, driving through allot of farmland, I realized that when we returned home I was again going to get chickens….raise chickens.  When we arrived back home, one of the first things I did in my off time was research chicken breeds.  I knew that I wanted to get Jersey Giants (since being a Jersey Girl and living in Jersey, it can only be right to have some Jersey Giants!), plus I was hoping the size would help deter the hawks???? But I wasn’t sure what colors and if that was the only breed I wanted.  Well, looking into chicks/chicken breeds I found that White Jersey Giants weren’t available, the only available were the black.  No biggie, but I didn’t want a flock of all black chickens (mainly because I like to name them and if they’re all the same kinda hard to tell them apart, that’s just my opinion, but I do like variety and color. When we had all New Hampshire Reds I numbered them because I couldn’t tell them apart)  Anyway, after doing my research, and deciding on breeds, the important traits were size, cold hardy & friendliness, I found the ones that I was interested in and all to be hatched at the same time at My Pet Chicken.  So, I called and spoke to some very friendly folks there, very knowledgeable and ready to help with any questions.  I placed an order, actually on my birthday, for chicks that were going to hatch on August 31 and would be to me by Sept. 2.  That gave me and my hubby time to plan and get ready for them.   So, instead of 1 or 2 breeds, I ordered 6! (Actually 8, my girlfriend, Pam ordered 4 chicks that came in with mine, helps to save on shipping!) LOL!  I couldn’t really make up my mind.  But here’s what I ordered: 1 Black Jersey Giant Rooster- name:Goliath (of course, at this point, we don’t know which one is Goliath), 2 Black Jersey Giant Hens – names: Tillie & Millie 2 Partridge Plymouth Rock hens – names: Sweetie Pie & Honey Bun, 2 Golden Laced Wyandotte hens – not named waiting on feathers, 2 Speckled Sussex hens – Named: Itsy (our little runt) & Bitsy, 2 Easter Egger hens – Not named yet waiting on feathers and 2 White Plymouth Rock hens whom my grandson Tyler named Hope & Grace.  He will also name the 4 that aren’t name yet.

So here’s they’re debut for you!  They were a week old yesterday.

This slideshow requires JavaScript.

Bok Choy Italian Style or Italian Sausage, Gnocchi & Bok Choy

BOK CHOY ITALIAN STYLE
or
ITALIAN SAUSAGE, GNOCCHI & BOK CHOY
(Gluten Free, of course)

13 boychoy italian style

I know, Bok Choy is not Italian, but when thats what you have, you make the best of it.  My sons ministry is currently growing this in the Impact Harvest fields and we’re all learning how to use this, as its coming in season right now.  So, here’s my creation:

Ingredients:

Fresh picked Bok Choy (use way more than you think you need, it wilts down)
1 package La Pasta di Francesca Gluten Free Gnocchi or gnocchi of your choice, cooked
1 package Sweet Italian Sausage, or spicy would be good to, my hubby won’t eat spicy so I use sweet. Cut into bite sized pieces.
Italian spices, I used McCormick Italian Herb Grinder, and I used Greentree Mediterranean Dry Rub

Wash, dry and cut Bok Choy and set aside.
1 bokchoy 3 cutting bok choy 4 cutting bokchoy 6 bok choy cut

In sauce pot prepare gnocchi according to package directions.  I add salt to the water and I also added spices from the McCormick Italian Herb Grinder, into the water, it helps to season the gnocchi, I do this with pasta also.

2 gnocchi 7 gnocchi boiling 8 spice the water

In a large pot, brown sausage pieces.  Do not drain the sausage drippings.

5 brown sausage

When the sausage is browned and the gnocchi is done, use a cooking spider and removed the gnocchi from its pot and add to the sausage.  Stir and simmer until the gnocchi have been coated with the sausage drippings.

