North Fork Farm

A Healthy Choice of Meats
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Please keep checking back for more recipes to come!
 
 
Salsa Chicken Ole
 
4 North Fork Farm chicken breasts or
8 North Fork Farm chicken tenders
1 small chopped onion
1 chopped green pepper
1 medium-sized jar of salsa
4 slices of Pepper Jack cheese or 1 cup of shredded cheese of your choice
 
Place chicken in your slow cooker.  Cover with chopped onion and peppers.  Pour jar of salsa over chicken.  Turn on high for 15 minutes.  Reduce to low for 3 hours.  Before serving, place cheese over chicken.  When cheese is melted, serve over rice.
 

 

 

Fresh Herb Butter -

 In small bowl, blend 1/2 cup softened butter or margarine and 1 tsp. each chopped fresh basil, thyme and parsley (or your favorite fresh herbs).

Serve the above spread on baked potatoes, on grilled or broiled steak, tossed with hot pasta, or spread on bread and broiled.

 
We love to spread it on our steaks as they grill......delicious! :)
 
 
Southwest Skillet

Prep: 10 min.

Cook: 25 min.

Makes: 4 servings

 

3/4 pound North Fork Farm ground beef

1 tablespoon chili powder

1 can (10 3/4 oz.) Campbell's® Condensed Beefy Mushroom Soup

1/4 cup water

1 can (14.5 oz.) whole peeled tomatoes, drained and cut up

1 can (about 15 oz.) kidney beans or black beans, rinsed and drained

3/4 cup uncooked instant white rice

1/2 cup shredded Cheddar cheese

Tortilla chips

  • Cook beef and chili powder in 10" skillet over medium-high heat until beef is well browned, stirring often to separate meat. Pour off fat.
  • Stir soup, water, tomatoes and beans in skillet and heat to a boil. Reduce heat to low. Cover and cook 10 min.  Remove skillet from heat.
  • Stir in rice. Cover skillet and let stand 5 min. Sprinkle with cheese. Serve with tortilla chips.

 

 

  

This is a delicious meal served over brown rice!

 

Chicken Stir-Fry

Recipe Yield 4 servings

 

Ingredients

·         4 (4 ounce) boneless skinless chicken breast halves

·         3 tablespoons cornstarch

·         2 tablespoons soy sauce

·         1/2 teaspoon ground ginger

·         1/4 teaspoon garlic powder

·         3 tablespoons cooking oil, divided

·         1 lb. bag of frozen stir fry vegtables

            1 cup water

·         1 teaspoon chicken bouillon granules

 

Directions

1.     Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2.     In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; add stir fry vegtables for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

 

A delicious and hardy one dish meal!

 

Hobo Dinner

 

Recipe Yield 4 servings

 

Ingredients

·         4 hamburger patties or 1 pound ground beef

·         5 potatoes, peeled and cut into steak fries

·         4 large carrots, peeled and sliced lengthwise

·         1 onion, peeled and sliced into rings

·         salt to taste

·         ground black pepper to taste

·         garlic salt to taste

 

Directions

1.     Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.

2.     Place patties into pan or shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties,

starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.

3.     Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.

 

This is one of our family favorites!

 

Holiday Stuffed  Meatballs

 

  • 5-6 slices of bread, torn up
  • 3/4 cup milk (eyeball it)
  • 2 pounds ground beef
  • 4 cloves garlic, gratedor finely chopped
  • A small handful of flat leaf parsley, chopped
  • 1/2-3/4 cup grated Parmesan cheese
  • 1 teaspoon allspice
  • 1 egg
  • Salt and freshly ground black pepper
  • 4 string cheese sticks, cut each stick in quarters.
  • 2 tablespoons extra virgin olive oil (EVOO), plus additional
    •     for drizzling, divided

Pre-heat the oven to 425ºF.

Place the torn bread in a small bowl with the milk (make sure all the bread is submerged) and reserve.

In a large bowl, combine the ground beef, garlic, parsley, grated Parmesan cheese, allspice, egg, salt and freshly ground black pepper. Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces) and add it to the meat mixture. Mix everything with your hands to combine.

Divide the meatball mixture in half and score each half into eight sections with the back of your hand. Take one of the portions of the meatball mix and slightly flatten it out in your hand. Place a cheese quarter in the center and evenly wrap the meat around the cheese, completely encasing it in the meat. Transfer the stuffed meatballs to a baking sheet. Repeat the processes until the rest of the cheese quarters have all been rolled in a portion of the meatball mixture. Wash your hands after handling the raw meat.

Drizzle the stuffed meatballs with some EVOO, transfer them to the oven and roast for 15-18 minutes, until golden brown and firm to the touch. Enjoy!

 

Golden Chicken Tenders 

Ingredients

        1 pk. chicken tenders
  • 1/2 cup finely crushed dry stuffing mix
    •     2 Tbsp. melted butter or margarine
        1 egg, beaten
        1/2 cup milk                                                                                                                                                                        

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Line a 9x13 inch baking dish with foil.
    3. Combine the stuffing mix with the melted butter or margarine.
    4. Dip chicken in beaten egg, milk, then coat chicken in stuffing mixture.
    5. Bake in the preheated oven for 35-40 minutes.