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Mississippi Mud Roast

Ingredients
  • Chuck or Arm Roast
  • Jarred Whole Pepperoncini Peppers
  • Ranch Seasoning (1 packet or equivalent of)
  • Au Jus (1 packet)
  • 1 stick of butter
Preparation
  1. Put roast in slow cooker on low-A chuck or arm roast can go in frozen and cook for 10-12 hours on low.
  2. Add butter-I’m lazy and leave it whole just thrown on top
  3. Sprinkle ranch and au jus-sometimes I do go lighter on the seasoning and do ½-¾ packet of each. It is a personal preference.
  4. Add pepperoncini peppers-I add about 4-5 peppers, in and around the roast and a couple of splashes of the juice.
  5. And that’s it! The no extra liquid threw me off the first time I made it, but it turned out perfect! 
Tips

This is my go to roast recipe when I don’t want to babysit anything or I didn’t plan ahead. You can put a frozen 3-4lb chuck/arm roast in, in the morning (around 7-8 AM) and it will be ready at supper!

 

Pork Rub Recipe

Ingredients
  • Pork Ribs, Pork Roast, even pork chops!
  • ¼ cup packed brown sugar
  • 1 Tablespoon chili powder
  • 1 Tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
Preparation
  1. Mix all dry ingredients together
  2. Rub meat generously
  3. Store extra rub in airtight container-I love to use mason jars :)
  4. Let sit overnight or for at least 4 hours for best flavor!
  5. And that’s it! Grill-smoke-roast however you choose to cook your delicious pork!
Tips

If you substitute regular salt you are supposed to use a little bit less… I have never altered the amount and it has not been too salty for us, but you can always do a shy 2 teaspoons if you are worried!

You can add ½ teaspoons of some of your favorite dried herbs to make it your own!

 

Pork Brine Recipe

Ingredients
  • 2-4 thawed pork chops
  • ¼ cup kosher salt
  • 2 Tablespoons packed brown sugar
  • 1 bay leaf
  • 4 cups water
Preparation
    1. In a small pot whisk together salt, brown sugar, water and bay leaf.
    2. Heat until sugar and salt have dissolved, stirring occasionally.
    3. Remove from heat and let cool. (I pour into another container and set in the fridge to speed this up)
    4. Put pork chops in a ziplock bag, pour cooled brine over and shut tight. Lay on a plate or in a bowl in case it leaks! 
    5. Let the brine work for around 4 hours-turning half way.
    6. Rinse chops off in cold water and pat dry.
    7. Rub with our homemade pork rub or another of your favorite seasonings and grill to perfection!
Tips

I highly recommend using Kosher Salt/Course salt in this recipe. If you are ina pinch and going to use regular table salt, be sure to use a very shy ¼ cup or it will be too salty!

Our Favorite Fried Chicken

*For best results the chicken should soak in buttermilk for 4 hours, so plan ahead!

Ingredients
  • 8-Piece chicken (I like to cut the ribs out of the breast so it’s easier to fry)
  • Buttermilk-about 3 cups
  • 3 cups all-purpose flour
  • ½ cup cornstarch
  • 1 Tablespoon salt-I heap it up a little
  • 1 Tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper-I do a shy teaspoon, but this does not make it spicy!
  • Oil for frying-canola or vegetable work great
Preparation
    1. Get the chicken soaking in the buttermilk. Cover with plastic wrap and put in the refrigerator for 4 hours.
    2. Get your cooking oil hot. 350 degrees is a great temp to fry at.
    3. Mix all the dry ingredients together.
    4. Remove the chicken from the buttermilk and put in the dredge mixture. Coat thoroughly. Shake off any excess and put in the hot oil.
    5. Fry 3 pieces at a time, and  each piece for 10-15 minutes, turning halfway.
    6. Remove onto a paper towel and check with a meat thermometer that the internal temp is 165 degrees. 

NOTES:

*I like to use a glass pie plate for the buttermilk and chicken and another glass pie plate for the dredge mixture. They sit nice by the stove so it is hand to dredge and fry. 

**I am by no means a frying expert and I am ALWAYS rushing through supper. So I actually just fry until it is a nice deep golden brown and I think it is probably done, then I throw it on a cookie sheet and into the oven while I finish frying the other pieces. This speeds up the cooking process and I know it will all get done :) I do ALWAYS check with a meat thermometer.

***I use a deep cast iron skillet and vegetable/canola oil to fry.

 

Farmhouse Bean Soup Recipe

Ingredients
  • *Bone-in ham-2-3 cups cubed ham-save the bone!
  • **Bacon - I use whatever is left from weekend breakfast. 6 or more strips is good. 
  • ***1 pound dried navy or great northern beans
  • 5-6 cups stock-I use Better than Bouillion Roasted Vegetable to make what I need
  • 3-4 Tablespoons butter
  • Onion, Celery, Carrots diced. I use about 3-4 carrots, 2 stalks celery and 1 onion
  • 4 cloves garlic-minced or pressed
  • 2-3 Tab tomato paste -If I’m out I just use half of a small can tomato sauce
  • Bay leaves
  • Diced tomatoes - fresh or I use a jar of what I have
Preparation
    1. The night before be sure to pick through your beans, rinse them and soak them.
    2. **In a dutch oven or heavy kettle, add the butter, onion, carrots and celery. Lightly salt and pepper the veggies and cook until they just begin to soften-about 5 minutes.
    3. Stir in the garlic and bacon.
    4. Add the tomato paste or sauce. Cook and stir for a couple of minutes.
    5. Add the stock, ham and ham bone, drained and rinsed beans and bay leaves.
    6. Bring to a low boil.
    7. Stir-cover and let simmer until supper- at least 2 hours. Mine will simmer at least 3 since I put it together after lunch. You may need to add another 2 cups of stock. Depending on  how thick or thin you like your soups.
    8. Remove from heat and throw in the diced tomatoes.
    9. Serve with fresh biscuits and enjoy!

Tips

*I use left over from another meal-like scalloped potatoes and ham!

**Bacon-I use leftover already cooked bacon-if you use not cooked- cut it up and fry it up in the dutch oven before tossing in the veggies and skip/cut down on the butter.

***If you don’t have dried beans 3-4 drained canned beans work just as well!

****I have not made this before in the slow cooker-but it DEFINITELY could be modified to go in one.

 

Super Easy Drop Biscuits Recipe

*Recipe from Bride & Groom First and Forever cookbook*

Ingredients
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons sugar
  • ¾ teaspoons Kosher salt
  • 1 cup chilled heavy cream
Preparation
    1. Preheat oven to 400 degrees F.
    2. Stir together flour, baking powder, sugar and kosher salt.
    3. Add heavy cream and stir until a dough forms. The dough should be quite sticky. If it is dry-splash some more cream in.
    4. Drop by spoonfuls about ¼ cup onto a baking sheet lined with parchment paper.
    5. Bake until the biscuits are pale golden on the top and golden brown on the bottom. About 18-20 minutes.
    6. Very delicious plain, but a true treat with your favorite homemade jam.
Tips
  • You can make these ahead by mixing up the dough, dropping onto the sheet and then freeze. When solid, put in a good quality freezer bag. When ready to bake preheat oven to degrees, place rack in the top ⅓ of your oven and bake for 25-30 min from frozen. You move your rack so the biscuits won’t get too brown on the bottom. You can also stack 2 baking sheets together to help with this.
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