Farm Fresh! Asiago Breakfast Bowls

Lazy Sunday mornings are the best. 

I slept in today and woke up to two hungry kids! I was quick to pawn off some of my chores and offered up a delicious breakfast as a reward. 

My girls bundled up and headed down to the barn. The goats need a little bit of coaxing to go outside on cold days. These two definitely don’t like the freezing temperatures. 

They do however, LOVE walking around with my daughters! 

Seriously, how cute is that?!

The chickens are happy! Fresh eggs for breakfast!

I had some bacon thawed in the fridge and some asiago cheese left over from last nights Cobb salad wraps so I decided to get a little creative with our Sunday morning breakfast. 

Bread bowls with our fresh eggs, our own bacon and nutty asiago cheese… wow, delicious!! 

Here’s how I made them-

Asiago Breakfast Bowls|

Cook time: 1 hour

Serves 4

  • Two bread boules, store bought or homemade 
  • 1/4 lb of bacon
  • 3 eggs 
  • 1/4 c of milk
  • 1/2 c of freshly grated asiago cheese
  • A pinch of nutmeg, salt and pepper

Preheat your oven to 350.

Fry up your bacon!

Whisk up three eggs with a quarter cup of milk, salt, pepper and a pinch of nutmeg. 

Set that aside for a minute and slice your two bread boules in half, leaving you with 4 bowls. 

Hollow out the centers and save the insides for another day. I usually toss them in the food processor and make breadcrumbs. 

Crumble up your cooked bacon and whisk the bacon bits into the egg and milk mixture. 

Pour the mixture into your bread bowls evenly and top with freshly grated asiago cheese. I added a bit of chopped parsley to the tops for color.

Bake at 350 for 30-40 minutes or until the eggs are set and the cheese is melted.

To make this breakfast even more hearty and delicious I fried up a fresh egg for the top of each breakfast bowl. That runny yolk on top of all that hot melted cheese and bacon sent this breakfast over the top!

Happy Sunday! My kids devoured this meal. I will definitely be making these again!

Creme Brûlée… the most delicious way to use up all these eggs!

If you don’t like Creme Brûlée… we can’t be friends. 
I’m serious. Seriously not kidding. 

Out of all the desserts out there- creme brûlée is without a doubt my absolute favorite. 

In fact I’m eating it right now. 

Last Christmas, James bought me a butane torch, among other things…but if you’re me-You’re pumped about the butane torch. We both have a strong affinity for creme brûlée. 

One year and one month later I finally used the thing! To the day. It took me one year and one month to use this. 

First of all, butane torches do not come with butane. Second, I did not own brûlée ramekins. The whole delicious idea was put on the back burner until the other day when I was searching for ways to use up a bounty of fresh eggs from our hens. 

This idea was decidedly perfect. Not only because it’s my favorite dessert, and Santa brought the much needed ramekins this year… but because creme brûlée uses only egg yolks. Meaning these eggs worked over time. Creme brûlée for dessert Wednesday night and egg white omelettes for the kids the next day! 

If you’re patient, this “fancy” sounding dessert is ridiculously easy to make… and you only need a few ingredients. 

Creme Brûlée~

Prep time-20 minutes

Cook time-45 minutes

Chill time-2 hours

Serves 4-6

Creme Brûlée|

  • 6 egg yolks 
  • 1 quart, heavy whipping cream
  • 1/2 c granulated sugar
  • 1/2 c turbinado sugar
  • 2 tsp good vanilla extract, or the caviar of 1 vanilla bean

Start by separating the egg yolks into your mixing bowl. Save the egg whites for another day. 

In a sauce pan, heat your cream and vanilla over medium high heat stirrring frequently. DO NOT let it boil. Once the edges begin to bubble take it off the heat and let it stand for a few minutes.

Add a 1/2 cup of regular granulated sugar to the yolks and mix till the yolks look lighter in color and a custard like consistency begins to form. 

Now it’s time to tempur the yolks and sugar.

Add the hot vanilla cream a half cup at a time. Slowly, with the mixer on.

By the time it’s all incorporated, the top layer should be foamy.

Skim off most of the foam. Taste the foam before you discard it. Just do it. It’s amazing. 

After that it’s time to pour that deliciousness into your ramekins. 

The ramekins should be on a baking tray. 

I used a spouted measuring cup for this to make it easy. Fill them just about all the way up. 

