Tag Archives: fast

The DIY Life: Habanero Pickled Eggs

2 Oct

Having backyard chickens means that there are times when we are buried in fresh eggs. Right now, the chickens are still laying pretty regularly, but the time is looming when the days get shorter and cooler and the girls will slow down production. So, while eggs are plentiful, I decided to pickle some. Beet eggs are usually the type that people are most familiar with. Since I’m limited in what I can do in the kitchen since I have no countertops, I decided to do a simple pickled egg and make it spicy. I made some jalapeno pickled eggs last year, but they really lacked the heat I was looking for. We grew habanero peppers in the garden this year, and they’ve done well. So I decided to use those for the heat factor. In 7 days, you’ll have nicely pickled eggs with a heat that varies. These are great to have on hand for a flavorful boost of protein, or to have out as a snack for guests with assorted meats and cheeses.

Habanero Pickled Eggs

Habanero Pickled Eggs

18 hard boiled eggs, peeled

3 cups vinegar

3 cups water

1 teaspoon kosher salt

1 teaspoon dill

1/2 teaspoon celery seed

1 tablespoon pickling spice

6 cloves of garlic, mashed and roughly chopped into chunks

4 habanero peppers, tops trimmed off

 

Add all your ingredients (except the eggs) to a large pot and bring to a boil. Once boiled, remove from heat, stir and let sit to cool slightly.

Add your eggs to a heat safe glass container – I used a 1/2 gallon mason jar.

Pour the brine over the eggs until the container is almost full. Be sure to get the peppers, garlic and any pickling spices from the brine into the jar so that they can continue to flavor. You will have extra brine, but that is ok.

Add the lid to your jar and let cool for about an hour, then place in the fridge for 7 days to allow the mixture to pickle. Shake the jar each day to get the seasonings, spices and peppers to move around and flavor your eggs evenly.

After 7 days, your eggs are pickled and you can enjoy them!

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Don’t turn on the oven – easy Crock Pot Roast Chicken

8 Aug

Hi there. Remember me? I sure hope so, otherwise this post is going to fall on deaf mailboxes and feeds! I’ve been a bit MIA lately. I’ve had good reason. Our little mini Dachshund had some major surgery on his back, and I’ve been playing momma nurse to him. The good news is that he’s recovering really well, and starting to walk again. It’s a pretty wonky walk, and he flops down more often than not, but it’s a walk, and it’s going to get better as time goes on.

The bad news is that the rest of the world kept going on while I was playing momma nurse. Laundry, cooking, groceries, bills, work. They are all pretty rude considering they did not cease to exist until I was able to manage them again. The nerve. But, I’m BACK. Blessing you all with a weekly (maybe every other week) post of cooking, crafting or domestic bliss.

Today, it’s all about chicken. No, none of my chickens were sacrificed to make this lovely, filling and delicious concoction. But I’m sure they could smell it. And had they been given some of it, they would have gobbled it down like the little cannibals they are. Here is good old Pennsylvania, we had a week or two of fall like weather. Cool crisp nights, cool days. It was nice having the windows open, and the AC turned off. But alas, it is August, and summer is back with the 85 degree temps and ridiculous humidity. What does that mean? It means I’m pretty reluctant to turn on the oven for any extended period of time since it makes the AC run more often, which raises my electric bill, which taps into my food/fun/vet bill money. But a girl still wants a hearty meal of roast chicken every now and again. And wants it to be an easy meal. Something that cooks slowly while I’m at work. And the crock pot roast chicken was born.

This “recipe” if you can even call it that is a fairly simple one. I guess it’s more of a method. And it’ll get you to dust off your crock pot, and be almost done with dinner. I promise you won’t even break a sweat making this chicken. For real. It doesn’t have the crisp skin like you get from oven roasted chicken, but it’s tender and literally falls apart when you go to plate it. You don’t need to add any additional liquid since cooking it in the crock pot does a sort of self basting, and you can use the juices left in the pot to make a homemade gravy.

 

roast chicken sliced

Crock Pot Roast Chicken Method

Ingredients/tools:

1 whole chicken, 6-7lbs

1 lemon

Seasoning of your choice – I use Weber Roasted Garlic & Herb

Crock pot, preferably one with a timer function. Otherwise you’ll need to be around to turn it to warm at the end mark.

