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 to share.

The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try.  This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.

The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining.  I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.

Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.

Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle.  It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.

 

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.

 

One of the thing I love is quiche, However I’m not allowed gluten or really any grains.  Then I thought about frittatas and thought hmm I’m lazier than that. How about a simple breakfast bake.

Sausage & Eggs are both in the NCF store & are the main ingredients to the dish. Then I added a few extra boosts, a teaspoon of Boar & Castle Sauce adds depth. The Cheese well because I love a cheesy eggs, luckily we now carry Ashe Co Cheese Mountain Marble. Chopped Red Onions, Red Bell Pepper, & Spinach add texture as well as a kick of flavor.

 

We carry several types of sausage well suited for this dish depending on the flavor you like.  The Mild or Hot Bulk Sausage is $7.50 lb, Chorizo is $10lb or, Ground Pork for $6.50lb.  Eggs are sold for $4.25 dozen. Mountain Marble run $6.95lb and Board & Castle Sauce is $3.99.  The Boar & Castle Sauce is worth the small investment I add it to everything. In all the cost of this dish will run $10-$20 depending on how big of a crowd you are feeding.  The measurements I’m giving you should have 8 servings for about $16.50. You’ll have plenty of cheese and sauce left over for other meals.

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 of Beef Stroganoff.

One of our big sellers is Beef for Stew.  I use it for many things soups, stews, kebabs, etc.   This meal is larger, feeding up to 8 people (Or my just my ravenous bunch of kids – Editor/Farmer).

Boneless Beef for stew runs $8.99 per pound with all of the ingredients listed you’ll have dinner for roughly $12-$15. If you want to jazz it up a bit use one of our Sirloin Steaks at $14.99 lb, thinly sliced with the fat removed.

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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 with all spice, cloves, thyme, garlic, salt, pepper, cumin, oregano, paprika or ancho chili powder and you can even see fennel seeds in some recipes.

It has a wonderful and complex flavor that is not too spicy unless you kick it up a notch by adding cayenne or various other chiles. Ninja Cow chorizo is ready to roll when you pick it up unless you are craving some heat. I typically remove the meat from the sausage casing and break it up as I saute it in a skillet. You can break it up into small pieces like hamburger meat as pictured or leave it in small, juicy chunks. It just depends on what you are looking for. I wanted to make chorizo mussels with this recipe, so I went for smaller pieces.