Category Archives: 30 Minute Meals

Cajun Bone in Pork Chop Recipe: 30 minute meal!

It is hard to find recipes that include bone in pork chops. Since the bone in takes much longer to cook, the pork industry has focused their recipe developmental on boneless chop. I love bone in chops because they provide a little more flavor. So when I find a simple way to prepare bone in chops, I jump at it. Here is one that is sooo simple that you have to laugh, but it is really delicious.

Heat oven to 325 degrees. Sprinkle seasoning on both sides of the chops. Place in baking pan and bake for 30 minutes. Turn the chops once. Make sure the chops reach an internal temp of 145. Let them rest 5 minutes and serve.

Easy as that! They come out juicy and perfect. Pair with green beans, brown rice and a large glass of Organic Valley milk.

Of course I forgot to take a picture, maybe next time. But this is what they would have looked like if I had

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Peppercorn Tenderloins With Whipped Mustard Butter

This is a re-post from February 14, 2011. Goes to show good recipes never grow old. Tim and I will be making this for the kids tonight.

We don’t sell tenderloins individually, so make sure to include them in your beef package order.

Happy Saint Valentine’s Day!! A day of love, romance and sweet hearts.

While others might go for spendy crowded restaurants, Tim and I usually stay in and cook for ourselves. We have found that we can do it much better than most restaurants (at least the ones we can afford). And not having to spend at least $50 on a babysitter is also a bonus!

Our favorite recipe is from Cooking Club of America. We have been making this for so long that the link on their website is no longer available.

image from painlesscooking.com

Peppercorn Tenderloin with Whipped Mustard Butter

1/4 cup unsalted butter, softened
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 teaspoon grated lemon peel
1 1/4 teaspoons kosher (coarse) salt, divided
1 tablespoon cracked black peppercorns*
1 tablespoon cracked white peppercorns*
1/8 teaspoon crushed red pepper
4 beef tenderloin steaks (1 1/2 inches thick) (Zweber Farms of course)
2 teaspoons vegetable oil

1. In small bowl, stir together butter, mustard, honey, lemon peel and 1/4 teaspoon of the salt until smoothly blended and of whipped consistency. Let stand at room temperature.

2. Heat oven to 425°F. In another small bowl, stir together black peppercorns, white peppercorns, crushed red pepper and remaining 1 teaspoon salt. Brush steaks with oil; sprinkle with peppercorn mixture, pressing evenly onto both sides.

3. Heat large ovenproof skillet over medium-high heat until hot. Add steaks; cook 4 minutes. Turn steaks; place skillet in oven. Bake 7 minutes for medium-rare or until of desired doneness. Serve steaks topped with mustard butter.

TIP *Purchase cracked peppercorns in the spice section. Or, to crack your own, place whole peppercorns in heavy-duty resealable plastic bag; seal bag. Pound with flat side of meat mallet until coarsely crushed.

Once you have tenderloins this good, you will never order tenderloin at a restaurant again. Pair this meal with a Caesar salad, pan fried asparagus, crunchy French bread and a glass of Cannon River Winery Gunflint Red.

Happy Valentine’s Day!!

Emily


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Creamy Chicken and Tomato Soup Recipe

Oye, has it really been 10 days since I last blogged? Terrible! I am even participating in a “31 Days to a Better Blog” series.  Not a star student… Good news is that I have a super simple and tasty recipe that you can have on the table in 30 minutes or less. Like most of my recipes, this one takes ideas from about 3-4 other recipes. I played with it a bit and I hope I remember all the ingredients I added.

Cream Chicken and Tomato Soup Recipe

  • 3 cups cooked Roasted Zweber Farms Chicken, chopped
  • 2 tbsp Organic Valley butter
  • 1 large onion, chopped
  • 3 cups chicken broth
  • 2 cans diced tomatoes with green chilis
  • 1 tbsp sugar
  • Salt and pepper to taste
  • 1 cup Organic Valley heavy cream or whole milk
  • cilantro and Organic Valley sour cream for garnish

Melt butter in large dutch oven and sauté the onion and chicken for 5 minutes, until onion is tender.

Add the chicken broth and tomatoes. Bring the soup to a boil and simmer for 20 minutes.

Add the sugar, salt and pepper. Swirl in the cream.

Serve with a spoon full of sour cream and chopped cilantro.

This was super simple. While the soup was simmering, I whipped up a batch of miniature corn bread muffins. The muffins only took 15 minutes to bake, so everything was done at the same time. Creamy chicken and tomato soup and corn bread in less than 30 minutes. Got to love that.

Hop on over to Hunk of Meat Monday to see what others have on their plates this week.

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Enjoy! Make sure to “Pin” this on Pinterest to share with your friends.

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Southern BBQ Pork Chop Recipe-CrockPot Recipe

Here is a real simple BBQ pork chop recipe that you can either cook up in the crock-pot or in the oven. I included all the prices of the ingredients I used to show how eating organic can be affordable. This recipe is so simple, I put it together with a baby attached to my hip and two fighting preschoolers in the background. Go Go Gadget MOM!

