It’s one thing to have a cute chicken coop…..and another to have a coop that’ll also keep out the predators.

That being said, a coyote-safe coop can also be stylish!

In this week’s Adorable Coops! round up, we’ve scoured Instagram for Country Chic coops that are perfect for ANY backyard AND that are predator safe.

You’ll see some common themes: bright colors, clean exteriors, and LOTS of hardware cloth! (Because we all know that when it comes to deterring predators, hardware cloth is where it’s at.

So, here’s this week’s Adorable Coops – enjoy and BE INSPIRED!

https://www.instagram.com/p/BjoSbIMlHaA/?hl=en&tagged=chickencoops

https://www.instagram.com/p/BjSbm2RntIi/?hl=en&tagged=chickencoops

https://www.instagram.com/p/BjQgYLqlaP6/?hl=en&tagged=chickencoops

https://www.instagram.com/p/BjBFSh-gVZh/?hl=en&tagged=chickencoops

https://www.instagram.com/p/Bi-NqyoDVgI/?hl=en&tagged=chickencoops

https://www.instagram.com/p/BiqBKH8Ag9m/?hl=en&tagged=chickencoops

Tea eggs are a traditional Chinese treat – and they’re easy to make on your own AND use up all those eggs your flock is laying!

Hard boiled eggs are great – don’t get me wrong. They’re easy to make and you can boil a dozen at a time and have an easy meal in minutes.

But after a while, they CAN get a bit boring. Especially for children, who appreciate more visually appealing food.

So why not try boiling eggs with your favorite tea and spices?

Tea eggs aren’t just edible – they can also be very beautiful, depending on the length of time eggs are steeped in the liquid.

The cracked shells allow only a portion of the spiced tea into the egg – which gives the final product a beautiful, marbled effect.

You can even dispense with the entire shell, and allow the egg alone to steep in the tea.

It won’t be a showstopper like a marbled egg, but contrasting dark and marbled eggs on your plate will still be lovely!

make tea eggs with black tea

How to make Tea Eggs

To make tea eggs, hard boil eggs for 10 – 15 minutes. Be sure to use eggs that are at least 7 days old for the best experience removing the shell – if they’re half floating when you try the egg float test, they’re perfect.

In a separate pot, add 3 black tea bags to boiling water along with ¼ cup soy sauce and the spices.

Once the eggs are hard boiled, shock them in cold water, and crack the shell slightly when cool enough to touch – don’t remove it, just roll the egg back and forth under your palm or use the back of a spoon to crack it slightly.

Make tea eggs with this tutorial!

Next, steep the cracked eggs in black tea and a variety of spices for at least 1 hour to create a savory snack. Keep the tea simmering while the eggs steep.

While any tea would work, black tea is dark enough to give the marbling effect.

You can steep the eggs for an hour or up to several hours – the longer, the darker and more flavor your eggs will soak up.

Star anise, cinnamon, and cloves are some traditional spices used, and you can even include some orange peels for additional flavor. Of course, you should experiment with YOUR favorite spices!

This will also work with duck eggs!

Make tea eggs - it's easy!

When we make tea eggs, we use cinnamon, cloves, which are very aromatic, and ground orange peel – easy to find, and the combination tastes great (and kids love it too!)

After steeping the eggs, remove from the tea mixture and allow to cool. You can shock them in cold water again to make removing the peels easier.

When the eggs are cool to the touch, remove the shells and enjoy! You can still feed the eggshells to your chickens – so they’ll get a treat, too!

  • ¼ tsp each star anise, cinnamon, and cloves or other spices
  • 1/4 cup soy sauce
  • 3 bags black tea bags (any brand)
  • 6-10 chicken and/or duck eggs
  1. Hard boil chicken eggs for 10 – 15 minutes.
  2. In a separate pot, add 3 black tea bags to boiling water along with the spices
  3. Once the eggs are hard boiled, crack the shell slightly by rolling the egg back and forth under your palm to crack it slightly.
  4. Steep the eggs for up to 4 hours, leaving the tea mixture to simmer
  5. After steeping eggs, remove from tea mixture and allow to cool.
  6. When the eggs are cool to the touch, remove the shells.

Hey y’all! Here’s this week’s sneaky peek photos of life on our farm!

These images also appear on my Instagram account where I share MANY more photos and stories from the farm!

If you aren’t yet following me there, you can right here.

