Easy Bacon Wrapped Stuffed Quail

Easy Bacon Wrapped Stuffed Quail

Items Needed:

• Quail
• Stuffing 
• Thick Cut Bacon
• Oven Safe Skillet (I use a cast iron skillet) 

Cook stuffing according to directions and preheat oven to 425 degrees F then pack stuffing inside of quail cavity. Once quail is stuffed wrap with bacon, I use 2 strips of bacon for each quail and overlap ends to help hold the bacon in place while cooking.

Put wrapped quail into a hot skillet and fry in order to get bacon crispy.





Once bacon has started to cook put skillet with quail in it inside of oven that has been preheated to 425 degrees F. Cook for 15-20 min in order to complete the cooking of the quail.

< This is what it should look like prior to putting into oven. If you do not like crisp bacon you can skip this step and put it directly into oven and cook for 20-30 min.











Once cooking is complete serve and enjoy this simple and delicious meal that tastes as if it came from a 5 star fancy resturaunt.

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Scramble Overs

Scramble Overs

Want a way to use up leftovers? Want a delicious breakfast option that is quick and easy? Well look no farther, this is a great option that uses up many different leftovers such as the Stuffed Bell Pepper recipe. 

Ingredients

Eggs

Leftover meat (anything from steak, chicken, or pork to ground beef or taco mix will do nicely) 

Leftover vegetables (can be fresh or cooked and just about anything is good chopped and used)

Put leftover meat and vegetables in a hot skillet and heat them threw. Then add eggs to mixture.

Let eggs cook on medium heat. Once white is setting up nicely start to scramble/mix the food together.

Once egg is fully cooked remove from heat and prepare to serve. 

Just Like That - Easy Peasy!!!

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Stuffed Bell Peppers

Stuffed Bell Peppers

This is one of my favorite ways to use delicious fresh peppers from my garden, I hope you enjoy this wonderful recipe. 

First brown a ground meat of your choice, here I used ground beef but any lean meat will do.

While meat is being cooked chop up additional fresh vegetables. You can use any that you have on hand such as broccoli, onion, peppers, tomatoes, carrots, ect. Also, prepare any additional ingredients that you may wish to add such as mushrooms, garlic, basil, garlic powder, onion powder, pepper, salt, ect.

Once meat is cooked and additives are prepared add them to the meat and cook until vegetables are soft.

Once the stuffing is prepared cut the center out of the peppers and fill them with the prepared stuffing.

At this point you can cook, freeze for future use, or refrigerate for a near future meal. Once ready to cook pre-heat oven to 425 F. Place peppers in a dish and cover with foil. Cook for 40 min covered then remove foil and cover with marinara sauce. 

Cook for an additional 20 min then remove from oven and top with cheese. 

Let peppers sit until cheese is melted and serve.

Have leftovers? No problem, check out: Scramble Overs

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Midnight Zucchini Bread

Midnight Zucchini Bread

You may ask why did I name this Midnight Zucchini Bread? Well the answer is very simple... I made this at Midnight and I like to add little spots of Midnight in the form of Chocolate. I hope you all try this recipe that I have been using for over a year now and enjoy it as much as me and my family do.

Preheat oven to 350 degrees

Spray or wipe canola oil along entire interior of 2 standard loaf pans (I prefer glass ones)

Items:

Set Aside Once Prepared
3 1/2 Cups Fresh Shredded Zucchini (I used 1 very large zucchini from my garden)

Dry Mix

3 Cups Unbleached Bread Flour (can substitute all purpose flour)

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2-4 Teaspoons Cinnamon (depending on your taste preference)

Wet Mid

1/2 Cup Vegetable Oil

3 Eggs (fresh/at room temp prefered)

1/2 Cup Applesauce (I prefer non GMO chunky applesauce)

1 Tablespoon Pure Vanilla Extract

2 1/2 Cups Sugar (I prefer Raw Sugar but Granulated is fine as well)

Optional Items

1/2-1 Cup of Chocolate Chips (dark chocolate or mini chips are my prefered choices)

1/2-1 Cup Pecans

1/2-1 Cup Peanut Butter

1/2-1 Cup Sliced Banana 

Amounts listed are dependent on personal taste, I prefer the 1/2 cup smaller more subtle flavor but if you like a stronger bolder taste go with the 1 cup recommendation. 

Mix Dry Mix in a bowl using a sifter.

Mix Wet Mix using a free standing mixer and blend well. 

Slowly add Dry Mix to Wet Mix with blender running on low. I like to add one large spoonful at a time to reduce mess.

Once well blended add shredded zucchini to blender while it remains on low setting followed by Optional Item (if any).

Pour 1/2 of batter into each of the 2 oiled loaf pans. Cook at 350 degrees fahrenheit.

 Cook for about 60 minutes or until a toothpick can be inserted and withdrawn with no batter sticking (center should not be batter like in appearance but instead more bread like).

Enjoy a warm slice topped with butter. Yumm!

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Breakfast Loaf

Breakfast Loaf

Ingredients

• 2 Dozen Quail Eggs (my favored option and what I use in these images) OR 8 Large Chicken Eggs
  
• 1 Role of Large Crescent Roll Dough (need 8)
  
• Chopped Vegetables of your choice (I used
  tomato, bell pepper, green onion, broccoli, and
  fresh garlic)
  
• 1/4 - 1/2 cup Shredded Cheese
• Salt and Pepper (to taste) 

  
  Pre-Heat oven to 350 degrees 
  
  
  Line mini loaf pans with crescent roll dough (can also use muffin tins but I prefer the loaf pans due to there being more filling and less bread and also because I find they make better serving sizes). I do not use any oils or non stick sprays with these pans due to there being no issues with sticking.
  
