You Buy It, We Load It

Posts tagged “Black pepper

Servin’ it Up for Summer

A 1-liter glass bottle and bowl Bertolli brand...

A 1-liter glass bottle and bowl Bertolli brand Riserva Premium extra virgin olive oil. Olive oil from Italy, Greece, Spain, and Tunisia, and bottled and packed in Italy. Olive oil purchased in a Stow, Ohio store. Photographed in Kent, Ohio, United States. (Photo credit: Wikipedia)

For an easy, summer meal, do it all on the grill, including corn on the cob, roasted peppers and asparagus, savory pork loin and summer peaches with cream.

Shuck four ears of corn and clear away the straggling silk by twisting each cob in a paper towel with both hands.  Combine one teaspoon garlic salt and one quarter cup extra virgin olive oil, brush each ear thoroughly with oil mixture and wrap individually in foil.

Wash and slice a large red sweet pepper in strips, about one half inch wide and cut two large bunches asparagus down to the tender part of the stem (about four inches long).  Place veggies in large bowl and toss in two tablespoons of olive oil, two teaspoons dried basil, one teaspoon salt and a shake of course ground pepper.  Wrap in foil, allowing veggies to lie in a flat formation, stacked no more than two high.  Peel and slice five ripe peaches and toss in a mixture of one fourth cup honey and two tablespoons lime juice.  Wrap in foil for later.

Rub pork loin with one tablespoon minced garlic, one half teaspoon sea salt, shake of course ground pepper and two teaspoons ground oregano.  Wrap in foil and place immediately on hot grill along with the corn.  Your pork loin should cook to a temperature of 135 degrees, or for about fifteen minutes.  The corn will take the same amount of time.  After they have cooked for seven minutes add package of veggies to the grill. While they grill turn each of the packages at least twice.  Just before removing everything from the grill, unwrap pork loin and let it cook on all sides for about 30 seconds.

After removing other foods from the grill, while you’re serving, put peaches on the grill.  Leave for about seven minutes.  Serve warm peaches in bowls with a splash of cream.

Quick, easy, healthy, delicious!


Cast Iron Eggs

cookingWhen you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet.  This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey.  Add some fruit and you’ll have a meal fit for a king or even a cowboy!


Chicken Pasta Alfredo

Real comfort food is the very best thing in life.  This is something you can prepare quickly, because comfort does not have to be time consuming, and it will delight all diners.

cooking at Pine Country FeedIn a large skillet heat two tablespoons butter and add three boneless, skinless chicken breasts.  Sprinkle chicken with one tablespoon tarragon, a shake of garlic salt and course ground black pepper.  Turn chicken and let cook for three minutes.  Remove the breasts one at a time and cut into large bite size pieces then return to pan.  Continue to cook chicken until it is white all the way through.  Do not over- cook.

While preparing the chicken, heat a large pot of water, adding two teaspoons of salt.  When the water boils add your favorite pasta, radiatore is especially nice, but linguini or fettuccini work perfectly and are more traditional.  Add one pound of the pasta to boiling water and cook, uncovered for 10-12 minutes.

While the pasta cooks, melt together in a heavy saucepan, one stick butter, one 8 ounce package cream cheese, one cup heavy cream and one half cup grated parmesan cheese.  (don’t save calories by using fat free substitutes, you will lose the creamy flavor) Stir frequently until the butter and the cream cheese are completely melted and the ingredients are combined.

Drain your pasta completely and place on a platter, then sprinkle with course ground black pepper.  Spread the cooked chicken over the top of the pasta and cover with the sauce.  Serve with grape tomatoes halved and sprinkled around the platter as garnish. 

This isn’t a dish you would eat often, but when you do, enjoy every bite.  The ingredients are genuine and fresh, and worth the splurge!


