Recipes

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Savory Brisket
Shirred Duck Eggs with Fresh Tarragon
Steakhouse Au Gratin Potatoes
At Last Oven Pastrami
Corned Beef 
Alarita Cider Turkey Breast
Brisket to Corned Beef to Pastrami
Balsamic & Wine Beef Shank
Basic Roasted Chicken
Cube Steak Alarita Style
Tacos
Butternut Squash Bisque with Goat Cheese
Egg Drop Soup
Rabbit Cassoulet
Crock Pot Italian Chicken
Eye of Round with Mustard Herb Crust
5 Spice Sticky Ribs
Turkey Brine & Spice Butter
Beer Cheese Fodue
5 Spice Drunk Duck
How we cook our steaks in the Ninja Cow Farm kitchen
Mimi's Ham & Cheese Beer Soft Pretzel Bites
Bacon Wrapped Jalapenos Paleo/ Keto Friendly
Beef Ossu Bucco with Balsamic & Red Wine
Rabbit Bog
Bone Broth
Lengua Tacos
Red Beans & Rice with Linguica
Pan Seared Chicken Hearts
Bruce Julian Bloody Mary Meatballs
Smoky BBQ Style Oven Brisket
Hickory Mustard Glazed Pork Tenderloin
Alarita Parmesan Squash
Baked Ashe Co Mac N Cheese
Sausage & Egg Breakfast Casserole
Chicken Lettuce Wraps
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 …
  • 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 …
  • 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 …
  • 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. …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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. …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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. …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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, …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • 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 …
  • Chicken Lettuce Wraps - Earlier this week we had a visit from Carolina Mushroom Farm, Shahane brought us fresh Oyster , Baby Bella and Shitake Mushrooms. When he told us the prices I was floored.  Not only are they grown locally over in Willow Springs they also are cheaper than what my family normally buys at Whole Foods. Shahane was …
  • Sausage & Egg Breakfast Casserole - This next week we have family coming for an extended visit. We’ll be out sight seeing yet still working. Make ahead breakfasts  will get us all off to a good start. The good news is that the restrictions are easy for me as a trained cook.  Flavor is something I’m not missing out on.   …
  • Baked Ashe Co Mac N Cheese - During the store expansion we decided to check out Ashe Co Cheese. Mostly as Dan wanted to offer a cheaper butter that was still a great quality and well cheese curds. He’s a sucker for the curds. This recipe comes from the Clark Family here at NCF. Their friend’s southern mother handed it down to …
  • Alarita Parmesan Squash - Squash Season is upon us once again.  Sadly this year there will be no squash  here at Ninja Cow Farm other than what folks bring us or the State Farmer’s Market provide. Last year we got blight in the gardening beds and until I can wrap them in black plastic for a month in September …
  • Hickory Mustard Glazed Pork Tenderloin - Versatile glazes make my life turn round. While some prefer their meat & fish plain, including me at times, I love a glaze. During all of our food tastings this spring Dan & SWMBO came across Falling Bark Farm Hickory Syrup. I for one am thrilled they did, it goes great on Corn Bread, Salmon, & …
  • Smoky BBQ Style Oven Brisket - Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong …
  • Bruce Julian Bloody Mary Meatballs - ” Lucy did you make the Meatballs yet?” ” Lucy you made those Meatballs right?” Lucy have you made the Meatballs yet? I need to know!” – All these thing have been asked of me for more than 2 months by SWMBO.  She is a great friend that keeps me humble and on track. The …
  • Pan Seared Chicken Hearts - I can see the Eww’s coming across the screen already. Hold tight though and take a trip further into the Culinary World.  Recently we’ve had several international clients request Chicken Hearts.  After consideration and a few rounds of cooking them. I declare they are tasty must have treats. Easy to make and man are they …
  • Red Beans & Rice with Linguica - Weeping Radish products have been a great addition to the Ninja Cow Farm Store and our own personal pantries.  When we first ordered the new sausages we were faced with lots of decisions. One of the new things we brought in is Linguica. Linguica is a firm peppery sausage made with Red Wine that has Portuguese …
  • Lengua Tacos - Organ meats are a new item in my house. The lead in charge of this are two unlikely suspects. Two that forever have told me to go eat my hippie foods. My husband and our daughter, Rutabaga.   Earlier this spring Rutabaga decided she liked grossing people out by eating weird things.  Her new favorite …
  • Bone Broth - Is it Fall yet, Y’all? The end of August was cool, as I write September has come thundering in.  I’m ready for soups, stews and bone broth. Many of our clients know I despise one convenience kitchen appliance. Totally loathe and even though I’ve been given at least 4 of them I had to go …
  • Rabbit Bog -   Rabbit love it hate it, it is a tremendous renewable food source. When we talk about healthy meats this is the one that gives you bang for the buck. There is little fat in rabbit meat and the cholesterol is quite low. According to Off Grid News “Rabbit has the lowest cholesterol value of any …
  • Beef Ossu Bucco with Balsamic & Red Wine - Other than a hurricane, September has been lovely. Warm days, cool nights just as fall should be. Minus that whole hurricane part. The cool weather has me wanting to serve stew on a nightly basis. My family though is not willing to eat stew nightly.  Beef Osso Bucco to the rescue. A few weeks ago …
