Recipes

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Alarita Citrus Pork Roast
Beef & Broccoli
Arroz Con Pollo
Parmesan Pork Chops
Pork Osso Bucco Ragout
At Last Oven Pastrami
Corned Beef & Cabbage
Brisket to Corned Beef to Pastrami
Lemon Basil Broccoli Chicken
Cottage Pie or Shepherd's Pie?
Lemon Chicken Bake
Braised Lamb Shanks with Red Wine
Beef Stew
Pumpkin Goat Cheese Dip
LAMB SLIDERS WITH CHEVRE CREAM
Savory Brisket
SHORT RIBS WITH ASIAN FLAVOR
BEEF STROGANOFF OVER EGG NOODLES
JAMMIN’ CHICKEN
GARBO CHICKEN & PASTA
Snow Cream
LONDON BROIL WITH GOATY GRITS
Not so Traditional Fried Chicken
Flat Iron, a versatile steak
Meatballs for all!
Cube Steak with Mushroom Gravy
Chorizo and chicken sliders
Heritage breed pork chop
PAN FRIED, OVEN FINISHED PORK CHOPS NINJA STYLE
Chorizo and mussels, with broth of the Gods
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Below is our old recipe list. We are moving these to the new grid layout (above) as quickly as possible.

  • Chorizo and mussels, with broth of the Gods - In North Carolina, pork is the undisputed king of meat.  It is so versatile that I could cook with it every day and not get bored.  I am going to dedicate my first few recipes to one of my favorite forms of pork–chorizo. Chorizo is a sausage made from pork shoulder that is typically seasoned … Continue reading Chorizo and mussels, with broth of the Gods
  • PAN FRIED, OVEN FINISHED PORK CHOPS NINJA STYLE - We’ve had requests for our pork chop recipe from multiple people so I’m finally sitting down and typing it up. We have some recipe goodness coming from a new author on our website, but more about that later. For now, let’s talk about our semi-famous recipe.
  • Chorizo & Chicken Sliders - Ahh, chicken and chorizo or “chori-pollo” as I like to call it.  This is a divine combination that can be served an infinite number of ways.  You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy.  A few months … Continue reading Chorizo & Chicken Sliders
  • Chorizo and chicken sliders - Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy. A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices. These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde. More on that in my next post.
  • Pressure Cooker Chicken & Chorizo Enchiladas - One of my favorite kitchen gadgets that I have acquired in the last year is a pressure cooker.  This amazing device can achieve consistencies in 30 minutes that would take all day to achieve in a crock pot.  It really shines with meat that has bones and skin because it can pull out all of the … Continue reading Pressure Cooker Chicken & Chorizo Enchiladas
  • Shrimp and Chorizo Tacos - Tacos are the perfect vehicle to eat meat.  If you have good meat, just about any combination will be delicious.  This recipe calls for Ninja Cow chorizo and shrimp.  Like Dan, I only get my seafood from Earps.  Period.  That place is amazing, locally owned by good people, and has the best fresh seafood around. … Continue reading Shrimp and Chorizo Tacos
  • Loaded Tater Tot Nachos - In my last tribute to chorizo before sharing recipes with other Ninja Cow meats, I wanted to share this recipe that is sure to please the whole family–kids and parents alike.  Loaded tater tot nachos with a homemade ooey gooey cheese sauce! What you need: 1 bag of frozen tater tots 1/2 pound of chorizo … Continue reading Loaded Tater Tot Nachos
  • Crock Pot BBQ - I stopped by Ninja Cow this past Saturday and was shocked to learn that a lot of customers don’t buy the pork shoulder (aka Boston butt).    This is like going to Philly and not getting a cheese steak.  I am convinced folks avoid pork shoulder because it can be an intimidating cut of meat to … Continue reading Crock Pot BBQ
  • Sous Vide Pork Chops - I recently ate at the Little Hen in Holly Springs and had a phenomenal experience.  The pork tasted amazing and I couldn’t put my finger on exactly why.  Chef Regan was kind enough to visit with us towards the end of our meal as it was getting late and the crowd had tapered off.  The … Continue reading Sous Vide Pork Chops
  • Bacon Mushroom & Swiss Burger with a Mornay Sauce - Have you ever fresh ground your meat to make burgers?  If not, buckle up partner because this is a game changer!  While everyone knows how to make yummy burgers, this takes the classic meal to whole ‘nother level.  Mixing and grinding your own meat not only opens up the burger playbook to infinite permutations of … Continue reading Bacon Mushroom & Swiss Burger with a Mornay Sauce
  • Knife Set and Skills 101 - Cooking skills are more important than recipes.  Skills allow you to bob and weave to make something delicious even in the face of adversity.  Skills also allow you to be much more efficient.  When it comes to knife skills, you gain valuable lessons in safety and efficiency. There are so many shapes and styles of … Continue reading Knife Set and Skills 101
  • Cooking matters - Nobody has cooked, or eaten, as much of our product as we have. We’ve grilled, baked, broiled, sauteed, and crock potted our meats. Heck, we’ve even eaten it raw (steak tartare anyone?) Having had our products every way that you can, I can say that cooking method definitely matter. I usually try and catch new … Continue reading Cooking matters
  • Lamb shoulder, sous vide style. Our first lamb dinner. - I reminded SWMBO (She Who Must Be Obeyed) that we had new lamb in the freezer and that we needed to get it out and cook a meal. This Saturday, she popped over to the store and said, “Ok, I’m here for the lamb and for the meat for the rest of the week.” You … Continue reading Lamb shoulder, sous vide style. Our first lamb dinner.