9 add gnocchi to sausage

Add the Bok Choy, sprinkle with your seasons or choice, I used my  Greentree Mediterranean Dry Rub.  (if you remember in my previous posts, my girlfriend Pam is a Greentree consultant and I am testing out their spices for her)  If you find you need to add a little liquid to the pot use a couple tablespoons of the water your gnocchi cooked in.

10 add bokchoy 11 add seasonings 12 bokchoy wilting

Once the Bok Choy wilts down, its done!  Serve, sprinkle with a little parmesan cheese, enjoy!

14 bokchoy italian style

Gluten Free Pound Cake

GLUTEN FREE POUND CAKE
Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Appetizers & Recipes

APPETIZERS & RECIPES

In my last post Easter Dinner 2015 with Recipes, I mentioned that my girlfriend Pam had become a Wildtree consultant and my daughter MaLinda had become a Pampered Chef consultant.  As a good friend and mother would do, I helped them both out with separate gatherings.  Below are photos and recipes for the Wildtree gathering that I had, along with links.  The one recipe not pictured is the Vegan Quinoa & Corn Taco Bites, I don’t know what I was thinking or not thinking, but I didn’t get a picture, BUT, I did make the recipe as a test run for me and the hubby for dinner one night, and added chicken to it, so it wasn’t vegan, and instead of bites I put it in gluten free tortilla shells which I formed in my pampered chef Tortilla Shell Baker Set.  I had a little trouble with that, but being my first attempt they came out pretty darn good.  I just wanted to let you know that before you see the pictures, everything was the same for my party just no chicken & I served it in the Tostitos Scoops.  That being said, here’s the menu that I served:
Wildtree Demo Vegan Quinoa Black Bean Taco Bites2 mozerella tomato n humus Guacamole Dill Deviled Eggs Chocolate Mousse 8 7
Wildtree Tasting Party Menu:

Vegan Quinoa & Corn Taco Bites, No Bake Mini Berry Cheesecakes, Beer Bread, Smoked Salmon Cucumber Dill Sandwiches, Gluten Free Bread, Smoked Mozzarella & Tomato Spread, Hot Chili Pepper & Garlic Hummus, Dilly Deviled Eggs,Guacamole and Chocolate Mousse.  (The Beer Bread & Gluten Free Bread are packaged mixes, I just followed the directions, I don’t have any photos of the breads, sorry, the gluten free bread is amazing, I can’t speak for the beer bread which I didn’t use beer, I used seltzer water instead, but it was very easy to make just the mix and the seltzer water)

Vegan Quinoa Black Bean Taco Bites Vegan Quinoa Black Bean Taco Bites1 Vegan Quinoa Black Bean Taco Bites2

VEGAN QUINOA & BLACK BEAN TACO BITES
adapted from Vegan Quinoa & Corn Tacos on Wildtree

Ingredients

1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
3 green onion diced, separate the green from the white
2 (14 ounce) can diced tomatoes
2 cup dry quinoa, prepared according to package directions
2 (15.5 ounce) can black beans, drained and rinsed
2 (15.5 ounce) can whole kernel corn
2-3 tablespoons Wildtree Taco Seasoning (add more or less according to your taste)
1 bag Tostitos Scoops or 24 hard shell corn taco shells, or 6 Tortilla Shells
2 tablespoons chopped fresh cilantro (not everyone like cilantro so I serve it on the side)
1 skinless boneless chicken breast cut into bite sized pieces (optional)
Shredded lettuce (optional)
Shredded cheese (optional)

Prepare quinoa according to package directions, set aside. In large sauté pan, heat oil, add chicken (optional) cook to done (if not using chicken continue to next step)

Add in white part of the green onion, black beans, corn & tomatoes, stir, add in taco seasoning, simmer.  Add in Quinoa, stir and taste, add more taco seasoning if needed.  Simmer for a few minutes until all the flavors meld together. Add green part of the green onion.  Serve.