Ingredients:

  • 6-bone in Zweber Farms pork chops (about $7.00)
  • 1 medium onion, thinly sliced (organic $.33)
  • 1/4 vinegar (I used malt vinegar, but you can use any kind of white) ($.66)
  • 3/4 cup water
  • 1 tablespoon honey (organic $.37)
  • 1 tablespoon Worcestershire sauce ($.13)
  • 1/2 cup ketchup (organic $.38)
  • 1 teaspoon pepper (organic $.88)
  • Dash of cayenne pepper (organic $.50)

Mix all ingredients together. To make in the crock pot pour sauce over pork chops and cook on low for 6-8 hours. To make in oven: oven to 350, place pork chops in a 11×15 sheet pan , pour sauce over chops and bake for 30-45 minutes.

I paired this meal with organic long grain white rice ($.50/serving), organic mixed veggies ($1.88/serving) and of course a glass of Organic Valley milk ($.50/serving).  Total cost was: $4.50 per serving.

This meal was super simple, super yummy and super inexpensive. Now that is Affordable organics!

Hunk of Meat Mondays
Enjoy!
Emily

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Pork Chops with Apple Cider Glaze-Hunk Of Meat Monday

All of our pork customers have picked up their orders except for a few outliners like Katie at PinkePost and Val at Wag’nTales. We will not fault them, they do win the prize for the farthest Zweber Farms customers. So we know you have your freezers full of tasty pork chops. If you are new to the Zweber Farms meat, you might be uncertain about cooking chops with the bone in. Here is a great simple recipe I made up today to start you off.

Pork Chops with Apple Cider Glaze

  • 4 bone-in Zweber Farms pork chops
  • 1/2 cup apple cider
  • 1/4 cup brown sugar, packed
  • 3 tablespoons Dijon mustard
  • salt and pepper
  • 2 tablespoons oil

Preheat oven to 400 degrees. Line a baking sheet with foil.

Mix apple cider, brown sugar and mustard into a small sauce pan. Bring to boil and reduce to 1/2 cup.
Heat oil in large fry pan. Salt and pepper both sides of chops. Brown chops on both sides.
Place chops on baking sheet (okay, I made six chops instead of four). Pour about a tablespoon of glaze over each chop. Save some glaze for finish. Bake for about 8-10 minutes in oven. The pork should be lightly pink inside.
I served the pork chops with cranberries, brown rice, romaine lettuce salad and tall glass of cold Organic Valley milk.
See more Hunk Of Meat Monday recipes here:
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Emily

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Easy Vegetable and Pork Soup-Hunk of Meat Monday

I think I can say for certain that the 80 degree days of the beginning of the month will no longer be. We are officially done grazing. With the lack of rain (over 2 months) and cold temps, the cows are now eating the food we work hard all summer to put up. More on that in a later post.

Here is a another yummy soup recipe to keep you warm on these crisp autumn days. If you need pork, please contact the farm ASAP. Last I checked we only had about 6 slots left.

Vegetable and Pork Soup

Ingredients:

  • 3 tablespoons Organic Valley butter
  • 1/4 of a large red onion minced
  • 3/4 cup celery, chopped
  • 2 cups carrots, sliced
  • 3 potatoes, peeled and cubed
  • 1-2 cups cooked pork roast
  • 3 cups chicken broth (see my super simple recipe)
  • 3 cups milk
  • 1 tablespoon dried oregano
  • 1/4 cup cold water
  • 1/4 cup corn starch
  • salt and pepper to taste
  1. Melt butter in soup pot over medium heat. Add onions and saute until tender.
  2. Add celery and carrots and cook about 10 minutes until slightly tender
  3. Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
  4. Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
  5. Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
  6. Taste and then add salt and pepper to taste.

Vegetable and Pork Soup

This recipe was super easy and I let the boys do all the dumping of ingredients into the pot and all the stirring. I served the soup with homemade wheat bread and a tall glass of Organic Valley milk.

See more Hunk of Meat Monday recipes at:

Hunk of Meat Mondays

Enjoy!

Emily


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Hunk of Meat Monday- New Twist to BLT’s

Tonight, I looked in the freezer to see what there was to make and I saw the package of bacon. I had just picked a whole lot of tomatoes from our garden and the thought of BLT’s came to mind. One problem, I didn’t have any lettuce.

I called Tim to ask him to pick some lettuce from the farm garden, but he gave an even better idea. Why don’t we just use up some of the cucumbers? (They have been in the fridge for a few days and were in jeopardy of going bad) Good idea!! It was super yummy.

bacon, blt Start by frying up some Zweber Farms bacon.  One pound of bacon doesn’t last long at our house. I had to take the picture fast before it was all gone.

Layer Mayo and bacon on toast

Thinly slice up some tomatoes and cucumbers. I set out all the ingredients so we had a “make your own BCT”.

Layer on top of bacon

ENJOY!

This was super good. Thanks to my husband, we had crispy BCT’s and none of the cucumbers went to waste.

