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Pork Loin with Rosemary Applesauce

Aradia Farm Roast Pork Loin with Rosemary Applesauce Recipe

Roast Pork Loin with Rosemary Applesauce Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 4 teaspoons garlic powder
  • 4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
  • 2 teaspoons pepper
  • 1 boneless Aradia Farm pork loin roast (2 to 3 pounds), halved
  • APPLESAUCE:
  • 1/4 cup butter, cubed
  • 6 medium Golden Delicious apples, peeled and chopped (about 5 cups)
  • 1 to 2 teaspoons ground cinnamon
  • 2 teaspoons brown sugar
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1 cup water

Roast Pork Loin with Rosemary Applesauce Directions:

In a large resealable plastic bag, combine the first five ingredients.

Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Place pork roast on a rack in a shallow roasting pan, fat side up.

Roast 55-65 minutes or until a thermometer reads 145°.

Meanwhile, in a large skillet, heat butter over medium heat.

Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally.

Stir in water; bring to a boil.

Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft.

Remove from heat; mash apples to desired consistency.Remove roast from oven; tent with foil.

Let stand 10 minutes before slicing. Serve with warm applesauce.

 

Reciple courtesy of Taste of Home

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Garlic Butter Steak Recipe

Garlic Butter Steak Recipe using Aradia Farm grass fed steaks.

Garlic Butter Steak Ingredients

  • 1/2 cup salted butter softened
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 tablespoons freshly snipped parsley
  • 4 Aradia Farm sirloin steaks
  • salt and pepper to taste

Garlic Butter Steak Recipe Directions

  1. In a small bowl, combine the softened butter, garlic, salt and parsley, mixing well. Set aside.

  2. Season both sides of the steak with salt and pepper.

  3. Set the grill to high and heat until the temperature is at least 400 degrees.

  4. Place the steaks on the heated grill and cook for 3-4 minutes, then gently flip the steaks and cook for an additional 4-5 minutes, or until the steaks are heated to the desired internal temperature:
    3-5 minutes for medium-rare (145 degrees F)
    5 to 7 minutes for medium (160 degrees F)
    8 to 10 minutes for well (170 degrees F)

    The exact grilling time will depend on how thick your steaks are so watch closely and measure temperature with an internal thermometer inserted into the side of the steak.

  5. Remove the steaks from the grill and allow them to rest for 3 minutes before carving to seal in the juices.

  6. Using a pastry brush, brush the tops of the steaks with the garlic butter. Flip the steaks and brush the other side.

  7. Serve immediately.

Recipe Notes

Remove the steaks from the refrigerator 30 minutes before grilling to bring them to room temperature.

Once the steaks have cooked to the correct temperature, remove them to a plate and allow them to rest for 3 minutes. This seals in all of the juices. If you cut into the steaks too quickly, the juices will escape. And trust me…you want those juices in each bite that goes in your mouth.

Slice the steak against the grain of the muscle.  Beef is made up of long muscle fibers that are bundled together in a parallel fashion. You want to slice your steak across those parallel grain lines.  Cutting across the grain will shorten those muscle fibers and give you a tender steak bite that is easy to eat.

 

Recipe courtesy of Tastes of Lizzy T

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Chicken Fried Steak

Chicken Fried Steak from Aradia Farm’s grass fed cubed steaks

Chicken Fried Steak Ingredients:

  • 1/2 cup vegetable oil
  • 1.5 lbs Aradia Farm cubed steaks
  • Salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 4 eggs, beaten
  • 1 1/2 cups whole milk
  • Chopped parsley leaves, for garnish

Chicken Fried Steak Directions:

  • Heat a medium-high skillet over medium-high heat. Add oil. Cook’s Note: Oil is heated when you drop a little flour in and the oil spits.
  • Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
  • Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
  • When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

 

 

Recipe and photo courtesy of Food Network – http://www.foodnetwork.com/recipes/patrick-and-gina-neely/chicken-fried-steak-with-gravy-recipe-1943679.amp

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Mushroom Pork Chops

Mushroom Pork Chops
Prep 10 m Cook 30 m Ready In 40 m

Mushroom Pork Chops Ingredients

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
¼ cup white wine
2 Tbsp oil
1 onion, chopped
1/2 pound fresh mushrooms, sliced (do a pound)
1 (10.75 ounce) can condensed cream of mushroom soup

Mushroom Pork Chops Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops well over medium-high heat. Remove chops
and keep warm. Add the onion and saute until soft. Deglaze the pan with wine. When
wine has cooked down a bit, add soup and mix Then add mushrooms and return chops
to the pan. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30
minutes, or until chops are cooked through.
3. Serve over rice or noodles