If your using as an appetizer, move to a heat plate or a small crockpot and place the Tostitos scoops around it, also place a small bowl with the cilantro there.  If your using in taco shells I recommend serving on shredded lettuce.  Optional, serve with shredded cheese of your choice.
1 2 3 5 6 7

SMOKED SALMON & CUCUMBER DILL SANDWICHES
Adapted from Cucumber Dill Sandwiches on Wildtree

2 packages 8 oz. Neufchatel cream cheese, softened
2 tablespoons Wildtree Dill Dip Blend (or to taste)
2 tablespoon scallion, diced
1-2 cucumbers (depends on size), sliced thin (I sliced mine on my Pampered Chef Mandoline and only needed 1 cucumber)
1 4 oz package smoked salmon (optional)
1 2-pack Schar Gluten Free Baguettes or bread of choice

Combine the cream cheese, Dill Dip Blend, and scallions. Cut Baguette rolls length ways. Spread cream cheese mixture thickly on the bread slices. Top with smoked salmon and cucumber slices.  Close the buns, wrap tightly in plastic wrap and refrigerate to let the flavors meld together.  Before serving, remove from plastic wrap, insert toothpicks, cut into small slices, plate and serve.
Dill Deviled Eggs
DILLY DEVILED EGGS
my way

18 hard boiled eggs
1 cup approx, (more or less, depends on the yolks, add more if needed you don’t want a dry product) mayonnaise (good quality, I use Hellmann’s this is why: Hellmann’s® Real Mayonnaise: Eggs, oil and vinegar. Hellmann’s® is committed to using certified cage-free eggs in everything they make.)
1 tablespoon spicy brown mustard or your choice
1 heaping teaspoon sweet pickle relish
2 1/2 teaspoon Wildtree Dill Dip Blend

Hard boil eggs, cooled & peeled (this can be done a day or two ahead of time).  Cut eggs lengthwise, put yolks in mixing bowl and set whites aside on a deviled egg serving platter.  Smash egg yolks with fork to break them up a bit, add in the mayonnaise, mustard, relish and Wildtree Dill Dip Blend, mix well with hand mixer.  If it seems dry add more mayonnaise.  Taste.  If needed add more dill dip blend.   When smooth and creamy scoop into egg whites, use a spoon or be fancy with a pastry bag and tip. Top eggs with some fresh dill. Serve.
mozerella tomato n humus
SMOKED MOZZARELLA & TOMATO SPREAD

1 8 oz. package softened cream cheese
1 Tablespoons Wildtree Smoked Mozzerella & Tomato Blend
2 tablespoons warm water

Prepare Wildtree Smoked Mozzerella & Tomato Blend according to package (Mix Wildtree Smoked Mozzarella & Tomato Blend with water. Soak for about 5 minutes.) set aside.  In a small mixing bowl, add softened cream cheese, cream with a hand mixer until smooth and creamy, add in Wildtree Smoked Mozzerella & Tomato Blend, beat until combined.  Transfer to serving bow, serve or refrigerate until ready to serve.  Can be made ahead of time.

HOT CHILI PEPPER & GARLIC HUMMUS
 pictured above with Smoked Mozzarella & Tomato Spread, adapted from lil’ luna homemade hummus

2 14 oz cans Chick Peas
2-3 Tablespoons Wildtree Hot Chili Pepper & Garlic Blend
2-4 Tbl Wildtree Roasted Garlic Grapeseed Oil
1/2 cup Tahini
2 Tbl lemon juice
Salt & Pepper to taste

Use a food processor or blender, add the chickpeas, tahini, lemon juice, Wildtree Hot Chili Pepper & Garlic Blend  and salt and pepper. Pulse until well blended. Drizzle in Wildtree Roasted Garlic Grapeseed Oil until desired consistency is reached (hummus will firm up a little after refrigeration). Store in the refrigerator in an airtight container.