Start by removing the giblets if you have any. Hubs likes them, so they get tossed into the bottom of the crock pot. Rinse your chicken off and pat dry with some paper towels. Place the chicken in your crock pot, breast side up. Next, slice your lemon in half and squeeze both halves over your hand held over the chicken to catch any seeds. Toss the seeds, then stuff the juiced lemon halves into the chicken cavity. Sprinkle chicken liberally with seasoning of your choice, put the lid on your crock pot, and set it to cook on high for 6-7 hours (my rule is add 1 hour for each pound over 5lbs). After the 6 hours, remove your chicken from the crock pot and serve!

Since the crock pot doesn’t allow for crisp skin, and you may be into that – you can put the chicken in an oven safe dish and crisp up the skin under the broiler for roughly 5 minutes.

roast chicken whole

Morning Rush – “Fast Food” Breakfast sandwiches

10 Apr

Breakfast is the meal that you just should not skip. It kick starts your brain and body into powering through the day. Yet so many of us skip it because we are pressed for time in our morning rush to get out the door and to work on time. Or, we think that a granola bar or an apple eaten while driving in to work is an adequate substitute for a legit breakfast.

Believe me, breakfast is my most favorite meal. I eat it for dinner or lunch. I would eat a full breakfast every morning, if I just had the time! But sleeping an extra 1/2hr always wins out over getting my day started sooner so I can cook breakfast. And then there are those days when on the way to work going through the drive thru at a fast food restaurant seems like a wonderful idea because I just want a breakfast sandwich. And then I finish the sandwich and feel blah. Because of all the preservatives, calories, fat and grease. So what was supposed to satiate and energize me leaves me feeling lethargic and regretful.

Enter the homemade “Fast Food” Breakfast Sandwich! Putting aside a little bit of time and getting these assembled means you have something available right in your very own freezer!

You can make however many you want. I make 2 dozen because I do 1 dozen egg white and 1 dozen whole egg – egg white for me since I’m trying to lose weight, whole egg for the hubs because he needs the additional fat and protein to get him through his vigorous work day. Since you make the egg part in muffin tins (super convenient!) I use mini bagels. Full size bagels are HUGE and would require 2 of the baked egg cups just for proper bagel coverage.

If you don’t want to have a whole cooked yolk to bite into, just whisk up the eggs and whites for a more scrambled egg type sandwich. Edit the recipe/method below to your liking. This is just a guide and what I did. Want some kick? Sprinkle egg tops with crushed red pepper flakes. Need meat with your breakfast sandwich? Cook up some turkey breakfast sausage, drain the fat and add some to the egg cups before cooking. Next time I’m going to add some sautéed drained spinach to the egg whites along with a sprinkling of garlic salt.

Fast Food Breakfast Sandwiches

Ingredients:

12 eggs

2 cartons egg whites

12 slices yellow american, cut in half

24 mini bagels, sliced

salt, pepper, and chives for sprinkling egg tops – optional

Method:

Preheat oven to 350 degrees.

Spray 2 12 count muffin tins with non stick spray to coat. In one muffin tin, crack the 12 eggs – 1 per tin compartment.

In the other 12 count muffin tin, pour egg white till cups are 3/4 of the way full. Sprinkle all 24 sections with salt, pepper and chives if desired.

Place tins on top rack side by side for 20-25 minutes. Remove from oven and let cool for 15 minutes.

Split bagels in half and place split side up onto 2 cookie sheets. Add to the preheated 350 degree oven for 20 minutes.

While bagels are toasting, remove eggs from the muffin tins.

Remove bagels from the oven and top one side with an egg and top with half a slice of cheese each. Place bagel top on. Repeat process until all bagel sandwiches are assembled.

Place all the bagel sandwiches on a cookie sheet(s) and put uncovered into the freezer for 1hr.

Once frozen, wrap individually in saran wrap and place in a freezer bag.

To heat, take one out of the freezer the night before and let thaw overnight in the fridge. Microwave for 30-60 seconds until cheese is melted and egg is hot.

You can also heat up in the oven – 350 degrees for 30 minutes.

Isn’t that a great way to have breakfast on hand? yay!