From the category archives:

In the Kitchen

Ground Venison Pasta Sauce with Fresh Basil

by Julie Kohl on March 26, 2014

I’m guest posting on Farm Bureau’s TasteArkansas today! Head on over to get this delicious and easy recipe for Ground Venison Pasta Sauce with Fresh Basil. And don’t worry…you can substitute your favorite ground meat if your not a fan of venison or leave it out altogether if you prefer a vegetarian option.

Taste Arkansas Venison Pasta Sauce with Basil

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”Nonsense wakes up the brain cells. And it helps develop a sense of humor, which is awfully important in this day and age.” ~Dr. Seuss

I’m pretty sure what he really meant by nonsense was a hardy breakfast made with Petit Jean Meats EZ Carve Ham and Great Day Farms Eggs!
Herbed Crepes with Eggs and Ham Collage
Theodor Seuss Geisel, or Dr. Seuss as we now know him, began his famed writing career while in attendance at Dartmouth College in Hanover, New Hampshire. Still Ted Geisel at the time, he was writing for the campus based humor magazine Jack-o-Lantern of which he became editor-in-chief during his Junior year. As was tradition for the publication, the content within the magazine was rarely signed by the author. While he claims to have contributed a number of pieces his exact contribution is unclear except in terms of his artwork. The magazine also published artwork which unlike its “lit” was nearly always signed. The publication was peppered with his illustrations from 1921-1925. He admits that, during this time, he “discovered the excitement of ‘marrying’ words to pictures.”

It was during 1925 that he first adopted the use of the name Seuss. On the evening before Easter of his senior year, Seuss and nine of his friends gathered together and shared a pint of gin in his room in Randall Hall. The dorm father discovered what they were doing and called the local police chief who raided the room.

Remember that this was during the time of prohibition. Geisel states, “We had a pint of gin for ten people, so that proves nobody was really drinking” but they were brought before the dean and placed on probation for violation of Prohibiton, “especially on Easter Evening.” This meant Ted was relieved from his duties as editor-in-chief of the Jack-o-Lantern.

But fear not because the anonymous format of the literature portion of the magazine allowed Ted Geisel to keep right on writing. The artwork created another problem however since they were usually signed. So the last four issues of the 1925 school year contained multiple cartoons that were credited simply to the artist, “Seuss” or on occassion “T. Seuss”. The Dr. was added later on.

So today, in honor of the 110th anniversary of Dr. Seuess’ birthday I bring you some “green” eggs and ham!
Herbed Crepes with Eggs and Ham
I was first introduced to Great Day Farms Eggs about 6 months ago when a representative of their company sponsored a breakfast at a conference I was attending. As we ate a delicious breakfast prepared with Great Day Eggs the rep spoke about the company. One thing that really struck me was when he stated that he believes “yard eggs” are the best eggs but that Great Day strives to provide a quality product to those who weren’t fortunate to have their own fresh eggs. Having eaten nothing but “yard eggs” from my own chickens for years I admit I was hesitant to try store bought eggs. My previous experience with store bought eggs wasn’t a great one but my first bite of these and I knew something was different. They were good! And when my chickens quit laying eggs during this cold, dark winter I immediately sought out the Great Day Farms Cage Free brown eggs. At about $4.25 for a package of 18, they were a little more expensive than the other eggs but their quality in color and taste is far superior.

I used the Great Day Farms Eggs to whip up a batch of my Easy Crepes and placed three (one for me and two for my husband) on a well sprayed,foil lined cookie sheet to prevent sticking and make cleanup a breeze.

Easy Crepes

Onto each crepe I placed a slice of Petit Jean Meats EZ Carve ham which I cut in half and warmed slightly in a skillet.

Crepes with Petit Jean Ham

We have been eating Petit Jean Meats in our house for several years. This Arkansas based company makes delicious bacon, ham and sausages in a variety of styles and flavors. In addition to their EZ Carve ham they make great family size hams that would be perfect for the upcoming Easter holiday! You may want to check out my Holiday Menu featuring Petit Jean Spiral Sliced Ham.

After I added the ham to each crepe I carefully cracked an egg into the center of each crepe and folded up the sides before placing the whole tray into a 350º oven.

crepes

The trick is to bake the eggs until the whites have set and the yolk is still runny. This takes about 8 minutes but you should watch closely. To check for doneness just jiggle the pan a little. The white of the egg should no longer look wet or runny. The yolk should give slightly when touched.