Enjoy the photos & be sure to share some of yours with me!

https://www.instagram.com/p/BjixN5yAFtL/?taken-by=pamperedchickenmama

https://www.instagram.com/p/BjlWNBCBqLP/?taken-by=pamperedchickenmama

https://www.instagram.com/p/Bjn65acBvqC/?taken-by=pamperedchickenmama

https://www.instagram.com/p/Bjqg5bqgLbK/?taken-by=pamperedchickenmama

https://www.instagram.com/p/BjtEwMpAUOe/?taken-by=pamperedchickenmama

https://www.instagram.com/p/BjvpWpKAf_8/?taken-by=pamperedchickenmama

https://www.instagram.com/p/BjyOJxhgvc5/?taken-by=pamperedchickenmama

Ok, so I LOVE popsicles. They’re the perfect treat for any hot summer day and they satisfy my sweet tooth.

As a kid popsicles were a huge part of summer time. After hours of playing outside, we would go get a popsicle to help us cool down after a full day of summer fun.

As much as I love popsicles, I’m not a huge fan of all of the ingredients that are in store bought popsicles. So I decided that I could make my own delicious popsicles from home!  With just 4 simple ingredients that you probably already have at home, these yummy treats are sure to be a huge hit with the kiddos (and adults with love these too!)

 

So one of the first things that you will need is a good popsicle mold.

I use one like this one but there are also tons of really great options out there as well! I also love this popsicle mold because it’s made of silicone which makes it SOOO much easier to get the popsicles out of the mold.

Don’t have a popsicle mold on hand? No worries, you can also make one out of a plastic cup! Instead of pouring your popsicle mixture into a mold, you can just pour the mixture into a plastic cup!

After that you just cover the top of the cup with plastic wrap and poke a popsicle stick through the plastic wrap and into the cup. The plastic wrap keeps the popsicle stick in place, so that you can easily remove and eat your popsicle after it’s frozen!

So let’s get into this delicious recipe. Here’s what you will need

  • ½ cup of yogurt
  • ¼ cup of berries
  • 1 Tablespoon of honey
  • 2-3 Tablespoons of milk (dairy, coconut, almond, it’s really up to you!)
  • Popsicle mold of your choice

Since berries are starting to come into season in June in my area I decided to use berries for this recipe. I used a variety of berries including strawberries, raspberries, blackberries, and blueberries because I love the mixed berry taste!

You really can throw in as many berries as you want into this recipe. I just eyeballed about ¼ a cup (because I’m too lazy to measure things) but you can add more or less depending on how you want your popsicle to taste!

I didn’t have fresh berries on hand, so I just used some frozen berries I had in the freezer, but you could definitely use fresh berries as well!

I used plain greek yogurt for this recipe, but you can just use whatever yogurt you happen to have around! I love using plain greek yogurt because there are no added sugars!

I also used about a tablespoon of raw honey for this recipe. Raw honey is my favorite because it tastes AMAZING and personally I think it’s a great substitute for using processed sugar. It’s also really great for your backyard chickens! Learn more about how to use honey for your chickens here.

Anyways, you can use the sugar substitute of your choice or you could just leave it out altogether! The natural sugar in the berries makes these popsicles really sweet on their own! (Honestly, I just have a crazy sweet tooth, so I add the honey to keep my sweet tooth under control)

I added the milk to this recipe at the last minute because I felt the mixture was a little bit too thick. So I just added enough milk to thin out the mixture enough to pour it into the popsicle molds (around 2-3 tablespoons). You could use regular dairy milk (I used whole milk) or you could also use coconut or almond milk!

After you have all of your ingredients all you need to do is combine them all in your blender. I blended it on medium for about a minute because I wanted there to still be chunks of the berries in the popsicles, but you can blend it for longer if you want smooth popsicles.

Then I just poured the mixture into the popsicle molds and put them in the freezer! I left them in for about 5 hours and they were perfect! This only made about 4 popsicles which the perfect amount for me, but you could easily double or triple this recipe if you want more!

Sometimes, depending on your popsicle mold it can be a little bit hard to get the popsicles out once they’re frozen. If you’re struggling to get them out, run them under hot water for a couple of seconds. The popsicles will melt just enough so that you can get them out of the mold.

These popsicles are SOOO easy and make the perfect treat for any warm day! Do you have an amazing homemade popsicle recipe? I’d love to hear about it! Share it with me in the comments below!

Easy Homemade Berry Popsicles

These delicious berry popsicles are a healthy snack for any hot summer day! And they only take about 5 minutes to make!

