Wednesday, April 30, 2014

Campfire Grill-Pack Potatoes

I must say I love campfire/grill cooking!  Nothing is better than cooking at a campsite and enjoying the yumminess that comes off the grill. Whether you are tent camping, setting up in your RV, or backyard grilling, these potatoes are easy and awesomely delicious.  They go great with any grilled meats!

Several Red or Yukon Gold potatoes, sliced thin (amount dependent on how many people you are serving, approx. 1 medium potato per person - do not use Russet potatoes)
1 large onion, thinly sliced
Course-ground black pepper, to taste
1/2 cup shredded sharp cheddar cheese
Sour cream  (optional)
cooked and crumbled bacon (optional)

Spray a large piece of aluminum foil with cooking spray.  Layer potatoes and onions on foil and sprinkle with pepper.  Seal foil and cook on indirect medium heat, turning after 20 minutes. After another 20 minutes, turn again.  Open foil pack and sprinkle potatoes and onion with cheese. Continue to cook with foil pack open another 15-20 minutes or until potatoes are soft and cheese is melted. Top with sour cream and bacon crumbles if desired.  Perfect with grilled meats such a Perfectly Grilled London Boil.


Raspberry Vinaigrette

Lovely, sweet and tangy Raspberry Vinaigrette. Drizzle on salads or use as a glaze when grilling chicken or pork. 

Since oil is not recommended in most canned products, and I wanted to make this for canning, you can simply add a bit of olive oil if you would like to when serving over a mixed greens salad.

This is also awesome on a salad where toasted pecans and feta cheese are added. Let me tell you, I licked the spoon after I was done spooning it into the jars and oh my goodness ... it's awesome! 

1 lb. raspberries, fresh or thawed
1/4 cup water
3/4 cups white sugar
1/4 cup apple cider vinegar
2 Tbsp. balsamic vinegar
1 1/2 Tbsp. Dijon mustard
Gently rinse then drain raspberries. Place the berries in a saucepan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries – either manually, using an immersion blender, or in a food processor or blender. (Remove seeds if you wish using a fine sieve or food mill).
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.
Immediately spoon the hot sauce into hot jars, leaving a 1/4 inch  head-space. Remove bubbles, wipe rims and seal. 
Process in a boiling water bath canner for 10 minutes - start the timer once the water comes to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing on a towel on your kitchen counter-top.

Yield:  Five (5) 4-ounce jars or two (2) 8-ounce and one (1) 4-ounce jar

*Note - recipe is easily doubled

original recipe adapted from



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Tuesday, April 29, 2014

Roasted Bone-In Leg of Lamb

Fresh roasted Leg of Lamb can't be beat!  I recently bought a fresh leg of lamb from Old McCaskills Farm and it was awesome.  Humanely raised on pasture, antibiotic and hormone-free, it was tender, juicy and delicious. Everything you'd expect from a leg of lamb!

1 leg of lamb approx. 3. 5 lbs. (with or without shank)
fresh minced garlic
3 sprigs fresh rosemary (or dried rosemary)
1 tbls. course ground black pepper

Preheat oven to 450 degrees.  Cut some slits in the top of the leg of lamb and fill with fresh garlic. Add the leaves from 3 sprigs of fresh rosemary and course-ground black pepper sprinkled over all.

Roast lamb 20 minutes at 450.

Reduce heat to 325 degrees and continue to roast 35 minutes or until internal temperature is 140 degrees (medium). Cook until internal temperature is 150 for well done.

Remove from oven, tent with foil and let rest 20 minutes before carving. Serve with a side of Homemade Apple-Mint Jelly if desired.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sunday, April 27, 2014

Roasted Pekin Duck

Awhile back a group of us traveled to Wishbone Heritage Farms where we met David and his partner, Andrea!  As David says "We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides. We are passionate about helping people rebuild a relationship with their food, where it comes from, how it is raised, and how best to prepare it."  Read all about our visit here here.
While there I purchased several things, among them a whole Pekin duck!  I was so excited and couldn't wait to roast it, and today I finally had the chance. It's very different from other fowl as duck is mostly dark meat, to include the breast meat, but oh my goodness, is it ever delicious.

