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Slow Cooker Buffalo Chicken Dip – Cooking With Miss O 96

Springer Mountain Farms® Slow Cooker Buffalo Chicken Dip
By Heather Sinyard


8 oz cream cheese, cut into 1“ cubes
2 oz crumbled blue cheese
3 cups cooked Springer Mountain Farms® chicken (can use any cut, I prefer whole roasted chicken)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack or colby jack cheese
1 cup hot sauce
1 cup plain greek yogurt or sour cream
1 green onion, thinly sliced
¼ cup diced celery
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder

Toppings: extra crumbled blue cheese, sliced green onions, chopped celery or drizzled hot sauce


Spray the inside of the slow cooker with cooking spray.

Add all ingredients to bow to large bowl and stir to combine. Place in the bowl of the slow cooker.

Cook on high for 1 ½ to 2 hours or until all cheese is melted. [Note: cream cheese cubes may not appear to be melted, but will blend in once stirred.] Can also be cooked on low setting for 3-4 hours.

Garnish with desired toppings and serve with tortilla chips or celery sticks.

Chicken Fajitas – Cooking with Miss O 95

Springer Mountain Farms® Chicken Fajitas
By Heather Sinyard

Marinade Ingredients:

Juice from 1 lime or 1 lemon
3 cloves of garlic, finely chopped
3 tablespoons chopped cilantro (more or less can be added depending on your taste)
1 teaspoon olive oil
2 Tablespoons Worcestershire sauce
1 ½ teaspoons Hickory Liquid Smoke (optional-adds great smoky flavor but not necessary)
Salt & Pepper to Taste
Olive Oil for cooking

6 Springer Mountain Farms® 4 oz Individually Portioned Breast Filets, sliced into thin strips
2 bell peppers, cut into strips
1 large sweet onion, cut in half and sliced

Mix marinade ingredients in a bowl and add thin strips of chicken. Toss to coat. Marinate for at least 30 minutes, but best overnight.

Slice peppers and onions and set aside.

Heat olive oil in large skillet over medium high heat. Add chicken to hot oil and cook for about 7-10 minutes or until almost done. Add sliced peppers and onions to pan and continue to sauté until they soften and onions become translucent.

Serve on lettuce leaves or tortillas with favorite toppings: guacamole, shredded cheese, sour cream, salsa, etc.

Roasted Sweet Potato

Roasted Sweet Potato

Peel 3 Sweet potatoes
Cut in bits size cubes
Mix together with:
2 tsp olive oil
1 tablespoon butter, melted
1 tablespoon organic maple syrup
1 tsp cinnamon
1 tablespoon raw honey
1/4 tsp nutmeg
pinch of ginger
sea salt to taste

Cook at 350 degrees for 60 minutes, stir once or twice while baking. Goes great with vegetables and chicken breast!

Lemony Zucchini-Squash Saute’

1 tablespoon olive oil
2 zucchini, 1 lb. cut lengthwise into quarters,then into 1 1/2 inch pieces- about 2 cups
2 yellow squash, 1 lb. cut diagonally into 1/4 in slices
1 clove garlic, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon lemon juice
1 teaspoon grated lemon zest


In large nonstick skillet heat oil over medium-high heat. Add next 6 ingredients; cook stirring occasionally, until tender, about 6 minutes. Stir in juice and zest, remove from heat. Transfer to serving bowl. Makes 6 servings.

Healthy Southern Corn Bread

1 cup fresh ground whole wheat flour
1 cup fresh ground organic popcorn
2 tsp baking powder
3/4 tsp salt
1/3 to 1/2 cup honey
1 1/4 cups skim milk
1/4 cup olive oil
1 egg

Combine all dry ingredients and mix. Add honey, milk, oil, and egg and mix until all ingredients are well combined. Grease muffin tins. Fill 2/3 full. Bake at 375 degrees for 18 to 20 minutes. Makes 8 to 10 muffins or you can cook in a cast-iron pan for pan cornbread.