  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Fresh or Frozen Berries
  • 1 tbsp honey
  • 2-3 tbsp milk
  1. Combine all 4 ingredients together in a blender
  2. Blend on medium for 1 minute or until mixture is fully mixed together
  3. Pour mixture into popsicle molds and put in freezer
  4. Freeze for 5 hours and then enjoy!

Looking for more ways to stay cool this summer? Check out my article about 10 ridiculously easy ways you can stay cool this summer without power!

Grilled Lamb Chops are quickly seared and tender when you follow a few easy steps. It’s a quick meal that can be fancy, but fast and easy enough for a simple weeknight meal too! This recipe gives you step-by-step directions how to grill lamb chops perfectly every time!

A platter of grilled lamb chops.
Grilled lamb chops are an easy meal and so simply made!

Hey it’s Deb stopping by again from Bowl Me Over. Are you ready to get your grill on? Today I’m serving up some easy grilling food and you’re not going to believe how quickly this is on the table!

Have you grilled lamb at home? We grill chops often. It’s an affordable protein that’s easily made and is ready in a snap. It’s deliciously paired with many sides, but it can be intimidating – I get that!

Today I’d like to share with you my fail-safe method for tender flavorful chops!

How long do you grill lamb chops?

  • Cook them on high heat quickly – no more than two to three minutes per side – the worst thing you can do is overcook lamb. It becomes tough and tasteless.
  • Since lamb chops can differ in size using a thermometer makes sense. It’s the best method to ensure your chops are cooked to the temperature you prefer.  110° for rare, 130° for medium-rare or 150° for medium.

How do you cook lamb chops?

  • Brush with olive oil, sprinkle with seasoning and cook them quickly over high heat.

Is lamb good for you?

  • Lamb is a low fat, high quality protein rich in vitamins and minerals. It’s a great choice for your meal time rotation.

The seasoning for these chops is my Chef’s Blend Seasoning Rub. It’s an easy, flavorful rub you make at home from herbs and spices you already have in your cabinet.

It takes less than five minutes to make and will store up to six months. Bonus? Because you make it yourself, you know what’s in it!

A spoon filled with spice mix.
This is an easy and flavorful way to spice up your meal!

This seasoning mix contains; cumin, toasted sesame seeds, red chili powder, turmeric, oregano, sumac and salt. Don’t have sumac in your cabinet?

Don’t worry, I give you alternatives. Swing over and grab the recipe here – Chef’s Blend Spice Rub.

How to grill lamb chops, starts by getting your grill screaming hot so the meat will sear quickly.
Get your grill screaming hot so the meat sears quickly.

Steps to grill lamb chops

  1. remove the chops from the fridge and allow them to come to room temperature
  2. while they are resting, brush with olive oil and spinkle with spice mix, salt and pepper
  3. allow to rest for 20-30 minutes
  4. when you are ready to grill, get the grill screaming hot!
  5. sear the chops 2-3 minutes on side one, flip and do the same for side two
  6. remove from the grill immediately, place on a platter and cover with foil
  7. allow them to rest for the juices to redistribute into the meat, this will keep them flavorful and juicy!

Loin chops and rib chops work great on the grill. This recipe uses rib chops. The end of the bone has been removed. However if you have the opportunity to buy full chops with the rib, get those! Many remove the fat from the ribs, I don’t! I recommend keeping the whole rib intact. Fat = flavor, plus the bone is easy to grab and makes for great finger food!

If you’re looking for delicious sides to serve with this lovely meal, here are a few suggestions – Bow Tie Pasta Salad or Deb’s Southern Pasta Salad, both great make-ahead side dishes! These Rosemary Lemon Roasted Potatoes are a perfect side dish also!

If you love this recipe as much as we do, be sure to leave a comment below – I’d love to hear from you!

How to Grill Lamb Chops

Lamb Chops are quickly seared and tender when you follow a few easy steps. This is a quick meal that can be fancy, but fast and easy enough for a simple weeknight meal too! This recipe gives you step-by-step directions so you can grill lamb chops perfectly every time!

