Week of 08/30/21
Blackened Chicken Cheddar Jalapeno Burger
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes
Greener Pastures Organic Boneless Chicken Thighs, thawed Farmhouse Kitchen Blackening Spice Slow Dough Bread Co. Challah Buns Farmhouse Kitchen-prepared Sharp White Cheddar Cheese Farmhouse Kitchen Pickled Onions & Jalapeno Peppers Waco Farms Lettuce, rootball removed Farmhouse Kitchen Lemon Dijon Vinaigrette, stirred well before serving Oil or butter of choice Salt and pepper
Note: If you have a little extra time in the morning or before dinner, marinate the chicken for deeper flavor. Combine the chicken thighs and blackening spice in a mixing bowl, cover, and let marinate in the refrigerator for 30 minutes up to 8 hours.
STEP 1 Preheat the oven to 400 ° F and arrange oven rack to middle position. Meanwhile, line a baking sheet with foil or parchment paper and drizzle with oil; set aside. Next, remove the chicken thighs from the packaging and peel away the skin, if desired. Thoroughly dry with paper towels. Add chicken to the baking sheet and sprinkle both sides evenly with the blackening spice. Arrange the seasoned chicken thighs skin-side up. Roast in a preheated 400° F degree oven for 15-18 minutes or until the internal temperature reaches 165 °F. To crisp the skin further, broil for 1-2 minutes and watch carefully to prevent burning. STEP 2 While the chicken is roasting, pick, wash and dry the lettuce leaves and add to a salad bowl. Oil or butter buns, then toast in a skillet over medium heat until brown and crisp, about 3 minutes.
STEP 3 Top the roasted chicken with shredded cheese and broil for about 30 seconds to 1 minute or until the cheese is melted and bubbly.
STEP 4 Add blackened chicken with melted cheese on the toasted challah bun and then top with pickled onions and jalapeno peppers. Serve with a side of lettuce dressed in lemon dijon vinaigrette, salt and pepper to taste.
Enjoy!
Blackened Chicken Cheddar Jalapeno Burger
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes
Greener Pastures Organic Boneless Chicken Thighs, thawed Farmhouse Kitchen Blackening Spice Slow Dough Bread Co. Challah Buns Farmhouse Kitchen-prepared Sharp White Cheddar Cheese Farmhouse Kitchen Pickled Onions & Jalapeno Peppers Waco Farms Lettuce, rootball removed Farmhouse Kitchen Lemon Dijon Vinaigrette, stirred well before serving Oil or butter of choice Salt and pepper
Note: If you have a little extra time in the morning or before dinner, marinate the chicken for deeper flavor. Combine the chicken thighs and blackening spice in a mixing bowl, cover, and let marinate in the refrigerator for 30 minutes up to 8 hours.
STEP 1 Preheat the oven to 400 ° F and arrange oven rack to middle position. Meanwhile, line a baking sheet with foil or parchment paper and drizzle with oil; set aside. Next, remove the chicken thighs from the packaging and peel away the skin, if desired. Thoroughly dry with paper towels. Add chicken to the baking sheet and sprinkle both sides evenly with the blackening spice. Arrange the seasoned chicken thighs skin-side up. Roast in a preheated 400° F degree oven for 15-18 minutes or until the internal temperature reaches 165 °F. To crisp the skin further, broil for 1-2 minutes and watch carefully to prevent burning. STEP 2 While the chicken is roasting, pick, wash and dry the lettuce leaves and add to a salad bowl. Oil or butter buns, then toast in a skillet over medium heat until brown and crisp, about 3 minutes.
STEP 3 Top the roasted chicken with shredded cheese and broil for about 30 seconds to 1 minute or until the cheese is melted and bubbly.
STEP 4 Add blackened chicken with melted cheese on the toasted challah bun and then top with pickled onions and jalapeno peppers. Serve with a side of lettuce dressed in lemon dijon vinaigrette, salt and pepper to taste.
Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Boneless Chicken Thigh - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight.
Cheddar Cheese - Store in the refrigerator. Use within 5 days.
Lemon Dijon Vinaigrette - Store in the refrigerator. Use within 5 days. (Ingredients: red onions, lemon juice, white balsamic vinegar, sugar, dijon mustard, sunflower oil, salt, pepper)
Pickled Onion & Jalapenos - Store in the refrigerator. Use within 5 days. (Ingredients: red onions, jalapeno peppers, red wine vinegar, sugar, salt, water)
Challah Buns - Store in the freezer until ready to use. Thaw on the counter for 30-45 minutes. (Ingredients: unbleached unbromated enriched artisan bread flour [wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid], water, wheat flour, sugar, egg yolks, canola oil [soybean oil], yeast, sea salt, Dough Conditioner [wheat flour, malted barley flour,ascorbic acid, natural enzymes]).