1 whole Pekin Duck
small amount of oil
Salt and pepper for sprinkling on duck

2 tbls. Blackberry Jam (homemade is best)
1-2 tbls. balsamic vinegar

Preheat oven to 350 degrees.  Wash duck well with cold water, removing any giblets included and discard. Pat dry with paper towels.  Place a rack inside a roasting pan, and place the duck on top of the rack. Rub duck all over with oil and liberally salt and pepper the skin.  Roast for 30 minutes per pound or until the internal temperature is 165-175 degrees.  Remove from oven, and place duck on a cutting board. Cover with foil and let sit 15 minutes to make for easier carving.  Meanwhile mix the blackberry jam and balsamic vinegar in a small saucepan and heat just until bubbly. Serve sauce hot over sliced duck, or on the side if preferred. I served this with a side of rice pilaf and a steamed green beans.


Find Wishbone Heritage Farms on Facebook

Strawberry Cream Cheese Coffeecake

Strawberries have to be my all-time favorites!  Sweet, tasty, delicious fresh strawberries from my local Farmer's Market or Farm are the BEST!  When they are in-season here I always buy a few gallons, then slice, bag and store in my freezer for use throughout the year. I then use them fresh or fresh-frozen to make Strawberry Jam, Strawberry Pie Filling, Strawberry Glaze, Strawberry Butter and Strawberry Syrup!  Lots and lots because my family and friends enjoy getting a few jars and we love to have it on-hand in the pantry. This Strawberry Cream Cheese Coffeecake uses my Strawberry Pie Filling, but you could also use Strawberry Jam with good results.


Butter Cake and Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks

1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt 

3/4 cup *sour cream (full fat)
1 large egg
1 tsp vanilla extract

Cream Cheese Filling
1 - 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg

Strawberry Filling
1 1/2 cups Strawberry Pie Filling or Strawberry Jam or make the filling as directed here:
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch

Preheat the oven to 350 degrees. Spray an 8-inch round pan or 9-inch square pan with baking spray.


Prepare the strawberry jam (skip this step if using Strawberry Pie Filling or Strawberry Jam) -
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.

Prepare the cream cheese filling -
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.

Prepare the cake -
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.

In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.

Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. 

*  Sour Cream Substitute -  3/4 cup buttermilk (3/4 milk + 1 tbls. lemon juice) and 1/3 cup butter


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Monday, April 14, 2014

Summerville Farmer's Market & Wishbone Heritage Farms

Summerville Farmer's Market
After weeks of planning and scheduling, a group of 7 of us were finally able to take off for the Summerville Farmer's Market and visit to Wishbone Heritage Farms in Ridgeville, South Carolina.  So on a beautiful, sunny, warm day in April, we departed for our destination, full of excitement and anxious to be off on this new adventure.

After a brief stop to pick up Lynn from Southern with a Twist, we took the scenic route she suggested following Camp Mac Boykin Road and Old River Road. Winding and turning along the way, we passed by Pax's Landing, Elliot Landing and other landmarks as Lynn gave us a brief history lesson on the land and the various things to take note of. Soon the road led to I-95 and took us south to I-26 and into the town of Summerville.

We located the farmer's market at 200 South Main Street with little trouble, and scurried to find parking spots. Wow doesn't even begin to describe this bustling market, crowded with people and more than 80 vendors.  We wandered and split up, some admiring the fresh pasta from Rio Bertolini's Fresh Pasta Company, others the Low Country Olive Oil, hot German Pretzels, fresh produce, pork products from our friends at Sunny Cedars Farm and so much more!

This is a wonderful farmer's market and it's no surprise why people flock there.
Rio Bertolini's Fresh Pasta, Co.
They offer so much variety and have so many wonderful local farms and artisan's represented. Who wouldn't love it?  We bought fresh pasta, fresh raw milk, gorgeous beets and brats. Thankfully we also remembered to bring coolers but we did have to stop to buy ice on our way to lunch.