Guacamole
GUACAMOLE
slightly adapted from Wildtree Guacamole

3 ripe avocados
4 1/2 teaspoons Wildtree Guacamole Seasoning
8 ripe grape tomatoes diced
2 green onions, diced
1 tablespoon lime juice

Cut, pit and remove avocado meat from skin, smash into a mixing bowl, then blend with hand mixer until creamy, add the lime juice & Wildtree Guacamole Seasoning, mix well.  Stir in tomatoes & green onion.  Remove to serving bowl, serve immediately.  If you want to store for a few hours, put some lime juice on top and cover with plastic wrap, laying the wrap right on the guacamole, don’t let any air bubbles remain.  Serve with your favorite tortilla chips.
Chocolate Mousse
HEAVENLY CHOCOLATE MOUSSE

Heavy Cream
1 Package Heavenly Chocolate Mousse Mix

Prepare according to directions: Just mix with whipped cream, chill, and serve! One bag makes 4 cups of mousse.

1 2 3 4 5 6 7 8
NO BAKE MINI BERRY CHEESECAKES
Adapted from KetoDiet

Crust:

  • 1 cup coconut, unsweetened
  • ⅓ cup  macadamia nuts
  • ¼ cup coconut oil, melted
  • 4 dates, (soak for 10 minutes prior to using)
  • 2 tbsp Pure Maple Syrup
  • ½ tsp cinnamon

Cheese filling:

  • 1 cup full fat cream cheese
  • ½ cup full-fat cream, heavy whipping
  • ½ cup sour cream
  • ½ tsp pure vanilla extract
  • 4 tbsp Wildtree Very Berry Cheesecake Blend
  • 1 package Knox Gelatin prepared according to directions
  • ½ cup Pure Maple Syrup

Place all the ingredients for the crust in a food processor.  The crust batter should be crumbly.  Transfer the mixture in the mini cake molds and press it down. Place the molds in the fridge before the cheese filling is ready.
(Note: The original recipe uses mini cheese cake pan molds with removable bottom.  I do not have those, so I cut our parchment paper to fit my bottoms, they came out fine)  

Prepare the gelatin and set aside to cool a bit.  In a bowl, mix all the ingredients for the filling apart from the gelatin. Add in the gelatin.  Divide batter in half, place half of the mixture in another bowl and set aside.

Take the cake molds from the fridge and pour the mixture one of the bowls evenly into each of them. Place in the fridge before you prepare the last layer of cheese filling.

Spoon the Wildtree Very Berry Cheesecake Blend into the bowl with remaining cheese filling and mix well. Set aside.  As soon as the layer in the fridge starts to set up, you can add this on top.  Bottom layer MUST be set or the layers won’t be separate.

Place in the fridge for at least 2-3 hours, or better overnight.  When completely set, run a knife around the edges and they should pop right out.  Place on serving tray and serve.  NOTE:  If I decide to make these again, I will prepare the Knox Gelatin with a little less water, and the berry layer I will add some sort of berry, most likely blueberries.

Yes, I made that all for one tasting party!  And yes, my guests liked it all!  Thanks to all who attended my Wildtree Tasting Party, thanks to my girlfriend Pam for trusting her product to me and thanks to all of you for reading my blogs!  I hope you try some of these recipes.  Let me know if you do and how you liked them.  These are all gluten free except for the beer batter bread.

Easter Dinner 2015! with recipes!

HAPPY EASTER!

Easter-HeLives-small

“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43

Well, Happy Easter Everyone!  Today is Easter, Resurrection Sunday, the day Christ rose from the grave.  A very important day for all Christians.  That’s all I’m going to say, if you have any questions about Easter, just ask.

We had our Easter Dinner last night, Easter Eve.  That’s when the whole family was able to get together.  What ever works. As long as I can have my whole family together, I’m a happy camper.  There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year.  This is my dad’s 91st Easter!  In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old.  My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then.  So, when we came across them, we brought them into the house to see exactly what was in there.  Funny thing, there were enough for 11 place settings!  So, they were our Easter dishes this year.