Blackening Spice - Keep in a cool, dry place in the kitchen until ready to use. (Ingredients: smoked paprika, granulated onion, granulated garlic, black pepper, cayenne pepper, dried thyme, dried oregano, New Mexican chile powder, salt)
Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days. *Contains gluten, soy, dairy and egg inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Instant Pot Szechuan Beef & Veggie Stir Fry
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes
K & C Cattle Co. Pasture-raised Beef Stew Meat, thawed Farmhouse Kitchen Instant Pot Sauce, thawed Steelbow Farm Eggplant, washed, ends trimmed Texas Farm Patch Zucchini, washed, ends trimmed Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Emadi Acres Jalapeno Peppers, washed, stems discarded, de-seeded (optional) Lundberg Family Farms OrganicWhite Rice Oil of choice Salt and pepper Cooking Notes: An electric pressure cooker (Instant Pot) is suggested for this recipe. The amount of time needed to stew the meat until tender will vary depending on the appliance brand. If you prefer, you can skip the searing instructions in Step 1. See back for alternative slow cooker instructions. STEP 1 Adjust the Instant Pot to the Saute setting. While it heats, pat the beef dry with paper towels. Cut any larger pieces, so that all pieces are roughly the same size, about 1-inch. Season with salt and pepper. Sear in oil until browned on all sides, then add the sauce. Stir to combine. STEP 2 Secure the lid and move the valve to the Sealing setting. Press the Pressure Cook button, then use the +/- button to adjust the time to 25 minutes. When the timer beeps, let sit for 10 minutes without disturbing to naturally release pressure. Then, manually release the pressure by opening the steam valve. Do not hold your hand or look directly over the valve. Use a spoon with a long handle to carefully move the valve to the Venting setting. Hot, vigorous steam will immediately release. It’s safe to remove the lid when the valve releases, stops hissing and there is no more visible steam. Season with salt and pepper to taste. STEP 3 While the beef is cooking, prepare the rice. Bring 1 cup of water, a big pinch of salt, and 2 tsp. of oil to a boil in a medium saucepan. Once the water reaches a boil, add rice, stir once, and cover. Reduce heat to low and cook for 20 minutes. After 20 minutes, remove from heat and keep covered for 10 more minutes. Fluff the rice with a fork and cover to keep warm until ready to serve. STEP 4 As the beef naturally releases pressure, begin preparing the veggie stir fry. Thinly slice the carrots, zucchini, and jalapeno (if using) into half moon pieces, about ¼-inch thick. Slice the eggplant into small cubes, about ½-inch. Set aside. STEP 5 Heat a large saute pan or wok over medium-high heat. Add 1-2 tbsp. oil to coat the bottom of the pan. When the oil just begins to smoke, add the carrots and saute for 1 minute, then add the zucchini and eggplant. Season with salt and pepper, and saute for another 1 minute. If using, add the jalapenos. Transfer the cooked beef and sauce from the Instant Pot to the stir fried vegetables. Toss to combine, and season with salt and pepper to taste. Serve Szechuan beef and veggie stir fry over rice. Enjoy!
