Category Archives: Dinner

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.

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

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



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.

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.