Recipes

INGREDIENTS -

3.0 lbs FFF Chicken Leg/thigh (or Breast)

1-1/2 cups lemon juice

3/4 cup olive oil

7 cloves garlic

1-1/2 teaspoons salt

*blend until smooth

FFF COOKING SUGGESTIONS FOR WHOLE CHICKEN LEGS:

1. Thaw out and place in ziplock bag.

2. Pour 2/3 marinade into bag and squish around the chicken to fully soak. For best results, leave in marinade for 2 hours minimum. Reserve 1/3 marinade for after grilling.

3. Preheat oven to 275 degrees, then put chicken parts in a casserole dish or cookie sheet and let bake for 1 hour.

4. Preheat coals, pellets, or gas grill to high heat, then when the grill is ready take the chicken directly from the oven and place the chicken parts on the grill without it cooling off in the process.

5. Grill chicken 10 minutes per side and try for a nice brown char on the skin.

6. Place on serving platter and pour some of the reserve marinade on top and leave some in a gravy dish on the table for anyone to add.

7. Enjoy with your favorite side dishes of hummus, wild rice, and/or small red potatoes... Yummy!

INGREDIENTS -

3 lbs FFF Pork Shoulder Roast

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Vegetables -

2 large white onions cut into chunks

1 1/2 pounds baby carrots

1 1/2 pounds sweet potatoes

2 cups apple juice

salt and pepper to taste

FFF COOKING SUGGESTIONS FOR PORK ROAST:

1. Preheat oven to 300 degrees. Place roast in pan that is large enough to contain roast & all veggies. Then pour apple juice on the pan & over the roast. Then rub oil & sprinkle seasoning mixture onto the roast.

2. Set roast in oven for 1 hour.

3. Place all veggies in the pan and continue cooking for 2 more hours.

4. Remove from oven and cover with foil and let rest for 10 minutes then serve.

Enjoy :)

INGREDIENTS -

2.0 lbs FFF Rack of Lamb

1 head of garlic (cloves peeled)

1/4 cup chopped rosemary

1/4 cup extra-virgin olive oil

Celery salt and freshly ground black pepper

FFF COOKING SUGGESTIONS FOR RACK OF LAMB:

1. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour

2. Using a barbeque on low heat, let rack of lamb grill for 10 minutes on each side. For best results, sear racks on the outside while leaving rare on the inside.

3. Remove from grill onto a cutting board and carve the racks in between the rib bones and transfer to plates.

4. Serve and enjoy!

**NOTE: Lamb is usually served more rare than beef because Lamb is more tender when rare.

INGREDIENTS (Serves 4 People):

2.0 lbs FFF Bavette Steak

1/4 cup Olive Oil

1/2 cup Balsamic Vinegar

1/2 cup Cabernet Sauvignon  

3/4 tsp Sea Salt

1 tsp Pepper

1 tbsp Minced Garlic

1 tbsp Dried Oregano

2 tbsp Chopped Rosemary

2 tbsp Dijon Mustard

3 tbsp Chopped Parsley 

1/2 stick of butter and extra 1/4 cup Olive Oil for pan sauté 

FFF COOKING SUGGESTIONS FOR BAVETTE STEAK:

1. Rinse off Bavettes and cut into palm sized medallions and place in ziplock bag. 

2. Combine all Marinade ingredients into a small mixing bowl and crush and blend thoroughly. 

3. Reserve 1/4 cup of sauce for finishing. Pour the rest of the sauce onto the Steaks.

4. Make sure the marinade is coated around the Steaks and let marinate 2 hours minimum. 

5. Place your cast-iron skillet over low-medium heat. Heat for 3 minutes before adding the butter and olive oil. Swirl the butter and oil around to start your sauté. 

6. Add the steaks and cook for 5 minutes. Flip the steaks and cook for an additional 3 minutes.

7. Move the Bavette Steak from the cast iron skillet to a plate or cutting board and cut across the grain into thin strips. 

8. Serve with your favorite rice and Al dente veggies already on a plate. 

9. Drizzle the reserve sauce over Steak and rice as desired.

10. Add salt and/or pepper to taste.

CHICKEN

INGREDIENTS

FFF Chicken Whole Leg/Thigh
1/4 cup Olive oil
1/4 cup powdered buttermilk
1 1/2 tbsp onion powder
1/2 tbsp dried parsley
1/2 tbsp dried chives
1/2 tbsp dried dill
1/2 tbsp garlic powder
2 tsp kosher salt

DIRECTIONS

1. Preheat oven to 375°.
2. Lightly coat the legs with olive oil and sprinkle with the rub. Raise the skin and put some of the rub next to the flesh.
3. Spray a baking dish or pan with cooking oil and add the chicken legs. Set a timer for 45 minutes.
4. After about 35 minutes, check the temperature of the legs and brush on additional olive oil to encourage browning. Raise the temperature of the oven to 400° or turn on the convection fan.
5. After 45 minutes, check to see if done. Remove from the oven and cover with foil for 10 minutes before serving.

