Author Archives: tob

Black-Eyed Pea Chicken Salad

2 ½ cups chopped cooked Springer Mountain Farms Chicken
1 ½ cups fresh or frozen black eyed peas, cooked and drained
1 cup chopped organic celery
1 cup chopped green or red bell peppers
½ cup chopped red or Vidalia onion
¼ cup mayonnaise
¼ cup plain yogurt
¼ to ½ tsp sea salt
¼ tsp organic black pepper
chopped parsley, optional

Combine chicken, black eyed peas, celery, chopped peppers, and onion in a large bow; mix gently. Combine mayonnaise, yogurt, salt, and pepper in small bowl; blend well.

Toss mayonnaise mixture with chicken mixture. Spoon salad mixture evenly into centers of red bell pepper halves. Garnish with parsley.

Note: A black eyed pea is a bean, not a pea. Black eyed peas are small, tan beans that take their name from the black eye-shaped mark on the inner curve of the bean.

Miss O’s Organic BBQ Sauce

Created by Hops and Hogs Barbeque

1 cup Heinz Organic Ketchup
2 oz Hunts Tomato Paste
1/2 tsp Simply Organic Black Pepper
5 1/4 tsp Harvest Farms Organic Garlic Granules
1/2 tsp Celtic Sea Salt
1 cup French’s Yellow Mustard
1/3 cup Spectrum Organic Apple Cider Vinegar
2 tbsp Wholesome Sweetner’s Organic Molasses
1 cup Bee Well Honey
3/4 cup Wholesome Organic Light Brown Sugar

Hogs and Hops Barbeque
Joseph Lament
josephlament@att.net
864-280-3229

 

marsala

Chicken Marsala

2 tbsp vegetable oil
4 Springer Mountain boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
1 (8-oz) package sliced baby bella mushrooms
1/2 tsp minced garlic
1 cup chicken broth
1/4 cup Marsala wine
1 1/2 tbsp fresh ground whole wheat flour
1 tbsp butter, softened
2 fresh thyme springs

In large nonstick skillet, heat oil over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add chicken to skillet; cook for 2 minutes on each side, or until lightly browned. Remove chicken from skillet. Add mushrooms and garlic to skillet; cook for 2 minutes, or until mushrooms begin to soften. Stir in chicken broth and wine.

In small bowl, stir together flour and butter. Add flour mixture to skillet, whisking until smooth. Add chicken and thyme to pan. Cover and cook over medium-low heat for 8 to 10 mintues, or until chicken is done. Discard herb sprigs before serving.

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Strawberry Chicken Salad

Strawberry Chicken Salad

4 cups chopped cooked chicken
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup toasted pecan halves

Mix together.

Poppy Seed Dressing
1 lemon
juice and zest
2 tbsp apple cider vinegar
1/3 cup sugar
1 tbsp olive oil
1 tsp poppy seeds

Pour over salad, toss, refrigerate for one hour. Serve on organic red leaf lettuce and spinach leaves.

Mary Beth’s Harvest Chicken Soup

3 Yukon Gold potatoes peeled cut in to 1/2 inch cubes
3 14oz cans chicken broth
1/2 cup carrots, peeled, chopped
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper, organic
2 cooked chicken breasts (I only use Springer Mountain Farms) chopped

1 tsp butter
1/2 cup celery, chopped
1/2 medium onion, chopped
3 garlic cloves, crushed

1 cup shredded sharp cheddar cheese
1 cup half n half

1. combine first 6 ingredients in 5 qt crockpot
2. sautee garlic, onion, celery, in butter, add to crockpot
3. cook high for 4 hours in crockpot, or on low for 8 hours
4. mash mixture until potatoes are coarsely chopped and soup is slightly thickened, stir in half and half and cheese, serve.

Pinto Beans

Dried beans need soaking before cooking. Use 3 cups water for 1 cup of pinto beans. (Same recipe for kidney beans or navy beans.) To soak them quickly, boil beans 2 minutes; remove from heat and let stand one hour. Or if you prefer, boil beans 2 minutes and let them stand overnight.

Drain beans, add fresh water (same amount as before) plus 1 tsp salt to every cup of beans and 1 tsp olive oil. Adding 1/8 tsp soda to the water for every cup of beans reduces cooking time by one-fourth. Measure soda exactly, too much soda affects flavor and nutritive value of the beans.

Boil beans gently for 2 hours or until tender. One cup of uncooked beans yields about 2 1/2 cups uncooked beans.

Save leftover beans for next weeks chili.

Chicken and Corn Chowder

1/2 cup onion, finely chopped
1/2 cup water
2 5oz cans cooked chicken, or 10oz cooked chicken breast
2 17oz cans creamed corn
3 cups milk
salt and pepper to taste
1 1/2 cups grated cheddar cheese

Cook chopped onion in water until see-through and tender, pour off water. Combine remaining ingredients except cheese in pot, bring to a boil, turn down heat and add cheese. Makes 6 servings.

Baked Fried Chicken

3/4 cup buttermilk
1 tsp. simply organic poultry seasoning
1 (3-4 pound package) Springer Mountain chicken
1 cup fresh ground whole wheat flour
1 tbsp paprika
2 tsp seasoned salt
1/4 tsp pepper
1/4 cup melted butter

Combine buttermilk, poultry seasoning, and chicken in a large ziplock freezer bag. Seal and marinate in refrigerator for at least 8 hours, turning occasionally.

Preheat oven to 350F.

Remove chicken from marinade, discarding marinade. Combine whole wheat flour, paprika, salt, and pepper in a large ziplock freezer bag. Add chicken, a few pieces at a time, shaking bag to coat. Roll chicken in melted butter. Arrange chicken on a 15×10 inch jelly-roll pan lined with aluminum foil.

Bake at 350F for 1 hour or until golden. BakedFriedChicken