>> They say you are 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, [MUSIC] [MUSIC] the cows in the barn and the sheep's been shorn..

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens!

Spices, slices cuts and dices, going to 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 [MUSIC] [MUSIC] wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] We gonna cook somethin good now.

>> Hello and welcome to the Farmer's Kitchen.

This is the Farmer's Kitchen.

Yes, it is.

You know what?

I'm going to tell you all a 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 at night, most of the shows we do in the evening, and it's dinner, supper, whatever you like to call it.

Right.

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... now 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.

You do.

I'm proud of you.

We had it, it's great.

We had it a little while ago again.

But today I'm going to spruce it up.

Now, what you put in your omelet is exactly what you want.

I'm going to 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 omelete.

I hope I don't mess it up, because so far, you've done good.

Every one 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 carb.

I'm trying to go low carbs, but I will eat one of your, it's a blueberry muffin with lemon in it.

Got to have something sweet.

How could I resist?

You can't resist.

You got some butter melting out here somewhere.

I do.

I have some butter right here, but it'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 going to 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.

It's pretty simple.

Now a lot of half cup stuff here.

Makes it simple.

Half cup sugar.

This is a half cup of sour cream.

Oh, >> my.

You like sour cream?

I love sour cream.

And I have a half a cup of heavy whipping cream.

I love that.

One egg.

One egg.

>> And I've melted butter.

I have a quarter of about half a stick of butter, which is a quarter cup.

You got to have butter.

Make sure I get all that.

Butter in there.

So simple.

So many things are so simple.

You know, you can buy mixes and there's some great mixes out there.

But, make it yourself, if it just so happens that you don't have any mixes, I bet you got some flour.

I'll bet you got some sugar,.

I'll bet you have 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 gonna do most of this lemon.

Now, 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.

Okay, 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.

So it makes it so much easier.

I'm just going to put a little, little bit of a squirt in there.

And that keep the seeds out of your way.

That's right.

And you could get a mixer out, but I think mixing with the spoon is good enough for a whisk.

And I'm 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.

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 to last because if I put them in now, it might smash them up and make everything turn purple.

So we're going to kind of, you don't want that.

Nope, we're going to fold them in towards the end here.

We got our oven preheated at 350 degrees.

Half cup of blueberries.

Gotcha.

Those are big ole blueberries.

Yes they are.

Now, if you get a big old blueberry in your blueberry muffin, that'll be some good taste.

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 just, got the blueberry and lemon already.

Simple.

It is simple.

Very simple recipe.

That is very simple.

And very tasty, I must add.

Alright I'm going to fill these about three quarters full.

Let me smell that.

Oh, [MUSIC] my.

Smell delicious?

So three quarters way full.

Yeah.

Nothing to it.

Nothing to it.

A 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 some 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 there, too Nicki.

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?

It wouldn't hurt it.

They would.

It would melt.

You want some?

So you want it with your blueberry and your lemon.

Think about it.

Okay?

You don't have to.

We could.

Hey, just pop a few in on one of them, that's a good ideas, I want to see what it tastes like.

All right.

I like, experimenting with stuff.

I think we got chocolate chips.

You think we got chocolate chips?

Let me grab some.

Oh, even white chocolate chip.

Oh, and I have butterscotch.

Let's try a little, I don't know about butterscotch.

So just the white and the chocolate.

Okay.

Just a few.

Just stick them down in there and see what happens.

Look what I found.

So you are going to be decadent.

All right, what do you think?

Might as well go all the way.

Yeah.

You said just white chocolate, right?

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 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.

Leave one or two without it.

All right, I'll do I'll do, like, nine of them.

I'll leave three just in case something bad happens.

Perfect.

Ready?

350.

350.

I [MUSIC] [MUSIC] [MUSIC] remember when I was on the road doing a hunting and fishing show.

I would come in at 12:00, 1:00, 3:00 at night.

Right.

And if you ever got up ahead of me in the morning, there's something I always smelled every day.

I'm addicted.

In the kitchen.

I smell potatoes and onions.

I love it.

I'm addicted to that.

I love 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 Redskins?

I do.

You like the Skins?

I like them, so do I.

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.

So a lot of people today are using waffle makers.

We decided to try it on a panini machine.

Why not?

It cooks both sides.

It cooks both sides thoroughly.

Then you shovel 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, potatoes going.

All righty.

Watch your fingers.

I know this makes you [MUSIC] nervous.

Don't watch.

I've got five fingers left that still work and that just makes me so nervous.

Perfect.

Now, how long do you say on the muffins?

We're going to, 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 gonna have to watch them.

That's right.

All right.

Here you are.

Half a potato.

Here you are.

Now, what do you 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.

Keep everything together.

All right, let me give you this.

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 is 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.

Now I like to, it's better to shred them.

I think.

Don't you?

To get them really tiny in there?

They kind of mix in.

Plus you got that juice, what do you think, which helps your flavor, about a tablespoon in there.

Yep.

I'm going to take a little bit of seasoned flour.

Just got a little salt and pepper in there.

