The Perfect Omelette, Blueberry Lemon Muffins & Homemade Hash Browns ( #1225)

They say you honor what you eat so I don't eat chicken feet. But I love me some of grandma's pickled beets. Well, cut it up, put it in the pan, throw it over your shoulder and see where it lands right here in Farmer's Kitchen. Maters, taters, beans and corn, the cows in the barn and the sheep's been shorn, kids in the barnyard chasing grandpa's chicken. Spices, slices, cuts and dices, gonna slash your grocery prices right here in Farmer's Kitchen. Help you grow your garden good with recipes to suit your mood. Try some grub you've never tried before. Smash it with a wooden mallet, gonna educate your palate right here in Farmer's Kitchen. In Tenno Farmer's Country Kitchen. We're gonna cook something good now. Hello and welcome to the Farmer's Kitchen. This is the Farmer's Kitchen. Yes, it is. You know what? I'm gonna tell you a little secret. You see that window back there? When you see light coming through it, that means it's daytime. That's right. Most of the shows we do are at night. Most of the shows we do in the evening and it's dinner, supper, whatever you like to call it. Today, we're doing breakfast. We are. You know why we're doing breakfast, Mrs. Farmer? Why are we doing breakfast? Because we want breakfast. Okay. And we can do whatever we want. That's right. The other day, I was making pad thai. And I wanted some egg in it, but I wanted to cook the egg so I could cut it in thin strips. Right. During this process, I've always had trouble with omelets, making omelets, with one arm especially, getting everything flipped just right. It's always hard. Anybody. It's a mess. Yeah. But I figured out how to make, in my estimation, the perfect omelet. You did. I'm proud of you. We had it a little while ago again. But today, I'm gonna spruce it up. Now, what you put in your omelet is exactly what you want. I'm gonna show you the basic mechanics of getting that egg. That perfect. To the right temperature, to the right situation, where you can beautifully flip it over. And you don't have to say, oh, no, I tore my omelet. I hope I don't mess it up. Because so far. Done good. Everyone I've done has been perfect. They have. But if we're having an omelet, shouldn't we have, Mrs. Farmer, some sweets? I think we need something sweet. She's the carb queen. I am. I like my carbs. I'm trying to go low carbs, but I will eat one of your. It's a blueberry muffin with lemon in it. Gotta have something sweet. How could I resist? You can't resist. Got some butter melting out here somewhere. I do. I have some butter right here. But that's actually for in it. Oh, you mean for after to put on it. Gotcha. To slather. That's right. All right. You get started. Let me see what you're gonna do. This is simple. What I have is I have a cup and a half of flour right here. All right. Two teaspoons of baking powder. A half teaspoon of soda. And then a little bit of salt. All right. That's my dry mixture. That sounds easy enough. It's pretty simple. Now, a lot of half cup stuff here makes it simple. Half cup of sugar. This is a half cup of sour cream. Oh, my. You like sour cream, right? I love sour cream. And I have a half a cup of heavy whipping cream. I love that. One egg. And I've melted butter. I have a quarter of a half a stick of butter, which is a quarter cup. You gotta have butter. Make sure I get all that butter. So simple. So many things are so simple. You know, you can buy mixes and there's some great mixes out there. But if it just so happens that you don't have any mixes, I bet you got some flour. I bet you got some sugar. I bet you got some sour cream. That's right. Now, I like a little bit of lemon with my blueberry. What do you think? Oh, yeah. Zest it up. So I'm going to zest it. And plus, I'm going to squeeze a little juice in. But I'm going to zest as much as you want. I'm going to do most of this lemon. I'm not one for getting on my soapbox. But if I'm going to do lemons like this, I buy organic. Because so many of them are sprayed. I don't care how much you wash them. If you're going to use the zest, that's just me. I get organic. I agree. All right. I don't want to waste this. I'm going to use half of it. And I love my lemon. Squeezer? Yes. This makes it so much easier. I'm just going to put a little bit of squirt in there. That'll keep the seeds out of your way. That's right. And you can get a mixer out. But I think mixing with a spoon is good enough for a whisk. And I'm just going to add the flour mixture back. You know, people online, we talk to a lot of folks. And they talk about cooking. And they're