PAN FRIED PORK CHOPS

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time:  40 minutes

 

Ingredients:
2 bone-in pork chops
3 cups room-temperature water
½ cup C&J Farms Garlic Salt
¼ cup packed light or dark brown sugar
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons C&J Farms minced garlic

 

Equipment:
Fork
Gallon zip-top bag
Large plate or baking sheet
Large cast iron skillet
Large spoon
Paper towels

 

Instructions:

  1. Tenderize the pork chops with a fork. Place the fork chops on a large plate or baking sheet. Place the pork chops on a large plate or baking sheet. Prick the chops with a fork, about ⅛ inch deep. Flip the pork chops and repeat pricking the other side.
  2. Brine the pork chops. Place the water, salt, and brown sugar in a gallon zip-top bag and store to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes up to 8 hours.
  3. Drain and pat the chops dry. Remove the pork chops from the bring and pat dry with paper towels.
  4. Heat a cast iron skillet over medium-high heat and sear.
  5. Continuing flipping and cooking for 8-10 minutes. Reduce the heat to medium. Continue to cook for 8-10 minutes more, flipping the chops every minute, until they register 135*F in the thickest part.
  6. Butter the baste off the heat. Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops flip the pork chops and baste again. Let the pork chops rest in the pan until they reach 140 to 145*F, 5 to 7 minutes.
  7. Slice and serve. Slice the pork chops across the grain and serve with the butter sauce.

WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

 

Ingredients:
2 tablespoons organic beef tallow or ghee
1 lb. Italian sausage
1 large onion, chopped
3 tablespoons C&J Farms Minced garlic
1 tbsp. C&J Farms Italian seasoning
1 teaspoon C&J Farms Crushed Red Pepper, or more to taste if you’re brave!
6 cups chicken broth
7 medium red potatoes
5 oz fresh kale, chopped.
13.5 oz can full fat coconut milk
C&J Farms Salt and Pepper blend, to taste

 

Instructions:

In a large stock pot, melt the beef tallow or ghee

Add the italian sausage and cook on medium-high heat for 5-7 minutes until browned

Add the onion

Saute for 3 minutes

Add the garlic

Stir for 1 minute

Add the chicken broth and potatoes

Bring your soup to a boil

Reduce heat, cover and simmer for 10 minutes

Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender

Add salt and pepper to taste

Mama’s Stuffing

Mama’s Stuffing Recipe:
– 8 chicken thighs (cover in salted water and cook till done + 1 teaspoons of C&J Farms Poultry Seasonings to water)
– 2 cans jellied cranberry sauce
– 2 stalks celery (2 bunches, chopped finely)
– 1 onion large (chopped finely)
– 2 packages of chicken gravy mix (add cooked giblets and 4 tablespoons of cooked celery and onion)
– 4 yellow cornbread mix (prepare 1 day ahead and let sit out to dry out some)
– 1 can biscuits (same procedure as cornbread)
– 2 or 3 tablespoons of sage to taste
– 1 1/2 tablespoons of poultry seasoning to taste.
– 3 eggs (beaten)
– 2 to 3 cups of chicken broth (approximately 2 cans)
– Roasted Garlic Salt from C&J Farms
– Cook chicken and de-bone, set aside.
– Add celery and onion to chicken broth – plus two cans of chicken broth (cook till Clery is tender)
– Crumble cornbread and biscuits in large turkey pan. Add seasonings, mix in beaten eggs, add onion and celery.
– Slowly pour broth over cornbread mix (stir mix)
– Now add cooked chicken. Stir in cooked chicken into your wet dressing.
– Place in oven at 375* for about 1 1/2 hour.

ENJOY, FRIENDS!