  • 8 lamb chops (one inch thick)
  • 2 tsp chef’s blend seasoning rub
  • 2-3 tbsp olive oil (divided)
  • salt and pepper (to taste)
  1. Remove the lamb chops from the refrigerator.
  2. Season the chops – brush them with olive oil and sprinkle with chefs blend spice mix, salt and pepper to taste.
  3. Allow to come to room temperatures for 20-30 minutes before grilling.
  4. When you are ready to grill – get the grill screaming hot! Brush the grill lightly with olive oil.
  5. Sear the chops for 2-3 minutes on side one. Flip and do the same for side two.
  6. Remove from the grill immediately, place on a platter and cover with foil. Allow to rest for 10 minutes prior to serving.
If you love this meal, I’m going to send you over to the blog for more terrific recipes!

Souper Chef DebDebra Clark blogs over at Bowl Me Over where she shares her love of all things in a bowl! Soups, stews, salads, Buddha bowls, ice cream you name it! Comfort food that is delicious and full of flavor. Most meals are quick and easy!

You can also connect with her on Facebook, Pinterest, Instagram, Twitter and YouTube.

It maybe June (can you believe we’re halfway through the year?), but there’s still plenty you can plant for a late summer/fall harvest!

(This is an excerpt from my #1 Amazon Bestselling book Organic By Choice: The (Secret) Rebel’s Guide To Backyard Gardening. If you want a great resource to help you grow everything listed below, grab it on Amazon right here!)

Believe me when I say that there’s veggies on this list I’ll be planting myself – I just cleaned out the greenhouses, spread rabbit manure to add nutrients to the soil, and I’ll be planting some beans, beets, and greens I hope to overwinter!

Even if you haven’t started your garden, don’t despair – there’s still plenty of time!

Here’s 17 plants you can still start this month!

Beans

Lots of varieties love the warmer weather! You can harvest some varieties in as little as 45 days. In hotter areas, stick with bush varieties to conserve water. Direct sow every two weeks for a continued harvest well into fall. Plant 10-15 plants per person in your family.

Beets

You can grow beets for either the roots or the greens. Direct sow in the soil now, and they’ll be ready to harvest in 45-60 days. Pickle them to preserve them!

Bok Choy

I love bok choy because it’s mild (aka not bitter), you can harvest it when it’s still young for a super nutritious addition to any sandwich or salad.

Broccoli

While you might not connect broccoli with something you should grow in June, especially in climates with a shorter growing season, you can start it now so it’s ready to harvest when the nights start to dip below 50 degrees.

Cabbage

If you plant cabbage now, you can harvest well into cooler weather (cabbage loves lower temperatures!) It takes a bit of time to grow big enough for harvest, so make sure it has a dedicated space you won’t need for anything else.

Calendula (C. officinalis)

This medicinal herb/flower can be used for so many purposes, from giving chickens golden egg yolks to creating healing salves for your family. Direct sow, and seeds will germinate in about 2 weeks.

Carrots

If you start your carrots now, you can still get an early fall crop – and they can hang out in the garden well into late fall.

Corn

Corn grows fairly quickly, but it needs full sun and lots of water. You can harvest it in as little as 70 days if you choose a fast-maturing variety. If you want to harvest enough for your whole family, plan on 12 – 15 ears per person.

Cucumbers

Consider bush cucumbers to save space and water. You can harvest them when they’re small for sweet pickles.

Eggplant

Eggplant loves heat, and you can see purple eggplants starting to form in as little as 60 days. Choose a fast-growing variety. If your family loves eggplant, you should plan on 3 plants per person.

Herbs

There’s plenty of herbs you can start right now, including:

  • Basil (grow several plants for a winter full of pesto)
  • Oregano (Greek oregano has great, large leaves)
  • Thyme
  • Sage (grow 7-10 plants for smudge sticks)
  • Dill (grow 3-4 plants for leaves, 10 or more for dill seed for pickling)
  • Parsley
  • Cilantro
  • Lavender

You can plant herbs outside or in pots so you can bring them in at the end of season. Remember you will need time to dry them – so don’t plant too many and get overwhelmed.

Melons

Now is a great time to start watermelons and cantaloupe! Plan on 3 – 4 plants per person in your family.

Peas

Count on 20 plants per person.

Squash

Squash loves heat, and will grow quickly in the higher temperatures. Yellow summer squash is a great variety, as are gourd varieties.

Sunflowers

You can let them go to seed for a healthy snack or harvest them for cut flowers.

Swiss Chard

Perfect if you have a shady spot in your garden, which will help the leaves from bolting and becoming bitter.

Turnips

Plant for greens and/or the roots. You will be able to harvest them long into the fall.

I’d like to hear from you!

What are you planting right now? Leave a comment below!