just starting out. There's a whole lot of folks who are just starting out cooking. And really, if you can follow directions, and you can read, you can cook. It's not that difficult. Now, when it comes to baking, it's a little more precise, isn't it? Measurements. Yes. Watch your measurements. But man, oh man, there's nothing better than homemade. Oh, Mrs. Farmer, that smell. I still got the blueberries. But I'm going to wait those till last. Because if I put them in now, it might smash them up and make everything turn purple. So we're just going to fold them in towards the end here. We got our oven preheated at 350 degrees. Half a cup of blueberries. Gotcha. Those are big old blueberries. Yes, they are. Now, if you get a big old blueberry in your little bitty muffin, that'll be some good taste. It'll be delicious. And that's it. I'm going to fill those muffin tins. It's amazing how good that smells just right there. I know. I could get the blueberry and the lemon already. Simple. It is simple. Very simple recipe. It is very simple. And very tasty, I must add. All right. I'm going to fill these about three quarters full. Let me smell that. Oh, my. Smell delish. So three quarters way full. Yeah. None do it. Nothing to it. A little spoonful of each. These are one of the best smelling little recipes. I mean, it doesn't look like there's a whole lot there. But when these are cooking, the kitchen just explodes with good smells. I always got to have something sweet. With breakfast, you got to have a little muffin. That's right. We don't do breakfast that often. But when we do, we kind of go crazy with it. You can put chocolate chips in that too, Nikki. Oh, you want to? I'm telling you. I mean, you're going to be, we're going to be bad. I was trying to be a little good, but all right. What do you want to add? What would happen if you just put a chocolate chip or two in there? I wouldn't have heard it. It would melt. You want some. So you want that with your blueberry and your lemon? Think about it. OK. You don't have to. We could. Just pop a few in on one of them. That's a good idea. I like experimenting with stuff. I think we got chocolate chips. Let me grab some. We have white chocolate chips. Oh, and I have butterscotch. Let's try a little. How about butterscotch? So just the white and the chocolate. Just a few. Just stick them down in there and see what happens. Look what I found. So you're going to be decadent. All right. What do you think? You said just white chocolate, right? I think so. Just poke them down in there. What do you think? About three in each one? Yeah. Let them melt down in there. See what happens. And you don't have to do it on all of them. It can be a kind of experiment. But you think about blueberry, lemon, white chocolate. Why not? I mean, this went from a breakfast muffin to a super duper, super duper. Now, what if it's really good? Are you sure I shouldn't just do them all? Go ahead. Leave one or two without it. All right. I'll do like nine of them. I'll leave three just in case something bad happens. Perfect. I remember when I was on the road doing the hunting and fishing show. I would come in at 12 o'clock, 1 o'clock, 3 o'clock at night. Right. And if you ever got up ahead of me in the morning, there's something I always smelled every day in the kitchen. I smelled potatoes and onions. Love it. I'm addicted to that. I love it. My favorite thing. Every day. I can eat hash browns every day. So we're going to try to take it up a notch since this is a breakfast show. It's going to be very simple. You like red skins. I do. You like the skins. I like everything. Now I don't eat a whole lot of hash browns with breakfast, but these are so good. I might just have to have a couple. So let's talk about hash browns. There's a million different ways you can do them. We've done them a trillion different ways. Now they're kind of hard to turn over. Yeah, they're painful. So a lot of people today are using waffle makers. We decided to try them on a panini machine. Why not? It cooks both sides. It cooks both sides thoroughly. Then you shove them up and take them out. Set them aside. Don't worry about them. I like it. Set them aside. So, Mrs. Farmer, let's get these potatoes going. All righty. Watch your fingies. I know this makes you nervous. Don't watch. I got five fingers left. It still works. And that just makes me so nervous. Perfect. Now, how long did you say on the muffins? We're good. 12, 15 minutes. We'll check them. We'll kind of watch and see how they... We'll see when they look good. They're already starting to smell good. With the extra chocolate in them, we