Hunk of Meat Mondays

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Hunk of Meat Monday-Hamburger and Rice Hotdish

I have to admit: I’m not a hamburger hotdish fan at all. In fact when Tim and I were first dating and he mentioned his two most favorite dishes where tater tot hotdish and his mom’s hamburger and rice hotdish, I almost called it quits. Just kidding (kind of). I’m still not a fan of tater tot hotdish. I guess that is the Italian in me.

The other day I found myself with an empty pantry and no time to run to the store. The two things I did have were hamburger and rice. Ohh misery. I had to break down and make hamburger and rice hotdish. So I searched online until I found a recipe that had ingredients that I actually had in the house. This is what I found on Cooks.com

Hamburger and Rice Hotdish

  • 2 lb. hamburger, browned
  • 1 can mushroom soup
  • 1 can Minute rice
  • 1/2 can 2% milk
  • 1 (12 oz.) pkg. Cheddar or American shredded cheese
Brown your hamburger and drain.
Of course I used Zweber Farms extra lean ground beef.
Top your hamburger with half the cheese.
I used Organic Valley shredded cheddar.
Mix your rice, milk and soup.
I made brown rice and used in place of the Minute.
Spread mixture on top of hamburger and cheese
Top with the remaining cheese.
Bake at 375 degrees for 20-30 minutes
I served the dish with steamed green beans and Organic Valley milk.
Honestly, this was really good and I will probably make it again. Tim of course thought it was excellent. The boys had a mixed verdict. The two year old cleaned his plate and the four year old wouldn’t touch it. Then again, the four year old is going through a “picky” stage.
I am linking up with other Hunk of Meat bloggers at Beyer Beware. Make sure to visit and see what others are making this week.
Hunk of Meat Mondays
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Hunk of Meat Monday-Chicken Stir Fry

Man has it been hot!! Yesterday was 92 with 80% humidity. That made our heat index 101. Today is suppose to be worse. This heat doesn’t make me want to cook. But I still want to put more than PB&J on the table for the kids and Tim.

Last week I made a chicken stir fry that minimizes the heat in the kitchen. Trick: I used my large roaster oven to cook up a whole chicken, but I plugged it in the garage.  The next day I took the left over chicken and made a quick stir fry. Here is how:

  • 1-2 tablespoons oil
  • 3 cups cooked and chopped Zweber Farms chicken
  • 3 cups veggies of choice
  • Asian noodles

Sauce:

  • 1/4 cup tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove minced
  • 2 tablespoons green onion
  • 1 teaspoon red pepper flakes
Saute veggies in oil until tender. I used green peppers and carrots.
Mix sauce ingredients. Add sauce and chicken to pan. Heat through.
Serve on top of cooked Asian noodles. We paired this meal with watermelon and a large glass of Organic Valley milk.
This recipe was super easy. I was wearing Hannah in the BabyBjorn the whole time I was preparing it.
See what others are cooking up today on:
Hunk of Meat Mondays
Stay cool!
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Two Lemon Balm Chicken Recipes-Hunk of Meat Monday

herb, lemon balm, organicSource

If you have ever grown lemon balm you know that it is a little herb that just keeps giving. Lisa planted some in the farm garden last year and now it is tiny bush!! I am a tea drinker, so that is what I typically use it for, but I wanted to learn if others had other ideas. After a quick Google search on my phone in the garden (what would we do without Google), I found a cute site called “Old Fashion Living” that has an article about growing and using lemon balm. This recipe by author Brenda Hyde was super easy!

Roasted Lemon Balm Chicken

Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened

Salt and pepper to taste
1 large roasting chicken (Zweber Farms, of course)
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan.

chicken, organic, herbs, butter, roasted, lemon balm

Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer.

Makes 4 to 6 servings.

Of course, we were so hungry when we came up from the barn I didn’t think to take a picture until after our plates were licked clean. I roasted mine in my roaster oven and didn’t turn it, since I was down at the barn while it was roasting. It turned out beautiful. The chicken was tender and had a light lemon flavor. Perfect for spring and summer. The next day, I took the left overs and made a simple chicken alfredo with grape tomatoes.

Simple alfredo:

  • 1 cup grated Organic Valley Parmesan cheese
  • 1 cup Organic Valley whipping cream or whole milk
  • 4 tablespoons Organic Valley butter
  • 8 oz noodles

Prepare pasta as directed. Melt butter in wide saucepan. 1/2 cup cream and boil until thickened. reduce heat to medium; add 1/2 pasta. Mix gently. Add 1/2 cheese and 1/4 cream. Mix gently. Add remaining pasta and cream. Salt and pepper to taste. I then added a couple cups chopped up lemon balm chicken and a couple cups sliced grape tomatoes.  Even the boys ate this simple and delicious dish.

Link up to other Hunk of Meat Monday dishes this week:

Hunk of Meat Mondays
Also don’t forget to vote for our Stonyfield Creme Caramel in the Progress Dairyman Flavor Face Off Challenge. Vote before June 14th and be entered to win $100 worth of ice cream!!
Happy June is Dairy Month!!
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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