I have embraced the crock pot. Many of you have spoken and the crock pot is the best way for dinner to make it to the table every night. Not eating out is the goal, right? It certainly is more me. As of today, in the past 5 nights we have had to eat dinner out 4 nights. My stomach is not pleased. Vowing to not have this happen again I pulled out my old friend Renee’s Crock Pot Italian Chicken.
Shredding the chicken is easy. Place the breast only in you mixer with the paddle attachment once cooked. Turn on low. This will shred your chicken. Once shredded add your liquids back to the meat. Do not walk away as your mixer works. That is a quick way to end up with powdered chicken.
To serve alongside this I typically throw in peas or broccoli at the end of the cooking process. Green Beans or just about any other veggie other than lettuce would work well. Cabbage would probably be a great way to mix it up. I think I’ll need to try that soon. We traditionally serve this over rice or pasta.
Christy over at Brittany Ridge grows the best tasting Chicken on the market in my humble opinion. Her birds get plenty of grass and a great omnivore diet from her free range methods. The one thing I notice when I open a package of her meat is there is no smell. Grocery store chicken has always smelled awful to me. Smells tend to tell the quality in my book. The other clue. The fat color, yellow is the golden key in pastured meats and Christy’s birds have it. When I used to buy organic chicken in bulk I noticed the fat went from yellow to then gray. Fat should not be gray, eww just NO!
In the NCF store Boneless Skinless Chicken Breast runs $12 per lb. A whole Cut Up Chicken is $6.50 per lb and a Whole Chicken is $4.50 per lb. My recommendation is to buy the Whole and just double this recipe. Then you will get several meals for your hard earned $$.
Christmas time is here! Holiday cooking makes my soul sing, rich heavy flavors followed by bright sides are my thing.
This year we are a bit low on Prime Rib as we have 1 very ambitious client. Therefore let’s look at the Eye of Round for our Holiday Meal. Thinly sliced, it will set a beautiful table with it’s own natural juices. With the mustard herbed crust it will bring flavor.
I’m going to use Lusty Monk in this dish. When fresh from the jar it can be quite spicy. As the mustard cooks though, the heat of the spice mellows. Preparing the roast the night before enhances the flavor and allows the marinade to mature, you’ll get the deep rich flavor, perfect for Christmas dinner.
Having a Holiday Party? This dish can also be slices thinly and served on yeast rolls or rolled by itself a fancy toothpick. No toothpicks lay a fancy fork on a plate with the meat displayed in a pretty Carpaccio pattern.
Looking for another Holiday meal try my Brisket Tostada Recipe. Serve it roast style, last year our client Donna served it with rolls at a holiday party, the brisket was a big hit with her family. Want another fun dish for the Lusty Monk? Try our Deli Ham Roll-Ups. And you can always pair the Lusty Monk with our Bratwurst and Two Chicks Farm Sauerkraut. <— SWMBO’s Favorite store combo
Traditionally Ninja Cow sells English style thick cut short ribs. These are great for the crock pot or dutch oven. For smaller families I recommend them or shanks instead of roasts. They have great flavor & texture while still being quite a bit cheaper. This is what I usually feed my family since we are now a party of 3 these days. The bonus is you can be pretty versatile with these and use any leftovers for sandwiches or fajitas.
This past spring we began getting requests for a thinner Asian style rib. I talked to Chaudhry’s. Unfortunately they couldn’t get us down to the 1/4″ that I had desired. The were able to cut them much thinner and horizontal to give me a more versatile product for grilling and stir frying. Wait did I just say the word fry? Hmm what could be more delicious than an Asian style sticky rib. Ooo I have that 5 spice from the Drunk Duck.
Boys & girls this is where being a Chef becomes 1 part art and another part mad scientist. Last year I had a 5 spice rib on a food truck. I talked watched and learned now it is time to recreate with this awesome rib here at home. This will be a project where irresponsible children should not be in the kitchen. And one where distractions should be kept to a minimum. And where I kinda wish I had one of those new fancy air fryers. After I remove the rib from the frying oil I will immediately be dredging in brown sugar. The heat will caramelize the sugar and spice to the rib. To add a bit of crisp to that we will hit it with the broiler. MMMMM, let’s go.
