Texas Caviar

Texas Caviar

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.

Honey Soy Drumsticks

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!

Crockpot Beef & Broccoli

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.

Gilcrest Beef -- Stir Fry + Goulash

Korean Stir Fry

Ingredients:

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.

Hungarian Goulash

Ingredients:

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

Gilcrest 3-Meal Chicken

Plan A:

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.

Plan B:

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?

Summer Salad

A nice summer salad recipe from Sheila Greene . . . perfect for this season of abundant and very fresh salad veggies at the market.

Summer Salad

Chopped Tomatoes (varieties of your choice) I chose heirlooms for great taste and beautiful color

Chopped Onions ( I cut them in moon shape and then halved them

Chopped cucumbers ( I use 3 large)

1 chopped sweet banana pepper

You can just use the portions that you like of each ingredient. I always cut up my tomatoes first and salt them pretty good and set aside to let them make their own juice while I am chopping the other ingredients. Combine all the ingredients together.

For the dressing, I sprinkle Kraft Zesty Italian Dressing over the top. 

For a similar salad, Carol Schmidt uses a combination of Balsamic or red wine vinegar and olive oil, with a ratio of one part vinegar and two parts olive oil

Peach Cobbler

A peach cobbler from Sheila Greene.

Easy Peach Cobbler

Melt a stick of butter in a 9 x 13 baking dish

In a bowl, mix :

1 cup sugar

1/3 cup of crushed walnuts

1 tsp of ground cinnamon

1cup self-rising flour

1 cup regular milk

Pour this mixture into the melted butter.

Sprinkle 4 cups of cut up peaches with a little extra sugar and let set a few minutes, stirring a couple times, then pour the peaches all over the top of the flour mixture.

Bake @350 for 30 min. or until golden, (don't overcook, the crust will be hard)