  • Spiced Peach Glazed Ham Steaks - Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat.  This week we received our first Uncured Ham Slice Steak. Hello new porky goodness to experiment with. Today … Continue reading Spiced Peach Glazed Ham Steaks
  • Lamb Sliders with Chevre Cream - Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible. Imagine tasty lamb as a burger, now as a … Continue reading Lamb Sliders with Chevre Cream
  • Brisket Tostadas - The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger … Continue reading Brisket Tostadas
  • Boursin Spatchcock Chicken - The whole chickens at Ninja Cow Farm are absolutely delicious.  Everyone knows how to do a beer can chicken, so I wanted to share another way to prepare these delicious birds.  Spatchcock chicken is a style of preparing birds to be roasted in the oven.  It’s a very simple technique that takes 5 minutes to … Continue reading Boursin Spatchcock Chicken
  • Chimichurri Burger - Chimichurri is a magical sauce that comes from Argentina.  It is a beautiful compliment to all things beef and pork.  It’s primarily made with parsley, garlic, oregano, cracked red pepper flakes and olive oil for strong and simple flavors.  I used it in this recipe to take this burger to the next level. What you need … Continue reading Chimichurri Burger
  • Short ribs with asian flavor - Flavors from Asia,  they’re complex by nature. You bite in and instantly go “How did they do this”?  Umami is a word in Asian Cuisine used to describe the savory taste.  Short ribs have a bounty of Umami. The ribs come in packs ranging from 1 lb- 2 lbs at $8.99 a lbs.   With ribs … Continue reading Short ribs with asian flavor
  • Beef Stroganoff over Egg Noodles - There has been a bag of Amish Noodles staring at me from the pantry for a month. In July,  my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas, where Mennonite & Amish Markets abound. There I bought a bulk bag of Egg Noodles with dreams … Continue reading Beef Stroganoff over Egg Noodles
  • Jammin’ Chicken - Jam, is it sitting in your fridge doing nothing? Is it only making an appearance at breakfast or on a noontime pbj? Well ladies and gentlemen let me introduce jam for dinner.  Triple Berry Jam is the primary ingredient in this sauce it is from Buck Naked Farm at $8 a jar sold in the NCF Store. … Continue reading Jammin’ Chicken
  • Arroz Con Pollo - My family has only been in NC for 2 years. We moved here from Orlando, FL in March of 2014. I miss my friends, my family, and not much else except for food. Cuban food to be exact! While in Florida, Cuban food became a mainstay not only in my house but also for my … Continue reading Arroz Con Pollo
  • Pork Buns a Filipino Street Food - Boston Butt is porks most versatile cut. BBQ, roasted, sliced then grilled, soup parts or stew there are many things to do with a Boston Butt. Pork Buns are labor intensive so grab your children, spouse, neighbor etc for some fun help.  Whether tailgating or heading to a picnic this meat is perfect as it is … Continue reading Pork Buns a Filipino Street Food
  • London Broil with Goaty Grits - Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make … Continue reading London Broil with Goaty Grits
  • Garbo Chicken & Pasta - A few years ago one of those boxed dinner companies came out with seasoning packets. You were just supposed to throw it in your meat and pasta or rice and poof dinner is served.  Upon looking at the ingredient list I was mortified. And then I looked at the nutrition. Whew! Who knew so much … Continue reading Garbo Chicken & Pasta
  • Parmesan Pork Chops - You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still … Continue reading Parmesan Pork Chops
  • Lemon Chicken Bake - School is back in session full swing & while we homeschool year round  this means our school year activities are keeping us busy. Monday – Friday afternoons we race from horse back riding, girl scouts and art lessons.  That mean we need dishes we can prepare ahead of time then throw in the oven while … Continue reading Lemon Chicken Bake
  • Braised Lamb Shanks with Red Wine - Fall has finally arrived here in North Carolina, the past few days I have been at the NC Choices Women in Meat Conference. The Conference was held at a camp over in Efland, NC. There the leaves were beginning to change slightly. I came back with many new ideas full of inspirations from the talented women … Continue reading Braised Lamb Shanks with Red Wine
