Recipe submitted by one of our very good customers, and we agree this is fabulous:

This is by far the best recipe I have done with your chicken quarters.  I’ve passed the recipe around to some friends who have also made it countless times now too.  Sadly, I think that was the last bag of chicken quarters we had from you.

Ingredients:

• 6 bone-in chicken thighs, with skin
• 2 T olive oil or coconut oil
• 3/4 cup fresh orange juice
• 3/4 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup whole-grain Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey
• 1 chipotle pepper in adobo sauce, minced (or more if you like more heat)
• Kosher salt and freshly ground black pepper

Ingredient Note:  We used a jalapeno pepper from the garden in lieu of the chipotle pepper mentioned above.   We also skipped the rosemary as we were out of it, this was still amazing.

Season chicken on both sides with salt and pepper.  Heat oil in a skillet over medium-high heat; add chicken and saute until browned on both sides (especially the skin side).

Remove chicken from skillet and pour off all but about 1 tablespoon of fat.  (Bonus Tip:  Toss some broccoli with some of the extra fat and roast it!  Mmm!)

Return skillet to medium-high heat and add minced garlic to pan.  Saute briefly (around 30 seconds), then add orange juice, mustard, chicken broth, rosemary, honey, and chipotle pepper.  Stir well and bring to a boil.  Boil for a few minutes, whisking occasionally.

Reduce heat to low and return chicken to the pan.  Partially cover, and allow to simmer for around 20 minutes, until chicken is done.  Uncover and allow sauce to reduce until thick enough to coat a spoon.  (This may take about ten minutes.  You may need to turn the heat up to medium-low.)

Transfer chicken to plates; top with sauce and serve.

One of our favorite roasts to make at home is this rolled rump roast, which makes and excellent french dip sandwich.  It can also be enjoyed sliced with some real mustard or a zippy mayo and horseradish sauce.  Adjust your cooking time so that the roast turns out medium rare to medium when done.  As with all 100% grassfed beef products, low and slow is the key to a tender and juicy result!

• 2-2.5lb rolled rump roast
• 1 ½ c water
• ¼ c Braggs Amino Acid
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp Lawry’s season salt
• 6 rolls

Cook roast in crock pot about 3-4 hours at low heat (adjusted accordingly for size of roast and your individual crock pot).  Turn roast at least once while cooking to help achieve tender and moist results.  When roast is done, remove netting and slice thinly for sandwiches.  Serve with au jus sauce from the pan.

Recipe Note:  Braggs Amino Acid is an all natural marinade which can be found at a health food store or in most Kroger stores in the natural section.

Are these really the “best ever” chicken wings?  That of course is a matter of opinion, but we certainly think so.  And, they are really easy!  Of course you can modify to suit our own desires, but give this recipe a whirl.  You will be glad you did.

Ingredients:

• 10 chicken wings
• sea salt
• black pepper
• Frank’s hot sauce
• Annie’s Organics Chipotle BBQ Sauce
• Blue Cheese Dressing

Directions:

1. Thaw wings, and remove wing tip
2. Feed wing tip to your dog, he’ll love you even more
3. Add 1-2 table spoons of Frank’s hot sauce (to taste)
4. Mix to coat wings well
5. Add salt and pepper to taste, mix again, let set 30 minutes
6. Preheat grill to 325-350 degrees
7. Cook wings covered, over direct heat, for 30 minutes or until 165 degrees internal temperature
8. Flip wings every 5 minutes, this is key for even cooking!
9. The last 10 minutes on the grill (or last two flips), baste wings with Annie’s Organics Chipotle BBQ Sauce
10. Dip into blue cheese dressing and enjoy!
11. Optional:  Serve with cold beer on shaded deck 🙂
12. Call farmer and let him know this is indeed the “best ever” chicken wing recipe

This is seriously our favorite new recipe in the longest time!  Super simple, super delicious!  The only thing left will be the bone.  Of course feel free to make your own dry rub mixture, but we love the one listed below.

Ingredients:

• 2-3lb pork shoulder roast
• 1 TBS each of the following:  Sea salt, seasoned salt and paprika (we like to use 2 TBS of paprika).
• Olive oil

Directions:

1. Thaw roast and place in baking pan
2. Mix dry ingredients well in a small bowl
3. Cover entire roast lightly with olive oil
4. Sprinkle dry ingredients over entire roast and press in with fingers or spoon
5. Bake uncovered at a rate of 1 hour per pound of roast (or until done) at 275 degrees
6. Enjoy!

This is the actual recipe submitted to us by Sue Mogel which took first place in our Tasty Turkey Contest:

“First, I pruned the apple tree out back. 🙂 I got a nice little stash of applewood for the Big Green Egg!  I stuffed the turkey lightly with 1# sautéed Mexican chorizo from Goose the Market. I rubbed it with olive oil, sprinkled lightly with Arizona Seasoning (Penzey’s) and a little herb de Province and fresh ground pepper. Added about a cup of white wine to the pan for moisture. Tuck it in for a nice nap in the Big Green Egg with a generous amount of applewood at 210-220 degrees.  Propped up with a potato on each side—the potatoes were awesome too!”