SLOW COOKER HAWAIIAN LUAU PORK WITH PINEAPPLE CILANTRO RICE

Prep Time: 1 minutes

Cook Time: 1 day

Total Time: 1 day 1 minute

 

Ingredients:

1 5-6 pound bone in pork shoulder

2 tablespoons C&J Farms Pink Himalayan Pink Salt

1 tablespoon Worcestershire sauce

 

Rice:
4 cups rice
1 bunch of cilantro
1 pineapple
¼ tsp C&J Farms roasted garlic salt

 

Instructions:

  1. Put pork in the slow cooker, fattier side up.
  2. Season with salt all over.
  3. Add Worcestershire sauce on top.
  4. Cover and cook on low for 24 hours.
  5. DO NOT ADD any water.
  6. If you aren’t going to be eating it right away, try and remove it in one piece after it cools and store in a pot with the cooking liquid.
  7. Heat gently in a 300 degree oven.
  8. Discard fatty liquid before serving.

 

Rice:

  1. Cook rice
  2. Prep and chop pineapple finely
  3. Chop cilantro
  4. Add pineapple and cilantro to cooked rice

 

Serve pork over a bed of rice.

Shrimp Scampi

SHRIMP SCAMPI

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

 

Ingredients:

4 tablespoons butter

2 pounds shrimp, frozen

2 tablespoons of C&J Farms minced garlic

¼-½ teaspoon C&J Red Pepper Flakes

1 teaspoon C&J Farms Paprika

2 cups water or chicken broth

1 cup half and half

1 cup parmesan cheese

C&J Farms Sea Salt, to taste

C&J Farms Pepper, to taste

 

Instructions:

  1. Melt the butter in the Instant Pot or saucepan.
  2. Add in garlic and red pepper flakes and cook until the garlic is slightly browned 1-2 minutes
  3. Add the paprika and then the frozen shrimp, salt, pepper, and noodles
  4. Pour in the broth. If using broth, don’t add salt above.
  5. Cook under pressure for 2 minutes and use quick release.
  6. Turn the pot to Saute, add in half and half and cheese, and stir until melted.

Throat Syrup

Inspired by @theintrovertedmom

If you’re in need of a recovery don’t forget the old honey trick! 🍯 I’m obsessing over this Lemon Honey from our Farmers Market. Here’s a simple throat syrup I love to make for the fam (over age one):

🍁2-3 tablespoons organic raw Honey (check locally or grab this one online!)

🍁2 drops YL Clove Vitality Oil (or Thieves Vitality)

🍁Teaspoon of organic Olive Oil

🍁Several squirts of fresh Lemon

Serve slightly warm but careful not to overheat because it breaks down the beneficial properties of the honey!

Avocado Dressing

Inspired by: @aketofullife

 

Homemade avocado dressing anyone?? Super easy

 

INGREDIENTS:

1/2 avocado

3 ish oz water start with one and go from there

Pinch salt

Pinch of pepper

Splash to a tsp of @braggsacvhealth apple cider vinegar

Pinch @cjfarmstx garlic pepper seasoning

Add all ingredients, 1 oz water to blender or bullet and pulse till smooth. Consistency is totally up to you, I like mine kinda thick. So I use about 3 oz water

#keto #ketogenic #ketolife #lowcarbhighfat #eatyourfat #fatisfuel #ketodinner #ketogenicdinner #ketodressing #ketogenicdressing #homemade #nohydrogenatedoil #saladsarelife #ketofoodie

Peaches, Pork and Sage with Gravy

Did you know Sage is a perennial plant?  It prefers cool weather and thrives but will survive even in Texas hot summers.  It is one of my favorite herbs.   The flowers make beautiful cut flowers in the summer time.

I was at the Farmers Market yesterday and there were fresh peaches everywhere and the scent was heavy in the air.  I picked up some to work on a few new Jam recipes but couldn’t resist them this morning.  They had made my kitchen fragrant.

We slept in so I was late getting started with preparing food to eat.  I decided this would be the main meal of the day.

Boneless pork chops were already thawed in the fridge, peaches were fragrant and I was looking at the rain revived sage in my garden out the window.

