Cheese Recipes

Spicy Scrambled Spaghetti Squash

Spicy Scrambled Spaghetti Squash

I am always looking for new ways to eat eggs and veggies, and sometimes I am looking for new ways to eat them together. Spaghetti squash is one of the winter squash I struggle with, because most recipes just say to roast it, “fork it,” and eat as a sub for spaghetti noodles. Sure, there are some fancier ways out there, but I was trying to think of a way to eat spaghetti squash for breakfast, and spaghetti just didn’t sound good to me. But since I  had Burroughs Family Farms eggs and olive oil on hand and a whole lot of spaghetti squash that needed to be cooked, and this is what I came up with: Spicy Scrambled Spaghetti Squash. Just roast the squash, pan fry it, and then scramble eggs into it. It’s great as-is, or with more added veggies, seasonings, or cheese. 

Oh my gourd! This is out of this world.

Make it! Eat it! You’ll be so glad you have a new fancy way to eat your squash and it is a great way to sneak in veggies for your kids.

spaghetti squash

First you’ll need to Roast A Spicy Spaghetti Squash! It’s a really easy!

And then follow the recipe below. You’ll wonder why you didn’t think of it first!

Roasted spaghetti squash

Spicy Scrambled Spaghetti Squash

Spicy Scrambled Spaghetti Squash
Author: 
Recipe type: Breakfast
Cuisine: Seasonal
Serves: 2
 
Ingredients
  • 1.5 C Roasted and spaghettied squash
  • 1 T Burroughs Family Farms Organic Olive Oil
  • 6 Burroughs Family Farms organic eggs
  • Salt, pepper to taste
Instructions
  1. In a well oiled cast iron pan, heat olive oil over medium-high, then add just spaghetti squash and cook until crispy.
  2. Take your eggs and beat them, turn down pan to medium, add eggs and seasonings, mix into spaghetti squash, and cook until desired doneness of eggs.
  3. Serve with bacon and fruits or veggies, and always coffee.

Burroughs Family Farms Organic Olive Oil

Burroughs Family Farms Grass to Gold Gouda

 

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Deviled Eggs with Parmesan Crisps and Fresh Herbs

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I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

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This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

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I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

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I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

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I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs
Author: 
Serves: 12
 
Ingredients
  • 6 eggs
  • 1 T white vinegar
  • ¼ C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • ½ t paprika
  • 2 T mayonnaise
  • coarse salt
Instructions
  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

 

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Spicy Avocado Ranch and Taco Tuesday Burrito Bowls

I absolutely adore taco night, but as we move further and further into eating gluten free, I am striving for new ways to rethink our favorites. And thanks to the Lego Movie, Taco Tuesday is now a regular thing my kids rely on, so I am recreating tacos in a new way each week. Thankfully, my kids are into salads which means taco salads, lettuce wrapped tacos, and burrito bowls are something I can make that we will all eat, making Taco Tuesday a bit easier. All I really have to do is choose a different protein option each week and it’s just as simple as that. As long as I am always in supply of great options, plus a store of veggies, I can make a fast Taco Tueday happen in no time that pleases everyone.

And while we are on the subject of salads, making your own salad dressings is a great way to add zest to your meals without all the bad ingredients found in store-bought dressings, which can contain allergens like soy and canola, along with MSG, alarming amounts of sodium, and a list of chemicals and additives you can’t pronounce, let alone know what they are. I used to be afraid of making my own dressings, but once I figured out how fast and easy it is, I haven’t bought dressing since. I love the ease of making exactly what I want in mere minutes, and I love being able to control my ingredients list even more. Using fresh ingredients like Burroughs Family Farms eggs and olive oils, a homemade salad dressing is easily the star of your dish, if not your newest favorite thing.

This recipe for Spicy Avocado Ranch is surprisingly fast and a real crowd pleaser that everyone in the family will enjoy. You can control the level of spicy by removing some of the spices and still have a great base of the avocado ranch, if spicy is not your thing. It’s great for tacos, taco salad, and burrito bowls alike, and I promise once you try this, it will be a regular in your weekly meal planning rotation.

Spicy Avocado Ranch

As for how to achieve burrito bowl greatness, as pictured, all you need is a little bit of everything but the kitchen sink. The more variety of the better and for my family, we like to set out all the ingredients so that it’s a Make-Your-Own kind of night. When I started doing this method a couple of years ago, my kids would skip over a lot of veggies, but as I repeated the practice, my kids started to reach out and try new things. Now, they eat quite a variety in their salads and burrito bowls, enough to make me a happy veggie mama at the end of the meal. By empowering my kids to make some of their own food choices, even though I am controlling the ingredients, my kids have become more adventurous, while feeling a bit in control about their plate and their own likes.

Burrito Bowl How-To

Burrito Bowl How-To:

Protein: ground beef, steak, carnitas, chicken, fish, shrimp, eggs, and avocado make great choices.

Veggies: lettuce, spinach, carrots, onions, chives, cabbage, cilantro, tomatoes, peppers, to name a few. These are all great raw, as well as adding in a few sautéed for variety.

Toppings: Burroughs Family Farms Grass to Gold Gouda, Spanish rice, plantain chips, tortilla chips, beans.

Dressings: Spicy Avocado Ranch, Dump Ranch, olive oils, vinegar, salsa, guacamole, lemon juice.

Screen Shot 2015-10-05 at 12.53.21 PM

Spicy Avocado Ranch and Taco Tuesday Burrito Bowls
Author: 
Recipe type: Salad Dressing
Cuisine: Mexican-American
Serves: 16 ozs.
 
