Tag Archives: recipe

Happy Birthday Tim! & Homemade Brownie Recipe

Today is Tim’s 29th birthday. To celebrate he will be spending it on the farm (not much different from any other day). The biggest difference is that we will be celebrating with large homemade brownies! Tim loves brownies. In fact, instead of wedding cake at our reception, he got his own brownie.

Fudgy Brownies: by Kathy Kirkland (You Deserve Dessert)

  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, melted (I used Organic Valley)
  • 1 cup unsweetened cocoa
  • 2 cups sugar
  • 4 eggs (I used Zweber Farms)
  • 1 1/2 teaspoons vanilla
  1. Heat oven to 350 degrees. Spray 13×9 inch pan with nonstick cooking spray.
  2. In a large bowl, combine flour, baking powder, salt and butter. Stir in cocoa, sugar, eggs and vanilla. Mix well. Pour mixture in pan
  3. Bake for 30-35 minutes or until set. Cool completely.  Serve with a big glass of cold and creamy Organic Valley milk.
Happy Birthday Tim!

Tim (age 5) with Uncle Roy at Zweber Farms

Jon and Tim Zweber

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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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Christmas Ham Recipe – Hunk of Meat Monday

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Ham on Christmas has always been a tradition of ours. Everyone comes back to the farm for Christmas. And by everyone, I mean EVERYONE. Aunts, uncles, cousins, children of cousins all come; about 50 plus people gather to celebrate. Hams are a fuss free and delicious way to feed a large (or smaller) group. If you ordered a smoked ham from Zweber Farms, it is already cooked and you could eat it cold. If you would like to reheat it before you serve, visit the USDA website for details. USDA Ham and Food Safety

Here is a great video from eHowfood. The video shows how to prep the a ham for cooking, shows a simple glaze recipe and how to carve a ham.

Our family wishes you and your family a Merry Christmas.

The boys goofing around in front of tree

The Zwebers

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Roasted Chicken with Balsamic Vinaigrette-Hunk of Meat Monday

I just love Giada De Laurentiis from the Food Network. I think her and I could be best friends. We are both Italian, we have kids the same age and both love to cook. The only difference is she had a TV show and published cookbooks. Ohh well 😉

Two weeks ago I made an amazing, but simple recipe from her Everyday Italian cookbook.

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Chicken, cut into 6 pieces (I used Zweber Farms of course)
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon grated lemon zest

Whisk the first six ingredients together

Pour over chicken pieces. Cover and refrigerate for at least 2 hours and up to 1 day.

Preheat oven to 400 degrees. Roast the chicken uncovered until cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle parsley and lemon zest over the chicken and serve.

This was fabulous!! Serve with mixed greens salad, brown rice and a cold glass of Organic Valley milk.

Hunk of Meat Mondays
Enjoy!

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Cook Organic this Holiday Season-Family Friday

EEECK I just agreed to host Christmas Eve celebrations at my house. What was I thinking? Well, it actually makes sense. Being dairy farmers whose cows do not take the holiday off, it is just easier if the party comes to us. Instead of: chores, milking, drive, party, drive, chores, milking…which often results in crabby kids, crabby parents and annoyed cows (since we are often late). There will be more Falalala in our holiday.

With Thanksgiving about a week away, it is a good time to start making those holiday cooking plans. I never need an excuse to bake, but my baking goes in high gear this time of year. Thankfully, Organic Valley has a great website full of delicious, healthy and organic recipes. Organic Valley’s Holiday Food Guide

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I have heard great things about Organic Valley’s eggnog. Since I am FINALLY not pregnant this year, I think I will indulge a bit.

Check out this fabulous recipe: Spice Eggnog Cheesecake with Gingersnap Crust

Flavors of eggnog, gingerbread and spices cheer on the season in this delicious cheesecake.

  • 23 cups ground gingersnap cookies (8 ounces)
  • 12 tablespoons Organic Valley Butter, melted
  • 24 ounces Organic Valley Cream Cheese, softened (three 8-ounce packages)
  • 1 cup sugar
  • 2 tablespoons flour
  • 12 whole nutmeg, freshly grated (or 3/4 teaspoon ground nutmeg)
  • 18 teaspoon freshly ground cloves
  • Organic Valley large eggs
  • 12 cups Organic Valley Eggnog
  • 14 cup spiced rum or brandy (or 2 teaspoons rum extract)
  • 1 teaspoon vanilla extract

1. Crust: Heat oven to 350 degrees F. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool (but leave the oven on).

2. Filling: Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Gradually beat in sugar and flour and continue beating 3 minutes, scraping sides occasionally. Grate 1/2 of a whole nutmeg over surface of batter, add cloves and blend the spices into the mixture. Beat in eggs one at a time. Beat in egg nog, spiced rum and vanilla.

3. To bake: Gently pour filling into crust. Bake until cheesecake is lightly browned and  instant thermometer inserted in center reads 160 degrees, 60 to 70 minutes. Turn off oven, open the door halfway and leave cheesecake inside until the oven has cooled off, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around and inside its outer edges. (This will help prevent a crack from forming on the surface.) Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the cake. Chill cheesecake thoroughly before serving.

Copyright by Terese Allen

Ohh YUM!!!

Leave a comment with your favorite recipe for the holiday season. I am always looking to try something new.

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:
Hunk of Meat Mondays
Emily

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Baked Pork Chops with Apples Recipe-Hunk of Meat Monday

I am a sucker for old cookbooks. To me they are like treasure chests waiting to be opened. My Grandma Baregi, knows I have this love and will pick up cookbooks for me from residents in her senior community. These are the best, because only the best cookbooks stay with you that long (the rest you have re-gifted long ago).

This past week I pulled one of these gems off my bookshelf and flipped through the pages for inspiration. I spotted a recipe for baked pork chops that I must share with you. I also had a few leftover apples picked at my parents’ farm. My parents were generous enough to give me a huge bushel basket full.

Baked Pork Chops from The Cook’s Color Treasury 

  • 4 Pork Chops (I used Zweber Farms of course)
  • 2 tbsp oil
  • 1 lb tart apples
  • 2 tbsp butter (I used Organic Valley Salted Butter)
  • 1 tbsp chopped fresh rosemary (I used about 1 tsp dried rosemary from our garden)
  • 1/2 broth (I used my homemade broth)
  • Salt and pepper
  1. Preheat the over 400 degrees
  2. Season chops with salt and pepper. Heat oil in a flameproof casserole and brown the chops for two minutes on each side.
  3. Peel, core and slice apples. Arrange in casserole around the chops and dot with the butter.
  4. Sprinkle with rosemary, add broth and cover casserole. Bake in the oven for about 30 minutes, removing lid for last 10 minutes of cooking time.

This was a great recipe that didn’t take too much thought or pre-planning. I paired with brown rice and a glass of Organic Valley milk.
Enjoy other Hunk of Meat Monday recipes this week here:
Hunk of Meat Mondays
Emily

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