You know, I'm very excited because I love potatoes.

I know.

I'm telling you, every time that you've got up befor 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 [MUSIC] liking.

To get uniformity.

Say one for you and one for me.

Perfect.

I'm trying to make them about the same size.

I'll take my little scooper hear, got a little oil in that.

Pop that out, and I'm just gonna.

You know it's cute.

I like it.

Kind of 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 this.

Does it bother you that I'm cooking for you?

No 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 down.

I got these on high.

Yeah.

Okay, so what I'm going to do now is I'm going to 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 because you love butter.

Oh I love my butter.

Can I look at it?

I'm excited.

You want to look at it.

That's what's nice about this.

You can open it.

It's beautiful, now, I'm very excited.

So think about this.

There's.

This is all potatoes and egg and flour.

You're going to have to let it cook a little bit.

Get it nice and brown.

You want it crispy.

Right.

Don't you want your hash browns crispy?

I do, I do.

So that's what we're going to do.

And we can press them.

As far as the settings on here.

I got it past the medium marks.

I'm going towards high.

But I'm gonna keep an eye on it.

Crisp it up.

Speaking of eye... How are my muffins?

We got maybe 4 minutes.

Boy they're rising nice.

Oh they look yummy.

Ohhhh.

I'm going to do an omelet 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.

I don't think so.

What do we have around here?

I see peppers.

I see garlic.

Pull it all out.

I see onions.

I'm going to try something tonight that's almost like cheatin.

You shouldn't be able to have this for breakfast, but I'm going to do it.

Okay.

Because.

Because you can.

It's our kitchen.

That's right.

It's the Farmer's Kitchen, wer'e the Farmers.

That's right.

Let's see how this is going.

Alright.

So we're going to let that go.

I'm going to turn it down just [MUSIC] [MUSIC] a little bit.

They're so good.

Those make me excited.

Alright Mrs Farmer, do you want to see what we got over here I'm, oh my word.

We turned them sideways, so we can get the little hash marks.

I could eat 20 of those.

Those are nice.

Those are cute as can be.

And look Mrs. Farmer that's just enough for each one of us.

So you want to just.

Just make sure.

Oh, yeah, yeah.

Just a little bit of salt.

Little bit of pepper.

Want me to 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 of 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.

Ok, so 15 minutes I think we're going pull those.

It beeped just for you.

And that looked delicious.

Oh, would you look at that?

All right, we're going to 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 peppers.

You want it to be pretty.

Oh, yeah.

If we took about that much.

And then I 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?

Different stages in their development.

Really?

Interesting.

It's true.

It's interesting.

And Nicki, 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 got the burner on.

We've got it going here.

I'm going to use a little bit of sweet Italian sausage and some pepperoni.

And you think, where's Mr. Farmer going here?

[MUSIC] A pizza omelet.

Mmmm... shhhh.

Italian omelet.

So I'm just going to cook my meats here just a little bit.

Want me to do that for you?

I'll be your, do you mind?

No, just get that up in you know, little pieces like that.

I'll do it.

I'll 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 gonna help me eat it, right?

Uh huh.

You like your pepperoni, don't you.

I like pepperoni.

Now, again, what you put in your omelette 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.

Knock on wood.

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 this little bit of fat rendered out of there, and some taste.

Then we'll sautee our vegetables in those juices along with a little bit of olive oil we've already got in here.

All right.

It doens't hurt if a little bit of sausage in there.

So we're going to come [MUSIC] back with our.

Yum.

Peppers, onions.

You know what?

We got some [MUSIC] mushrooms.

Ooh Ohh.

Smells good.

That smells good, yeah.

You know, just those smells together.

Oh, this is going to be good Mrs. >> Farmer.

I'm excited.

Beautiful.

I don't want to cook those too much.

We turn those off.

I'm going to slide that up [MUSIC] in the next space.

Alrighty.

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?

Just olive oil?

I'm going to put olive oil in just enough to cover the bottom.

So I'm going to take and I won't 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 this on the way that >> we're doing this, this adds to the recipe.

It's not just an oil to cook in.

Now, I want every every spot covered.

Now, somebody might have 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 [MUSIC] this heat up.

Not super hot.

You see that?

So you keep it on low.

A little above half.

I'm gonna let that get warmed up a little bit.

Take my eggs.

>> Look at you.

Look at me what?

One handed egg guy.

Like I have a choice.

You did you did really good.

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 it to be just like I want it.

So you let that set a minute, till we get our oil just right.

When you >> see a little shimmer across the top, you know we're getting close.

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 under 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 it.

So a little salt, little pepper You ready?

I'm ready.

Are you scared?

I'm very scared.

You don't hear a whole lot of sizzling.

MmmMmm.

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.

What I want it to do is spread out.

And 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.

Okay, so we're going to take some fresh basil.

It's crunch time.

We're going to take our sausage and pepperoni.

Oh, which are now crispy and beautiful.

Want me to throw some of this on there, too?

We're going to have our sausage.

Yes, look at that.

Look at that.

Look at that.

So pretty.

Look at that.

All right.

