Sweet Orange Baked Pork Chops

Our Sweet Orange and Herb seasoning is fresh and simple but has a huge flavor.  Just add to your pork chops prior to cooking for a very new flavor.  We also enjoy our combined Black Pepper and Sea Salt.

Preheat your oven to 375 degrees. These pork chops are center cut 1/2 thick chops.

pork sweet orange 1
Lightly rub some olive oil (or any oil you like) on the pork chops.  Sprinkle liberally both sides of the chops with the  C & J Farms Sea Salt and Black Pepper and the C & J Farms Sweet Orange and Herb.

pork sweet orange 2

Cover with foil and place in the hot oven for about 1 hour.  After 1 hour remove the foil and place back in the oven to brown the chops.

pork sweet orange 3

After the chops are cooked I put some of the juice from the chops over the chops and serve.

pork sweet orange 4

Yum, Sweet Orange!

Greek Eggs

This morning it was C & J Farms Greek Seasoning for breakfast.  Chop up 1/2 cup of bell pepper (I used yellow), 1/2 cup of red onion and 1/2 up of tomatoes.  Get your eggs ready. I show four eggs but actually used 5 so my husband and I could share. Grab the Greek Seasoning and some Feta cheese.Greek eggs 1I put all of this in a skillet with 1 tablespoon of butter and simmer until soft.  GARLIC – I almost forgot the garlic.  Chop up 1 large clove and add to veggies simmering.

Greek eggs 5

Mix your eggs and add 1/4 teaspoon of the Greek Seasoning to your eggs. You can add more go by your taste.

Greek eggs 2

Greek eggs 3

Once the veggies are soft add in the eggs to the skillet and stir until cooked through.  Add a little bit of Feta right before the eggs finish. Then plate.

Greek eggs 6Finish by adding Feta cheese, chopped tomatoes and some C & J Farms fresh dried parsley.

Enjoy!!

Lavender – Spiced Nuts

Lavender – Spiced Nuts
by Better Homes & Gardens Special Interest Publications

This is too delicious not to share.

Ingredients:

Nonstick cooking spray
4 tsp. dried lavender buds
1 tsp. dried rosemary
3/4 cup sugar
1 tsp. sea salt
1/2 tsp. ground cinnamon
1 egg white
1 tbsp. water
4 cups walnut or pecan halves

Preheat oven to 425 degrees. Line a 15 x 10 in. baking pan with foil. Coat foil with cooking spray.
In a clean coffee grinder or small food processor grind lavender and rosemary to a fine powder. Transfer mixture to a small bowl. Stir in sugar, salt, and cinnamon.
In a large bowl beat egg white and the water with a mixer on medium to high until stiff peaks form (tips stand straight). Add nuts; toss to coat.  Sprinkle sugar mixture over nuts; toss to coat.
Spread nuts in the prepared baking pan. Bake 10 minutes.  Stir nuts, separating any that stick together.  Bake 10 minutes more. Transfer foil with the nuts to a wire rack; cool.
Makes 14 servings 1/3 cup each.
Store in an airtight container up to 2 weeks or freeze for longer storage.

lavender spice pecans

Lavender Brownies

Thank you to StudioBotanica.com for this recipe. These brownies turned out so delicious! Everyone enjoyed them.  The trick is lavender infused butter.  Such brilliance! Infusing butter with any herb opens the door to so many new flavors.
lavender infused butter

Melt the butter over low heat, put in the lavender and let infuse in the warm butter for 10 minutes or longer, strain the lavender out. Voila!

lavender brownie 3
Here is the recipe:

Ingredients
  1. 1 1/3 cups all purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp sea salt
  4. 1 cup unsalted butter
  5. 3 tsp Lavender flowers (dried)
  6. 1 cup cocoa powder
  7. 2 cups sugar
  8. 4 eggs
  9. 1.5 tsp vanilla
  10. Optional 1 cup chopped nuts
Instructions
  1. Pre-heat oven to 350 F
  2. Either line bottom and sides of 8×8 baking pan with parchment or
  3. Grease small muffin tins with coconut oil or a little butter
  4. Combine the flour, baking powder and salt in a small bowl and set aside
  5. Melt the butter in a small pot over very low heat.
  6. When melted, add the Lavender flowers. Stir gently to cover all flowers.
  7. On very low heat, allow the flowers to impart their flavor into the butter.
  8. After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.
  9. Stir in the cocoa. Blend in the sugar, eggs and vanilla.
  10. Add the dry ingredients
  11. Blend all together and spoon into the muffin tins (or the 8×8 pan)
  12. Bake in the oven for 30 to 50 minutes depending on your oven.  Begin to check for doneness in 30 minutes.

Lavender brownie 2

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!

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!

spicy-pork-hash-2.jpg

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.