Buffalo Chicken

Juicy, tender chicken baked in a homemade buffalo sauce using canned cayenne pepper sauce for the summer garden. Crumbled blue cheese on top gives it buffalo wings twist.

The secret to this buffalo chicken is using homemade cayenne pepper sauce. Most commercial cayenne pepper sauces use a lot of vinegar which overpowers the sauce. When I can cayenne pepper sauce I prefer to reduce the vinegar by half using fresh lime juice for added acidity. The lime juice complements the cayenne pepper perfectly and lifts up the flavor. Simmering the peppers with garden fresh onions and garlic gives the sauce a nice fresh component you will not find in a commercial hot sauce.

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Makhani Chicken

Makhani Chicken is a rich buttery dish. Chicken cooked in a beautiful full flavor curry sauce filled with classic Indian spices.

Chicken Makhani varies greatly from one region to another and by the time it hits my American table I am sure I’ve dumbed it down somewhat. But, I have tried to stay true to the New Delhi version using fresh tomatoes, cream, cashews, onions, and those glorious Indian favorites like kasuri methi leaves, kashmiri red chili, garam masala, and those spices that shouldn’t work but always work so well in Indian curries: cinnamon, cloves, cardamom.

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Spicy Beef & Noodles

A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.

How about some market inspiration before the next market. The ingredients in this recipe can be found at the market and in your pantry. So come on out to the market and get cooking.

From the Market:

Shaved Beef – Our beef comes from Cow Creek Organic Farm. We asked the butcher to shave some of the top round.
Coffee RubCedar Oak Farms very own spice blend. Robust and savory that provides a dark flavor this rub seals in the essences and juices of your meat.
Produce – Young green onion, radishes, garlic – Stop at Munger Manor Farm’s booth and pick up these farm fresh produces, but don’t stop there. They offer a wide variety of garden goodness.
Italian FlourJanie’s Mill Italian flour is the perfect pasta flour. It offers a highly-sifted, high-protein, flavorful flour that works well for this pasta.
Eggs – we do not keep eggs in the market, but our farm is close to others that offer fresh farm eggs and milk. We will be glad to direct you to them.

Pasta by Hand vs. Mixer:

Whether by hand or mixer the choice is yours. I prefer to mix the dough by hand because it allows me to feel the texture of the pasta and adjust the flour accordingly. Then I bring out the stand-up mixer to roll and cut. I do not have the upper body strength or workout ethic needed to roll out a thin, transparent dough. The first thing to keep in mind is pasta is very forgiving, so relax. A few simple adjustments will get you to the dough you desire. Here is the basic rule of thumb. If the dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of water. If it is too sticky, add 1 teaspoon of flour. Continue to add more water or flour as needed to bring the pasta to the correct texture.

So let’s cook!

Beef & Noodles in a Spicy Juice

Cedar Oak Farms
A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.
Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • Pasta Roller & Cutter


  • 1 pound *shaved beef
  • 1 tablespoon *Coffee Rub
  • 1 tablespoon olive oil
  • 3-4 *sliced early green onion separate the greens from the bulb
  • 2 cloves *minced garlic
  • 8 ounces beef broth
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ¼ cup red wine
  • Salt & Pepper to taste
  • 2 teaspoons horseradish sauce


  • 4 **eggs room temperature
  • cups *Italian flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil


