Lemon Pepper Chicken

Lemon Pepper Chicken

INGREDIENTS

1 FFF Medium Whole Chicken 
6 tablespoons olive oil
1/4 cup finely grated lemon zest
2 tablespoons coarse sea salt
2 tablespoons ground black pepper

DIRECTIONS

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Cut Whole Chicken into parts: breasts, back, wings, and legs.
3. Whisk olive oil, lemon zest, salt, and black pepper together in a bowl
4. Add chicken parts and toss to coat. Spread coated chicken in a single layer onto the prepared baking sheet.
5. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes.
6. Bake for 10 more minutes for a crispier skin.
7. Let stand 15 minutes before serving.
8. This recipe is perfect to serve with some rice or fresh bread and great for 3-5 person dinners (with leftovers for later!). Enjoy!

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Bone Broth

Bone Broth

INGREDIENTS

3-5 lbs FFF Beef Bones
2 medium carrots, roughly chopped
1 medium yellow onion, roughly chopped 
1 medium head garlic, halved crosswise
2 tablespoons apple cider vinegar
12 cups water, or more as needed to cover
1 teaspoon whole black peppercorns
1 ½ teaspoons kosher/pink Himalayan salt

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
3. Roast in the preheated oven for 30 minutes, stirring halfway through.
4. Transfer roasted bones and vegetables into a 6-quart slow cooker.
5. Add vinegar, salt, and peppercorns.
6. Cover completely with water and cook on Low for 6 to 8 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
7. Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.
8. Enjoy!

If you're unsure about bone broth and maybe even a little grossed out at the thought (don't worry ~ we had to get used to the idea too!), here are 5 reasons why you should start incorporating it into your diet!

1. Treats leaky gut syndrome
2. Overcomes food intolerances and allergies
3. Improves joint health
4. Reduces cellulite
5. Boosts immune system
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Chuck Roast

Chuck Roast

INGREDIENTS 
2.5 lbs of FFF Boneless Chuck Roast
2 cups Beef Bullion 
2 Potatoes
2 Carrots
2 Yellow Onions
4 cloves of Garlic 
2 tbsp Olive oil 
1/2 Italian Dressing
3/4 Ranch Dressing
2 tbsp Vinegar
Salt & Pepper
Tomatoes for Garnish
DIRECTIONS
1. Take your Family Friendly Farms Beef Boneless Chuck Roast and thaw to room temperature/ Heat oven to 325 bake/roast.
2. Drizzle olive oil in a pan, cut the roast in half and place in olive oil.
3. Add 2 cups beef bullion or desired beef broth, sprinkle with salt and pepper, add fresh crushed garlic or garlic powder. (Other spices if desired for example rosemay &/or thyme) Cover with tin foil and roast/bake for an hour.
4. Get a bowl and cut potatoes, onions, carrots and any other desired vegetables. Chop to desired size and drizzle with Italian dressing, ranch, a touch of vinegar, salt, pepper and desired spices.
5. After hour is complete take meat out of oven and pour veggies on top. Put tinfoil back on and increase heat to 350.
Bake for another hour.
6. Remove from oven and let set for at least 15 minutes
Enjoy!
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Whole Chicken with Veggies

Whole Chicken with Veggies

INGREDIENTS

1 FFF Medium Whole Chicken 
1 package of FFF Natural Smoked Bacon
2 large russet potatoes (cut into medium chunks)
3 large carrots (cut into medium chunks)
1 large yellow onion (cut into medium chunks)
4 celery sticks (cut into medium chunks)
**And whatever other veggies you might want — honestly use more or less of the suggested veggies above too.
3 cloves garlic (sliced)
1 cup Italian salad dressing of your choice
Salt & Pepper

DIRECTIONS

1. Set oven to 350 degrees F
2. Thaw out chicken and rinse, cut small holes into the chicken and stuff the sliced garlic into the cuts.
3. Place in a large/deep casserole baking pan and sprinkle with salt and pepper.
4. Toss cut veggies in the Italian dressing (if you don’t want to use a dressing then feel free to use olive oil and spices of your choice).
5. Place the veggies around the chicken in the pan
6. Layer the chicken with the pack of bacon
7. Cover with tinfoil and place in oven for 1.5 hours
8. Raise temperature to 400 degree F and uncover the chicken, cook until the bacon becomes crispy (around 0.5 hours).
9. Remove and let rest for at least 20 minutes
10. Enjoy!

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Pan-Seared Filet Mignon

Pan-Seared Filet Mignon

INGREDIENTS

1 pack FFF Filet Mignon Steaks 
2 tbsp olive oil
2 tbsp butter
3 cloves crushed garlic
Salt & Pepper

DIRECTIONS

1. Prepare the meat by thawing out (leave in package).
2. Remove meat from package and season with salt and pepper generously.
3. Next coat your skillet with olive oil, then add butter and crushed garlic... allow to simmer (lowest setting).
4. Place Filet Mignons in skillet for about 8 minutes per side.
5. Press Steak as necessary to get a good even sear.
6. Then remove from heat and transfer steaks onto plate of rice and veggies while drizzling sauce over all.
7. Enjoy!

