Migas.......

May I introduce to you my new addiction, the Migas! It all started when I was pilfering through our local grocery store and came across a package of Tostadas. And I thought to myself, "self this could be an incredibly versatile ingredient that I must make something out of." I remembered a recipe I had seen a few months back that had called for fried tortillas. At the time I had not wanted to exert that much ambition towards a breakfast cuisine, but thought that it sure did look tasty. So when I gazed upon these lovely looking Tostadas on the self, I jumped at the opportunity to make my beloved Migas.  Not only is the taste of this dish sensational, but the texture is that of pure greatness. A savory entree that is a must try and repeat in my book.

For more information regarding this dish please click HERE.

Enjoy,

Farming Fabulously

Breakfast Crescents.....

Do you really want to earn some extra points with your co-workers, baby-sitter, BFF's for a brunch, or even your favorite machanic? Well these danity little treasures just for you. I adore the fact that they are marivulous finger foods for breakfast. Yes you could opt for donuts or scones, but once you try these beauties you wont go back. Fancy enough to catch the eyes of the ladies, yet rustic enough for the men to dive right in.

Breakfast Crescents

1 8oz tube crescent dough (found in the refrigerator section of your grocery store, by the butter)

1/2 of a 16oz roll of breakfast sausage (flavor of your choice, and if you can find an 8oz sausage roll use)

3 pieces of precooked bacon chopped

1/2 cup shredded or 4 pieces of slices torn

5 eggs

1 1/2 TSP Butter

1/4 cup cream

S & P

Parsley for garnish

Unroll your crescent dough lay out into triangles. Cook your sausage and bacon in same skillet until cooked throughout. Then remove from pan. Add butter to that same skillet. In a small mixing bowl combine 4 eggs, cream, and S & P, stir until combined, then pour into the buttered skillet. Stirring continuously until eggs have reached desired consistency. Mix the the eggs and sausage together place a reasonable amount on top of each crescent roll on the larger end. Sprinkle with cheese and begin to roll, starting with the larger end work your way towards the middle, you will end with a nice little point on top. Once all of crescent rolls are complete, place them on a greased sheet tray and turn your oven to 375 degrees. Then mix one egg in a bowl, and wash the tops of each crescent with the egg mixture. Put into the oven for approximately 15-20 or until crust is a beautiful golden brown.

Enjoy,

Farming Fabulously

Farm Boy Breakfast Sandwich....

The engines are rived up, the dust is a flying, and the FB's are going in a million different directions. Yep, it is that time of year again, harvest has officially started here at the farmstead!

So to commemorate this yearly experience, Baby D and I took it upon ourselves to make the FB's some breakfast this morning. Here is my version of a "Cowboy Breakfast Sandwich".

6 eggs (depending on how many sandwiches you need, one egg per)

6 sausage patties (I used these fully cooked patties, makes my life easier, I like easy)

6 slices of cheddar cheese

6 slices of bread (some FB's prefer the Texas Toast approach)

3 croissants ( while others could not live without more of a flaky texture a croissant has to offer)

1 cup jarred jalapenos (optional)

*lots of butter*

The best approach that I have found is to make an assembly line of sorts (yes one person can make 6 sandwiches in under 15 minutes, if carried out effectively) I begin by heating my skillet (cast iron works the best) for my sausage patties, you really do not need to oil it, as the sausage releases enough yummy drippings to justify. Place sausage in skillet, cooking approximately 3 minutes per side our until desired temperature is reached. Spray another smaller skillet with cooking spray and heat for your eggs. Once eggs are in the pan, I break the yolk to distribute equal amounts of yolk per white of the egg, then sprinkle with salt and pepper flip egg when edges begin to lift up from the sides (cook one egg at a time, place it on a plate and cover with paper towel until ready for use). While everything is cooking, I slice my croissants and place them into the toaster to crisp up. Then I begin to slice my jalapenos and tar my tin foil for distribution purposes.

When the sausage patties are done, I lay them out on a piece of paper towel, to get the excess grease off of them. Then I put a tablespoon, or two of butter into the same skillet that I used to cook my sausage (I want those yummy drippings to seep into my Texas toast), place your bread into the skillet. Now you will have to watch the bread carefully, you mus tent burn it, just keep adding butter. Once the bread is all cooked. It is time to get sassy with your jalapenos. In the same skillet that you have cooked everything in thus far (except eggs), throw in a tablespoon or two of butter, then fry up your jalapeno heat.

Once everything is cooked, line it up along your counter. Beginning with your bread, sausage, eggs, jalapenos and cheese. I toss in the microwave for 15 seconds just let everything melt together. Wrap with tinfoil, but be sure to label each sandwich as per ingredients. SECJ TT or Sausage, Egg, Cheese, Jalapeno on Texas Toast.

And if your really lucky, you will have a little helper distribute those sandwiches for you.

My apologies for not having a picture of the actually Breakfast Sandwich, but I was on a tight deadline. If you click on the link below you will get to see the picture of the end result.

For more information regarding the original recipe please click HERE.

Enjoy,

Farming Fabulously

Stylish Egg Salad.....

With the Easter Holiday fast approaching, I am sure that you will dozens of fancy colored hard boiled eggs literally laying around your house. And you may be asking yourself; Self, what on earth shall I do with all of the protein packed poultry products? Well, this is my take on the traditional egg salad. I just love the vibrant color combination of all the lovely summer vegetables mixed into this popular dish. The buttery avocado, the sweetness of the tomato, earthy robust flavor of dill, all Incorporated in a creamy egg mixture. Does this not just scream spring or what?

Stylish Egg Salad

6 Hard Boiled Eggs, Peeled and Roughly Chopped
1 Cup Mayonnaise
1 Tomato
1 Avocado (sprinkled with lemon or lime juice to prevent color distortion)
1 TBSP Sweet Dijon Mustard
1/2 tsp Sweet Relish
1/2 tsp Paprika
1/2 tsp Fresh Dill or I always keep an assortment of "Garden Gourmet" squeeze herbs in my refrigerator
S&P to taste

Mix all of the ingredients above together and serve an a luscious piece of Bibb or Roman Lettuce. How easy is that?

Enjoy,
Farming Fabulously