Beef B.B.Q Soup

This time of the year I use the crock pot for a lot of my cooking.  It allows me to prepare a decent meal while carrying a busy work schedule.  This meal began a couple of days in advance.  I had cooked some beef  in the crock pot all day. (I used T bone steaks. It’s not a crime to use T bone’s in the crock pot. :).    I put the T bone’s whole in the crook pot with 1/2 of a large onion and Bentley’s Batch 5 Sweet Barbecue Sauce, half a jar or about 1 1/2 cups. (check the sauce out at this link, http://bentleysbatch5.com/products/sweet/).

The meat was tender and had a great barbecue flavor. It had been cooked in advance and saved in the refrigerator along with the cooked juices and sauce.

Now it was time for a quick soup dinner on our first cold evening of the year.

I chopped up 1/2 of large white onion, red bell pepper and1 cup of chopped carrots put in a large soup pan with some oil and let them saute’.  While this was cooking I added 1 teaspoon of Red Steak Seasoning.

red stk

Once the veggies were a bit soft I added 4 cups of beef stock and two cups of water.  I added two bay leaves and 1 14.5oz can of Diced tomatoes.  I added the meat and the juices and another 1/2 cup of Barbecue sauce.

BBQ soup 3

Then I let all of this simmer on the stove top for about one hour till all of the flavors came together.  While I was waiting I made a batch of cornbread.

We were delighted with the warm sweet flavor of this Barbecue soup.

BBQ soup 4

Added a special addition of Jalapeno Honey on the side.

Enjoy!

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Spicy Pork Hash

This turned out so delicious I wanted to share.

Ingredients:
1 lb ground pork
1 poblano chili pepper, seeded and finely chopped
1 tbsp C &  J Farms Habanero Lime Seasoning (use less and it’s still yummy just not so hot)
1 tbsp C & J Farms dried minced garlic or 1 clove minced
3 tbsp lime juice
1 lb baby gold or red potatoes (mix is ok) halved or quartered
1/2 tsp C & J Farms Sea Salt
1/2 tsp C & J Farms Black Pepper
4 eggs
1 tbsp butter

In a large bowl combine the first three ingredients,  then add pork and lime juice and gently combine and let sit for the flavors to blend, about 15 minutes.

Meanwhile cook the potato’s in boiling salted water just till tender.

In a large skillet cook pork mixture until pork begins to brown.  Stir in potato’s, add salt and pepper. Cook 5 to 7 minutes more until pork is cooked through and potatoes are tender, stirring occasionally.

Cook sunny side up eggs in butter and serve on top of the hash.

Enjoy!

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Habanero Lime

Chicken Nuggets, Yes but..

I have had many requests for this recipe.  It is simple, quick and delicious. This is one way to dress up dinner with C & J Farms fresh seasonings.

Ingredients:

1 package of chicken tenders (chicken pieces of your choice)
1/2 package of Panko Breadcrumbs unseasoned
2 to 3 tablespoons of C & J Farms seasoning Scarborough Fair
1 teaspoon of salt (C & J Farms has sea salt)
1/2 stick of butter
2 eggs
2 tablespoons water

Options: Parmesan Cheese, Monterrey Jack or …

Preheat your oven to 450 degrees.  Cut the chicken into small 1 inch pieces.  Make an egg wash by whisking eggs in a bowl and add water.  Mix the Panko breadcrumbs, Scarborough Fair and salt all together.  Adjust this to taste, more or less seasoning if you like.  Option goes here if you choose, add cheese.

Dip the chicken nuggets in the egg wash then into the Panko mix.  Lay on a cookie sheet or oven safe pan. Once all of the nuggets are in the pan melt the butter.  Drizzle the butter over the chicken nuggets.  Make sure each nugget has a bit of butter.  Adjust your butter as needed.

Then pop in the oven for about 25 minutes or until golden brown.  I serve these with C & J Farms Jalapeno Honey as a dip.

I don’t measure exactly when I prepare these so adjust as you see necessary.  Sorry about that.  You can change this recipe up a lot. For a spicier nugget use our Olive Oil Dipping Blend with some Parmesan cheese.  Or our Habanero Lime with lime juice in the butter before drizzling over nuggets.  Use what you love.

When you take them out of the oven they are hot, crispy and delicious. Enjoy!

chicken nuggets

 

 

Cheesy Hot & Spicy Meatballs

We are working on some new recipes to enter a few of our spicy seasonings into the Scovie Awards.  Not everyone likes Hot and Spicy foods but for those who do we want to have yummy healthy products for you too. These meatballs are simple, delicious, moist and spicy.  Remember, you can adjust the spice to fit your own scoville tolerance.

