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North Fork Farm Meat Loaf

SAUCE INGREDIENTS

⅓ cup ketchup

⅓ cup BBQ sauce

2-3 Tbsp brown sugar

MEAT LOAF INGREDIENTS

1 lb NFF pork sausage

1lb NFF ground beef

1⁄2 cup ketchup

1 pack of beefy onion soup mix

1cup breadcrumbs

1 egg, beaten

½ tsp salt

1⁄4 tsp black pepper

DIRECTIONS

Prepare sauce. In a small bowl, combine ketchup, BBQ sauce and brown sugar; set aside.

In a large bowl, combine meats and the remaining ingredients; mix well.

Spray a foil lined, shallow baking pan with non-stick spray.  Shape mixture into loaf. Brush with sauce.  Reserve the rest of the sauce to be served with the cooked meat loaf.  Bake at 350 for 1 hour. Let stand for 5 minutes before slicing.

You can also make meat loaf patties (approximately 8 patties).  You place the patties on a rack, on top of a foil lined baking sheet. This allows the grease to drain from the patties, and easy clean up. Brush each patty with sauce, use remainder of sauce to spread on your bun. Bake at 350 for 30 minutes.  This makes great meat loaf sandwiches.

One Pan Chicken Meal

INGREDIENTS

1 lb. North Fork Farm chicken tenders
2 15 oz cans of green beans
4 red or russet potatoes
1 pack Italian dressing mix
1 stick butter

INSTRUCTIONS

1. Preheat oven to 350*
2. In a 9×13 pan, spray with cooking oil or cover pan in aluminum foil
3. Cut potatoes in wedges or cubes
4. Place chicken in center of pan, next place green beans on one side of the chicken, and cut potatoes on the other side.
5. Sprinkle the Italian dressing mix over top of chicken and vegetables.
6. Drizzle melted butter over chicken and vegetables.
7. Cover with aluminum foil and bake for 1 hour.

Stuffed French Bread

INGREDIENTS

1 loaf french bread
1 pound North Fork Farm ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

INSTRUCTIONS

1. Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
2. Brown the North Fork Farm ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
3. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.
4. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

North Fork Farm Slow Cooker Pork Loin or Tenderloin Recipe

INGREDIENTS

3 lb North Fork Farm pork loin or tenderloin, trimmed and cut little slits all around the pork
1½ tsp garlic powder
½ tsp ground ginger
1½ tsp onion powder
½ tsp kosher salt
½ tsp dried thyme
½ tsp freshly cracked black pepper
2 TB vegetable oil
2 cups chicken broth
2 TB lemon juice
2 TB regular soy sauce
3 TB cornstarch, dissolved in 3 TB water
salt and pepper to taste

INSTRUCTIONS

1. In a small bowl, combine garlic powder, ground ginger, onion powder, salt, thyme, and pepper, whisking to combine. Rub seasoning all over the entire surface of pork loin.
2. Heat oil in a large skillet until very hot. Brown pork loin on all sides.
3. Transfer pork loin to slow cooker. Add chicken broth, lemon juice, and soy sauce. Pour over the pork. Cover and cook on low for 7-8 hours. (If using tenderloins, reduce cook time to about 4 hours.)
4. When finished, baste pork loin and transfer the pork to a plate and keep warm.
5. Pour all the liquid from the slow cooker into a sauce pan. Add dissolved corn starch. Stir well. Cook on medium heat, stirring constantly, until sauce turns thick and gravy-like. Season with additional salt and pepper, if desired.
6. Serve warm roast with gravy.

North Fork Farm Meatballs

To prepare: Preheat oven to 400 degrees. Makes approximately 42 meatballs

INGREDIENTS

1 lb. North Fork Farm ground beef
1 lb. North Fork Farm sausage
1/2 cup bread crumbs
1 egg
1/4 cup milk
3 Tbsp. minced garlic
1 tsp. mustard
1/8 tsp. nutmeg
1/8 tsp. salt and pepper

INSTRUCTIONS

1. In a bowl, mix meat with egg, bread crumbs, milk, garlic, mustard, nutmeg, salt and pepper.
2. Roll mixture into 1 inch balls and arrange on a non-stick baking sheet.
3. Bake for 12 -15 minutes.
4. Serve alone or with your favorite sauce.  Enjoy!

Baked Chicken Nuggets

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
“A Parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.”