  
  Next put 2 quail eggs OR 1 large chicken egg into each loaf then top with chopped vegetables. If using quail eggs add a 3rd egg on top of vegetables.
  
  
  
  
  
  
  
  
  
  
  Top each loaf with some shredded cheese, salt, and pepper to taste.
  
  
  
  
  Bake for 15 minutes and/or until edges are golden brown.
  
  
  
  Enjoy as is, add salsa, or chopped vegetables as a topping. This delicious dish is good freshly made, cold straight out of refrigerator as leftovers or reheated in toaster oven for 8-10min (can also use oven but due to preheating it will take more time).
  
  
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Midnight Acres - Overnight Oats

Overnight oats are not only very convenient to make but also a very versatile meal option that can be a very healthy on the go meal option, not to mention delicious. 

Items Needed

• 1 pint airtight container (I use mason jars and vacuum seal them for storage)
• 1/3 cup fruit (options: cut up strawberries, apples - I recommend cooking slightly and using a firm variety to help enhance flavor and texture, mango, or peaches OR whole raspberries, blueberries, blackberries, dates, or raisins - can use fresh, frozen, or dried fruit)
• 3/4 cup milk (use almond milk for a lower calorie option)
• 1/3 cup rolled (old fashioned) oats

Have Fun with it - OPTIONAL ITEMS:

• 1 Tablespoon sugar (white, brown, or raw sugar are all good options)
• 1 Tablespoon Chia Seeds (optional - but helps thicken and add antioxidants and other nutrients) 
• 1 teaspoon vanilla extract 
• 1/4 cup greek yogurt (optional - helps make a thicker consistency but I personally do not typically use this option. It does help with changing up flavors and texture though) 
• Other Additions: Cinnamon, Nutmeg, nut butter, cocoa powder, nut powder, or protein powder

Put all the items from above list into container and mix well. 

I, as mentioned earlier, use mason jars that have measurements written on the side so all I have to do is dump my ingredients straight into the jar and therefore dirty nothing else. This saves on time and dishes (which I HATE to wash). 

Once everything is combined and stirred up put lid on container. I use a FoodSaver to vacuum seal my jars so that the rings are not needed to keep them shut and they are therefore airtight as well, if you use this method you can also shake jar to mix the ingredients once it's sealed up and then again every day it sits in fridge to ensure it is mixed evenly. 

After container is sealed place in refrigerator overnight and enjoy. I make mine in 3 day amounts and have found it to retain good flavor and consistency up to 5 days. Its freshness greatly is determined by the freshness of the ingredients - pay close attention to milk and fruit you use so be sure to use very fresh. If planning on making several days in advance be sure to use the freshest ingredients you can. 

All pictures are the property of Midnight Acres Farm and if you wish to use any for any reason please contact me for permission. 

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Scottish Eggs

Scottish Eggs

Items Needed

• 20-24 Quail Eggs - can substitute chicken eggs but will have to compensate for their size
• 1lb package of Sausage 
• Bread Crumbs of your choice (I use Italian seasoned bread crumbs and crushed Ritz crackers - about 2 parts breadcrumbs for 1 part crushed crackers)
• 2 Medium Chicken Eggs
• Salt
• Pepper
• Oil (for frying)
• Metal Tongues (used to remove Scottish eggs from fryer oil) 

First hard boil the quail eggs

• cover eggs completely with cool water. make sure there is about an inch or more of water covering all the eggs. add about 2 tablespoons of cooking oil to water to make peeling easier.
• bring water in pan to a rolling boil.
• turn off water and allow to cool for about 5 min.
• move pan to sink and run cold water directly into pan of hot water/eggs until eggs are cool when held.

Peel Eggs

• hit both the large/rounded end and the pointy/small end on a hard surface.  
• roll egg around on hard surface so shell is shattered all over egg.
• start peeling on small/pointy end by pinching egg shell and pulling (this is the hardest part in regards to peeling quail eggs). be sure you get some of the membrane with the shell and once you start pulling the shell should come off with the membrane in one solid ribbon like piece. 
• place eggs on a clean dry surface to allow them to dry completely. this will make it easier to apply the sausage. 

Prepare Fryer and Egg Covering

• turn on frier or heat oil in a large pan (will need to be about 4-5 inches deep) to about  350 degrees F.
• put the crumb mix in a bowl and set aside.
• put the contents of the 2 chicken eggs into a bowl with about 1/4  cup water along with salt and pepper (amount depends on taste preference).

   

Prepare Scottish Egg

• cover each egg with sausage.
• role in the crumb mix.
• role in the liquid egg mix.
• role again in the crumb mix.
• prepare Scottish eggs to be fried.   

  

Fry the Scottish Eggs

• once oil is heated put prepared Scottish eggs into oil. be sure that they are completely submerged.
• cook for 4-6 minutes or until they are golden brown.
• allow oil to drip from them then place on a paper towel.

Enjoy Now or Later

• great served with sautéed vegetables, biscuits, pancakes, waffles, or any other sides of your choice. 
• if you would like to prepare these ahead of time or for an easy feature meal they are great as leftovers either cold or reheated in the oven/toaster oven - avoid microwave in order to preserve taste and texture.  

Photos used are the property of Midnight Acres and if you would like permission to use any of them please contact the owner Ashley Knight to request it.

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