Ingredients:

1 1/2 pounds ground hamburger meat
3 large eggs
1/2 cup bread crumbs
6 heaping tablespoons grated Parmesan cheese
3 tablespoons olive oil (I use a mild flavored one.)
3 tablespoons dried C & J Farms Parsley or 1/4 cup fresh
1.5 tablespoons dried C & J Farms garlic or 3 large cloves minced
2 teaspoons of salt
1 teaspoons C & J Farms black pepper
1 tablespoon Worcester Sauce
2 to 3 tablespoons of C & J Farms Hot & Spicy Blend
Mix all ingredients together until well mixed. Form meatballs by hand about 1″.  Put a small amount of oil in your skillet and add the meatballs when the oil is hot.  Cook until done over a medium heat, turning as needed.  Recipe by Tara Tyler R.D./C.D.E.

Cheesy Hot and Spicy Meatballs 2

You can tell by the photo this is full of flavor.
Cheesy Hot and Spicy Meatballs

The final product.  So yummy!!!! Serve with noodles, potato’s or rice and a small green salad. Dinner is served. Be sure and let us know what you think of these.

My new Start – Medicinal Garden

Now I know this photo shows a pity full looking garden. But not all things start off lovely. This is my first garden with a focus on medicinal plants.  My knowledge is limited today but will continue to grow and as it grows I’ll share with you.

medicinal garden

Yarrow, Bee Balm, Dandelions, Marshmallow, Comfrey, Mullein, Lemon Balm

 

I know that a lot of these plants grow wild and are considered weeds but I have learned enough to know, I love these plants.  I decided to grow even the most common of plants rather than pull them from pastures and streets because I know how they have been grown. These plants have no chemicals sprayed on them.  I use only organic growing practices.

Yarrow – the entire plant can be used.  Flowers should be fully open but not yellowing or browning.  You should never use an herb until you have researched and understand it’s effects on the body.

Marshmallow –  Use the leaves and flowers as poultices to soothe skin irritations, bruising, and irritation. Make a tea of the leaves and flowers for bronchitis, and cough.  The roots contain more than 30% mucilage that is soothing to mucus membranes and the digestive tract. The leaves in early spring, make a mild tasting, and healthful salad.

Bee Balm – This herb is edible and medicinal. All above ground parts of the plant are edible and used as a pot herb, and also used as a flavoring in cooked foods. The flowers make an attractive edible garnish in salads.  An medicinal infusion is used internally in the treatment of colds, catarrh, headaches, and gastric disorders, to reduce low fevers and soothe sore throat, to relieve flatulence, nausea, for menstrual pain, and insomnia.

Dandelions – every part of the dandelion is useful but most harvest the root and make a tincture.  This is medicinal and edible.  Roots are valued for the high anti-inflammatory properties.  The flowers and leaves are great in salads. Some make jellies and add to baked goods.

Comfrey – contains allantoin, which promotes the growth of new cells. Knowing this, comfrey is a go-to herb for skin issues. Useful for skin healing and as a poultice for bruises and sprains and sores. Add comfrey to your salves remembering that it truly is a powerful skin re generator, and caution needs to be used that the wound is already healing before applying a salve that may trap infection under the new skin.

Mullein – is best known as a respiratory tonic. The leaves and flowers activate lymph circulation in the neck and chest and can be useful for mumps, glandular swellings and earaches. Mullein tones and soothes the mucous membranes, reduces inflammation and encourages healthy fluid production in the lungs. By encouraging mucus production, Mullein protects the membranes from absorbing allergens and encourages expectoration. It is anti-spasmodic and antibiotic. Use it for hay fever, emphysema, colds, flu, hoarseness, bronchitis, whooping cough and asthma.

Lemon Balm – The leaves are lovely when minced and added to green salads, fruit salads or your favorite salsa. Because of the lemony scent, the leaves make a great addition to seafood and poultry dishes. The leaves and stems can also be used to make a mellow, relaxing tea.

Orange Chocolate Cake

It has been on my mind for a while to bake a cake using our C & J Farms Orange Chocolate Honey.  I finally made a cake that was one of the best I have ever made. Not the prettiest but so very tasty.

Ingredient list:
2 cups all purpose flour                                                3 eggs, beaten
1/2 teaspoon salt                                                             1 1/2 teaspoons grated orange zest
3 teaspoons baking powder                                         2 tablespoons orange marmalade
1 1/2 cups sugar
1/2 cup milk                                                                     4 tablespoons soften unsalted butter
1/2 cup orange juice                                                       1 (8 oz) package softened cream cheese
1/2 cup vegetable oil                                                      12 oz semisweet chocolate chips
1 1/4 cups heavy cream                                                 Orange Chocolate Honey

 

Preheat oven to 350 degrees. Coat two 8 inch round cake pans with oil and flour well.