INGREDIENTS

3 North Fork Farm skinless, boneless chicken breasts or 2 pks. North Fork Farm skinless, boneless chicken tenders
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. If using breasts, cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. Enjoy!

Salsa Chicken Ole

INGREDIENTS

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

INSTRUCTIONS

1. Place chicken in your slow cooker.
2. Cover with chopped onion and peppers.
3. Pour jar of salsa over chicken.  Turn on high for 15 minutes.  Reduce to low for 3 hours.
4. 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

INGREDIENTS

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

INSTRUCTIONS

1. Cook beef and chili powder in 10″ skillet over medium-high heat until beef is well browned, stirring often to separate meat.
2. Pour off fat. Stir soup, water, tomatoes and beans in skillet and heat to a boil. Reduce heat to low.
3.  Cover and cook 10 min.  Remove skillet from heat.
4. Stir in rice. Cover skillet and let stand 5 min.
5. 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 vegetables
1 cup water
1 teaspoon chicken bouillon granules

INSTRUCTIONS

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 vegetables 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

INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9×13 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.

Steak Fingers with Honey-Mustard Sauce

INGREDIENTS

1 1/2 lbs. cube (tenderized) steak, cut into strips

Coating Ingredients:
2 C flour
1 Tbsp. season salt
1 tsp. paprika
1 Tbsp. garlic powder
1 tsp. salt

Egg Bath:
2 eggs, beaten

Honey Mustard Dipping Sauce:

1 C. Dijon mustard
1/2 C. honey
1/2 teas. dill

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Dip steak into coating mixture, then in the egg bath, then in coating mixture again.
3. Place in a foil lined baking dish.  Continue with each piece of cube steak.
4. Bake for approximately 25 – 35 minutes, depending on the size of your strips.
5. Mix dipping sauce ingredients together.
6. Serve steak fingers with sauce on side.  Delicious!

This is one of our family favorites!

Holiday Stuffed  Meatballs

INGREDIENTS

5-6 slices of bread, torn up
3/4 cup milk (eyeball it)
2 pounds ground beef
4 cloves garlic, grated or 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

INSTRUCTIONS

1. Pre-heat the oven to 425ºF.
2. Place the torn bread in a small bowl with the milk (make sure all the bread is submerged) and reserve.
3. In a large bowl, combine the ground beef, garlic, parsley, grated Parmesan cheese, allspice, egg, salt and freshly ground black pepper.
4. Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces) and add it to the meat mixture.
5. Mix everything with your hands to combine.
6. Divide the meatball mixture in half and score each half into eight sections with the back of your hand.
7. Take one of the portions of the meatball mix and slightly flatten it out in your hand.
8. Place a cheese quarter in the center and evenly wrap the meat around the cheese, completely encasing it in the meat.
9. 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.
10. Wash your hands after handling the raw meat.
11. 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

INSTRUCTIONS

1.    Preheat oven to 350 degrees F (175 degrees C).
2.    Line a 9×13 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.

North Fork Farm Sausage and Cheese Crescent Squares

INGREDIENTS

2 cans (8 oz each) refrigerated crescent dinner rolls
1 lb hot or mild North Fork Farm sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

INSTRUCTIONS

1. Heat oven to 375°F.
2. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
3. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings.
4. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat.
5. Spoon evenly over crust in baking dish. Sprinkle with cheese.
6. Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese.
7. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Delicious Honey Ribs

INGREDIENTS

1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbecue sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds North Fork Farm Beef or Pork ribs

INSTRUCTIONS

1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbecue sauce, soy sauce, and maple syrup.
2. Place ribs into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
3. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

Double Orange Glazed Pork Chops

INGREDIENTS

1 cup orange juice
1/3 cup orange marmalade
3 Tbsp. butter
4 Tbsp. oil
4 North Fork Farm Pork Chops
1 tsp. salt
¼ tsp. pepper

INSTRUCTIONS

1. In a small bowl, mix together the orange juice and marmalade.
2. Heat the butter and vegetable oil in a large skillet over medium heat.
3. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total.
4. Transfer the chops to a platter and cover loosely with aluminum foil.
5. Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes.
6. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
7. Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into a bowl and serve alongside the chops.

Easy Slow Cooker Pot Roast

INGREDIENTS

3-4 lb. North Fork Farm beef roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

INSTRUCTIONS

1. Season the roast with salt and pepper to taste.
2. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
3. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
4. Cover and cook on Low setting for 8 to 10 hours.