Black and Blue Salad

It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.

CROUTONS

What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.

DRESSING

We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian.  Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.

Black and Blue Salad

Cedar Oak Farms
A simple, yet delicious, salad using the bold blend of our Steak Seasoning. Homemade croutons made with our rustic country bread and spaghettis seasoning.
Prep Time 10 mins
Cook Time 20 mins
Course Salad
Cuisine American

Ingredients
  

SALAD

  • 2 black angus boneless strip steaks
  • 2 tablespoons COFarms Steak Seasoning
  • 4 cups chopped Romaine lettuce
  • 1/4 cup chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled blue cheese

CROUTONS

  • 1/4 loaf rustic country bread
  • 2 tablespoons olive oil
  • 1 ½ teaspoons COFarms Spaghetti Seasoning

Instructions
 

  • Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
  • Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
  • Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
  • Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
Keyword Beef, Salad, Spaghetti Seasoning, Steak Seasoning

Chicken Breast in a Garlic & Thyme Glaze

Looking for a fast and easy weeknight meal. This seared chicken not only cooks up in 15 minutes but cooks tender and juicy in its own glaze.

The Secret to Tender Chicken:

Is your chicken breast tough or rubbery? Then reduce your cooking time. All the warnings of raw or undercooked chicken leading to salmonella has scared us into overcooking our chicken. Overcooking is the leading causes of “rubbery” chicken. A good general rule to follow, cook chicken quickly with relatively high heat about 5-6 minutes per side. Since most boneless skinless breasts come in varying thickness it makes it difficult to cook them evenly. The best way to check for doneness is to insert a meat thermometer into the thickest center of the breast. Cook until the center reads 165°F. Then remove from heat and serve immediately.  

Cook Sides Before the Chicken:

Most side dishes will take longer than the chicken. Start them first so they get done if not at the same time very close to the same time. Do not place the chicken in a warming oven. The chicken will dry out under too much warming. If you are not serving immediately wrap the chicken in foil to keep it warm. This will avoid overcooking and drying out.

Chicken Breast in a Garlic & Thyme Glaze

Cedar Oak Farms
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 – 4 cloves garlic
  • 2 – 3 sprigs fresh thyme
  • ¼ – ½ cup water
  • Salt and pepper, to taste

Instructions
 

  • Salt and pepper the chicken and bring to room temperature. Do not worry about patting the chicken dry for this recipe. The extra moisture, usually the enemy of crispy chicken, will bring that extra flavor to the glaze.
  • Heat the oil in a skillet over medium-high heat. When hot add the butter. Swirl the butter into the oil until melted.
  • Add the chicken and position the garlic and thyme around the chicken. Cook chicken about 5 – 6 minutes per side or until center registers 165°F on an instant read thermometer. Remove from heat and wrap in foil to keep warm.
  • Add the water to skillet and increase the heat to high. Bring to a boil. Remove the thyme stems and break down the garlic using a fork or the back of a spoon. Continue cooking on high until reduced to a thick gravy consistency, about 5 – 8 minutes. Serve over chicken.

Notes

Fresh thyme gives the dish a pleasant earthy flavor with floral and citrus notes. Perfect for chicken.
You do not need chicken broth or wine for this glaze. The garlic, thyme, and chicken juices add all the flavor you’ll need.
Keyword Chicken & Poultry

Brussels Sprout Pizza

Craving a light and tasty pizza! This Brussel Sprout Pizza is brushed with garlic oil, caramelized onion, roasted brussels sprouts, bacon, cheeses, and fresh herbs all on a brick oven crust.


Brussels Sprout Pizza

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

  • 1 package brick oven pizza crust (2 crusts)
  • 4 tablespoons garlic olive oil ((see recipe above))
  • 1 large caramelized sweet onion ((see recipe above))
  • 1 cup roasted brussel sprouts ((see recipe above))
  • 1 tablespoon chopped fresh herbs (like rosemary and oregano, divided)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Instructions
 

  • Preheat oven to 375° F.
  • Using a pastry brush, generously brush the pizza crusts with the garlic oil.
  • Layer the onion over the crust, equally divide the onion between the crusts.
  • Divide the brussel sprouts between the crusts, arranging them strategically between the onion.
  • Sprinkle 1 teaspoon of the herbs over each crust.
  • Equally divide the mozzarella cheese and sprinkle over each pizza.
  • Sprinkle the remaining herbs over the cheese.
  • Equally divide the parmesan cheese and sprinkle over each pizza.
  • Bake for 10 – 15 minutes, or until the cheese is melted and bubbly.
Keyword Pizzas & Flatbreads

Bruschetta Steak Salad

Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.

Bruschetta Steak Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 4 Beef tenderloin steaks, trimmed
  • 2 tablespoons CoFarms coffee rub
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/4 cup sliced shallots
  • 1/4 cup chopped fresh basil
  • 1/4 cup roasted red bell peppers, chopped
  • 1 tablespoon fresh lemon juice
  • 12 cherry tomatoes, halved
  • 6 cups loosely packed lettuce mix
  • Grilled Italian bread

Instructions
 

  • Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
  • Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
  • Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
  • Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
  • Serve immediately with your favorite dressing and the grilled bread.
Keyword Beef, Coffee Rub, Salad

French Chicken

Wow them with lavender! Cooking with lavender adds a zesty zing to your poultry. Combined with a blend of savory herbs and sage honey you have a deliciously beautiful creation.

French Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 45 mins
Marinade 4 hrs
Course Main Course
Cuisine French
Servings 6 servings

Ingredients
  

  • 2 pounds chicken thighs

Marinade:

  • 1 tablespoon dried lavender
  • 4 tablespoons olive oil
  • 4 tablespoons sage honey
  • 2 sprigs fresh thyme, destemmed
  • 1 lemon, zested & juiced

Instructions
 

  • In a small bowl crush the lavender. Add the olive oil, sage honey, thyme, zest, and juice. Mix well.
  • Place the chicken in a large plastic bag. Pour the marinade over the chicken, seal bag, and swish the marinade around thoroughly coating the chicken. Refrigerate for at least 30 minutes, but aim for 4 hours.
  • Place the chicken in a roasting pan and pour the marinade over the thighs. Season with salt and pepper. Bake on the top rack in a 400°F preheated oven for 45 minutes. Serve immediantly.
Keyword Chicken & Poultry