Now we're going to come back Mrs. Farmer, with some cheese.

You can't have too much cheese on >> your omelette.

Mmm.

Now we want that outside to be brown and we're ready to flip it Mrs. Farmer.

Want it to be nice and brown [MUSIC] [MUSIC] [MUSIC] and beautiful.

Now, since this is our Italian deal, I want to put some marinara sauce on it.

I'm going to >> put some olives.

You don't like olives don't put olives on.

I love olives.

You're gonna love this Mrs. Farmer.

It's looking pretty.

I know what you like.

Now, come back with.

More cheese.

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 [MUSIC] [MUSIC] that Mrs. Farmer.

I don't know if maybe that's the perfect omelet or not.

It's too pretty to eat.

But I'll let you go ahead and eat.

All right.

I know you like it.

I want to take a little bite in the front with some of this stuff.

Pepperoni.

And all the good stuff [MUSIC] in there.

Mmm.

Mmm.

Now why not?

Why not?

You think okay, you want some Italian?

And again this this meets all the low carb deals.

I'm gonna get two pepperonis.

We're being really good, aren't we?

Good mushrooms.

Mmm.

Oh, yum.

Want som potato?

I have designated that as a finger food.

Oh, wow.

Oh, yum.

You like your potatoes don't you?

Mmhmm.

That's good.

Mmm.

It's got [MUSIC] a crunch.

I need a bunch of those.

[MUSIC] Mmm, mmm.

That was delish.

You want some muffin?

You know, Mrs. Farmer?

That should be in, like, the cover of a magazine.

You think?

This right here?

I know this can be good.

See if you can get the choc, taste [MUSIC] of chocolate.

Oh!

Mmm.

That's a well-balanced breakfast.

Mmhmm.

That is well-balanced.

Oh, wow.

All right, that's delicious.

Thank you so much.

Oh, my gosh.

That's so good.

It is delicious.

But, you know, we get some things going on outside.

We do.

We're going to take you out on farm, see what's going on.

We have some new lambs, lots of babies.

They are cute as they can be.

They are adorable.

We got lambs.

We have a puppy.

That's right.

Preshy, I love our puppy.

Got all kinds of stuff to see.

Let's finish this up and then we'll take a little cruise around the farm because [MUSIC] [MUSIC] [MUSIC] it's time.

Yes.

So we made the perfect omelet.

What else is there left in life to do?

I don't know.

You did a good job.

Really good.

You know, that may not be a secret to a lot of folks.

I don't know.

But that again, I was making pad thai, and I wanted to figure out a way so that I could cut some nice little slices of egg up.

And guess what?

You did good.

Yum.

I'm impressed.

Yum Papa.

Here.

Been up, got some, got some redbud.

People you can't believe how these little things taste.

First of all, you get sweet, then you get a nutty flavor.

I love them right off the tree like [MUSIC] this.

They're delicious.

Those are good.

First of all, sweet.

Time to make some jelly, then the nutty.

Mmm.

That's good.

You saw us make jelly.

It's really good.

Yum Papa..

So there's your fiber and some more vitamins and minerals.

Right.

Now, we like to go out every now and then and visit with the farm animals.

Guess what?

We have new babies.

How many babies do we have.

We have got six now.

All right.

Mona, who's our youngest, had a baby.

She kind of surprised us.

Yes, she did.

And it's a big baby for her because she's small lamb.

Now she's still put up.

Right.

Because it's her first lamb, and you want to make sure that they get comfortable with each other.

So we got other babies bouncing around, hopping around.

Everybody's having fun.

They are.

They're cute.

And we got a new puppy.

We do.

I love that puppy.

Should we go get the puppy?

Should we start with the puppy?

Should we show the puppy?

Let's show a little video of Sola.

Our new baby who will be going to our new baby grandson.

Valen's puppy.

And grow up with him.

Mmhmm.

Isn't that perfect timing?

That is perfect.

Because I wouldn't get rid of that puppy if it wasn't going to him.

Oh, I know.

So we can still see the puppy.

Here's a little bit of video [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> of Sola.

So we're having fun on the farm.

We are.

We're getting kind of cleaned up from winter.

You know, it's such a mess.

Yeah, it is.

Everything has fallen from the old trees, and we got to clean everything up.

We're getting that done, and when we get it all pretty, what can we do more of?

Cooking outside.

I say vacation.

Hey, now wait a minute, we just went on vacation.

That's true.

We have some work to do.

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 Tim Farmer's Country Kitchen dot com.

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 [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Farmer's Country Kitchen.

Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

Something for every member of the family.

Jim's Express Car Wash. A Kentucky Family owned business.

Ephraim McDowell Regional Medical Center in Danville.

Putting patients and families at the center of our attention.

Gulf Coast Connection.

Seafood straight from the Gulf to you.

Wilderness Road Hospitality.

Stanford, Kentucky.

The Spine Center [MUSIC] of Central Kentucky.

Beef.

It's what's for dinner.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] Kentucky's Beef Producers.

To order a cookbook email Tim FarmerCK at Gmail dot com.