To serve, plate each crepe and sprinkle with fresh herbs and a pinch of salt and pepper. Serve with Thyme and Scallion Potato Pancakes, fresh fruit and english muffin. Enjoy!

Herbed Crepes with Eggs and Ham

Herbed Crepes with Eggs and Ham

1-2 Crepes per person (See my Easy Crepe recipe.)
Great Day Farms Eggs
Petit Jean Meats EZ Carve Ham
Minced Herbs (I used Sage, Rosemary, Thyme and Scallions)
Cooking Spray
Salt and Pepper

Prepare crepes according to my Easy Crepes recipe. Note: for added flavor you can add a tablespoon of fresh chopped herbs to the crepe batter. Preheat oven to 350º. Place 1-2 crepes per person on a cookie sheet sprayed will with cooking spray. Place one slice of ham on each crepe. Crack an egg into the center and fold up the sides of the crepe. Cook approximately 8 minutes or until the eggs are set to your liking. Plate each Herbed Crepe with Eggs and Ham and sprinkle with fresh herbs. Enjoy!

Connect with Great Day Farms:
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Connect with Petit Jean Meats:
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Disclaimer: This post is sponsored by both Great Day Farms and Petit Jean Meats and they provided me with eggs and meat for this recipe. All opinions are however my own and I would not promote a product that I don’t honestly and authentically stand behind.

Article Source: The Beginnings of Dr. Seuss: An informal reminiscence. Geisel, Theodor Seuss, 1904-1991.
From the Dartmouth Digital Collection.

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Save Money in the Kitchen 7 Tips to Get You Started

February 5, 2014

You may have noticed that food prices are going up, up and UP! Today I am going to share with you 7 practical tips to help you save money in the kitchen WITHOUT having to use coupons or play the “grocery” game. 1. Clean out your fridge and the pantry. About once a year I […]

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Sweet and Savory Crepes At Home {It’s not as difficult as you think!}

February 1, 2014

Ten years ago I visited France. At the time, I wasn’t into food quite like I am now and I missed out on a lot of the culinary masterpieces that France has to offer. Sure we ate some delicious tartlets and pastries, charcuterie, bread and an abundance of cheeses. We ate crepes from street vendors, […]

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Julie and Julia:My Adventures with French Food

January 10, 2014

Today I am guest posting over at Arkansas Women Bloggers about one of my favorite topics: French Food. I have yet to make a recipe from Mastering the Art of French Cooking or any French cookbook that I have not loved. Check out my post about Boeuf Bourguignon, pictured below, on Arkansas Women Bloggers. And […]

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Winter Weather Favorites – 10 Tips for Enjoying a Snow Day

December 5, 2013

Snow Day!!! A winter storm is brewing outside and I’m cooking up a storm inside. Winter weather, while not much of a big deal in many parts of the US, is a near disaster in the state of Arkansas. Overhead power lines and trees in desperate need of trimming nearly guarantee wide spread power outages […]

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Pinto Beans and Rice with Fried Eggs {Budget Meals}

November 25, 2013

It is possible to make really great food on a budget! This meal is quick, simple, filling and inexpensive. In fact, it has become a house favorite and we eat it about once every two weeks. Assuming that all you have on hand is oil and salt and pepper this meal only costs about $7.50 […]

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Thanksgiving on Food Stamps – Help me give back this season!

November 11, 2013

I teach so I see kids in need on a daily basis. I see kids squirrel away extra food that classmates don’t eat and hide it in their backpacks to take home so they have something to eat that night. I see kids come to school in the same clothes day after day. Kids with […]

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Planning Your Thanksgiving Menu

November 5, 2013

I know it seems like Thanksgiving is still a ways off but it will be here before you know it! That means that it is time to start planning your Thanksgiving menu and prepping for the big day! Thanksgiving can be QUITE expensive but when you figure in the leftovers and the number of people […]

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Building Better Relationships with Food

September 15, 2013

As a food blogger I have always tended to focus on the decedent. Most of what I blog are the things we eat on occasion, not what we eat every day. Our everyday meals are pretty standard and probably similar to what you are eating in your house. We eat things like tacos, hamburgers, grilled […]

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