  • To get the meat well-seasoned take the beef out, sprinkle the coffee rub over the beef and toss to mix. Let the beef come to room temperature, about 30 minutes.
  • Next, start on the pasta. You may use your stand-up mixer, but I like to mix with my hands. That allows me to feel the texture and adjust the flour as needed. These directions following that method. Whisk together the flour and salt and place on a flat surface. Make a well in the center of the flour and add the oil.
  • Whisk the eggs until light and fluffy. Add some of the egg to the center and gradually begin to add flour to the center. I add the eggs slowly to avoid overspill. Make another well, add more egg, and bring in the flour. Repeat this step until all the egg has been incorporated into the flour and you have a nice dough.
  • Knead the dough until the pasta is smooth and silky. Wrap the pasta in plastic wrap and let rest 20 minutes.
  • Cut the dough in half and shape into two balls. Working with one ball at a time roll the dough into a long oval strip. Pull in the sides as you work. You want the width to be just short of the width of your pasta roller.
  • Finish rolling the dough in a pasta roller starting at the widest thickness and working down to the smallest after each roll until the pasta is thin enough to see your hand through. This will produce a long strip of pasta. Now is where the stand-up mixer comes in handy. You can roll the dough into a spiral and cut by hand, but I like the uniformed cut that you get from a pasta cutter.
  • Attach the fettuccine pasta cutter to the mixer. Cut you pasta strip in thirds or half and slowly guide through the cutter. Lay one end of the pasta on a parchment lined baking sheet and begin to circle and lower until you have a nice round ball of cut pasta.
  • Repeat until all the pasta has been rolled out and cut. Set aside.
  • Start a pot of salted water bringing to a boil.
  • Meanwhile, heat the oil in a skillet over medium-high heat until shimmering. Reduce the heat to medium and add the garlic and sliced onion bulbs. Sauté 1-2 minutes or until fragrant and soft. Add the beef. Cook until all the meat is just brown. Do not overcook or the beef will be too tough. Transfer to a bowl and keep warm.
  • Using the same skillet add the broth, water, Worcestershire sauce, paprika, and salt and pepper to taste. Cook for 5 minutes bringing the flavors together. Add the wine and continue to cook until reduced to about half. Stir in the horseradish sauce. Lower the heat to low and let simmer while you cook the pasta.
  • Place the pasta into the boiling salted water. Fresh pasta only needs 6 minutes in the water. Drain.
  • Divide the broth evenly between serving bowls. Top with a serving of pasta and shaved beef. Garnish with sliced radish and the sliced onion greens.


* Available at the “Market on the Farm” at Cedar Oak Farms.
** Available at a neighboring farm.
Keyword Beef, Coffee Rub, Pasta

Spicy Brazilian Shrimp Soup

Spicy Brazilian Shrimp Soup offers a bite of delicious warmth. Fluffy lime rice floating in a pool of coconut and tomato bisque, topped with shrimp that has been seasoned in our Chili Lime Seasoning. Light, delicate, and oh so good!

This is one of our favorite weeknight meals when quick and easy is the goal. The soup is ready in 20 minutes with bits of rice, lightly seasoned shrimp, a hint of sriracha heat all in a tomato bisque base made with coconut milk. The warmth of the spice and soup wraps you in a cozy hug. And who doesn’t need some warmth on a cold winter night?


Traditionally the rice and shrimp are added to the stew and cooked together. We have found if we make the shrimp and rice separately and add it to the dish at the end we are able to pack in a bit more flavor. Instead of adding lime juice to the stew we make a lime rice. Rice is an absorbed sucking up all the flavors around it. By adding the juice and zest from one lime we can really kick up the flavor giving the whole soup a nice rounded flavor. Same with the shrimp. Shrimp is on the milder side and does well soaking in the flavors it is cooked with. Our chili lime seasoning is crafted with fresh lime and chili making it the perfect complement to this dish.

Roasted Red Pepper:

You can purchase a jar of roasted peppers if you prefer, but we love the taste and texture of a freshly roasted pepper. Take a whole red bell pepper rinse and dry it thoroughly. Rub olive oil over the skin of the pepper and using a large roasting fork pierce the pepper from stem to bottom. Lay over an open gas range fire and let it sit until the skin starts to char and bubble. Turn and repeat until the whole pepper is cooked. Let cool before removing the stem and seeds. Dice and add to stew.