In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

Sift flour, (do you know how to sift flour without a sifter? Set a small hole colander inside a larger pan and put your flour and dry ingredients into that colander.  Sift thru that. It works well.) salt, and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in milk mixture. Stir until thoroughly combined.

Divide batter into prepared pans. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of cake comes out clean. Allow to cool.

For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 to 3 tablespoons orange marmalade.

For Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.

To assemble cake:

Put one layer on the plate, poke holes into the layer and drizzle Orange Chocolate Honey to seep into the cake. Then spread the Orange Cream Cheese Filling on top of that, then put a layer of chocolate ganache on top of that.

Add the other cake.  Poke holes in this cake put orange chocolate honey on this and let it seep into the holes. Then finish cake with the Chocolate Ganache refrigerate and ganache will harden.

Lavender and Orange Pork Sauce

It might look like a normal meal BUT it simply isn’t.  Take out your pork chops and get them ready for cooking.  We seasoned our chops with C & J Farms Garlic Pepper, Sweet Orange & Herb and some Pink Himalayan Sea Salt.  We used  the seasonings liberally coating the pork chops well.  Add rough chopped onion to the skillet and cook a couple of minutes then add the chops in a skillet to saute’. Add a bit of oil and/or butter if needed. If the pork chops are thick use a lid on the skillet it will help them cook faster and thoroughly.

pork-chop-and-lavender-sauce-4

Prepare some fresh brussels sprouts. Cut in halves or leave whole, coat with coconut oil or olive oil and season with the Garlic Pepper and a bit of salt.  Put in a 400 degree oven for roasting. They are done when a fork enters softly and they are crisp on the edges (approx. 20 minutes).

brussels-sprouts-1

Once the pork chops are cooked through, remove them from the skillet but keep them warm.  Now for the sauce!!      pork-chop-andd-lavender-sauce-sauce-2

In the skillet add 2 tablespoons of butter and scrape the skillet to deglaze.  Add 1 cup of broth (veggie or  you can use water) and 1 cup of orange juice. Stir into the skillet and deglaze the pan using all of the juices and pork chop pieces and herbs. Add 1 teaspoon of Sweet Orange and Herb and some salt to taste.  Add 2 teaspoons of cornstarch for thickening. Add 1/3 cup of Lavender Honey.  Stirring or whisking constantly bring the sauce to a boil over low to medium heat until thick.

Take the brussel sprouts out of the oven. They should be crispy and fork soft.

pork-chop-and-lavender-sauce-1

lavender-sauce

Pour the sauce over the pork chops and dip the brussel sprouts in the sauce too. Go ahead, make the ordinary, special!

Note: You can also cook a pork tenderloin roast with onions and above seasonings in a crock pot on low.  Use the same ingredients above and the pork roast with the Lavender Pork Broth is delicious too.

Windows in my spare time.

It has been awhile since I’ve made a note to you.  We have been busy with the new farm store, new wholesale accounts, setting up a spot in Uniquely Yours Treasure Store in Corsicana and being in the kitchen.  I have been in the kitchen alot over the past couple of months and I thank all of you for that. We are preparing to be at the Texas State Fair this year so be sure and come see us at the Food and Fiber Pavillion. That being said I’ve taken a small break this weekend and stayed home and enjoyed the rain.

I am going to share pictures with you of what I enjoy doing.  I like to let my creative side out when I have a few minutes.

I will have about 15 of these available for sale at the upcoming Vintage Market Days at Southfork Ranch on Sept. 9 – 11th. This is not something I typically offer but will at this show. Or course they are available at the Farm Store if you are interested.

 

Crock Pot Pork Chops

4 center cut boneless pork chops
1 small white onion
1 red bell pepper
2 teaspoons C & J Farms Garlic Pepper
Himalayan Pink Sea Salt

Crock pot pork chop 2

Sauce
4 tablespoons ketchup
2 tablespoons Bar B Q sauce
1 tablespoon A1 sauce
¼ cup of water

Chop in large pieces your onion and bell pepper.  I used red you can use which ever pepper you like. Once chopped put these in the bottom of your crock pot.

Prepare your pork chops with the Pink Salt and C & J Farms Garlic Pepper. Sprinkle both sides of chops liberally.  Put them in a heated skillet with light oil to brown.  While the chops are browning mix the sauce.  Take all ingredients and combine them in a bowl and stir.

Once the pork chops are browned put these on top of the vegetables in the crock pot. Then put the sauce on top of the chops.  Cover and let cook on low between 5 and 7 hours or until the chops are fork tender.

Serve with rice or potatoes’ and use the sauce on everything.