Chicken Taco Salad

Chicken Taco Salad
1 Head red leaf lettuce
1 Head green leaf lettuce
Fresh spinach
1 cup Cherry tomatoes
3 cups Shredded Chicken
2 cups Shredded Cheddar Cheese
Small Can Black Olives drained
Chopped rinsed Cilantro
Wash/drain Lettuce
Slice Tomatoes in ½
Combine all ingredients and chill
Ranch Salsa Dressing
1c. Buttermilk
1c. Mayonnaise
1pkg Ranch Dressing Mix
1c. Favorite Salsa

Mix, chill, serve

Cobb Salad

Salad Ingredients
Cold black-eyed peas
Chopped boiled eggs
Chopped chicken
Chopped tomatoes
Cheddar cheese
Blue cheese
Onions – Green or Vidalia
Romaine Lettuce

French Dressing
¼ C. Water
¼ C. Red Wine Vinegar
¼ tsp. Sugar
1 ½ tsp Lemon Juice (freshly squeezed)
½ tsp Salt
½ tsp Pepper
½ tsp Worcestershire Sauce
¾ tsp Dry Mustard
1 Small Clove of peeled/minced Garlic
¼ C. Extra Virgin Olive Oil
¾ C. Grape Seed Oil (Optional)

Southern Caviar

1 15oz can corn, white or yellow
1 15oz can Black Eyed Peas
1 15 oz can Black Beans
2 15oz cans Ro-Tel tomatoes
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small bottle Zesty Italian Dressing

Drain and mix all cans in large bowl. Add other ingredients, mix together, and chill. Serve with tortilla chips. Squeeze lime juice over mixture to taste.

Pimento Cheese

1 8 oz. package cream cheese, softened
1/3 cup plain, vanilla, or Greek yogurt
1/8 tsp garlic powder (optional)
2 cups shredded sharp cheddar cheese, softened
1 (4 oz.) jar diced pimentos, drained

Beat cream cheese, yogurt, and garlic powder until creamy. Add cheese and mix until slightly lumpy. Mix in pimentos. Chill.

To make a cheese ball, roll chilled pimento cheese into a bowl, and then coat in shredded pecans. Serve with chips or crackers.

Healthy Holiday Meal

Roast Springer Mountain Farms Chicken, Cornbread Dressing, Steamed Satueed Green Beans, Baked Sweet Potato, and Southern Ambrosia

Cornbread Dressing 
1/2 pan cornbread
1 stalk chopped celery
1/2 cup chopped onion
1 bag chicken broth (thawed)
1 cup water
Pepperidge Farms stuffing seasoning
First, you need a pan of cornbread and some chicken broth.

1 cup fresh ground whole wheat flour
1 cup fresh ground organic popcorn
2 tsp baking powder
3/4 tsp salt
1/3 to 1/2 cup honey
1 1/4 cup skim milk
1/4 cup olive oil
1 egg
Combine all dry ingredients and mix. Add honey, milk, oil, and egg and mix until all ingredients are well combined. Grease cast iron pan, fill 2/3 full. Bake at 375 degrees for 18 to 20 minutes.

Chicken broth
1 organic whole Springer Mountain Farms chicken
1 yellow sweet onion
2-3 cloves garlic
enough water to cover chicken

Place chicken in large pot or Dutch oven with water. Peel garlic cloves and add garlic and onion to pot. Boil until chicken is very tender and done (180 degrees on meat thermometer).

Remove chicken from broth. Put pot with broth in refrigerator, leaving in garlic and onion for about 24 hours until fat rises to top. Strain fat away, remove onion and garlic, and placde broth in freezer bags, about 1 cup to bag. Debone and chop chicken, and freeze in freezer bags.
Now that you have broth and cornbread:

When cool, crumble half a pan of cornbread in a bowl. Add 1 package Pepperidge Farms herb stuffing seasoning. Sautee 1 stalk chopped celery and 1/2 cup chopped onion. Toss all together in bowl. Pour in 1 bag frozen chicken broth (thawed) and 1 cup of water. Season with sea salt, pepper, parsley to taste, (1/2 tsp sage optional).
Bake at 350F for 30 minutes or until lightly browned.

Roast Chicken
Use 1 Whole Springer Mountain Roasting Chicken
Remove giblets, boil in water, use for broth.
Put chicken in pan with lid, add 1-1 1/2 cup water, sprinkle with organic garlic powder, black pepper, and organic seasoning salt (optional). Cut up a whole white or vidalia onion in quarters, place in water. Press 1 large clove or 2 small cloves of garlic in a garlic press into water. Cover with lid. Follow cooking directions on Springer Mountain Farms Roaster bag. Indicator will pop up when chicken is done.

Organic baked sweet potatoes
Cut off tiny bit of both ends of potato, then wrap in tin foil or sit in metal baking pan, cook at 350 to 375 until soft.

Green Beans
Sautee 1/4 cup chopped onion, 1/2 tbsp olive oil, and one crushed clove garlic. When browned, toss with steamed green beans.

Southern Ambrosia
Chop one apple, banana, and orange. Add 1/2 cup pecans, 1/3 cup shredded unsulfured, organic coconut. Squeeze in half of an organic lemon, toss. Increase recipe for more people