don't know. We're going to have to watch them. That's right. All right. Here you go. Now, what are you going to do to help your hash browns stay together? What do you think? I think a little egg, a little flour. Exactly. Just a tricky little thing there to keep everything together. All right. Let me give you this. Now, you like lots of salt and pepper and onions. Now, that's just us. There are no rights or wrongs in the kitchen. If somebody's yelling at you for something you've cooked and you like it, they're wrong, not you. If it's good for you, then that's your thing. It's better to shred them, I think. Don't you need to get them really tiny in there? They kind of mix in with... Plus, you got that juice, which helps your flavor. About a tablespoon there. Yep. I'm going to take a little bit of seasoned flour. Just got a little salt and pepper in there. I'm very excited because I love potatoes. I know. I'm telling you, every time that you got up before me, that's what I smelled. You know, when I was in high school every day, I had potatoes in my lap driving. That's probably bad. I make myself potatoes. Salt and pepper. Yum. To your liking. To get uniformity, say one for you and one for me. Perfect. I'm gonna try to make them about the same size. I'm gonna take my little scooper here. I got a little oil in that. Pop that out and then I'm just gonna... Oh, it's cute. I like it. Gotta make it nice and purdy as I can. Had a guy the other day. He says, you touched your green beans before you cooked them for an hour at 200 degrees. And I was like, really? And I just touched those potatoes. You did. I'm okay with it. Does it bother you that I'm cooking for you? I love it. You know, one time, I shouldn't tell this, but for folks who are really particular about me touching stuff that I'm cooking for you. One time, I kissed her right on the cheek. I just missed her lips by that far. And you know what? Neither one of us died. We're okay. That's perfect. We're better now. All right. Now what I'm gonna do is close this down. I got these on high. Okay. So what I'm gonna do now is I'm gonna close the top. I put a little bit of oil on the top. Now, as we go along here, I'll probably take a little butter. Oh, I love my butter. Can I look at it? I'm excited. You wanna look at it? That's what's nice about this. You can open it. It's beautiful. I'm just very excited. So think about this. This is all potatoes and egg and flour. So you're gonna have to let it cook a little bit. Get nice and brown. You want it crispy. Right. Don't you want your hash browns crispy? I do. So that's what we're gonna do. And we can press them. As far as the settings on here, I got it past the medium mark. So I'm going towards high. But I'm gonna keep an eye on it. Speaking of high. How are my muffins? We got maybe four minutes. Boy, they're rising nice. Oh, they look yummy. I'm gonna do an omelet here in a minute. I'm just telling you. You can put anything in an omelet you want. If you want to put white chocolate on your omelet. I don't think so. I wouldn't recommend it. What do we have around here? I see peppers. I see garlic. Pull it all out. I'm gonna try something tonight. That's almost like cheating. You shouldn't be able to have this for breakfast. But I'm gonna do it. Okay. Because you can't. It's our kitchen. That's right. It's the farmer's kitchen. We're the farmers. That's right. See ya. This is going. All right. So we're gonna let that go. I'm gonna turn it down just a little bit. Those are so good. That does make me excited. Hey, Miss Farmer, you want to see what we got over here? I'm, oh my word. I'm so excited. We turned them sideways so we could get the little hash browns. I could eat 20 of those. Those are nice. That's just beautiful. Those are cute as can be. And look, Mrs. Farmer, that's just enough for each one of us. All right. So you want to just, just make sure. Oh, yeah, yeah, yeah, yeah. Little bit of pupa. Let me throw those in the oven, keep them warm. Yes, please. I will do it. And the muffins are about done. They're getting close. They've been in about 15 minutes. Let's give them, let's give them maybe another couple minutes or what do you think? Oh, they're looking close. You call it. You're the baker. You know, they look pretty done. I'm the candlestick maker. I think they're good. So what was that, 15 minutes? That was, that was right at 15 minutes. So 15 minutes, I think we're going to pull those. It beeped just for you. And that looked delicious. Oh, would you look at that? All right, we're gonna let that set. Now, what are you going to put on your omelet? Everything. You may ask, what