Instant Pot Szechuan Beef & Veggie Stir Fry
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes
K & C Cattle Co. Pasture-raised Beef Stew Meat, thawed Farmhouse Kitchen Instant Pot Sauce, thawed Steelbow Farm Eggplant, washed, ends trimmed Texas Farm Patch Zucchini, washed, ends trimmed Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Emadi Acres Jalapeno Peppers, washed, stems discarded, de-seeded (optional) Lundberg Family Farms OrganicWhite Rice Oil of choice Salt and pepper Cooking Notes: An electric pressure cooker (Instant Pot) is suggested for this recipe. The amount of time needed to stew the meat until tender will vary depending on the appliance brand. If you prefer, you can skip the searing instructions in Step 1. See back for alternative slow cooker instructions. STEP 1 Adjust the Instant Pot to the Saute setting. While it heats, pat the beef dry with paper towels. Cut any larger pieces, so that all pieces are roughly the same size, about 1-inch. Season with salt and pepper. Sear in oil until browned on all sides, then add the sauce. Stir to combine. STEP 2 Secure the lid and move the valve to the Sealing setting. Press the Pressure Cook button, then use the +/- button to adjust the time to 25 minutes. When the timer beeps, let sit for 10 minutes without disturbing to naturally release pressure. Then, manually release the pressure by opening the steam valve. Do not hold your hand or look directly over the valve. Use a spoon with a long handle to carefully move the valve to the Venting setting. Hot, vigorous steam will immediately release. It’s safe to remove the lid when the valve releases, stops hissing and there is no more visible steam. Season with salt and pepper to taste. STEP 3 While the beef is cooking, prepare the rice. Bring 2 cups of water, a big pinch of salt, and 1 tbsp. of oil to a boil in a medium saucepan. Once the water reaches a boil, add rice, stir once, and cover. Reduce heat to low and cook for 20 minutes. After 20 minutes, remove from heat and keep covered for 10 more minutes. Fluff the rice with a fork and cover to keep warm until ready to serve. STEP 4 As the beef naturally releases pressure, begin preparing the veggie stir fry. Thinly slice the carrots, zucchini, and jalapeno (if using) into half moon pieces, about ¼-inch thick. Slice the eggplant into small cubes, about ½-inch. Set aside. STEP 5 Heat a large saute pan or wok over medium-high heat. Add 1-2 tbsp. oil to coat the bottom of the pan. When the oil just begins to smoke, add the carrots and saute for 1-2 minutes, then add the zucchini and eggplant. Season with salt and pepper, and saute for another 1-2 minutes. If using, add the jalapenos. Transfer the cooked beef and sauce from the Instant Pot to the stir fried vegetables. Toss to combine, and season with salt and pepper to taste. Serve Szechuan beef and veggie stir fry over rice. Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Beef Stew Meat - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight.
Eggplant - Store in refrigerator, loosely wrapped in a paper towel or perforated bag. Use within 5 days.
Carrots - Store in the crisper drawer of the refrigerator. Use within 5 days.
Zucchini - Store in a plastic bag in the crisper drawer of the refrigerator. Use within 5 days.
Jalapeno Peppers - Store in a paper bag inside refrigerator crisper drawer until ready to use.
White Rice - Keep in a cool, dry place in the kitchen until ready to use.
Instant Pot Sauce - If using within 2 days, store in the refrigerator. Otherwise, keep frozen and thaw in the refrigerator overnight. (Ingredients: green onion, garlic, ginger, Szechuan peppercorns, black peppercorns, star anise, fennel seed, brown sugar, tamari, hoisin sauce, chicken stock, sesame seeds)
*Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish. ALTERNATIVE SLOW COOKER INSTRUCTIONS Place a large skillet over medium-heat. While the pan is heating, pat the meat dry with paper towels. Cut any larger pieces in half so that all pieces are roughly the same size, about 1-inch. Season with salt and pepper. Sear the meat in oil until browned on all sides, then remove the pan from heat. (You may need to sear the meat in batches depending on the size of your pan.) Add the sauce and stir with a wooden spoon to scrape and loosen the flavorful brown crust that has developed. Add the meat and sauce to the slow cooker insert. Cook for 4-5 hours on high or 6-7 hours on low. Prepare the rice and vegetables as instructed in Steps 3-5.
Fettuccine with Pork & Mushroom Bolognese
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
K & C Cattle Co. Ground Pork, thawed Kitchen Pride Crimini Mushrooms, washed immediately before use Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Farmhouse Kitchen Marinara, thawed Della Casa Pasta Co. Fresh Fettuccine, kept frozen until immediately before use Slow Dough Bread Co. Ciabatta Bread, thawed Farmhouse Kitchen Parmesan-Garlic Butter Oil of choice Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set the parmesan-garlic butter on the counter to reach room temperature.
STEP 1 Prepare the vegetables. Quarter or halve the mushrooms depending on size. Roughly dice the carrots into small pieces, about ¼-inch sized cubes. Set side. STEP 2 Heat a large high-sided saute pan over medium-high. Add oil to coat the bottom of the pan. When the oil starts to shimmer, add the ground pork. Use a wooden spoon to break up the pork into small crumbles. Season with ½ tsp. salt and pepper. Cook for 7-9 minutes, stirring occasionally. Add the diced carrot and mushrooms, and saute for about 3 minutes. STEP 3 Next, add the marinara sauce. Scrape the bottom of the pan with the wooden spoon to incorporate the flavorful caramelization that will have developed from sauteing. Bring to just a boil, then reduce heat to medium-low. Cover with a lid and simmer for 10-15 minutes.
