Murphys Meadow Farm Blog

Welcome to Murphys Meadow Farm

My farm is a small poultry farm named after my best friend Murphy who left in 2007. I still miss him so very much.

The farm is a small, very peaceful and in the Mid South. You are always welcome so pull up a rocking chair, get a glass of iced tea and stay a while.

My girls are free range and are pretty darn healthy. I never use antibiotics or other chemicals. I try to do as much as possible the natural way.
I thought I would start this blog for any one who wants to see what life is like on my farm and follow along as I tend the girls and my six dogs.
Please add your experiences and thoughts as you wish. Cindy

Murphys Meadow Farm is now proud to a member of West Tennesse Poultry Club.

The farm is NPIP certified.

RECEIPE OF THE WEEK

Recipe of the week

DON'T HAVE TIME FOR BREAKFAST? THINK AGAIN..

Ham & Swiss Coffee Cup Scramble

Prep Time: 3 minutes

Cook Time: 1 minuteMakes: 1 serving

What You Need

1 EGG

1 Tbsp. water

1/4 cup chopped mushrooms

1 thin slice deli ham, chopped (1 ounce)

Shredded Swiss cheese

Here’s How

COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD egg, water, mushrooms and ham; beat until blended. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.
SEASON with salt and pepper, if desired. TOP with cheese.

Nutrition Information

Per Serving
Excellent source: protein and choline

Good source: Vitamin D and calcium

Calories: 159total fat: 10gsaturated fat: 4gpolyunsaturated fat: 1gmonounsaturated fat: 3gcholesterol: 209mgsodium: 404mgcarbohydrates: 3gdietary fiber: 0gprotein: 15gvitamin A: 382.1IUvitamin D: 44.9IUfolate: 27.3mcgcalcium: 135.8mgiron: 1.4mgcholine: 130.7mg

Two old standbys, deviled eggs and potato salad, join forces to make a true crowd-pleaser.

DEVEILED EGG POTATO SALAD

Ingredients

2 1/2 pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch chunks
1/2 cup mayonnaise (see below)
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
Coarsely ground black pepper
3 stalks celery, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish

· Prep Time - 10 Cook Time - 25

Instructions

1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.

2. Whisk together mayonnaise*, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.

Recipe by Jean Kressy

* Homemade Mayonnaise

1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.

Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

Variation:

To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.

Nutritional Info (per serving)

· Calories 180

· Fat 8g

· Saturated Fat 2.5g

· Polyunsaturated Fat 2.5g

· Monounsaturated Fat 2g

· Cholesterol 65mg

· Sodium 410mg

· Potassium 460mg

· Carbohydrates 25g

· Fiber 2g

· Sugars 2g

· Protein 5g

Murphys Meadow Farm Blog

My Best Friend Murphy

Tuesday, July 26, 2011

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