would I put in there? Well, I'll tell you what I would put the red and green pepper. You want to be pretty. Oh, yeah. Because we took about that much and then I just cut them up like that. Saute that up. Just saute that up along with some green ones for color and taste. Did you know green, red and yellow bell peppers are the same critter at different stages in their development? Right. Interesting. That is true. That's interesting. And Nikki, while I'm doing this, if you want to cut me just a little bit of onion. Now, let's see. Let's just go ahead and put a little olive oil in here. Now, what you want to put on your omelet is totally up to you. There's no rules. What you like is what you like. And don't let anybody convince you of anything different. We've got the burner on. We've got it going here. I'm going to use a little bit of sweet Italian sausage and some pepperonis. And you think, where's Mr. Farmer going here? A pizza omelet. Italian omelet. So I'm just going to cook my meats here just a little bit. Just get that up in little pieces like that. Turn it down so we don't need real high heat here. But I'm going to do me a four egg omelet because you're going to help me eat it, right? Uh-huh. You like your pepperoni, don't you? I like pepperoni. Now, again, what you put into your omelet is one thing. The things I'm concentrating on today are the mechanics of making the perfect omelet to get it to the right color and texture. And more importantly than anything, being able to flip that over. You're good at that. You do so good. Man, I've been doing these a lot and I haven't messed one up yet. So today will probably be the day. So we're going to get our meat cooked here until we get just a little bit of fat rendered out of there and some taste. Then we'll saute our vegetables in those juices along with a little bit of olive oil. We've already got in here. All right. It doesn't hurt up a little bit of sausage in there. So we're going to come back with our peppers, onions. You know what? We got some mushrooms. Oh, that smells good. Just smells good. Yeah. You know, just those smells together. Oh, this is going to be good. And this is why I'm excited. Beautiful. I don't want to cook those too much. We turn those off. I'm going to slide that up into the next space. Ready? Notice that pan's not real hot or I wouldn't be grabbing it like that. Now here's my secret to the perfect omelet. Now I'm not heating the pan up yet because I want to show you something. What am I going to do? I'm going to put olive oil in there just enough to cover the bottom. So I'm going to take, I don't want to put too much. I just want to make sure every surface area is covered in here. Now, if you think, well, that might be a little bit much, but what happens if we're not going on a real high heat here? What happens if, oh no, we get some of that olive oil in the egg and we have to eat it? It's good for us. Guess what? If you don't get it real hot, which we're not on the way that we're doing this, this adds to the recipe. It's not just an oil to cook in. I want every, every spot covered. Now, somebody might've been doing this for the last 150 years, and that's absolutely wonderful. But I just figured this out the other day and it makes me happy. Yes, it does. So what I'm going to do is watch how much I'm going to turn this heat up. Not super hot. Do you see that? So keep it on low. A little above half. Let that get warmed up a little bit. Take my eggs. Look at you. What do you mean, what? One handed egg guy. Like I have a choice. You do. You do really good. I'm very impressed. Four eggs. Now, this is a four egg omelet. Four eggs, folks. I like to use a fork. Now, what do you put in your eggs? Some people put heavy cream. Some people put half and half. Some people put milk. You know what I do for the perfect omelet? Nothing. Nada. And I like to use a fork. I like to do it just like I want to. So you let that set a minute till we get our oil just right. And when you see a little shimmer across the top, you know we're getting close. And again, you notice I'm not getting this real hot. Now, something I found for this particular recipe, I really like. And this is called a fish spatula. This is really handy for turning things. Those are nice. They are nice. So we're going to really get into this guy and make sure that we can turn him over. Oh, I see a little ripple across the top. Now, when I put these eggs in here, you're going to notice that the oil comes lightly up over the edge of the eggs. And you think, oh, no, it's ruined. Guess what? That egg, when it cooks, it goes into the egg. It's delish. Nothing