STEP 4 While the pork bolognese simmers, slice the ciabatta in half lengthwise and spread each half with parmesan-garlic butter. Bake for 10-15 minutes or until crisp and golden brown.
STEP 5 Fill a pot with water and bring to a boil. When the water boils, add a big pinch of salt, followed by the frozen pasta. Gently stir to separate the noodles. Cook for 2-3 minutes until al dente - when the pasta is soft and cooked through, but retains a pleasant chew. Use a measuring cup to reserve ½ cup of the pasta cooking water. Drain the pasta, then add to the pork bolognese. Toss to combine and coat. Add 2-3 tbsp. of reserved pasta water to loosen the sauce. The pasta will absorb the sauce as you continue tossing. Season with salt and pepper to taste.
STEP 6 Serve the pork and mushroom bolognese with a side of crispy parmesan-garlic ciabatta bread.
Enjoy!
Fettuccine with Pork & Mushroom Bolognese
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
K & C Cattle Co. Ground Pork, thawed Kitchen Pride Crimini Mushrooms, washed immediately before use Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Farmhouse Kitchen Marinara, thawed Della Casa Pasta Co. Fresh Fettuccine, kept frozen until immediately before use Slow Dough Bread Co. Ciabatta Bread, thawed Farmhouse Kitchen Parmesan-Garlic Butter Oil of choice Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set the parmesan-garlic butter on the counter to reach room temperature.
STEP 1 Prepare the vegetables. Quarter or halve the mushrooms depending on size. Roughly dice the carrots into small pieces, about ¼-inch sized cubes. Set side. STEP 2 Heat a large high-sided saute pan over medium-high. Add oil to coat the bottom of the pan. When the oil starts to shimmer, add the ground pork. Use a wooden spoon to break up the pork into small crumbles. Season with 1 tsp. salt and pepper. Cook for 7-9 minutes, stirring occasionally. Add the diced carrot and mushrooms, and saute for about 3 minutes. STEP 3 Next, add the marinara sauce. Scrape the bottom of the pan with the wooden spoon to incorporate the flavorful caramelization that will have developed from sauteing. Bring to just a boil, then reduce heat to medium-low. Cover with a lid and simmer for 10-15 minutes.
STEP 4 While the pork bolognese simmers, slice the ciabatta in half lengthwise and spread each half with parmesan-garlic butter. Bake for 10-15 minutes or until crisp and golden brown.
STEP 5 Fill a pot with water and bring to a boil. When the water boils, add a big pinch of salt, followed by the frozen pasta. Gently stir to separate the noodles. Cook for 2-3 minutes until al dente - when the pasta is soft and cooked through, but retains a pleasant chew. Use a measuring cup to reserve ½ cup of the pasta cooking water. Drain the pasta, then add to the pork bolognese. Toss to combine and coat. Add ¼ cup of reserved pasta water to loosen the sauce. The pasta will absorb the sauce as you continue tossing. Season with salt and pepper to taste.
STEP 6 Serve the pork and mushroom bolognese with a side of crispy parmesan-garlic ciabatta bread.
Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Ground Pork - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight.
Fettuccine - Keep frozen until immediately before cooking. Use within 1 month. (Ingredients: durum semolina flour, flour, eggs, salt)
Marinara - If using within 2 days, store in the refrigerator. Otherwise, keep frozen and thaw in the refrigerator overnight. (Ingredients: San Marzano tomatoes, garlic, dried thyme, garlic, sunflower oil, salt, pepper)
Parmesan-Garlic Butter - Store in the refrigerator. Use within 5 days. (Ingredients: butter, roasted garlic, parmesan cheese, parsley, dried red chile flake, salt)
Ciabatta Bread - Store in the freezer until ready to use. Thaw on the counter 30-45 minutes. (Ingredients: unbleached enriched artisan bread flour [wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid], water, sea salt, dry malt [malted barley flour, wheat, flour, dextrose], yeast)
Mushrooms - Store in the refrigerator in the bag in which they came. Use within 5 days.
Carrots - Store carrots in the crisper drawer of the refrigerator, and use within 5 days.
*Contains gluten, dairy and egg inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Vegan Summer Veggie Curry with Peanuts
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 40 minutes
Fruitful Hill Farm Sweet Potatoes, washed and scrubbed, peeled (optional) Gundermann Acres Okra, washed and dried, stem end trimmed away Steelbow Farm Eggplant, washed, ends trimmed, peeled (optional) Farmhouse Kitchen Tomato Curry Sauce, thawed Lundberg Family Farm Organic Brown Rice AustiNuts Roasted Peanuts Oil of choice Salt and pepper
NOTE: The cooking instructions that we suggest below for brown rice uses a boil and drain method, similar to cooking pasta. Brown rice can be cooked on the stove top or in a rice cooker to your preference.