The cost on ribs in the Ninja Cow Store is $7.99 a lb. That is roughly $1.75-$3 a lb cheaper than our roasts. And since we now carry the 2 different cuts they are quite versatile. Let me also give an honorable mention to the Beef Osso Bucco cut at $8.49 lb. That is the perfect amount for 1-2 people, it is a perfect crock pot cut as well.
My husband and I have joked around for a while now that we are the Green Acres Family. We lived for several years next to Disney in Celebration, FL For a few of those years I had the privilege of living next to one of my closests friends. We often said that we were going to dig a tunnel between our houses for rainy days. I really miss those days especially during Thanksgiving & Christmas. We’d run back & forth all day & night sharing ingredients.
Jess & I have a love of Martha Stewart Recipes and that is where I go for my Turkey Brine & Spice Butter Recipe. She shared this recipe with me years ago & I use it often both on Turkey & Chicken. I’ll add pictures to this once Thanksgiving is past, gotta make sure that you guys have a great recipe to use for the actual holiday.
Way back before we had Rutabaga, hubby and I would indulge every so often in a trip to Melting Pot for a fabulous fondue dinner. Rarely did we eat all the meat as we had stuffed ourselves silly on the cheese fondue appetizer. Since our daughter was born however I can count on 3 fingers how many times we’ve eaten there. And once was only for dessert.
Beer Cheese Fondue has a great cool nights flavor that sticks to the ribs. You can add bread for some extra carbs or just stick with veggies and fruit for the lighter side. It is something that you can play around with for flavor intensity. The secret ingredient to this dish is not the beer. It is 2 different varieties of cheese and a good healthy dose of powdered mustard, garlic, and worcestershire.
This dish is great for a fun dinner or to use at a party served up in a crusty sourdough bread bowl. Not gonna lie I miss the bread bowl fad. And since I want to use the best cheese around I’m grabbing Ashe Co Mild Cheddar and Redneck Romano. Since the Mimi’s Recipe I’ve been in love with Redneck Romano. If you have Lusty Monk Mustard on hand substitute it for the Dry Mustard to give this dish a bit more flavor & spice.
Fall is back. As I type is it dark and rainy out even though it is only 2 pm. This type of weather has me wanting bold deep flavors. I’m already rethinking dinners and lunches this week to see where I can fit Panang Chicken Curry into the mix. Let’s get out of the summer rut we’ve been in with cooking and get the house warmed up using our stoves and creativity.
Blue Whistler Duck’s have been in the store for a few months now. I’ve been getting to know Farmer Amy who is amazing. Her dedication to her birds and their welfare is awe inspiring. Knowing that I can place a beautiful wholesome duck on my table makes me extra happy.
The recipe today is going to pack a bold flavor. I’m already thinking ahead of cold duck sandwiches later this week. (Edit: my family of 3 demolished this duck in 1 sitting it was so good. It was not a small duck either lol) This will be a dish that will enhance in flavor the next day. When I think of Peking Duck I instantly think of A Christmas Story with Little Ralphie and his family. This recipe would definitely work to change up your family’s holiday dinners this year.
Hopefully in the near future we will be able to sell duck by the part. Currently Ducks are sold whole by the lb for $8.45 lb. 1 duck is a solid 3 meals with leftovers for my small family. Most of the other ingredients are easy to find. I’m using Naan instead of Steam Buns ( if you can make them DO!) & a quick trip to the Asian Market for the Chinese 5 Spice & Shoa Shing Wine. Don’t forget the Mae Ploy for a little saucy goodness.
One thing is for sure. We’ve cooked more grass fed, grass finished steaks than pretty much anyone you’ve ever known. We’ve tried all the different ways of cooking them. Grilled, sous vide, etc. After years of experimenting and comparing the effort with the result, I can say that this recipe is our 100% go to recipe for steaks, and with one small addition, pork chops and Boston Butt steaks.