Summer grass

I am so glad that the summer grass has come in and the chickens have plenty of fresh, green, healthy, grass to forage in.

Chickns grass

Happy chickens=healthy chickens=good eggs 😉

Back to business…

The snow is starting to melt and the girls are enjoying getting back out to forage

americana chicken

They are enjoying being out in the parts of the yard that are free from snow

white chicken

And finding bugs that are coming out now that the snow is melting

bard chicken

I am happier because I am getting more eggs

chicken

They are much happier now that they can be out in the yard roaming which is what they are used to.

Flowers and Fun

Been a busy week around our place. Chickens are happy and hopefully laying more on a more regular basis. The dogs and cat are happy with more sun than rain.

yellow flower

Flowers were enjoying the rain and are blooming like crazy now in the sun. Got a fun comment on my last post from the UK, its neat to learn about other areas of the world. Fun news to come about one of the chickens 🙂

Little eggs Big eggs

Two of our middle chicks are laying and their eggs are still small and cute. Here are the first 8 baby eggs… we have gotten a few more since this.

small eggs

To show you the difference from our older girls here is a comparison. The eggs in the back of the carton are the older girls and the ones in the front and in front of the carton are the baby eggs.

small n big eggs

Here is another comparison…

small n big 2 eggs

I am hoping they will get bigger soon 😉 In the mean time I will just use these cute little ones 🙂

Officially with the Big Girls

The baby’s are officially out with the big girls all the time. They are still in their own area of the coop and protected by a fence. baby babys

If I didn’t the adolescents and some of the white ones try to beat them up and they are still pretty small compared to the bigger girls.

adolescent n babies

Hopefully by September they will be fully incorporated. So far they love the extra space and experiencing the fresh hay.

babies

Speaking of the adolescents… this lovely black and white girl in the middle started to lay this week…

adolescents

She is laying these tiny eggs…

adolescent egg2

I love the chickens first eggs. They are so cute.

adolescent egg

One of the many joys of chicken keeping 🙂

Growing and Laying

Our baby chicks aren’t so babyish anymore… sad face 😦

Chicks2

Two of our Columbian Rock Crosses have started laying (but not the one pictured below)…

Chicks

And maybe even one of my New Hampshire….

Chick

Their eggs have been so little and cute 🙂 No yokes in them at first, but now they are getting a little bigger so we’ll see when I crack open a bigger one…

Egggs

It has been very interesting to see these chickens integrate into the old flock and find their place among the other ladies. Its also fun to hear the difference in their clucking and little noises from the other types of chickens we have. I sat outside the last couple of nights since its been cooler, and just watched and listened to them…. Loving our adventures in chicken land 🙂

Chase’s Country Quiche

So I have been working to clean out the old freezer so things don’t get freezer burn and I can actually tell what’s in there. Does that ever happen to you? You just get caught up in specials at the grocery store and life gets away from you and you forget what’s in the old freezer?

Anyways, I got some things out of the freezer, standbys from the garden and fridge, and bam DINNER…

Tonight the line up from the freezer include beef chunks, green peppers, pre-made savory pie crust with thyme (I made a few months ago and froze it- it’s gluten and dairy free), and whole roma tomatoes…  And from the garden peppers (red and light green), thyme, onions (regular and green). From the chickens eggs of course (6-8 depending on the size of the pie dish or quiche your using). Spices include salt/pepper, onion powder, and ground turmeric. Lastly from the fridge cheese and about 4 tbsp. of your milk of choice (not pictured because I forgot to get it out but I used a Colby-jack mix and lactose free milk).

Recipe 1

So first I chopped up all the peppers, onion, and tomatoes. Then I chopped the beef up into little bite size pieces so they distributed easier, cooked quicker, and were easier to eat in the quiche. I then beat the 6 eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

I added about 3 tbsp. coconut oil to a pan (or any oil of your choice that heats well).

Recipe 2

Place pan on medium heat and add the chunk beef that you seasoned the salt/pepper/onion powder, and turmeric before you place it in the plan. (I like to put the beef in a bowel and toss it with the spices and let it set for a few minutes.)

Recipe meat

When beef is almost done and browning nicely add in the peppers and onions (you can add chopped garlic too) and stir. Season with a little salt and pepper and stir again.

Recipe peppers onions

When the peppers are getting a little soft and the onions translucent stir in the tomatoes.

Recipe tomatoes

Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

Recipe thyme

While your veggies cook, roll out the pie crust.

Recipe pie crust

Place the crust into you pan of choice. (I had greased the pie dish with butter previously).

Recipe pie

I always add a pie ring on the pie dish as it helps keep the crust edges from getting too brown.

Recipe pie before

Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

Remove the crust from the oven it should look similar to this in color.

Recipe pie crust after

Add in the veggie/meat mixture to the pie crust.

Recipe filling

Pour over the egg mixture and distribute things evenly.

Recipe egg

Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

Recipe finsihed 2

Take quiche out of the oven and let it sit for 10 minutes.

Recipe finished

Cut slices and top as you would like.

Recipe sliced

Ideas for toppings: sour cream, cheese, green onions, red onions, bacon (can’t go wrong with bacon) or anything you like

Other idea: Add in cheese to the egg mixture before poring on the veggies/meat mixture.

