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 cold weather before long. And that is where Egg Drop Soup comes in. It is plentiful and warms the body from the inside.
There is only a single photo of my dish. I simply threw it up on my personal facebook wall and poof lots of folks wanted the recipe. My message box blew up. I figured I probably needed to put it on here for our clients.
With this being such a simple dish I recommend using the best ingredients meaning homemade broth. Try out Farmer Dan’s recipe. And of course use Farm Fresh Eggs just $4.25 a dozen.
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 $$.
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.
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 good, like I now crave them type of good. The taste and flavor is as if a steak and a chicken thigh mixed together.
This past March my husband had to travel to Brazil on business. When he returned he raved about the food and being forced to try new things. Now the man is not the most adventurous eater due to some food allergies (okra and shellfish). In fact we were a bit worried about the language barrier and proceeded to take a crash course in Portuguese so he could safely eat. To hear he was trying new food excited me so I asked what his favorites were to spice up our weekly menu. When he said chicken hearts I about dropped my jaw on the floor. In fact he couldn’t wait to share them with the family. I’ll cook most anything he requests. Let’s go!
Chicken Hearts are provided by our wonderful partner Christy over at Brittany Ridge Farms located in Hookerton, NC. We charge $4 lb for these tasty morsels. These are quite simple to cook quickly and would be great served with salad or as the meat component to a meal. Have a party and offer them as a daredevil bite. Drop by today from 2-6 to get your own.
Have I scared you off yet? Just remember in this whole Farm to Fork world we need to eat all parts of the animal not just a few. Try them you won’t regret it.
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 a great sport in patiently waiting till I could speak to him. Our store was quite busy at the moment with deliveries and clients in for their shopping.
Last week I join SWMBO & Dan on the Low Carb diet. When Shahane delivered the Shitakes Asian Lettuce wraps popped in my head instantly. Unfortunately its been 3 days and I am just getting a chance to cook them. My favorite type of lettuce to use for this is butter lettuce however I only have iceberg here at home. Sigh. I will make do.
Lets talk lettuce wraps now. The ideal chicken for these is ground chicken coming in at $8.50 lb. And while I would like to say there will be leftovers there won’t be. They just taste too darn good. I totally recommend making 2 batches of this at once. One for dinner and one for lunches. Did I mention they even taste great cold?
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 clients. We all loved it.
My favorite Cuban Restaurant was The Columbia. When we left Florida our last meal was from there. My first trip back I grabbed their family cookbook & history. Every time we visit ¾ of the meals we eat come from there. Seriously it is great food. My recipe today is based off of The Columbia’s Arroz Con Pollo which if you heard me pronounce it sounds nothing like how it should be pronounced. The difference is in the marinade.
The ingredients from the NCF store in this recipe are Chorizo $8.00lb & Chicken Leg Quarters $5.00 lb. In each pack of Chorizo is typically 4 links. The Chicken Leg Quarters are from Brittany Ridge Farm and are typically packaged 2 per pack. The total cost for this family meal was a bit high at around $22 for all for the ingredients. I still have ingredients left over though for another meal down the road.
Arroz con Pollo
3 TBSP Extra Virgin Olive Oil (EVOO)
¼ cup White Wine Vinegar
1 TBSP Oregano
4 Cloves of Garlic minced
1 Red Onion chopped
2 Red Peppers julienned (sliced in thin vertical strips)
4 Chicken Quarters
2 Links of NCF Chorizo casing removed
4 Cups Chicken Broth
2 Cup Rice
1 Seeded Tomato Chopped
1 C frozen peas (optional)
Salt and Pepper to taste
Combine EVOO, Vinegar, Oregano, Garlic & Chicken Quarters in a Ziplock bag. Mix well thoroughly coating chicken, then place in the refrigerator for 8-12 hours.
Removed marinated chicken from fridge 1 hour before cooking
Heat 6 quart lidded pan over med heat (I use my dutch oven). Add oil.
Remove chicken from bag set aside, add marinade to pan
Salt & Pepper marinated Chicken
Once oil in pan is glistening place Chicken & marinade in hot pan
While chicken is cooking add the onions
Flip Chicken after it releases from pan(about 6-7 min) add Chorizo breaking it up
Cook Chorizo till browned, then add the broth, bring to a boil
Stir in rice, cover with lid, lower burner temp to low
Salt and Pepper broth
After 15 minutes add peppers, peas and return lid to the pan
When rice is tender about 5 minutes later remove from heat
Serve Chicken on rice
Note-I have served this dish with mushrooms. If using mushrooms add them when you add in the onions. While I love mushroom, there is one in my house that does not. (There’s always one!)
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.
At the NCF store the chicken is provided through Brittany Ridge Farms The Split Chicken Breast run $10 lb. They typically come 2 to a pack. With the kids we usually split a breast between them. the skin however is always fought over.
1 Jar Buck Naked Farm Triple Crown Jam
2 tsp apple cider vinegar
1 sprig of rosemary
1/2 cup of water
1/8 tsp cayenne (optional)
Combine all ingredients and bring to a boil on med. heat
Boil until syrupy and coats the back of a spoon.
Remove from heat to cool
4 split chicken breast
salt & pepper
Preheat oven to 425F
Bring chicken up to room temperature about 1 hour on the counter.
Dry off with a paper towel, salt and pepper chicken
On a sheet pan place a cooling rack
On rack place rosemary sprigs
Place chicken on rosemary & place in oven 45 min to 1 hr until meat thermometer reaches 160F
Once the chicken reaches 160 glaze chicken with Jammin Sauce