ALFREDO

INGREDIENTS

FFF Chicken Breast 
Olive oil
Kosher salt and freshly ground black pepper
12 ounces fettuccine
12 ounces boneless, skinless chicken breast (about 2) 
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

DIRECTIONS

1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
2. Slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
3. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. Raise the heat to medium-high and add the chicken in 1 layer.
4. Cook, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
5. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
6. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

ENJOY!

INGREDIENTS

MEATBALLS
1 pound FFF Ground Beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten

SAUCE
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

DIRECTIONS

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, black pepper, garlic powder and beaten egg. Mix well and form into 12 balls.
2. Store, covered, in refrigerator until needed.
3. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes and salt.
4. Cover, reduce heat to low, and simmer 90 minutes.
5. Stir in tomato paste, basil, pepper and meatballs and simmer 30 minutes more.
6. Enjoy!

INGREDIENTS

FFF Beef London Broil Roast (3 lbs)
1/3 cup water
1/4 cup brown sugar
1/3 cup soy sauce
1 tablespoon crushed garlic
1/4 teaspoon cinnamon, allspice, paprika, nutmeg, mace (each or a combination thereof)
1/4 cup Lea & Perrins Worcestershire sauce

INSTRUCTIONS

1. Combine everything but London Broil in a saucepan
2. Heat to boil; reduce heat, then let cool. To thin add water (if desired)
3. Put some marinade aside for dipping.
4. Pound London Broil to tenderize and place in ziplock with cooled sauce to marinate.
**This is a strong marinade ~ An hour is sufficient if the meat was first brought to room temperature (it's okay to let the meat sit in the bag of marinade on the counter). If you like a stronger marinade flavor then let it sit as long as you want! If marinating overnight then put in the fridge.
4. After the meat has marinated to your liking (let it come to room temperature if it was in the fridge overnight) SEAR it on the grill for 3 minutes on each side, then take it off and let it rest in a tin foil tent for 10 minutes.
5. If you like a more well-done cut of meat then barbecue on LOW HEAT until the internal temperature reaches around 150F.
6. Wrap meat in pita bread or tortillas with desired veggies and dip in the sauce for an awesome summer family meal!

INGREDIENTS:

Family Friendly Farms Flat Iron Steak
Salt & pepper
Fresh or dried rosemary
Drizzle of olive oil
As much butter as you want
As much fresh garlic as you want

FFF COOKING SUGGESTIONS FOR SPECIALTY STEAKS:

1. Defrost on counter until meat is room temperature
2. Take out of package, rinse in cold water, then pat steaks dry with paper towel
3. Pound both sides of steak with a meat tenderizer and trim as desired
4. Rub a little bit of olive oil onto both sides of steak
5. Sprinkle both sides with desired amount of salt and pepper
6. Put butter into a cast iron or sauté pan to melt (on low heat)
7. Press or dice desired amount of garlic and place in butter with rosemary (or other desired spices).
8. After the garlic and spices have sizzled for about two minutes place meat into the pan to cook slowly on low heat.
9. Once your steak is cooked to your liking, remove from the pan, tent with foil, and allow to rest for 10 minutes. 
10. Finally, place your steak alongside your preferred veggies and rice, drizzle with the leftover sauce from the pan, and enjoy your deliciously healthy meal!

INGREDIENTS

3-4 lbs FFF Beef Brisket
6 medium carrots, roughly chopped
1 large yellow onion, roughly chopped
6 celery, roughly chopped 
3-4 cups water (equal to lbs of meat)
2 cans of tomato paste
2 beef boullion cubes 
celery salt & ground pepper to taste

DIRECTIONS

1. Thaw the 3-4 lbs of FFF Beef Brisket.
2. Add Beef Brisket, onions, celery, carrots, tomato paste, beef boullion, and water into the slow cooker.
3. Slow cook for 4 hours.
4. When done, keep the slow cooker in "keep warm" setting.
5. Removed the brisket from the pot and grill each side for 10 minutes.
6. Removed the brisket from the grill and place in a deep-dish serving tray.
7. Season the brisket with celery salt and ground pepper as desired.
8. Dress the vegetables all over the brisket in serving tray.
9. Enjoy!