Notes

For a one dish meal, I just put the pork chops in a 9×13 dish, pour in all
the ingredients, add potatoes and cover tightly with foil bake at 350 for
about 40-45 minutes. Big Hit at my house and really easy when you
don’t want to cook…which is pretty much every evening.
Can also make this in the crock pot. Put everything in (can add potato too) –
cook on low for 4 to 6 hours
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Grilled Country Style Ribs | Grilled and Marinated

Grilled Country Style Ribs with Marinade

Grilled Country Style Ribs Ingredients:

2 lbs Aradia Farm country style ribs

Marinade

1/4 cup brown sugar

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup water

1/3 cup Worcestershire sauce

1 1/2 ounces soy sauce

2 tablespoons ground mustard

Instructions:

Whisk together brown sugar, pepper, garlic powder, onion powder, water, worcestershire sauce and soy sauce.  The whisk in the mustard.

Trim the pork ribs and place in sealable bag in a large bowl.

Pour in the marinade, remove excess air and seal the bag.  Let the ribs marinate at room temperature for 30 mins.

Heat up the grill and clean the grates.

Remove the meat from the marinade and discard remaining marinade.

Grill on medium-high turning every 10-15 minutes.  When meat reaches 155 F remove from grill and enjoy.

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Beef Bone Broth | Easy Bone Broth Recipe

Beef Bone Broth

Simply place a big bunch of beef marrow bones in a crock-pot or a big stockpot, cover them with cold water and set the temperature on low heat so it doesn’t do much more than simmer.
Add 2 tablespoons of apple cider vinegar to the cold water to help draw the nutrients from the bones.
You can roast your beef bones beforehand for 25-30 minutes at about 375oF (190oC) and then use them to make your stock. This technique makes a much darker stock with a roasted flavor.
Allow to simmer to 6 to 48 hours, but continue to add water as it evaporates.

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Maple Bacon Strata | Made with Real Maple Syrup

Maple Bacon Strata

Maple Bacon Strata Ingredients:

1/2 pound bacon, chopped

1 1/4 cups heavy cream

1 cup milk

1/2 cup maple syrup

5 eggs

1 teaspoon Dijon mustard

1 tsp crumbled dried sage

1 tsp salt

8 slices sweet Portuguese bread, lightly toasted

12 oz sharp cheddar cheese, grated

2/3 cups chopped pistachio nuts

Instructions:

Grease 2 – quart casserole and set aside.

Cook the bacon pieces in a medium sized skillet over medium high heat until they are crisp.  Drain on a paper towel and set aside.

Whisk together the cream, milk, maple syrup, eggs, mustard, sage and salt.

Lay half of the bread in the prepared dish.  Sprinkle it with half the bacon, half the cheese and half the nuts.  Continue layering with remaining ingredients.

Pour the egg mixture over the layers, cover and refrigerate overnight.

Remove the casserole from the refrigerator 30 minutes before baking.  Preheat over to 350 F.  Uncover the dish and bake about 40 minutes or until bubbly and golden.

Remove from the oven and let stand for 10 minutes before serving.

 

Notes:

Yields about 8 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.

 

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North Country Basting Sauce | With Real Maple Syrup

North Country Basting Sauce made with real Maple Syrup

Basting Sauce Ingredients:

1 cup ketchup

2/3 cup apple cider vinegar

1/2 vegetable oil

1/2 cup maple syrup

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Instructions:

Bring all of the ingredients to a boil in a small saucepan over medium heat, stirring occasionally.  Reduce the heat and cook gently for 10 minutes, stirring from time to time.

Cool, then store in a covered jar in the refrigerator.  This will keep for at least 4 weeks in the refrigerator in a tightly covered jar.

 

Notes:

Yields about 3 cups

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich

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Hot & Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs Ingredients:

1 1/4 cups North Country Basting Sauce (find recipe here)

Juice of 1/2 a medium lemon

2 tbsp minced onion

2 tbsp minced jalapeno peppers

1 pound hot Italian sausage

1 pound fresh large shrimp in the the shell

Instructions:

Blend the basting sauce, lemon juice, onion, and jalapeno peppers in a large bowl.  Set aside.

Bring 2 quarts of water to a boil in a large pot.  Prick the sausage several times with a fork and then boil for 5 mins.  When cool enough to handle, cut into 1/2 inch slices and add to the marinade along with the shrimp.  Stir to coat well.  Cover and set aside for 1 hours; it may be refrigerated for several hours.

Preheat the grill to medium- high.  Thread four or five long skewers alternately with the shrimp and sausage.  Either grill or broil, far enough from the heat to prevent charring, for about 10 minutes total or until the shrimp are pink.  Turn occasionally during cooking and brush with more sauce.  And be sure to tell your guests that the shrimp is in the shell.

Notes:

Yields about 4 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.