  • Pork Osso Bucco Ragout - Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again.  Now the evenings are longer and cooking is something I want to fill our home as well … Continue reading Pork Osso Bucco Ragout
  • Grandma’s Beef Stew - Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef … Continue reading Grandma’s Beef Stew
  • Eye of Round Roast Beef - Eye of Round every one loves it but they aren’t quite sure how to cook it.  It is simple however it is all about technique. Eye of round is great when feeding a large crowd or hosting a holiday party. It is served medium to medium rare with its juices poured over it. Our sizes … Continue reading Eye of Round Roast Beef
  • Not so Traditional Fried Chicken - This past weekend was a whirlwind of fun. My oldest sister came to town.  I asked what she would like for me to make and instantly she said fried chicken, mashed potatoes with gravy and collard greens. I love that my siblings always know just what they want to eat at my house and let … Continue reading Not so Traditional Fried Chicken
  • Cube Steak with Mushroom Gravy - Mushroom Gravy is one of those things that takes a simple dish and makes it a WOW dish. While simple itself the flavor packs a punch. Cubed steak is fairly straight forward to cook yet is a versatile ingredient. Serve it as a steak itself, country fried steak or with a tomato based sauce, etc.... there are many ways to cook it. Today is similar to country fried steak only in that we will dredge it in Cube Steak is in the NCF store with plenty in stock for $9 lb. Combined with the mushrooms, sherry, onions, beef stock & sides you're looking at about $15 for a complete meal that will feed 4. Cost effective yet filling & delicious.
  • Meatballs for all! - My meatballs are not the typical meatballs that you see on the websites. NCF does not carry veal. And no matter how much I petition Dan for Rose Veal he still says “No”. So I need a good substitute. LAMB to the rescue, now this we do carry. And even those like my sister who … Continue reading Meatballs for all!
  • Flat Iron, a versatile steak - When I attended the NC Choices Women in Meat Conference I learned a few new lessons on steaks. The Flat Iron,  which is my most favorite cut of steak, I learned a few extra lessons on versatility.  Flat Iron is a forgiving cut, if you overcook it slightly it is more tender. It soaks up … Continue reading Flat Iron, a versatile steak
  • Not so Traditional Fried Chicken - This past weekend was a whirlwind of fun. My oldest sister came to town.  I asked what she would like for me to make and instantly she said fried chicken, mashed potatoes with gravy and collard greens. I love that my siblings always know just what they want to eat at my house and let … Continue reading Not so Traditional Fried Chicken
  • LONDON BROIL WITH GOATY GRITS - Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make … Continue reading LONDON BROIL WITH GOATY GRITS
  • Snow Cream - It amazes me the people who don’t know about snow cream, even people from up North. I guess it’s like living at the beach. When you live there you never go. Living in the South all my life, snow cream is the ultimate treat. Being fortunate enough to have grown up with parents who lived … Continue reading Snow Cream
  • GARBO CHICKEN & PASTA - A few years ago one of those boxed dinner companies came out with seasoning packets. You were just supposed to throw it in your meat and pasta or rice and poof dinner is served.  Upon looking at the ingredient list I was mortified. And then I looked at the nutrition. Whew! Who knew so much … Continue reading GARBO CHICKEN & PASTA
  • JAMMIN’ CHICKEN - Jam, is it sitting in your fridge doing nothing? Is it only making an appearance at breakfast or on a noontime pbj? Well ladies and gentlemen let me introduce jam for dinner.  Triple Berry Jam is the primary ingredient in this sauce it is from Buck Naked Farm at $8 a jar sold in the NCF Store. … Continue reading JAMMIN’ CHICKEN
  • BEEF STROGANOFF OVER EGG NOODLES - There has been a bag of Amish Noodles staring at me from the pantry for a month. In July,  my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas, where Mennonite & Amish Markets abound. There I bought a bulk bag of Egg Noodles with dreams … Continue reading BEEF STROGANOFF OVER EGG NOODLES
  • SHORT RIBS WITH ASIAN FLAVOR - Flavors from Asia,  they’re complex by nature. You bite in and instantly go “How did they do this”?  Umami is a word in Asian Cuisine used to describe the savory taste.  Short ribs have a bounty of Umami. The ribs come in packs ranging from 1 lb- 2 lbs at $8.99 a lbs.   With ribs … Continue reading SHORT RIBS WITH ASIAN FLAVOR