wrong with that. So a little salt, a little pepper. Ready? I'm ready. Are you scared? I'm very scared. You don't hear a whole lot of sizzle. Why do you not hear a lot of sizzle? Because I want that to spread out. And it covers the whole pan. Those four eggs, perfect. All I want to do is spread it out. Let's see how that oil is absorbing into that egg. Now I'm going to start training it, getting it ready. For the big flip? For the big release. OK, so we're going to take some fresh basil. It's crunch time. We're going to take our sausage and pepperonis, which are now crispy and beautiful. You throw some of this on there, too? We're going to have our sausage. Yes. Look at that. All right, now we've got to come back, Mrs. Farmer, with some cheese. You can't have too much cheese on your omelette. Now we want that outside to be brown. And we're ready to flip it, Mrs. Farmer. We want it to be nice and brown and beautiful. Now, since this is our Italian dill, I'm going to put some marinara sauce on that. I'm going to put some olives. If you don't like olives, don't put olives on there. I love olives. You're going to love this, Mrs. Farmer. I know what you like. Now, come back with, are you kidding me? More cheese. Yeah, you got to have more cheese. So there, Mrs. Farmer. Now, you see, I like the surface of my egg. I like it brown. If you don't want it to go as long, you can pull it out of there. But to me, I don't know if it gets any better than that, Mrs. Farmer. I don't know if maybe that's the perfect omelette or not. It's too pretty to eat. But I'll let you go ahead and eat. All right. Because I know you like it. I'm going to take a little bite in the front with some of this stuff. Pepperonis and all the good stuff in there. You know, why not? Why not? You think, OK, you want some Italian? And again, this meets all the low carb deals. I'm going to get two pepperonis. We're being really good, aren't we? Good mushrooms. Oh, yum. Some potato. And I have designated that as a finger food. Oh, wow. Oh, yum. You like your potatoes, don't you? That's good. Got a crunch. I need a bunch of those. That's delicious. Want some muffin? You know what, Mrs. Farmer? That should be on like the cover of a magazine. You think? This right here. I know this can be good. See if you can get the taste of chocolate. Oh, that's a well-balanced breakfast. That is well-balanced. Wow. All right. That's delicious. Thank you so much. Oh, my gosh. That's so good. It is delicious. But you know, we got some things going on outside. We do. Let's finish this up and then we'll take a little cruise around the farm because it's time. Yes. So that being said, Mrs. Farmer, can you believe a half hour has passed us by? I cannot. We had babies, we had omelets, we had all kinds of stuff. We did. If you like our recipes, and we hope you do, there's one way I know that you can check them all out. What is that, Mrs. Farmer? You go to timfarmerscountrykitchen.com. And if you want to come to our Facebook page, that's very difficult. It is. What do you have to do to get on our Facebook page? Hit like for that. That's tough. We have one rule on our Facebook page and on Tim Farmer's Country Kitchen. Be kind. If you come to our page, there are people posting recipes. Right. Be kind to those people. Some of them just starting out. We are kind on our pages. That's right. So Mrs. Farmer, that being said, it's all about... Good times. Good friends. And good eats. We'll see you next week on Tim Farmer's Country Kitchen. We have been catering for a lot of years, and I wanted everything to have a specific taste. Therefore, I had to come up with my own products. My dry rub, chow chow, and our barbecue sauce are something that we use in all our catering gigs. I developed this barbecue sauce that is not the really thick syrupy stuff that you get. This has more of a natural... It's got some pepper and onion flavor, and you can actually see the particulates in there. You know, a lot of people are asking what we use our dry rub on. Now, obviously, pork and chicken are two of the more common things. Also, we've been using our corn on the cob with butter. That is wonderful. I'm telling you, this stuff with potatoes is fantastic. So 40 years in the making, Tim Farmer's Country Kitchen dry rub. Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store. Something for every member of the family. Ephraim McDowell Medical Center in Danville, Kentucky. Gulf Coast Connection. Seafood straight from the Gulf to you. The Spine Center of Central Kentucky. Wilderness Road Hospitality. Stanford, Kentucky. Visit Frankfort, Kentucky's spirited capital city.