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,

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.



Spicy Pork Hash

This turned out so delicious I wanted to share.

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.



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.


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



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.


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).


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.



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.

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

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.

Salmon Fillets with Creamy Dill

IMG_1721We all know dill is notorious for its grand coupling with seafood dishes. Here is just one of many recipes that feature this fine herb and its seasoning qualities with fish.


1 1/2 cups of mayonnaise

half a teaspoon of dried thyme

half a teaspoon dried basil

2 teaspoons of dried dill, to taste

half a cup prepared mustard

half a teaspoon of dried oregano

1 1/2 pounds of salmon fillets

Preheat oven to 375°

in a bowl stir together mayonnaise and mustard. Gradually stir in thyme, oregano, and basil. Place the salmon fillets on a baking sheet, and spread with mayonnaise mixture. Sprinkle with Dill to taste.

Bake in preheated oven for 30 to 40 minutes or until the salmon is easily flaked with a fork. Enjoy!

Zucchini with Dill Sauce

Love fresh zucchini straight from the garden?! This wonderful vegetable is often overlooked as many don’t have a clue what to do with it. Here’s just one of many options for a great recipe. We encourage you to go look for more zucchini recipes and share with us your C & J Farms creations!


half teaspoon of salt

2 pounds of zucchini, peeled, seeded, and cut into julienne strips 1/8 of an inch wide and about 3 inches long

2 tablespoons of butter

2 tablespoons of flour

1 cup sour cream

1 teaspoon of sugar

2 teaspoons of vinegar

1 teaspoon of fresh dried dill (to taste)

Sprinkle salt over the zucchini in a mixing bowl and let stand for a half hour. Next spread the strips on paper towels and pat them dry. Melt the butter in a 1 1/2 quart saucepan when the foam subsides add the zucchini. Toss about in the butter with a spoon or spatula until well coated, then cover the pan, turn the heat to low and simmer for about 10 minutes or until barely tender. Don’t over cook.

With a wire whisk beat the flour into the sour cream, pour the mixture over the zucchini, and stirring gently, simmer 2 to 3 minutes, until the sauce is thick and smooth. Finally stir in the sugar, vinegar, and dill, and taste for appropriate seasoning. Enjoy!

Cool and Creamy Cucumber Salad

Here comes post three in our series about Dill in the summer time. This recipe is a great tasting and healthy for you dish. Served great alone or on the side of a complementary meal, it’s sure to please the taste buds.


4 English cucumbers (seedless), thinly sliced

2 green bell peppers, cut into thin matchsticks

1 (32 oz.) container of plain yogurt

1 cup sour cream

2 tablespoons of apple cider vinegar

2 tablespoons and half a cup of fresh dried dill, more or less to taste

1 tablespoon of salt

2 tablespoons of ground black pepper

place cucumbers and bell peppers into a colander and allow the liquid to drain. While vegetables are draining placing yogurt in a separate colander lined with paper towels and let stand to allow access way to drain from the yogurt.

Combine cucumbers, bell peppers, picking yogurt, sour cream, vinegar, Dill, salt, and black pepper in a large salad bowl; mix well and chill before serving.

Experiment and create new interesting ways to try this recipe. Try adding fresh cherry tomatoes or maybe some sweet red onion, or how about shredded carrots?! With so many scrumptious vegetables coming out of the garden durring summer there’s endless options to switch up this great recipe.

Boiled Potatoes with Parsley and Dill

Here is the first recipe and second post in our series on how to use dill in the summer time.

This is a great recipe to serve hot or cold and is scrumptious for table meals and barbecues. Sure to please the crowd this will be a recipe you tuck away to use again and again.


6 red potatoes (about 2 pounds), peeled or un-pealed, and halved

2 to 3 tablespoons of unsalted butter

coarse sea salt and freshly ground pepper

1 to 2 (to taste) teaspoons of dried dill

1 tablespoons of dried parsley


Place potatoes in a large pot of water, bring to a boil and cook until fork tender, 15 to 18 minutes. Drain. Transfer to serving bowl, add butter and season with salt and pepper to taste. Toss with herbs and serve fresh.

We hope you enjoy this recipe, be sure to stay tuned for the next one to come!