Use other veggies like zucchini, squash, spinach, or kale which you can add in with the peppers and cook at the same time.

Use other meats like sausage, bacon, or ham.

You can also omit the meat and just do a veggie one if you like.

Hope you enjoy. 🙂

Full recipe below:

 

Chases Country Quiche

By Seasonsgirl

Ingredients:

Pre-made savory pie crust (I make mine with thyme in it)

Beef chunks (cut into bite size pieces)

6-8 eggs (Depending on the size of the pie pan your using- I used 6 for my standard glass pie dish)

4tbsp. milk (regular, lactose free, soy, or almond)

1 cup grated cheese of your choice ( I used Colby jack, but you can use whatever you like, dairy free kind, or no cheese at all)

2-3 kinds of peppers chopped (I used one medium green pepper, two smaller light green, and one medium red pepper)

1 medium onion chopped (white, Vidalia, or red)

3 roma tomatoes chopped

1 tbsp. Thyme chopped

Salt/Pepper

1 tbsp. onion powder

1tsp. Ground turmeric

2-3 tbsp. Coconut oil (or any oil or oil blend you like)

Butter for pie dish or cooking spray

To Make:

  1. Preheat oven to 375* and butter your pie dish or spray with cooking oil.

  2. Chop up all the peppers, onion, and tomatoes.

  3. Chop the beef up into little bite size pieces so they distributed easier, cooked quicker, and are easier to eat in the quiche. Season meat with salt/pepper/onion powder/ground turmeric.

  4. Beat the eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

  5. Add about 3 tbsp. coconut oil to a pan and placed it over medium heat. Add in your meat and stir only every 4 or 5 minutes so each side browns
  6. Once the meat is almost cooked add in your peppers and onions. Season with salt and pepper and stir as needed.

  7. Once your peppers start to soften and onions become translucent, add in the tomatoes. Stir.

  8. Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

  9. Roll out the pie crust and place in your pie dish of choice.

  10. Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

  11. Remove the pie crust from the oven and fill with veggie/meat mixture.

  12. Pour over egg mixture and distribute all parts in the crust evenly.

  13. Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

  14. Take quiche out of the oven and let it sit for 10 minutes. Then cut slices and serve with toppings of your choice.

Cooking Kindness…

Today I took some cookies to work and saw how happy it made those I served them to. It put a smile on people’s faces even if they didn’t want a cookie they were happy to be included in the offer. When I got home and was making dinner hubby asked for some cupcakes…

So I made some gluten-free chocolate cupcakes for hubby… normal size…Big Cupcakes

 

Then I made some extra mini cupcakes to take to work tomorrow… Small cupcakesThe recipe I used is from one of my Grandmother’s church cookbook that they put together every once in a while with all the ladies recipes. Needless to say the recipe was not originally gluten-free but I made it that way.

Hubby’s Favorite Chocolate Cupcakes

3/4 cups shortening

2 eggs (from your own chickens is best 😉 )

2 cups sugar

1 1/2 tsp vanilla

2 tsp baking soda

1 tsp baking powder

1/2 tsp xanthum gum (only if you use gluten-free flour that doesn’t have it in it. If you don’t use gluten-free flour you don’t need this.)

1/2 cup coco powder

1 cup white rice flour

1 1/2 cups brown rice flour

1/4 tsp sea salt

1 cup boiling water

To make:

Combine shortening, eggs, and sugar until well mixed.

Add milk, vanilla, baking soda, baking powder, salt,  and xanthum gum. Mix well.

Add coco and flour. Stir until combined.

Add in boiling water slowly combining as you go.

Bake at 350* for 30 minutes for big cupcakes and 20-25 for mini ones until toothpick comes out clean from center of cupcake.

Cool and ice with your favorite icing. gf cooking 001

Other ideas: I thought adding a little cinnamon, nutmeg, or ginger would be nice about 1/2 tsp at most. Also insted of the 1 cup boiling water use 1/2 cup boiling water and 1/2 cup hot coffee.

Try and enjoy 🙂

Eggs Eggs Eggs

Eggs… Eggs… Beautiful Eggs…

The ladies are having a good time today they got lots of yummies from cut off pieces of veggies from dinner. The happier they are the more eggs a day we get… its a win win 🙂

Thankful Thursday… as promised.

It’s been a long struggling week for our family… there has been a lot of setbacks and stress. Sometimes it hard to see blessings when you are struggling, but I am trying to stay focused on what the Lord gives so here goes…

This week I am thankful for…

10. The ability to drive to work, have a computer, TV, etc. Many people don’t have this.

9. A beautiful sunset.

 

 

 

 

 

 

8. My garden which is growing and hopefully will give me goodies soon 🙂

7. The fresh chicken eggs that make me feel comfort.

 

 

 

 

 

 

 

 

 

6. My puppies who always act silly and make me smile.

 

 

 

 

 

 

 

 

 

5. My mom’s surgery went well and she is feeling better (thank you to those of you who provided input and support with this on my previous post about her pending surgery).

 

4.  Friends who support and stand up for me.

3. Family who love me.

2.  My hubby who is in all of this with me… by my side 🙂

 

 

 

 

 

 

1. My Lord who is only a prayer away.

 

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