1 Easter Dinner 2015 3 Easter Dinner 2 Easter Dinner

Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below).  My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham.  It’s the Love she puts into it according to our grandson Tyler.  I’m sure he’s right) and she made some cookies also.  Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of!😉

Below are my ‘recipes’.  The Stuffed Peep Cake will have a video attached that I found on Facebook I believe.  I will also post my pics and my cake recipe.  I made mine gluten free, its a new recipe and its definitely a keeper!

Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking.  Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products.  I must say, I’m thoroughly enjoying testing stuff!

Okay, here we go!

DEVILED EGGS & AVOCADO
(these would be great to have, if your having a Green Eggs & Ham meal)

8 deviled egg and avocado complete 1 avocados 2 egg and avocado 4 mayo and spices 3 add sweet relish 5 cream mixture 6 pipe the mixture 7 deviled egg and avocado

Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)

Okay, simply put.  Peel your hard boiled eggs, I hard boiled mine the day before.  Cut your hard boiled eggs in half, length wise.  Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside.  Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings.  Mix with mixer or food processor until smooth.  You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites.  Its entirely up to you, I do it both ways, I had time this time, so I piped them.  Store in refrigerator until ready to serve.  And YES, they are green not yellow.

CREAM OF ASPARAGUS SOUP

5 yum 1 soup base 2 add zuchinni 3 add asparagus 4 cream of asparagus soup
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously.  I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning.  3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever.  I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting.  You’ll know when its right)

I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup.  What you see in the crock pot is only half of what I made.  I made this the day before and just put half in the crock pot to reheat.

So, what I did:

I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat.  Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper.  Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer.  Simmer for a couple of hours.  After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed.  Bring back to a boil, then reduce to simmer again.  When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy)  Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning.  Once the asparagus is cooked the soup is ready.

LEG OF LAMB

4 leg of lamb 1 leg of lamb 2 leg of lamb 3 leg of lamb
I apologize for not having a photo of the whole cooked leg of lamb.  Everyone was here and I completely forgot.  Sorry.

Preheat oven to 375°

Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.

Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL).  I don’t measure, I just add spice, until it tastes and smells right.

Place lamb in a big roaster pan on a rack, fat side up.  Cut slits in the fat.  Apply dry rub to the underside, then to the top.  Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking.  Cook till the internal temperature with a cooking thermometer reads 140°.  Bring it out of the oven and let it set for about 20n minutes, cut and serve.  I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam.  It’s up to you.

STUFFED PEEPS  CAKE

13 stuffed peep cake

Before getting started watch this video:

Gluten Free Yellow Cake

1 stuffed peep cake 2 stuffed peep cake 3 stuffed peep cake 4 stuffed peep cake 5 stuffed peep cake

Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something.  We snacked on it!

Ingredients
  • 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1½ cups almond milk (milk or rice milk)
  • 4 teaspoons pure vanilla extract
  • 4 egg whites (or 2 eggs), I used 2 eggs
 Directions
  1. Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
  2. In a large bowl combine flour and sugar.
  3. Beat the egg whites.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into  9 x 13 inch cake pan. Bake at 350 for 35 minutes.
  7. Place on a cooling rack to cool. Once cooled frost.

8 stuffed peep cake 6 stuffed peep cake 7 stuffed peep cake 9 stuffed peep cake 10 stuffed peep cake 11 stuffed peep cake 12 stuffed peep cake

To put the cake together watch the video.  It’s very easy.  I did not use the marshmallow cream icing, I used 7 minute frosting.  Worked well, of course didn’t look exactly like a peep but did taste like one!  So here’s my recipe for 7 minute frosting:

Ingredients
  • 1¼ cup sugar
  • ⅓ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla
 Instructions
  1. Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
  2. Beat with a handheld mixer on high until the meringue make peaks.
  3. Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
  4. Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.

So there are my recipes! Enjoy!  Let me know if you make any!  This cake is amazing, my hubby loved it, my grandson loved the peeps inside.  I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.