STEP 1 Bring 8 cups of water to a boil in a large saucepan. When the water reaches a boil, add 1 tsp. salt and brown rice. Boil the rice, stirring occasionally, until tender, approximately 30 minutes. Drain the rice into a strainer over the sink and then return it to the pot off the heat. Cover and set aside to allow the rice to finish steaming for 10 minutes. Uncover, fluff with a fork, and season with salt to taste. Keep covered until ready to serve. STEP 2 While the rice is cooking, prepare the vegetables. Slice the sweet potatoes and eggplant into medium-sized cubes, about 1-inch pieces. Leave small okra whole and slice larger okra into thirds, roughly 1 to 2-inch long pieces. Set aside. STEP 3 Heat a large saute pan over medium-high with 1-2 tbsp. oil. When the oil begins to shimmer, add the sweet potatoes. Allow the sweet potatoes to cook undisturbed for about 3 minutes or until browned and easily released from the pan before turning. Cook sweet potatoes for another 3 minutes to brown the second side. Next, add the eggplant and okra. Season with ½ tsp. salt and pepper, and saute for about 2 minutes. Reduce heat to medium-low and add the tomato curry sauce. Stir to combine and coat. Cover with a lid and cook, gently stirring occasionally, for about 15-20 minutes or until the vegetables are tender. Season with additional salt and pepper to taste before serving.
STEP 4 Ladle the summer veggie curry over brown rice and top with roughly chopped peanuts.
Enjoy!
Vegan Summer Veggie Curry with Peanuts
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 40 minutes
Fruitful Hill Farm Sweet Potatoes, washed and scrubbed, peeled (optional) Gundermann Acres Okra, washed and dried, stem end trimmed away Steelbow Farm Eggplant, washed, ends trimmed, peeled (optional) Farmhouse Kitchen Tomato Curry Sauce, thawed Lundberg Family Farm Organic Brown Rice AustiNuts Roasted Peanuts Oil of choice Salt and pepper
NOTE: The cooking instructions that we suggest below for brown rice uses a boil and drain method, similar to cooking pasta. Brown rice can be cooked on the stove top or in a rice cooker to your preference.
STEP 1 Bring 8 cups of water to a boil in a large saucepan. When the water reaches a boil, add 1 tsp. salt and brown rice. Boil the rice, stirring occasionally, until tender, approximately 30 minutes. Drain the rice into a strainer over the sink and then return it to the pot off the heat. Cover and set aside to allow the rice to finish steaming for 10 minutes. Uncover, fluff with a fork, and season with salt to taste. Keep covered until ready to serve. STEP 2 While the rice is cooking, prepare the vegetables. Slice the sweet potatoes and eggplant into medium-sized cubes, about 1-inch pieces. Leave small okra whole and slice larger okra into thirds, roughly 1 to 2-inch long pieces. Set aside. STEP 3 Heat a large saute pan over medium-high with 1-2 tbsp. oil. When the oil begins to shimmer, add the sweet potatoes. Allow the sweet potatoes to cook undisturbed for about 3 minutes or until browned and easily released from the pan before turning. Cook sweet potatoes for another 3 minutes to brown the second side. Next, add the eggplant and okra. Season with ½ tsp. salt and pepper, and saute for about 2 minutes. Reduce heat to medium-low and add the tomato curry sauce. Stir to combine and coat. Cover with a lid and cook, gently stirring occasionally, for about 15-20 minutes or until the vegetables are tender. Season with additional salt and pepper to taste before serving.
STEP 4 Ladle the summer veggie curry over brown rice and top with roughly chopped peanuts.
Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Tomato Curry Sauce - If using within 2 days, store in the refrigerator. Otherwise, keep frozen and thaw in the refrigerator overnight. (Ingredients: San Marzano tomatoes, garlic, sesame seeds, peanuts, turmeric, salt)
Okra - Store in the crisper drawer of refrigerator. Use within 5 days.
Eggplant - Wrap in a paper towel and place in a container or perforated plastic bag in the crisper drawer of refrigerator. Use within 5 days.
Sweet Potatoes - Store in a cool, dry place in the kitchen. Use within 5 days.
Brown Rice - Keep in a cool, dry place in the kitchen until ready to use.
Peanuts - Store in a cool dry place in the kitchen. Use within 5 days.
*Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.