After a very nice lunch at The Crab Shack's in Coosaw Creek we were off to meet David Gravelin at Wishbone Heritage Farms!

Cabbage, Beets, Turnips, Collards, Kale and more!
What an awesome place David is creating. Located at 327 Myers Mayo Road in Ridgeville, South Carolina on about 17 acres, they have slowly but surely added pastures and pens, habitats and more for the wonderful animals they raise.

When you first meet David you'll know you're talking to someone passionate about what they are doing and what they provide to the community.

"We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides. 

We are passionate about helping people rebuild a relationship with their food, where it comes from, how it is raised, and how best to prepare it.  

We are here to be part of the local Summerville & Charleston communities and provide nourishment and education for our fellow citizens. We do not purchase and we do not sell outside of SC whenever there is a plausible alternative. "

Following David's lead, we toured around the farm, walking from one area to another marveling at all we saw.  Chickens and ducks in one area, pheasants, quail and bunnies in another.

There were large fenced areas where larger ducks were wondering around, chickens eating a fresh watermelon, Toulouse Geese were spreading their wings, and a pastured area deep in the thick of the trees where the Tamworth pigs are allowed to range and feed on a variety of vegetation, including the acorns they love.

  The Tamworth originated in central England in the counties of Stafford, Warwick, Leicester, and Northhampton. Prior to 1815, dark red and grisly pigs were found largely in these Midland counties. In this region, there were dense forests of oak and beech trees where the pigs were kept to forage in the autumn and winter. The breed takes its name from the village of Tamworth in Staffordshire.
The characteristics of the Tamworth reflect the breed’s centuries of selection for an outdoor life. Pigs of this breed were expected to find their own food, especially mast (or acorns) of oak and beech forests. Long heads and impressive snouts enable these pigs to be efficient foragers. Long, strong legs and sound feet give Tamworth pigs the ability to walk for considerable distances. Ginger red coats make the pigs adaptable to a variety of climates and protect them from sunburn.
Tamworths have an active intelligence, and they are agreeable in disposition. (Excerpt from The Livestock Conservancy).

The livestock is pasture raised, free of antibiotics and hormones and humanely put to sleep before being processed at the Williamsburg Packing Company, a federally certified humane animaprocessing plant by the FSIS (Food Safety & Inspection Service) of the USDA.

One of the things I liked best was when David talked about making his products available to all income-levels.  No, it might not be on the "high end," or most desirable cut of the hog (or other livestock), but the hocks and other products, which are wonderful when prepared properly.

This young farmer can also guide you on the best way to cook it. Braising the meat, low and slow, turns some wonderful pork hocks into the best thing you have ever eaten. I know, I've prepared some recently and they are delicious.
Pork Hocks, German Potato Salad and Cabbage 

So, think you can't afford it? Think again. Humanely raised pastured livestock, free of antibiotics and hormones should be available to all of us, and it is. Will you need to rethink how you budget, and look at real food?  Yes! Is it worth it? Yes!  It's simply better for you, better for your family and simply delicious to eat.

It's my sincere belief we need to support our small, local family farms more.  By supporting them with our dollars, we help them continue to do what they love to do, which is provide you and I the best possible product, humanely raised to sustain us.
Bonus!  David saved me a Goose Egg to try since I've never eaten one.  He swears it tastes just like a fresh farm egg, only with a bit richer yolk taste. Just look at the size of it compared to a large chicken egg!  Wow! I also bought a Whole Roasting Duck to cook later, which we will enjoy immensely!


© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Farm Fresh in the Kitchen

(Updated April 6, 2016)
This week's Farm Fresh in the Kitchen blog is "all about STRAWBERRIES!"  You know, those luscious little red berries who make their appearance here every Spring ... the ones you wait all winter for ... well they're back!

Did you know? The heart-shaped silhouette of the strawberry is the first clue that this fruit is good for you. These potent little packages protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. 

Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving -- about eight strawberries -- provides more vitamin C than an orangeThis member of the rose family isn’t really a fruit or a berry but the enlarged receptacle of the flower. Choose medium-sized berries that are firm, plump, and deep red; once picked, they don’t ripen further. First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world. In provincial France, they were regarded as an aphrodisiac. These red gems may be good for your heart in more ways than one. 1. web md

Fun Facts!  
  • Over 53 percent of seven to nine year old's picked strawberries as their favorite fruit.
  • Eight strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids.
  • Native forms of strawberries adapt to various climates and are indigenous to every major continent except Africa, Australia and New Zealand.
  • The fruit size of the very early strawberries was very small.
  • Seventy per cent of a strawberry's roots are located in the top three inches of soil.
  • Strawberries are the first fruit to ripen in the spring.
  • One cup of strawberries is only 55 calories.
  • There is a museum in Belgium just for strawberries.
  • Strawberries are a member of the rose family.
  • The flavor of a strawberry is influenced by weather, the variety and stage of ripeness when harvested.
  • On average, there are 200 seeds in a strawberry.
  • Ninety-four per cent of United States households consume strawberries.
  • According to the United States Department of Agriculture, the annual per capita consumption of fresh and frozen strawberries is 4.85 pounds.
  • Strawberries are grown in every state in the United States and every province of Canada.

Tip - Use a vinegar wash to help keep your berries fresh longer!

Now, where can you go for some fresh, South Carolina strawberries?  Fortunately for us, there are two local farms right here in Sumter County where these lovely little berries are available!

Dorr Farms - 5225 Dorr Acres Rd., Gable, SC 29051. Home -803-495-2639, Cell - 803-983-9342
email -
You pick: $10 ($5 half gallon)
We pick: $12 gallon ($6 half gallon)
Available sizes: 1/2 gallon and one gallon
Hours: Monday through Saturday 9 a.m.-7 p.m.; Sunday noon-6 p.m.
Payment accepted: cash and checks only
Attends The Sumter County Farmers Market in the American Legion Bldg 
  Facebook: Dorr Farms

Willard Farms - 1220 S. Brick Church Rd., Gable, SC 29051. The market 803-495-8802 or Jay Willard 803-938-2814
You pick: $11 ($6 half gallon)
We pick: $12 ($7 half gallon)

Available sizes: 1/2 gallon and one gallon
Hours: Friday and Saturday 9:30 a.m.-5:30 p.m., Sunday noon-5:30 p.m. 
(we'll open other days of the week when we have groups scheduled).
Payment accepted: credit cards, debit cards, cash and check
Facebook: Willard Farms

The market at Willard Farms offers a variety of  favorite jar products, including everyone's favorite "Summer Tomato Salad Dressing." They also offer premium, hand dipped ice cream, home made fudge or their famous "Willard Burger" hamburger, voted "Best in the State," hot dogs, chicken salad and more.

For more local area farms, or to find one near you, check out the following links:
Certified South Carolina
Local Harvest
Eat Local Grown
Farmer's Pal

What's FRESH and when in South Carolina chart here

Today's recipe Strawberry Cream Delight (click for printable version)
Pin it here

1 (6 oz.) pkg. strawberry Jello
2 1/2 cups boiling water
3 cups fresh strawberries
8 oz. cream cheese
8 oz. Cool Whip
1/2 cup powdered sugar
2 1/2 cups graham crackers
1/2 cup sugar
3/4 cups melted butter

Mix Jello in boiling water; chill until almost set. Add strawberries and keep chilled until ready to use.

Mix cream cheese, powdered sugar, and Cool Whip; set aside. 

In a 13 x 9 x 2 inch pan, mix the crushed graham crackers, sugar, and melted butter and press into the bottom of the pan. 

Pour cream cheese mixture over crust. Pour jello and strawberry mixture on top of the cream cheese mixture. 

Chill 1 hour before serving. Cut and enjoy this delicious strawberry delight. Scrumptious!

