Tag: Vegetables

Bourbon Peppercorn Glazed Meatloaf

Bourbon Peppercorn Glazed Meatloaf is a tender and juicy meatloaf drizzled in a savory barbeque bourbon whisky glaze. A few extra steps that will produce an unforgettable meatloaf. Good and good equals OMG!

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I am always looking for a way to make meatloaf sexy, but it’s not possible. It’s meatloaf. From its earliest conception there really wasn’t anything sexy about meatloaf. It has been around since the fifth century in medieval Europe. It stated as a Mediterranean dish of finely diced meat scraps congealed with fruits, nuts, and seasonings. If that doesn’t say greasy hair and sweatpants, I don’t know what does.

A culinary scrap heap it became a way to use up vegetables, stretch protein, and clean out the icebox during war ravaged days and the great depression. Today it is a culinary classic all its own and has seen a revival thanks to the farm-to-table evolution. It may not be sexy, but it connects us to our past. It is enduring, sentimental, a quintessential comfort food, and it’s tasty.  

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Cedar Oak Farms9 Comments
pork and veggies

Masa Harina Pork Chops with Vegetables

Pan fried masa harina breaded pork chops that fry up crispy on the outside and juicy and tender on the inside.

Look up Masa Harina and you’ll probably get a thousand tamale recipes to pop up. That’s fair. Masa Harina and corn tortillas go hand-in-hand, But don’t stop there. There are so many other ways to use masa harina. A 50/50 blend of all-purpose flour and masa harina in your bread recipes will bake up a slightly sweet and nutty loaf. Like flour it can be used as a thickener which adds another layer of texture and flavor. Champurrado, the traditional Mexican hot chocolate, is made with masa harina. I’m not going lie, this both appalls and intrigues me at the same time. Yet, hands down, my favorite way to use it is as a breading. Masa harina’s gritty texture and rich corn flavor makes it ideal for dredging.

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Cedar Oak Farms7 Comments

Charred Broccoli

A tangy bite of feta over the smooth buttery taste of charred broccoli with fresh thyme and toasted breadcrumbs.

Tried of the same old salad for lunch? Add a plate of sliced charred broccoli to your lunch routine to switch it up a bit. lt not only looks divine, but there is something about using a fork and knife to cut into it that is physiologically satisfying.

Protein:

I am not a nutritionist, nor could I play one on TV. To be far, I would not want to play or be one either. It sounds about as much fun as being an accountant. Now before you get all offended, keep in mind I am an accountant and IT is boring. But I’m getting off track here, let’s talk a little about protein. According to Healthline, it’s not just the total amount of protein you take in every day. It is also about getting enough at each meal that is also important. Researchers recommend a minimum of 20–30 grams of protein at each meal. You won’t get that here. If that is important to you add some squash or pumpkin seeds to the dish.

A Mushroom by any other name:

I tend to use mini bellas in most of my recipes. Not only are they versatile and can be used in most anything, they offer a more complex flavor component. Brown-hued mushroom varieties have a stronger taste mainly due to their unique umami. If you are not a mushroom lover, or prefer a milder flavor, you can swap them for a lighter variety. Try using White Buttons instead. For this recipe a mushroom by any other name is still a mushroom.

Charred Broccoli

Cedar Oak Farms
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Prep Time 10 mins
Cook Time 12 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 ounces baby bella mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large bunch broccoli, sliced lengthwise into 3 – 4 thick slices
  • Salt and pepper, to taste
  • 4 ounces feta cheese
  • 1/4 cup breadcrumbs, toasted
  • 2 sprigs fresh thyme, destemmed

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the butter and melt. When all the butter is melted add the mushrooms and sautéed until soft, stirring often to avoid burning the butter, about 5 – 6 minutes. Transfer the mushrooms to a plate. Set aside.
  • Wipe the skillet out with a paper towel. Return to heat and warm some olive oil in skillet. Reduced the heat to medium and add the broccoli slices. Salt and pepper to taste. Sauté for 3 minutes; turn over and sauté the other side.
  • Return the mushrooms back to the skillet to heat through. Transfer the broccoli slices to serving plates. Spoon some mushrooms over each broccoli slice. Divide the feta cheese evenly over the slices. Season with breadcrumbs and fresh thyme.
Keyword Meatless

Cedar Oak Farms4 Comments
Twisted Pizza

Twisted Pizza

A “Twist” on Pizza! This pizza has a twisted handmade crust filled with a mixture of melted butter and roasted garlic and filled with soppressata sausage, roasted red pepper, black olives, grated Parmesan cheese, and fresh basil.

Twisted Pizza

Cedar Oak Farms
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Prep Time 10 mins
Cook Time 20 mins
Resting Time 15 mins
Course Main Course
Cuisine Italian
Servings 6 slices

Ingredients
  

Pizza Dough:

  • 1½ cups warm water
  • 3 tablespoons white cornstarch
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups of flour

Buttery Sauce:

  • 4 tablespoons butter
  • 2 cloves minced garlic

Toppings:

  • 4½ ounces soppressata sausage
  • 3 tablespoons chopped black olives
  • 2 roasted red peppers
  • 1 small bunch basil
  • 2 – 3 tablespoons Parmesan cheese, grated
  • Olive oil, for drizzling
  • Garlic salt, to taste
  • Black Pepper, to taste

Instructions
 

Pizza Dough:

  • This is one of our favorite never-fail recipes. In a 2-cup measuring cup measure out the warm water. Add the cornstarch and yeast, mix. Let the mixture rest for 5 minutes to let the yeast bubble. Adding some form of sugar gives the yeast something to eat on giving you that desired proof that ensures the perfect rise.
  • Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour, 1 cup at a time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
  • Knead, adding additional flour as needed until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.
  • Start rolling the dough into a long rope, working downward until about as thick as your thumb. Twist as you work to prevent it from retracting. Form into a circle leaving some space in between as it is not done expanding yet.

Buttery Sauce:

  • In a microwave-safe bowl, add the butter and garlic, microwave 40 seconds, or until butter is melted. Spoon the mixture into the creases of the twisted dough filling the seams. Do not worry if some of the yum fall in between. As the dough expands it will be incorporated into the pizza.

Toppings:

  • Roughly chop the sausage, black olives, red peppers, and basil and place in a small bowl. Mix with Parmesan cheese. Spread the mixture between the rows. Drizzle with olive oil and season with a little garlic salt and black pepper. Let rise for 30 minutes.
  • Bake in a preheated 390°F oven for 20 to 25 minutes, or until golden brown. You’ll start to smell the aroma filling your kitchen right before the buzzer goes off. Take out of the oven and garnish with some Parmesan cheese and a handful of basil leaves.
    Twisted Pizza
Keyword Pizzas & Flatbreads

Cedar Oak Farms18 Comments

Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
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Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt

Instructions
 

  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt

Cedar Oak Farms