This one comes to us from Amy Foster at Gilcrest Farms Chicken.
One whole Gilcrest chicken (4 lbs or larger)
2 Tbl Paprika
1/2 Tsp cayenne pepper (optional)
1 1/2 Tsp onion powder
2 Tbl garlic powder or 3 cloves garlic
1 Tsp salt
1/2 Tsp black pepper
Mix dry ingredients and rub over, and inside, chicken.
Cook chicken on low for 7-8 hours in a crockpot.
Do not add liquid.
Saturday, December 10, 2016
Saturday, September 12, 2015
Stuffed (Tandoori) Chicken
Another recipe given to us by Amy Foster from Gilcrest farm. This recipe is a variation on the theme of tandoori chicken that we ate with great relish when we lived in India, many moons ago. This recipe was given to Amy by friends from India. The recipe does not require you to own a tandoor oven. A regular oven will work fine.
First, obviously, begin with a whole chicken from Gilcrest Farm. A chicken 4-5 pounds is recommended.
Prepare a marinade for the whole chicken:
3 TBL plain yogurt
2 TBL lime juice
2 TSP garlic, minced
1 TSP ginger, minced
½ TSP each of red chili powder, turmeric, salt
Mix the marinade and rub it inside and outside the whole chicken. Place chicken in a Ziploc bag overnight.
The stuffing may be prepared at the same time and refrigerated overnight before stuffing the chicken.
3 TBL olive oil
½ TSP cumin seeds
2 onions, chopped
2 TSP garlic, minced
1 TSP ginger, minced
1 TBL coriander
1b TSO cumin
½ TSP salt
1 TBL garam masala
1 pound ground (Gilchrist) beef (or lamb)
2 tomatoes, chopped
1 cup frozen peas
1 cup peeled, chopped potatoes, small diced
1 TSP lime juice
¼ cup basil leaves
Cook the cumin seeds in olive oil a few minutes. Add garlic and ginger. Add meat and remaining spices. Break meat apart, and, when cooked, add peas, potatoes, and tomatoes. Cook until potatoes soften. Add lime juice and basil leaves at the end.
Baking the Chicken
Preheat oven to 325 degrees
Remove the marinated chicken from the refrigerator and fill the cavity with the meat stuffing. Toss any extra marinade. Bake the chicken for 25 minutes per pound. Test that juices from the thigh and drumstick run clear before calling it done.
Any extra stuffing can be baked in the oven for 20-30 minutes in a casserole.
Thursday, June 4, 2015
This recipe is one of our family favorites to start off an evening of dining at home. It comes to us from Carol's brother, Bob.
1 - Can of black beans
1/2 cup of finely chopped red onions
2 large garlic cloves-finely chopped
1- 14oz can of black olives, drained and chopped
1/4 cup olive oil
1/4 cup of red wine vinegar
1/2 teaspoon of salt
1/2 teaspoon of cumin
1/4 cup of chopped feta cheese
1/4 cup cilantro leaves chopped.
Mix all the liquids, black olives, beans onions, garlic and seasonings. Chill over night. When ready to serve add the cilantro and feta cheese.
Saturday, November 8, 2014
Honey Soy Drumsticks
Another wonderful recipe from Amy Foster of Gilcrest Farms.
12 Gilcrest Drumsticks
Kosher salt and freshly ground pepper
Two TBL oil—peanut, canola, vegetable, etc.
Two TBL ketchup
½ cup soy sauce
One cup honey
Two-three cloves garlic, minced
Preheat oven to 375 degrees. Wash and dry drumsticks and place in a 9 x 13-inch pan. Season lightly with salt and pepper to taste.
Combine remaining ingredients and pour over chicken. Toss chicken and then arrange skin-side down in baking pan. Place in oven for 30-minutes. Remove pan, turn chicken over, and return to oven for another 30 minutes. Remove pan and turn chicken over once more. Bake 15 minutes more, for a total of one hour 15 minutes. Enjoy!
Monday, October 27, 2014
Another new recipe from Amy Foster of Gilcrest Farm. Amy is a regular supplier of quality meat products and quality recipes for our blog.
1 lb Gilcrest stir fry beef
1 cup beef broth
½ cup soy sauce
1/3 cup dark brown sugar
1 TBL sesame oil
3 garlic cloves, minced
2 TBL cornstarch
4 TBL sauce (from the crock pot after the dish is cooked
Frozen broccoli florets (as many as desired, I used 2 cups)
In the insert of the crockpot, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic. Place your sliced beef in the liquid and toss to coat. Turn crockpot on low and cook for four hours. After four hours, remove about 4 TBL of the liquid from the crockpot and whisk in the cornstarch. Return to the crockpot and stir to mix well. Add broccoli on top and cook on low for an additional 30 minutes to thicken the sauce and steam the broccoli. Serve over hot rice. Enjoy.
Monday, September 1, 2014
Korean Stir Fry
1. 1.5 pounds ground Gilcrest Beef
2. 2 TBL olive oil
3. ½ cabbage, chopped
4. 3 ribs celery, chopped
5. ½ large onion, chopped
6. 1 green pepper, chopped
7. 4 carrots, sliced thinly
Brown beef, then add oil and vegetables (cabbage last) and cook until tender. Add tamari or soy sauce to taste. Serve over rice.
1. 2 pounds Gilcrest Beef
2. 1 medium onion, sliced
3. 1 small clove garlic, minced (or more depending on your garlic preference
4. ¼ cup shortening or olive oil
5. 2/4 cup catsup
6. 2 TBL Worcestershire sauce
7. 1 TBL packed brown sugar
8. 2 TSP salt
9. 2 TSP paprika
10. ½ TSP dry mustard (or 1 TSP prepared)
11. Dash of cayenne pepper
12. ¼ cup cold water
13. 2 TBL flour
14. Egg Noodles
Cook and stir beef, onion and garlic in shortening until beef is brown, drain. Stir in 1 ½ cups of water, the catsup, and next six ingredients. Heat to boiling, reduce heat, cover and simmer until beef is tender – 2 to 2 ½ hours. Add water if needed.
Shake ¼ cup cold water and flour to mix and stir gradually into beef mixture. Heat to boiling stirring constantly. Boil and stir one minute. Serve over hot noodles. Makes 6-8 servings.
Gilcrest 3-Meal Chicken
1. Roasted Chicken – Roast the chicken at 325 for 20 minutes/lb, stuffed with herbs such as rosemary and bay leaf. After you consume maybe half the chicken, debone the remaining chicken and boil the carcass at a gentle simmer for fabulous broth.
2. Chicken with tomatoes—slice the remaining breast meat and gently warm in a frying pan containing a little chicken broth, garlic, basil, and tomatoes. A little white wine wouldn’t hurt.
3. Soup time – reheat the broth, add vegetables, a little salt and pepper, and your favorite herbs. Chop the chicken and add it at the end. Bake/pick up some crusty bread and enjoy.
1. Roasted Chicken – Roast chicken at 3425 for 20 minutes/lb. stuffed with fruits such as muscadine grapes, lemon or lime, or apples. Debone the remaining chicken and boil the carcass at a gentle simmer for broth.
2. Chicken and gravy over rice –slice some of the remaining chicken meat and gently warm in a frying pan with two cups of chicken broth, salt and pepper, and chopped herbs. Thicken with flour and water to make gravy. Serve over rice, Freeze remaining broth.
3. Chicken wraps – pull out some tortillas and warm the chopped chicken with cumin, onions, chopped greens and tomatoes and salt and pepper. Add some sour cream at the end. Maybe add some hot peppers?