Click for a collection of Strawberry Recipes (click for printable version)

Until next time,
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Thursday, April 10, 2014

Jack's Mint Chocolate Chip Cheesecake

Jack is a long-time friend who has a specialty of creating/baking a variety of cheesecakes in just about every flavor imaginable.  My personal favorite of his is this Mint Chocolate Chip Cheesecake. He recently made not one, but two for me ... one for my retirement pot luck and one to take home. Oh my goodness, it is so good.  I shared some with my grandsons, and my oldest grandson, Ethan, declared right there and then he had to have this cheesecake for his birthday!  Well, I reached out to Jack to see if he could make me one, but he was going to be out of town, so he gave me his recipe! Whoo Hoo!!!!  So in honor of Jack, here is his recipe.

2 cups chocolate cookie crumbs
1/2 cup melted butter
2 - 8 oz. cream cheese
1 cup sugar
1/4 cup Creme de Menthe
3 farm fresh eggs
3 - 8 oz. sour cream
1 cup chocolate chips

Preheat oven to 375.  In a large bowl, combine chocolate cookie crumbs and melted butter. Press onto the bottom and 2 inches up the sides of a 9-inch spring-form pan. In a large mixing bowl, beat cream cheese and sugar until combined. Beat in creme de menthe chips.  Pour into crust-lined pan. Place spring-from pan in a shallow baking pan and bake 50-55 minutes or until center appears nearly set (mine took approx. 60 minutes).  Remove from oven and cool on wire rack 15 minutes.  Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill 4-24 hours.

Ganache (optional)
2 oz. semi-sweet chocolate baking squares chopped
4 oz. heavy cream (whipping cream)
Before serving, in a small saucepan heat cream until just hot over medium heat (do not boil). Add chocolate pieces and stir until melted.  Remove from heat and allow to cool slightly; beat briskly every few minutes. Ganache will thicken as it cools. Once ganache has cooled some and thickened slightly, pour over cooled cheesecake.


Monday, April 7, 2014

Farm Fresh in the Kitchen

Would you like to raise backyard chickens but have no idea where to begin?

Have you thought about trying it, but don't want a huge upfront investment?

Would you like to enjoy YOUR OWN pastured farm fresh eggs and experience the wonderful health benefits they provide?

Not sure about the health benefits?  Take a look!  Eggs from hens raised on pasture — as compared to the official USDA data for factory-farm eggs — contain:
Farm Fresh Eggs from Paradise Acres Farm

  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamin A
  • Two times more omega-3 fatty acids
  • Three times more vitamin E
  • Seven times more beta carotene
Read more here

This week's "Farm Fresh in the Kitchen" Blog takes you to Paradise Acres Farm located at 374 Gettys Road, in Elgin, S.C. There'll you meet Denise and Tom, and possibly run into their 2 Great Pyrenees, Missy and Trixie and cat, Bashful.  

Paradise Acres Farm is a small family farm dedicated to producing fresh and naturally grown fruits, vegetables, and eggs for the local community. They produce products free from harmful fertilizers, pesticides, antibiotics and hormones.

Hen and Chicks at Paradise Acres Farm
"We began our journey in the spring of 2010 with a dream to have beautiful orchards that produced naturally grown fruits and berries free from pesticides and harmful products.  We had a few fruit trees to start, but quickly found ourselves planting tree after tree after shrub until we had blossomed to over 170 fruit trees and bushes of all varieties.  Quickly to follow the orchards where rows of unruly vegetable plants. We soon realized that the produce we were growing was not reaching maturity because of bugs, pests, deer, birds, and disease!  So, after some brainstorming, we decided that we would need some help to remain all natural and produce fruit at the same time.  Enter the chickens (insert gasp here). We raise free-range chickens, turkeys, ducks, and guineas who are lovingly and sometimes enthusiastically guarded by our dogs Missy & Trixie and our cat Bashful.  We allow our chickens and friends to range our 20 acres as they wish.
Hen and Chicks at Paradise Acres Farm

This summer would you like to raise some backyard chickens?  