Then pour hot water into the baking tray, bringing the water level a quarter of the way up the outside of the ramekins.

Bake at 325 for 40-45 minutes. You want the custard to be set but still a little “jiggly” in the middle. 

Cool for 15 minutes or so on the counter. Cover with plastic wrap, being careful that the plastic doesn’t touch the surface of the custard.

Refrigerate for two hours or up to two days.

When you’re ready to serve, add your raw, turbinato sugar (a tablespoon or two) to the top of each ramekin, evenly. 

Then torch it up!

Allow the hot sugar to harden for a minute or two and then… swoon. 

Success! So easy. This is where patience really pays off.

Excuses, Excuses… & Chicken Tortellini Soup

So… it’s been quite some time since I’ve written a new blog post. An embarrassing, long amount of time. 

I could go on and on with excuse after excuse but instead I will leave you with one. The only one that really matters…. Homesteading takes a lot of work. 

Since I’ve last written, we have raised and processed Jumbo Cornish Hens. We have raised, processed and sold 8 Tamworth/ Yorkshire pigs. We have added 20 new laying hens (and lost a few to Mother Nature). We have purchased our two beautiful Nigerian Dwarf goats, Lizzie and Kikki! Who are just the best and almost ready for breeding. And we (my husband and two amazing friends) built an entirely new barn. 

I know…. documenting all of our progress  probably would have been the way to go instead of taking a near 10 month hiatus. 

But the work got the best of me. I loved every minute of it. Don’t get me wrong. I reveled in the work. There’s nothing more satisfying than waking up on beautiful sunny morning and taking care of all our animals. Spending hours in my garden and reaping all we sow at the end of each and every day. 

Each year we continue on this homesteading adventure, I grow a little smarter. I grow a little more patient. And now that we are in the winter lull, I have the urge to write again. 

I’m in the kitchen more but my thoughts  seem to be constantly surrounding our spring time plans. New fences, new animals, new crops. The list goes on.

Winter might be slow, but it’s exciting to plan for the months ahead. 

I’ve been trying out a whole bunch of new recipes lately. Some I will end up sharing. Some I will end up forgetting about. On purpose… they can’t all be winners!

But last night I wanted something familiar. Something comforting and warm. A nor’easter was moving in, and I had a feeling my daughters would be home from school today. Mom was right! Snow day! 

So I wanted something that I knew would be good for lunch the next day too. 

Chicken tortellini soup was the answer! 

When I was kid, chicken tortellini soup was a reward of sorts for me. A local restaurant we used to frequent (and I still do to this day) made the best chicken tortellini soup! I loved the stuff so much that if I would receive good grades on my report card that is what I wanted as a reward. Soup. 

Once a foodie, always a foodie. 

Anyway, I made this version in the slow cooker and cooked the tortellini separately just before serving. I wanted that cheesy but crisp bite and was afraid they’d get too mushy in the crock. 

This is stuff just gives me the warm and fuzzies. I highly recommend it!!

Slow Cooker Chicken Tortellini Soup|

Serves 6

Cook time 8 hours

You’ll need:

  • 1-1.5lbs boneless skinless chicken breast
  • 1 sweet onion, diced
  • 2 cloves of garlic, minced
  • 3 carrots chopped 
  • 2 celery stalks, chopped
  • 3/4 c green beans, cut into bite size pieces
  • 3 c chicken broth
  • 2 c water
  • 1 chicken bullion cube
  • A pinch of dried thyme and oregano
  • Salt and pepper to taste 
  • 3/4 lb fresh tortellini 
  • 1/2 c Parmesan, plus more for garnish
  • 1 tbsp of olive oil or Italian dressing 
  • Chopped fresh basil for garnish

Putting it together was so easy! 

Chop all your veggies. 

Place your chicken breasts in the middle of your slow cooker. Add your vegetables, salt and pepper, dried herbs and chicken bullion. 

Pour in your chicken broth and water. Set your slow cooker to low and cook for 8 hours. 

At the 7.5 hour mark remove the chicken and shred. Add the shredded meat back into the soup and in a separate pot, cook the tortellini according to the package directions. Meanwhile, add the Parmesan cheese to the soup and give it a good stir. 

After the tortellini is cooked, strain and toss with a tablespoon of olive oil or your favorite Italian dressing for extra flavor.

Ladle the hot soup into your serving bowls and top with tortellini, extra Parmesan cheese and fresh basil. 

My whole family loved it! Especially me! A+