For years, this recipe has been a staple in the Zeiter Family to bake big batches of Meat Loaf and feed a crowd of hungry eaters! With the "hidden veggies" it also became a prime way to sneak in the greens without little meat lovers noticing 😉 

INGREDIENTS FOR MEATLOAF

2 lbs FFF grass-fed ground beef
2 large carrot finely chopped
1 large zucchini finely chopped
1 large onion finely chopped
3 large cloves garlic minced
2 eggs
1/2 cup breadcrumbs
3 T ketchup, 1 T worcestershire sauce
2 t salt, 1 t pepper, 1 T italian seasoning
Fresh chopped parsley for garnish

INGREDIENTS FOR GLAZE

1 cup ketchup
1 T white vinegar
2 T brown sugar
1 t garlic and onion powder
1/2 t ground black pepper and salt
1 T tabasco 

DIRECTIONS

**Pre-heat oven to 375˚F

1. Saute carrot, zucchini, onion, and garlic in a little bit of olive oil until soft, set aside to cool.
2. Mix together remaining ingredients (besides parsley) until well-combined, then mix in cooled veggies.
3. Line a loaf pan with parchment paper and add meat, gently pressing down to shape evenly - bake meatloaf for 40 minutes.
4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. 
5. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

TIPS

1. It's easiest to chop the carrot, onion, and zucchini in a food processor to get it as small as possible.
2. Feel free to make it as spicy or mild as desired with tabasco in glaze.
3. We love meatloaf best with buttered peas and carrots or some other kind of green vegetable.
4. Add a bit of pureéd onion to the mashed potatoes for extra flavor - we also love to use plain greek yogurt instead of sourcream.

If are wondering what to do with that big pork roast you just purchased then we suggest pulled pork! It's a super easy versatile recipe that can then be used in sandwiches, tacos, bowls, pasta... Another great option for a big family or busy schedule. Enjoy!

INGREDIENTS 

4 pounds (~1.8 kg) pork shoulder picnic (cut into 4 – 8 pieces)
1 tablespoon (15ml) olive oil
BBQ sauce of choice

PULLED PORK DRY RUB

1. 2 tablespoons (25g) brown sugar
2. 2 teaspoons (5g) chili powder
3. 2 teaspoons (4g) black pepper
4. 1 teaspoon (2.4g) onion powder
5. 1 teaspoon (2.8g) garlic powder
6. 1 teaspoon (2.3g) cinnamon powder
7. 1 teaspoon (3g) kosher salt
8. ½ teaspoon (1g) cumin seed , ground
9. ½ teaspoon (1g) fennel seed , ground
10. ¼ teaspoon (0.5g) cayenne pepper

DIRECTIONS

1. Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.

2. Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).

3. *Optional Step*: Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.

4. Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.

5. Place all the pork shoulder pieces into the pressure cooker. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).

6. Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.

7. Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Dress how you would like it and serve!

NOTES

Here are the pressure cooking times depending on the size of your pork shoulder pieces from a 4 pounds pork shoulder:

If it's cut into 8 pieces: roughly 55 - 60 minutes pressure cooking time.
If it's cut into 4 pieces: roughly 60 - 70 minutes pressure cooking time.
If it's cut into 2 pieces: roughly 75 - 80 minutes pressure cooking time.

STORAGE DIRECTIONS

The pressure cooker pulled pork can be stored in the fridge for up to 3–5 days.

*Credit to: Amy and Jacky at PressureCookRecipes.com

After a long, hard workday, there's no better way to end it than with a filling supper! A juicy Steak & Eggs plate will do just that.

After a year of experimenting with different Steak Recipes, our Ranch Manager, Isaiah, has compiled a recipe of his own and it has sure to impress just about everybody at Our Lady's Ranch...

A great option for a busy and hardworking schedule. Enjoy!

INGREDIENTS 

1.0 lb of FFF New York Steak
3 FFF Free-Range Eggs 
2 tbsp Butter 
2 tbsp Olive oil 
2 Rosemary Stems
4 cloves of Garlic 
Salt & Pepper

DIRECTIONS

1. Pre-heat cast-iron skillet on high heat with olive oil.
2. Generously preseason both sides of the FFF New York Steak with salt and pepper 
3. Once the skillet is slightly smoking, add steak unto skillet and cook for 3 to 5 minutes while pressing to create a nice brown sear. 
4. Flip the steak to the other side and add butter, crushed garlic cloves, and rosemary.
5. Baste steak with a spoon for 3 minutes.
6. Flip and baste as desired.
7. Set aside steak and let rest for 5 minutes before serving.
8. Add Free-Range Eggs to the skillet and season with salt and pepper to taste.
9. Praise God and enjoy!

NOTES

When basting the steak, move the steak on the furthest side with the rosemary on top and tilt the skillet to gather butter and garlic on opposite side and baste butter and garlic unto the steak.