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Spicy Brazilian Shrimp Soup

Cedar Oak Farms
Fluffy lime rice floating in a pool of coconut and tomato bisque, topped with shrimp, and garnished with fresh chopped cilantro.
Cook Time 20 mins
Course Main Course
Cuisine International
Servings 6


Lime Rice:

  • 1 cup balsamic rice
  • 2 cups water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh lime juice
  • Zest of 1 lime
  • 1/4 teaspoon red-pepper flakes
  • 1/4 cup chopped fresh cilantro


  • 2 tablespoons coconut oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 can (14-ounces) diced tomatoes, with green chiles
  • 1 cup vegetable broth
  • 1 roasted red pepper, chopped
  • 2 tablespoons sriracha hot sauce
  • 1 can (14-ounces) coconut milk
  • 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
  • 2 teaspoons chili lime seasoning



  • In a medium saucepan bring rice and water to a boil over high heat, reduce heat to a low simmer and cover for 15-20 minutes. Uncover and mix in coconut oil. Allow to cool for about 5 minutes. Add the lime juice, lime zest, and ½ teaspoon salt, mix. Fold in cilantro. Remove from heat and keep warm.


  • Heat oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté another minute.
  • Add tomatoes, broth, roasted peppers, and sriracha to the pot. Bring to a boil.
  • Stir the coconut milk into the soup.
  • Season the shrimp with the Chili Lime Seasoning. Heat 1 tablespoon of coconut oil in a saucepan. Add the shrimp and cook 3 minutes. Turn and cook another 2 – 3 minutes.

To serve:

  • Add a tight scoop of rice to the center of bowl. Spoon the tomato broth around rice and top with shrimp. Serve immediately.
Keyword Soups & Stews

Enchilada Chicken & Polenta

Shredded chicken simmered in a spicy red enchilada sauce served over polenta and topped with hot slaw and sliced green onions.


We prefer to cook a whole chicken with the skin and bones for a full flavored broth. Set 1 cup of broth aside to use in this recipe and save the rest for recipes that require chicken broth. Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months. If you prefer, you can use skinless, boneless chicken breast. Bring to a boil, then cover and reduce heat. Let simmer until chicken is cooked through, about 10 minutes. If you choose this method you’ll want to either skip the hot slaw or make it first.

Hot Slaw:

Roasting the cabbage is an effective way to eliminate any bitterness. We also like the sweet, buttery flavor it provides. Just be watchful when roasting. It goes from al dente to mushy quickly. Turn the cabbage occasionally and test for doneness often. The cabbage is done when the outer leaves are browned around the edges and can be pierced in the center with a little push back. Season the slaw with our Chili Lime Salt!

Hot or Not:

If you a little heat make, or use, a hot red enchilada sauce. The polenta will mellow out the heat giving every sharp bite a soft and tasty landing. You can buy the sauce, but homemade sauce is just so darn delicious. This is where you can use up that extra chicken broth! Just simmer it with hot peppers and a mix of spices and you have a delicious sauce to use for your next “Taco Tuesday”. For a really good enchilada sauce try “Show Me the Yummy‘s” version.

Enchilada Chicken and Polenta

Cedar Oak Farms
Tender shredded chicken simmered in enchilida sauce served over creamy polenta, and topped with hot slaw and sliced green onion.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4


  • 1 small whole chicken
  • 1 ⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
  • water
  • 2 cups enchilada sauce

Hot Slaw

  • 1 small purple cabbage
  • 1 small green cabbage
  • 1/2 cup chopped cilantro
  • 1 cup crema
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon Gindo’s original hot pepper sauce
  • COFarms Chile Lime Salt, to taste


  • Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 – 60 minutes.
  • Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
  • Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
  • Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
  • When the cabbage has blackened and softened enough to insert a knife easily transfer to a cutting board. Let cool enough to handle. Remove any over charred leaves and the core. Slice the cabbage into thin strips.
  • Place in a large serving bowl. Add half of the crema mixture and toss to combine. Continue adding the crema slowly until just coated, not soaked.
  • Remove chicken from pot, let cool enough to handle. Reserve 1 cup of broth, freeze the remaining broth for other recipes.
  • Discard the skin and bones and shred the meat. Transfer the shredded chicken to a large pan. Add the enchilada sauce and 1/2 cup reserved broth adding more if sauce is too thick. Bring to boil, lower heat, and simmer for 10 minutes. Taste and season with salt if needed.
  • Prepare the polenta according to package directions.
  • Scroop some polenta into a serving bowl. Spoon some shredded chicken and enchilada sauce over the top. Serve with spicy hot slaw and sliced green onions.
Keyword Chicken & Poultry