Ingredients:

4 Boneless pork chops
½ cup of cooking oil (your preference)
1 cup of flour
2 cup of milk
1 ½ tablespoon of fresh chopped sage (optional, you can use C & J Farms dried Sage instead)
Sage Square
2 tablespoon of C & J Farms Scarborough Fair (Sage, Parsley, Rosemary, Thyme) a bit extra as you go.
1 ripe peach
1 tablespoon C & J Farms Salt & Black Pepper mix

pork peaches sage 1

Put 1 cup milk in a bowl for dredging the pork chops.
Put 1 cup of flour in a bowl for dredging .  Add one 1 tablespoon of C & J Farms Scarborough Fair seasoning to the flour and stir it in.
Seasoning the pork chops on both sides with C & J Farms Salt & Pepper then add more Scarborough Fair on top of the chops. Now put each pork chop in the milk then in the seasoned flour. Set aside.

pork peaches sage 3

Put the oil in the skillet and get the oil hot at a medium high.  Once the oil is hot put the pork chops in and let them get a good crispy brown.  Approx. 2 minutes before turning. (You don’t want to over cook because the chops will get tough.) Then turn again another 2 to 3 minutes. Check for browning and doneness. Remove the chops cover and keep warm.

pork peaches sage 5

Once done set aside some of the oil from cooking the chops (about 1 to 2 teaspoons) in a small skillet.

While the chops are browning, slice up your peaches. Set aside.
pork peaches sage 6

Now the Sage Gravy:

In the oil the chops were cooked in (should be about 2 tablespoons in the pan, if not add some oil).  Begin to whisk in the seasoned flour mixture (you want this to still have Scarborough Fair seasoning in it) from the pork chop dredge, approx. 2 tablespoons. Add 2 cups of milk. 1 cup from the dredge and add one more cup.  Whisk the gravy and cook until thickened adding the fresh cut sage and a little salt and pepper (to taste) at the end. Remove from heat. Cover and keep warm.

Now sauté the sliced peaches in the skillet with the oil from the pork chops adding a bit more fresh chopped sage when they are soft. Once done, (this only takes about 1 to 2 minutes) add them on top of the pork chops.

pork peaches sage 7

Scramble the eggs in the same skillet.  Plate everything up and enjoy.

Blueberry Lavender Honey Smoothie

This is my favorite flavor combination; our lavender honey and fresh for fresh frozen blueberries.  I enjoy this often and thought you might too.

1 cup of blueberries
1/3 cup of vanilla yogurt
2 heaping teaspoons of C & J Farms Lavender Honey
1 cup of 2 % milk (use whatever your favorite milk is)
Blend and enjoy. This makes enough for one serving.

 

Stir Fry Sweet Orange & Herb Style

I wanted to wait to post this but it was sooooo good, I had to let you know.  So a couple of days ago I posted a recipe Sweet Orange Baked Pork Chops. Well, I had a couple of pork chops left over and I wanted something quick and easy tonight.

This stir fry was delicious, so here is how to make it.
Ingredients:
1/2 medium onion
1/2 orange bell pepper ( any kind will do)
1 cup of chopped mushrooms
1 large clove of garlic
2 left over Sweet Orange Baked Pork Chops
2 clementine tangerines (it’s what I had and orange will do) 1 juiced, 1 segmented
1/3 cup soy sauce
1 tsp corn starch
1 1/2 tsp C & J Farms Sweet Orange and Herb

I chopped all of the veggies and heated the skillet with 1/2 cup of olive oil.
stir fry 1
Then I added the veggies (bell pepper, onion, mushrooms, garlic) to the heated skillet, sprinkled the veggies with the C & J Farms Sweet Orange & Herb.
stir fry 3
Next, I sliced up the left over pork chops and put into the skillet.
stir fry 4
I added the corn starch and let things simmer for a couple of minutes in the skillet for the veggies to become al dente.
Now I add the Soy Sauce and the orange juice and the orange segments. Stir until sauce thickens (just about 1 minute) heat through.  It’s ready to serve.  Serve with cooked rice, noodles, riced cauliflower.
I didn’t make enough. We cleaned our plates. 🙂
stir fry 6

Enjoy!!!