  • Bacon Wrapped Jalapenos Paleo/ Keto Friendly - Fall recipes are looming in my brain. I see blankets of leaves with my family bouncing through them as they come in to have a mug of warm butternut squash bisque.  Then I open my eyes and realize that is not my family just the one that resides in my head.  Dinner party season is just …
  • Mimi’s Ham & Cheese Beer Soft Pretzel Bites - Need a Saturday pick me up to chase away boring weekend food? Come out to the farm visit the cows and pick up the ingredients for a fabulous snack. Let’s make some Mimi’s Ham & Cheese Beer Soft Pretzel Bites. This recipe is straight from Lin Johnson-Carlson founder of Mimi’s Mountain Mixes. This is one dish …
  • How we cook our steaks in the Ninja Cow Farm kitchen - 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 …
  • 5 Spice Drunk Duck - 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 …
  • Beer Cheese Fodue - 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 …
  • Turkey Brine & Spice Butter - 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 …
  • 5 Spice Sticky Ribs - 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 …
  • Eye of Round with Mustard Herb Crust - 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 …
  • Crock Pot Italian Chicken - 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 …
  • Rabbit Cassoulet - Rabbit is becoming more of a mainstay among the American diet. I have started seeing several friends posting that they are having rabbit for dinner. When my family dines out we are seeing it on the menu more often. Why? Rabbit is a great hardy animal to raise for meat. The best part is it’s …
  • Egg Drop Soup - Whew, that cold snap was a doozy. If you have never had to worry about keep animal waterers free of ice let me tell it is not fun. We are all thankful it is over. However it is only the 2nd week in January which means after a short reprieve we will be back to …
  • Butternut Squash Bisque with Goat Cheese - Are you ready for round 2 of Winter Blast?  Farmer’s Almanac told us this would be a brutal winter and they were not lying. In the depth of the cold, comfort foods and soups call my name.  “Lucy, we’ll keep you warm and cozy.” Ahh warming soups, just a bit of added spice to warm …
  • Tacos - Has Taco Tuesday been a regular event in your household for years? It has been in mine. Our daughter loves Taco Tuesday. We do a variety of tacos, fajitas, & enchiladas to keep up variety. Rutabaga never realized that Taco Tuesday was an actual thing until the Lego Movie came out.  Now that she knows …
  • Cube Steak Alarita Style - Have we all recovered from the “This is Us” crockpot episode? I may never! Rutabaga’s need to use my oven on the daily basis to bake desserts has me using my new trusty crockpot to all of my friends & family’s glee.  After my 2 decades of disdain for crockpot they are all getting a …
  • Basic Roasted Chicken - Folks you have blown through our Chicken Freezer this winter. Poor Christy at Brittany Ridge Farms cannot keep up. Normally winter is a downtime for chicken. This year you fine folks said, “NOPE!”. Since this burst of chicken flying off the shelves has hit I have been bombarded with emails and texts. “Why is my …
  • Balsamic & Wine Beef Shank - Oh beef shank how do I love thee? Let me count the ways. Beef Shank is one of the most versatile roasting cuts of meat we have in the store.  Sold in pack of 2 it is great for just 2 people. Packs range from 1-2 lbs due to the increasing size as the butcher …
  • Brisket to Corned Beef to Pastrami - It is March, this dish was a favorite among our clientele last year. Now I’m bringing forward for this year.   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 …
  • Alarita Cider Turkey Breast - We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want …
  • Corned Beef  - With St Patrick’s Day close by we are republishing some old recipes 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 …
  • At Last Oven Pastrami - In Honor of St Patrick’s Day we are repeating this 3 part series. 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. …
  • Pieces & Parts & Goats Milk - Dog, cats, ferrets &  Soap Crafters, what do they all have in common? Pork!!! Dan surprised Jeanette & I today with our special request for Tails,  Fat Back( what you use for lard), Liver, Heart , & Feet are now all in stock in . Prices Tails- $4.50 per pound- Not only a great for …
  • Steakhouse Au Gratin Potatoes - Winter will just not end, somebody please go capture spring and tell it, its suppose to be Spring. My poor garden is completely perplexed at what it should be doing currently. I’m taking advantage of this extra cold spell to continue cooking my winter comfort foods. This recipe for Steakhouse Au Gratin Potatoes has passed …
  • Shirred Duck Eggs with Fresh Tarragon - When Jeanette began working in the store last fall she brought a wonderful thing with her Duck Eggs. We have had them in the store a few times before but keeping them in stock was a bit rough. For many who are allergic to chicken eggs , duck eggs are a great replacement. Bakers love …
  • Savory Brisket - Jeanette & I were discussing the values of roasts today. We are on our summer cut sheet schedule of  using our chuck for more steaks and ground chuck for tasty tasty burgers. She kept asking me what cut makes a fall aart cut like the chuck. I kept telling her brisket and she was all …