Paleo Caramel Brownies…my way

PALEO CARAMEL BROWNIES
my way…of course!😉
adapted from Elana’s Pantry

9 yum

I’m sure I came across this recipe on Facebook, I’m not always looking for new recipes, but this one caught my interest and thought you might be interested to.  Since I’m always interested in health eating and sweets are sometimes hard to come by, I took a look at this recipe on Elana’s Pantry.

Okay, before we get started I want you know to know that I made this recipe twice and the recipes below are the final product.  If you want the original recipes you can click on the Elana’s Pantry links.  These were tested by my hubby and some family and the 2nd batch was the winner.  I also decided to use my ‘Perfect Brownie Pan Set (as seen on TV)‘  I must say, I do like the pan, its the cutter part I’m not in love with, I could easily throw that part out, its extremely hard to clean. So the second batch, my grandson suggested I leave it out and only cut the brownies with it after cooked, which I did, it was still hard to clean, but not as bad.  The 1st batch only filled half of the pan, the 2nd batch I doubled the recipe and it filled the pan.

This is a 3 part recipe, on Elana’s Pantry you have to click on 3 links for the 3 recipes, my altered recipes are all right below.

  1. Prepare and bake brownies (recipe below)
  2. Allow the Paleo Brownies to cool
  3. Drizzle with Vegan Caramel Sauce (recipe below) over the brownies, any left over caramel can be drizzled over the chocolate once it sets.
  4. Drizzle with Chocolate Ganache (recipe below) for my 2nd batch I didn’t drizzle the chocolate, pretty much iced them with it and they liked it better.
  5. Serve.  You can serve with ice cream, drizzle with melted peanut butter as my son did, whipped cream, etc.

brownie mix in pan baked brownies baked brownies completed brownies brownie 2nd batch yum

Paleo Brownies

  • 2 cup almond meal (the original recipe used almond flour which I didn’t have, but thinking it was going through the ninja I figured it would turn into flour.  It worked fine)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 8 ounces baking chocolate (100% cacao)
  • 16 dates pits removed (soak for about 15 minutes before using)
  • 6 large eggs
  • 1 cup coconut oil, melted
  • 1 teaspoon PURE Maple Syrup (or honey, agave or stevia)
  • 1 cup Enjoy Life – Semi Sweet Chocolate Mini Chips (Dairy-free, nut-free and soy-free)
  1. In a food processor (I used my NINJA), pulse together almond meal, salt and baking soda
  2. Pulse in squares of dark chocolate until the texture of coarse sand
  3. Pulse in dates until the texture of coarse sand
  4. Pulse in eggs
  5. Pulse in coconut oil and maple syrup until mixture is smooth
  6. Remove blade from processor, mix in chocolate chips with spatula
  7. Transfer mixture to a greased 9′ x 12 (I used my Perfect brownie pan)
  8. Mixture will be very thick, smooth with a spatula
  9. Bake at 350° for 18-22 minutes
  10. While cooling make the Caramel Sauce recipe and the Chocolate Ganache recipe, both below.

Vegan Caramel Sauce

  • ¾ cup coconut milk
  • ¾ cup coconut sugar
  • 2 tablespoons honey or coconut nectar (I used the coconut nectar)
  • ¼ cup coconut oil (no need to melt first)
  1. Place coconut milk fat, coconut sugar, and coconut nectar in a saucepan
  2. Bring to a boil, then reduce to a simmer
  3. Continue simmering for 10 minutes
  4. Allow caramel sauce to cool for 5 minutes
  5. Stir in coconut oil until completely dissolved

Chocolate Ganache

  • ¼ cup coconut milk
  • 2.5 ounces bittersweet dark chocolate chips
  1. Combine coconut milk and chocolate in a small saucepan
  2. Heat over very low heat
  3. Stir until melted
  4. Remove from heat
  5. Drizzle over ice cream, brownies or cake