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, this has been my child’s favorite meal since she was a toddler.  

In the NCF Farm Store we carry Boneless Skinless Breast from Brittany Ridge Farms for $11 lb. The birds are pasture raised and taste great.  The color of the meat will show you the difference before the flavor.  Once you taste it you will notice a difference between our chicken & large scale production.

Cottage Pie or Shepherd’s Pie?

I hereby interrupt the replay of recipes from the past few months for something new.  The windstorm that took away our February 70 degree days, got me in the kitchen.  One of my husband’s favorite dishes is Shepherd’s Pie.  What is the difference between Shepherd’s Pie and Cottage Pie? Meat, Shepherd’s is made with Lamb while Cottage is made with Beef.

After you decide which type of pie to dig into then it is time to discuss vegetables. The mixture will be topped with mashed potatoes there is no crust however.  For veggies I use onions, mushrooms, celery, carrots & peas. A few folks I know use green beans instead of peas, I prefer the peas.

In the NCF store Ground Lamb ( we also have ground mutton) is $10lb, Ground Beef is $9 lb.  If you would like a steakier flavor the choose Ground Chuck for $10.50 lb. With the other ingredients this will still be an under $20 meal yet it will feed 8-10 people. Erin’s husband stopped by and grabbed 2 serving. One for right then, I got a text the next morning he had the other for breakfast instead of waiting for lunch.

Calorie Count, It is February as New Years Resolutions are still on the mind I am not making a bottom crust from Mashed Potatoes.  Only the top of this pie with have Potatoes. Traditionally the crust is top and bottom is made from Potatoes.

For today’s recipe I’m going to use Ground Lamb, making it a Shepherd’s Pie.  My husband would eat Lamb for every meal if allowed… shh I would too.

 

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 the little one takes a bath & we do evening chores. It’s a farm ya’ll, there are always chores.

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 I was surrounded by.

With cool mornings and crisp sunsets it is time for some heavier flavored dishes. Lamb can be a finicky creature but the shanks are a great part to start with as a beginner. They can take a bit of abuse with cooking times and still turn out melting in your mouth. Lamb Shanks are a cool weather treat when braised with Carrots & Prunes. My braising liquid will be Red Wine. The wine lifts the flavor of the lamb and the prunes add a sweetness without leaving the savory realm.

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.

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 monster awaiting around the corner.

Goat Cheese is supplied in the NCF store by Celebrity Goat Dairy, Britt & Fleming Pfann are some of the most welcoming souls you will ever meet. Together they have spent the past 30 years making a mild flavor of goat cheese for customers. The prices vary in the store depending on the style/flavor you choose.


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.

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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.

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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 sodium could be packed into a couple of tablespoons.

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A few months back the NCF Store started carrying flavored Goat Cheeses from Celebrity Goat Dairy. Since then I have been playing around with them and having a blast. The little tubs sell for $5 each and are loaded full of flavor.  The flavors are Chocolate(hello adult s’mores anyone), mango, chipotle, garbo (herb), dillamon (dill with lemon pepper), chevre (plain), jalapeno, and curry.  Commonly I add goat cheese to dishes, it packs a punch of flavor  while low in fat.

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The next few meals I present are easy dinner on the run. Currently these 4 weeks are packed to the gills with activity. And if I ever schedule this much at once again… well lets just hope I don’t. The amount of time I have doesn’t allow for dinner out and fast food is being phased out of our house unless we are traveling.

Here we go, the NCF Chicken Skinless Boneless Chicken Breast is $11 lb, Garbo Goat Cheese $5, Peas-$1.69 (broccolli or carrots can be substituted), and Pasta $1.89 16 oz box.  Tell me can you feed a family of 4 at a fast food place for under $20? I can’t and keep everyone happy but I can with this and it’s done in 15 minutes.

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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 a dish.  I went walking through our little market at NCF and came up with dinner.

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London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

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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.