  • Savory Brisket - The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger … Continue reading Savory Brisket
  • LAMB SLIDERS WITH CHEVRE CREAM - Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible. Imagine tasty lamb as a burger, now as a … Continue reading LAMB SLIDERS WITH CHEVRE CREAM
  • Pumpkin Goat Cheese Dip - During the aftermath of Hurricane Matthew I promised SWMBO & Erin that I would make them Pumpkin Goat Cheese Dip. Since then life has gotten in the way and I have yet to keep my promise. Today that will change and my friends will get a special treat just in time to stave off the candy … Continue reading Pumpkin Goat Cheese Dip
  • Beef Stew - Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef Stew has varied little from the time my Great-Grandmother Rumsey taught my Grandmother Hill. Beef Stew is an American tradition, every family has its own special recipe and this is mine. Unfortunately few pictures were taken of this dish as it was Halloween and the family descended on the pot before I remembered I didn't have a final picture. The recipe provided below few 5 adults and 2 children with no leftovers. The Boneless Beef for Stew price at the NCF store is $8.99 lb. Combined with the veggies you're running about $15 for a meal that easily fed 7 with no empty stomachs afterward. Boneless beef for stew can take time to become tender. Long cook times are recommended. The processor uses leftover that is not being turned into ground beef to make boneless beef for stew.
  • Braised Lamb Shanks with Red Wine - Fall has finally arrived here in North Carolina, the past few days I have been at the NC Choices Women in Meat Conference. The Conference was held at a camp over in Efland, NC. There the leaves were beginning to change slightly. I came back with many new ideas full of inspirations from the talented … Continue reading Braised Lamb Shanks with Red Wine
  • HERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS - Yesterday was a fun day in the store.  Our clients for the first time received a taste of my cooking. Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got a delicious tender bite. Somewhere around 11 am my Sous Vie changed temp from the 120 … Continue reading HERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS
  • Lemon Basil Broccoli Chicken - Weeknight activities are the bane of my existence. By 6 p.m. at night I want  dinner on the table with my family around it followed by Jeopardy & Wheel of Fortune.  Yes, I’m a thoroughly middle aged Mom & nights as I described are rare.  That is where Lemon Basil Broccoli Chicken comes into play, … Continue reading Lemon Basil Broccoli Chicken
  • Brisket to Corned Beef to Pastrami - This is a several part series stay tuned… Brisket, that mighty versatile cut of beef.  While I was mostly raised in Nashville, TN I was born in Missouri meaning smoked K. C. brisket is my favorite. We can make it sweet, savory, BBQ,  & corned. Dan claims Ribeye is king, nope Brisket is king for … Continue reading Brisket to Corned Beef to Pastrami
  • Corned Beef & Cabbage - St Patrick’s day is getting closer do you have your Brisket yet. The good new is that you still have time. The recipe I posted last week only takes 3-5 days. For you last minute folks out there (like me) this one is for you.   This past weekend my family hosted a farm game night … Continue reading Corned Beef & Cabbage
  • At Last Oven Pastrami - The Big Finally is here lets make some Pastrami! Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical.  This whole week I have struggled back in forth. Do I cold smoke … Continue reading At Last Oven Pastrami
  • Pork Osso Bucco Ragout - Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again.  Now the evenings are longer and cooking is something I want to fill our home as well … Continue reading Pork Osso Bucco Ragout
  • Parmesan Pork Chops - You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still … Continue reading Parmesan Pork Chops
  • Beef & Broccoli - Beef & Broccoli a Chinese restaurant favorite  for take out. Now it is time for you to have this wonderful meal at home. A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not … Continue reading Beef & Broccoli
  • Alarita Citrus Pork Roast - Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who … Continue reading Alarita Citrus Pork Roast

7125 Old Stage Road Raleigh NC