Would you like to:
  • collect your own farm fresh, healthy, natural eggs?
  • know exactly what the hens ate to produce your eggs?
  • Do a test-run before you invest in your own Hens?

Do all this and more without any long term commitments or expensive cost associate with owning your own flock.
Try the Rent-Laying-Hens Program, new this year!
For $350 the Paradise Acres Rent-Laying-Hens program includes everything you need to produce your own eggs for the duration of your rental period ... AND Paradise Acres will deliver everything you need right to your backyard.  (delivery fee included within 40 miles of Paradise Acres Farm)  Before the weather turns cold, we’ll return to pick everything up and the hens will return to Paradise Acres Farm. (Purchase available in case you fall in love with your hens).
With our program you’ll get:
  • 2 Laying Hens that are already producing eggs
  • Portable Chicken Tractor (coop with run)
  • Bedding for the nesting box
  • Feeder
  • Waterer
  • 100 pounds of feed
  • Delivery, Setup, and Pickup
  • Instructions
Our standard rental periods start in May or June and last for 6 months.  After 6 months, we’ll pickup the hens and equipment. Call for a quote for destinations further than 40 miles.  Longer or shorter rental periods are available.
You’ll get an average of 8 to 12 eggs a week from 2 hens.
A $50 non-refundable deposit is required to reserve your Rent-Laying-Hens. 
To contact Paradise Acres Farm, call 803-427-6943 or email
Find Paradise Acres Farm on Facebook
Shop their online store
Today's Recipe:  Crustless Bacon Broccoli Cheddar Quiche (click for "print friendly version)
5 farm fresh eggs
1/3 cup diced onion
1 small head fresh broccoli, diced into small pieces
3 strips bacon, cooked crisp and crumbled
1/2 cup half and half
1-2 tsp seasoned salt
1 tsp course-ground black pepper
1 cup shredded sharp cheddar cheese
Preheat oven to 375.  Spray 9 x 9-inch square baking dish with cooking spray.  Placed diced onions, broccoli, and bacon in bottom of pan.  Whisk together 5 eggs, half and half, seasoned salt and course-ground black pepper; pour over onions, broccoli and bacon.  Top with 1 cup shredded sharp cheddar cheese.  Bake uncovered 30-40 minutes or until eggs are set. Allow to cool 5 minutes before cutting. Serve hot with a fresh fruit cup for a satisfying meal.  
Until next time,
Note - Any of the livestock farms featured on this blog practice humane husbandry and use no antibiotics or growth hormones.
Farm Fresh in the Kitchen is a feature of

Tuesday, April 1, 2014

Veggie Pasta Salad with Bacon

When the weather warms up some we enjoy all kinds of salads from an Easy Macaroni Salad to Potato Salad,  Coleslaw and more!  This Veggie Pasta Salad with Bacon incorporates some fresh veggies, pasta and bacon in a delicious sauce! Dig in!

2 cups Bow Tie Pasta (or pasta of your choice)
1 small head broccoli, chopped
2 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
3/4 cup mayonnaise
1/3 cup sour cream
6 tbls. white vinegar
2 tbls. sugar
1 tbls. parsley flakes
Course-ground black pepper and Himalayan salt, to taste

6 strips bacon, cooked crisp and crumbled, reserved

Options - add cooked, cubed chicken or ham for a complete "meal-in-one" summer dish.

Cook Bow Tie Pasta in a large pan filled with boiling water until barely done, or al dente'.  Drain and rinse well with cold water.  

In a large bowl add cooked pasta, chopped broccoli, carrots, celery, onion.  

In a small bowl, mix all other remaining ingredients, except cooked and crumbled bacon, until well blended.  

Pour sauce over top of veggies and pasta and mix well with a spoon; mixture will look soupy.  The pasta will absorb the liquid as it cools.  

Spoon into a covered bowl and store in the refrigerator several hours. 

Before serving, mix well with a spoon, taste and adjust seasonings as needed. Top servings with crumbled bacon. 

Serve cold with your choice of grilled or barbecued meats.