This is a delicious and healthy quick dinner, plus, the cast-iron makes for minimal mess as this is a one pot kind of dish. Not only does it taste good, but there are a lot of health benefits to adding hearty dark greens like Kale as they are a nutritional powerhouse packed with calcium, fiber, vitamins and antioxidants (you can also substitute Swiss chard, mustard greens or even baby collards).
IngredientsJubilee Farm Pork ChopsSalt & Pepper to Taste 1 Lemon2 Cloves Garlic2 Sprigs fresh Rosemary2 Tablespoons White Wine1 Tablespoon Butter2 teaspoons Olive Oil 2 Tablespoons Heavy CreamDirectionsSeason Chops with salt and pepper to taste. Heat olive oil in pan till almost smoking. Add butter till sizzling and just starting to brown. Sear Pork Chops over medium high heat for 2-3 minutes on one side, then flip to other side and reduce heat to medium. Add garlic and rosemary to pan. Squeeze the juice of one lemon over the pork chops, garlic and rosemary. Occasionally spoon some pan sauce over the chops so that it cooks into the meat. Once the chops have reached an internal temp of 150 F, remove them to a plate while you make the pan sauce. For the pan sauce, simply deglaze the pan with white wine, being sure to scrape up any brown bits off the bottom of the pan (make sure you don’t burn anything during the cooking process as this will make the pan sauce bitter). Reduce the wine by half, then pour in the cream stirring to marry the flavors, then melt in the butter – being sure to stir continuously so that the sauce does not break. Taste and season with salt and pepper if necessary. Pour over the pork chops and enjoy! Recipe Credit to: Reid Harrison
(Makes 6 Servings: 2 Quart Casserole)Ingredients4 large potatoes, peeled and cubed1 tablespoon butter1 tablespoon finelly chopped onion1/2 cup shredded cheddar cheeseSalt and pepper to taste5 carrots, chopped1 tablespoon vegetable oil1 onion, chopped1 lb Jubilee Farm grassfed ground beef2 tablespoons all-purpose flour1/2 cup beef broth1 tablespoon ketchup1 tablespoon of worcestershire sauce1/4 tsp ground garlic InstructionsBring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil, adding carrots and cooking until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside. Preheat oven to 375º.Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worcestershire, ground garlic, and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots. Top with mashed potatoes and the remaining cheddar cheese.Bake in the preheated oven for 20 minutes, or until golden brown.
This is a great way to add flavor and tenderize larger traditionally tougher cuts of meat.
Forget boring burgers. At home you can use your creativity and whatever you happen to have in the fridge to make them a smorgasboard!
(Makes 4 Hamburgers)Ingredients1 lb Jubilee Farm grass-fed ground beef or Pork1.5 tablespoon ketchup1 tablespoon prepared mustard1 tablespoon Worcestershire sauce1 tablespoon distilled white vinegar1 small onion, grated1/2 small green bell pepper, finely chopped InstructionsPreheat an outdoor grill for medium-high heat and lightly oil grate. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
Ingredients:3 Jubilee Boneless Pork Loin Chops1/4 cup Dijon Mustard2 TBL Horseradish1 TBL Rosemary chopped2 tsp Garlic, minced1 Lemon, juicedSalt & Pepper to tasteInstructions: Combine all ingredients, but pork loin and mix well.Rub pork loin down with Dijon herb mixture and allow to marinate for as few as 4 hours or up to two days. Roast in the oven at 375F for 15-25 minutes depending on thickness (or an internal temperature of 150F is reached).Remove from the oven once your desired temperature is reached. Allow to rest for 5 minutes. Slice, serve and enjoy.I often like to serve this with a little added horseradish kick in the form of a horseradish sour cream on the side.Recipe Credit to: Jenni Harris
If you don't have a smoker, you can still make tender, falling-off-the-bone, finger-licking-good ribs with a few quality ingredients, using one of our favorite new appliances: a pressure cooker, commonly called an Instant Pot.
We prefer to braise grassfed beef short ribs in a flavorful stock and aromatics. By slow cooking them while they're almost submerged, these short ribs end up so tender, you could eat them with a spoon.
Sometimes, when you’re in the mood for tacos, there is only one that will truly hit the spot: classic Tex-Mex tacos. As long as you have the delicious ground beef, an overflowing toppings bar, and the crunchy hard shells, this meal is guaranteed to be a crowd favorite.
Ingredients6 slices of Jubilee Bacon1 Jubilee Small or Medium sized Whole Chicken 8-way cut 1 tbsp olive oil2 jalapenos diced1 tomato diced1/3 cup white wine1 onion diced2 cloves of garlic minced1/2 lemon juiced1/2 cup chicken broth1/4 cup fresh rosemarySalt & Pepper to taste InstructionsSlice Bacon into small strips and crisp in large saute pan. Once crisp and browned, remove bacon to plate. Season flour with salt and pepper and lightly dust chicken pieces. Add oil to pan and sear chicken on both sides till lightly browned then remove to plate. Add onion & jalapeno to pan and saute until fragrant (about 2 minutes) add in garlic and cook for 1 minute then add tomatoes and cook for 2-3 minutes. Deglaze your pan with white wine and lemon juice then reduce liquid to half (about 4 minutes). Add chicken and bacon to pan along with fresh rosemary and chicken stock. Cover pan with a lid or foil and finish in the oven at 300F for 45-60min or until fork tender. Remove chicken to a platter and serve with pan sauce on side.
“Ever wonder why I speak out against Big Pharma and suffer the major consequences? Because I will fight for my son and humanity and I will educate people on pharmaceutical product dangers until my last breath!” -Brandy Vaughan