Ingredients
  • 1 room temp Burroughs Family Farms organic, pastured egg
  • ¾ C Burroughs Family Farms Extra Virgin Olive Oil
  • ½ C Almond milk
  • 1 tsp garlic mustard
  • ½ tsp FlavorGod Dynamite (or cayenne)
  • Pinch salt and pepper
  • ¼ C chopped cilantro
  • 2 small Serrano chiles, deseeded
  • 1 avocado
Instructions
  1. Add all ingredients to a wide mouth mason jar and blend with an immersion blender.
  2. Burrito Bowl How-To: Organic grassfed ground beef beef with taco seasoning, Spanish rice, cilantro, cabbage, carrots, grape tomatoes, peppers, onions, plantain chips, and Spicy Avocado Ranch.

Burrito Bowl

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Spicy Gouda Frittata

Friday is here and by the end of the week, I often struggle to put another meal on the table for dinner. Kids are in school, we work long weeks, and let’s face it, we are all tired by Friday night. It’s pretty easy these days to not cook, if we give in, but I have been trying to make a concerted effort to cook every night, no matter how tired I am, and nourish my family with whole and hearty, good family dinners. Fridays are no different.

When I started eating eggs more regularly, I added frittatas into my routine because 1) they’re so satisfying and make a great one pot meal, 2) they’re so easy to throw together, and 3) they make great leftovers for lunch boxes the next day! Additionally, I love that the ingredients in a frittata make a meal I can be happy to feed to my whole family. Fresh whole ingredients, like Burroughs Family Farms eggs, organic extra virgin olive oils, and Grass to Gold Gouda are all things, that as a mom, make me happy to put on my dinner table.

Hakuna Frittata!

Another day, another frittata.

I didn’t know what to make for dinner, but this ended up being EGG-sactly what I wanted.

Have you cracked up laughing at my yolks yet?

I love frittatas and this combo was no exception. I snuck in some Burroughs Family Farms Gouda cheese this time and it made it so dreamy paired with layered red potatoes, habanero sausages, cilantro, onions, salsa, Burroughs eggs and olive oil, and cashew milk. A one pot meal to please everyone.

What’s not to love?

So, on the next night you’re standing at the fridge, searching for an idea for dinner, when you are convinced you just don’t want to cook at all, remember your dear friend the frittata- the easy egg fix that will please everyone.

Spicy Gouda Frittata

Spicy Gouda Frittata
Author: 
Serves: Serves 6-8 generously
 
Ingredients
  • 4 small red potatoes, thinly sliced
  • 2 tbsp Burroughs Family Farms Olive Oil
  • Pinch black pepper
  • 2 Habanero spice linke sausages
  • 1 c Burroughs Family Farms Grass to Gold Gouda, crumbled
  • ½ c cilantro, chopped
  • ¼ purple onion, thinly sliced
  • ½ c organic salsa (I prefer spicy in this recipe)
  • 12 organic, pastured Burroughs Family Farms eggs, whisked
  • ¼ c Milk, (almond or cashew milk also work)
  • Generous pinch of cayenne, salt and pepper
Instructions
  1. HOW TO: Preheat oven to 375F.
  2. Grease large cast iron pan with Burroughs Family Farms olive oil, about 2-3 quart size pan will do.
  3. Toss potato slices with olive oil and pepper in a separate bowl.
  4. Layer potato and sausages in alternating layers into cast iron pan.
  5. Last layer should be sausages on top.
  6. Layer top with crumbled Gouda.
  7. In a large bowl, whisk eggs with remaining ingredients (veggies, salsa, seasonings, etc).
  8. Pour over top of the layered ingredients.
  9. Bake on 375F 45-60 minutes, or until eggs are done and slightly browned on top.

five-oil1-500x500 Burroughs Family Farms Grass to Gold GoudaBurroughs Family Farms Grass to Gold Gouda

 

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Bacon and Feta Frittatas

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Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

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This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

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I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

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While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

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The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

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Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

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And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

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Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas
Author: 
Recipe type: Eggs, Main Dishes, Breakfast, Brunch, Lunch, Dinner, Bacon
Serves: 2
 
Ingredients
  • 4-5 slices bacon
  • bacon grease (or 1 T butter)
  • 1 T olive oil
  • ¾ C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
  • ¾ C turnip (or radish), chopped
  • 1½ C onion, chopped
  • ¾ C carrot, chopped
  • to taste salt
  • to taste pepper
  • ½ t dried thyme (or ½ T fresh)
  • ½ t dried basil (or ½ T fresh)
  • 1 C asparagus (or peas), stems snapped off and discarded, chopped
  • 2 cloves garlic, diced
  • 1 C greens, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh dill, chopped
  • 3 eggs
  • ¼ C milk
  • to taste salt
  • to taste pepper
  • ½ C feta, crumbled
  • Dressing: ½ t honey
  • 1 t dijon mustard
  • ¼ C lemon juice
  • 1 t fresh parsley, chopped
  • ½ t fresh dill, chopped
  • to taste salt
  • to taste pepper
  • 2 T olive oil
Instructions
  1. Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
  2. Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
  3. Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
  4. Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
  5. While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
  6. Serve frittatas topped with bacon and dressing.

 

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Sweet Potato Pasta with Fried Eggs

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I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

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I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

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After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

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My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

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I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

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My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

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We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs
Author: 
Serves: 2
 
Ingredients
  • 2-3 C sweet potatoes (about 1 medium), shaved into thin strips
  • 2 C collard greens, cut into strips
  • 1 T lemon zest
  • 1 T lemon juice
  • to taste salt
  • to taste pepper
  • 3 T olive oil
  • pinch cayenne
  • 1 T parsley, diced
  • 1 t balsamic vinegar
  • olive oil
  • to taste salt
  • 1-2 eggs/person
  • ¼ parmesan, shaved
Instructions
  1. Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
  2. Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
  3. Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
  4. Serve sweet potato pasta topped with eggs and parmesan cheese.

 

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