A Word From Manna Pro

Last spring about zillion of you bought our baby chicks and ducks which we are assuming means you have eggs by the dozen.  You can only eat so many omelets so we thought we would suggest a visit to the Manna Pro site where they are offering a free download of egg recipes from their web followers – www.mannapro.com– click on the download for the Egg Cook Booklet.   While you’re there be sure to enter The Happy Homesteader promotion for a chance to win a free $5,000 Backyard Homesteader Makeover.  The Manna Pro site also offers some great tips for cleaning and storing your fresh eggs, nutritional information for raising goats and pigs, and a word about raising rabbits.  We thought while we were at it we would re-publish our recipe for Cast Iron Eggs just to give you one more choice.

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

 


Butternut Squash, Apple and Sage Soup

Nothing says fall like a pot of soup on the stove, and soup made with the best of autumn’s ingredients says it even louder.  This recipe puts it all together with ease and a dash of pizzazz.
Place 2 butternut squash (about 4 pounds), halved and seeded, in a 425˚ oven.  Sprinkle with 8-10 chopped sage leaves and salt and pepper, dot with 2 tablespoons butter and roast for 1 hour.  After cooling the squash scrape out the flesh and set aside.

In a large sauce pot heat 2 tablespoons olive oil and sauté one small chopped onion until tender.  Add squash, 4 cups chicken stock, 1 cup apple cider, 1 tablespoon brown sugar, 3 dashes Worcestershire sauce, pinch nutmeg and ⅛ teaspoon red pepper flakes.  Season with salt and pepper and simmer for 30 minutes.

Puree cooked mixture in the pot with an immersion blender, or if you don’t have one, use a regular blender then return to the pot.  Reheat the soup and season with salt and pepper to taste, then just before serving stir in ½ cup heavy cream. Top individual servings with peeled, diced apple, or a dollop of sour cream.

This recipe serves 8 as a side dish with grilled German sausage over sautéed green cabbage and sliced red peppers.  Delicious comfort!


Eating Right from the Garden

For a refreshing summer side dish whip up this easy Corn and Tomato Salsa Salad.  It is healthy, fresh and colorful and will go with any grilled meat or light pasta dish.

Steam three ears of corn in the microwave in about a quarter cup of water for six minutes.  Olathe Sweet Corn is the best, but whatever corn you use, make sure the kernels are small and tender.  After steaming run the ears under cold water until they are easy to handle.  Break the ears in half and slice corn from the cob.

Combine corn with one small chopped white onion, four Roma tomatoes chopped in one inch pieces, and two ripe avocados cut into cubes.  Sprinkle with garlic salt, course ground black pepper and a touch of dried parsley, then stir everything together and serve.  This can be eaten as a salad or with chips and is best prepared right before serving.  For a nice variation add one can of fully drained black beans and a finely chopped, seeded and rinsed jalapeño.


Chicken Pasta Alfredo

Real comfort food is the very best thing in life.  This is something you can prepare quickly, because comfort does not have to be time consuming, and it will delight all diners.

In a large skillet heat two tablespoons butter and add three boneless, skinless chicken breasts.  Sprinkle chicken with one tablespoon tarragon, a shake of garlic salt and course ground black pepper.  Turn chicken and let cook for three minutes.  Remove the breasts one at a time and cut into large bite size pieces then return to pan.  Continue to cook chicken until it is white all the way through.  Do not over- cook.

While preparing the chicken, heat a large pot of water, adding two teaspoons of salt.  When the water boils add your favorite pasta, radiatore is especially nice, but linguini or fettuccini work perfectly and are more traditional.  Add one pound of the pasta to boiling water and cook, uncovered for 10-12 minutes.

While the pasta cooks, melt together in a heavy saucepan, one stick butter, one 8 ounce package cream cheese, one cup heavy cream and one half cup grated parmesan cheese.  (don’t save calories by using fat free substitutes, you will lose the creamy flavor) Stir frequently until the butter and the cream cheese are completely melted and the ingredients are combined.

Drain your pasta completely and place on a platter, then sprinkle with course ground black pepper.  Spread the cooked chicken over the top of the pasta and cover with the sauce.  Serve with grape tomatoes halved and sprinkled around the platter as garnish. 

This isn’t a dish you would eat often, but when you do, enjoy every bite.  The ingredients are genuine and fresh, and worth the splurge!