Archive for the ‘Recipes’ Category

postheadericon Eggciting Contest for National Egg Month

May is officially National Egg Month according to the American Egg Board. It’s time to celebrate our “incredible, edible eggs” and our lovely hens who provide them to us.

May is National Egg Month at Red Barn Blue Skies

National Egg Month

If you’re like me, your hens are kicking the egg production into overdrive. You probably have fresh eggs overflowing the counters, fridge, and everywhere else you can put them. While you’re working on putting different storage methods to use, you can also try to win some great prizes with your own recipes!

Enter the Egg Challenge Contest sponsored by the American Egg Board. Celebrate with them on social media and share your favorite ways to use eggs in your everyday diet. You can win some great prizes – even an awesome KitchenAid Mixer similar to this one!

Hurry and go enter your own egg recipe- just like this personal favorite of mine – Chile Relleno Casserole. Yum!

You can enter once a day so go out and share those ideas.

 

postheadericon Pretty Pomegranate Jelly Recipe

Even though both of my grandmothers were expert jam and jelly makers, I didn’t learn the craft from them. I picked it up later in life and never looked back. Today I’m sharing one that my entire family (on all sides) has enjoyed for years. Along with being tart and sweet, it is one of the prettiest jellies we make. Enjoy our Pretty Pomegranate Jelly Recipe and make it a favorite in your household too.

Pomegranate Jelly Recipe at Red Barn Blue Skies

 

Pretty Pomegranate Jelly Recipe

Ingredients

5 Cups Pomegranate Juice

1/4 cup lemon juice or juice from 1 large lemon

1 tsp Butter

1 box Powdered Fruit Pectin (1.75 oz)

6 1/2 cups Granulated Sugar

Instructions

Prepare your sterilized canning jars , lids and rings before starting.

Bring the water in your water-bath canner to a boil with rack installed.

Combine pomegranate juice, lemon juice and powdered fruit pectin in a large stainless steel pot .

Add butter (to reduce mixture foaming) and bring to a rolling boil, stirring continuously.

Add sugar and bring back to a heavy boil. Boil for exactly one minute, still stirring.

Remove from heat.

Skim off any foam that has developed.

Carefully ladle jelly into prepared jars, leaving about 1/4" headspace.

Wipe rims clean of any spilled jelly before placing lids on jars.

Attach rings to finger-tight snugness.

Place in water bath and boil for 5 minutes.

Once processed, remove from water and place on towel on counter to cool.

Check to see if jars are sealed by pressing finger in middle of lid. If lid springs back, the jar isn't sealed and will need refrigeration.

Notes

This recipe is easily customized by using other juices or mixing various liquids. Cranberry and grape are two popular choices to make tasty jellies.

http://redbarnblueskies.com/pretty-pomegranate-jelly-recipe/

This jelly is fantastic with fresh baked bread. We really enjoy all of the different flavors when we pair it with our Basil Beer Bread. YUM!

Pretty Pomegranate Jelly Recipe and Fresh Bread at Red Barn Blue Skies

postheadericon Scottish or Scotch Eggs Recipe – A Family Favorite

One of our ultimate favorite recipes around here is for Scottish or Scotch Eggs. Although I’ve always loved hard boiled eggs, I never knew about this lovely treat until I met the hubby. He was a big fan and taught me how to make them. I’ve tweaked the original recipe he used, mostly in order to make it a bit healthier, but the taste is still amazing.  We like to make them ahead and take them on picnics or trips as they keep and travel well. Plus they are quite filling. I’m sure they will become a favorite in your household as well.

 

Scottish or Scotch Eggs at Red Barn Blue Skies

 

Scotch Eggs

12 hardboiled eggs

2# ground sausage

1 cup finely chopped onion

1/2 cup flour

4 eggs, beaten

1 1/2 cups breadcrumbs

 

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Peel the hard boiled eggs and set aside.

Mix the sausage and onions together well. Divide into twelve equal portions.

Roll each egg in the flour and then wrap with sausage mixture.

Dip the wrapped eggs into the beaten eggs and then roll in bread crumbs.

Place each egg on the baking sheet and place in oven.

Bake for 20-30 minutes until the breadcrumbs are browned and the sausage is cooked thoroughly.

 

The traditional method of cooking these is to fry them. I decided to bake them in order to cut down on the grease as the sausage provides enough on its own. You can also further spice them up with sage, garlic or other add-ins to make it your own. Enjoy!

 

Scottish or Scotch eggs at Red Barn Blue Skies