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Kalbi Korean Style Short Ribs

Kalbi Korean Style Short Ribs

INGREDIENTS

1 tablespoon Sesame Seeds
6 to 8 Green Onions
1/4 cup Soy Sauce
1/4 cup Water
1 tablespoon Sugar
2 tablespoon Sesame Oil
2 teaspoons minced Fresh Ginger
2 cloves minced Garlic
1/2 teaspoon ground Black Pepper

DIRECTIONS

1. Combine all ingredients into bowl or ziplock bag.
2. Defrost meat and place into marinade.
3. Let sit for at least two hours.
4. Cook on barbecue 10 minutes a side - low and slow!
5. Remove from barbecue and let rest for a few minutes before eating.
6. Enjoy!

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BBQ Lamb Loin Chops

BBQ Lamb Loin Chops

INGREDIENTS

1-2 lbs of FFF Lamb Loin Chops
1 cup olive oil
4 cloves garlic (minced)
2 tbsp celery salt
3 stems fresh rosemary
2 tbsp thyme
(Optional): white wine

DIRECTIONS

1. Thaw and bring to room temperature and put in pan 
2. Pour substantial amount of olive oil over meat 
3. Add garlic, celery salt, rosemary and thyme
4. Using your fingertips, rub the oil, garlic, and spices into the meat
5. Barbecue on low heat, 5 minutes per side, Then sear for 2 minutes per side. 
6. Enjoy!

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Oven Roasted Whole Chicken

Oven Roasted Whole Chicken

INGREDIENTS

1 FFF Medium Whole Chicken 
2 tsp salt
1 tsp white sugar
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
5 cloves garlic, crushed

DIRECTIONS

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon.
2. Rub the chicken with the mixture.
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Cook for 60 minutes at 300 degrees F.
5. Then turn the heat up to 500 degrees F and let it cook for an additional 20 minutes.
6. Let stand 20 minutes before serving.
7. Enjoy!

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Baked Whole Ham

Baked Whole Ham

INGREDIENTS

1 FFF Natural Smoked Bone-In Ham (Our Hams are fully cooked)
1/4 cup whole cloves
1/2 cup brown sugar
2-3 cups water

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the whole ham flat side down on the baking dish and press whole cloves into the ham with 1 inch spacing.
3. Pack the top layer with patches of brown sugar.
4. Pour enough water in roasting pan; 1 inch depth. Then cover the pan tightly with aluminum foil.
5. Bake for 30 minutes until thoroughly heated.
6. Let stand for 10 minutes before serving.
7. Enjoy!

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How to Make Butter

How to Make Butter

Last week we shared that one of the advantages of homesteading is having access to real, Whole Foods like raw milk. Dirt under our fingernails, sunshine on our faces, and unprocessed foods are the way God designed us to be happy and healthy. Another source of happiness is the butter that comes from the raw milk because there is nothing like biting into a piece of warm bread dripping with melted butter 😋 

After milking the cow (which can happen once or twice a day), we immediately strain the milk into sterilized jars and chill them as fast as possible. We chill the jars by placing them into an ice bath or by storing them in a refrigerator that we keep colder than normal. After they sit overnight, the milk and cream have fully separated. We then scoop the cream off the top and are left with “skimmed milk”! And with the cream we make butter 🙂
STEP #1

After separating the cream from the milk, place the cream into a food processor or blender and let it rip! This is Téa White making butter for her family 😃

STEP #2

It takes 5-10 minutes for the butter to separate from the buttermilk. Blend it just enough for you to get curds, you’ll lose the separation if you over whip the cream.

STEP #3

Strain out the buttermilk and save it for Blueberry Oatmeal Pancakes! These pancakes are a hearty breakfast perfect for hardworking farm kids (and adults).

STEP #4

Place the butter curds into a bowl of ice water and knead out the rest of the buttermilk. Change the water out and repeat until the water is clear of buttermilk.

STEP #5

Enjoy!

If you need more visual help than the image below should clear things up. Butter isn't hard to make but you do need to make sure you don't either under or over whip the cream in your blender or food processor. The top three images of the photo below best illustrate the stages the cream goes through as it is whipped into butter. Just make sure you have actual clumps - or "curds" - swimming in the thinner buttermilk and you're good to strain it.

(your butter will either be a creamy white or yellow color depending on the breed of milking cow and their diet; jersey cows - like our Daisy - produce cream that makes a rich yellow butter)

Here's to Healthy, Happy Living from all of us to all of you! 
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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

We recently got another Jersey Milking Cow here at Family Friendly Farms (read about it all on our Storytime Blog!). While we don't have milk just yet - we're waiting for Little Daisy to calve - there were a few meals in the past that we absolutely LOVED making all the time with fresh milk from our previous dairy cow, LadyAt the time we also had blueberry bushes so we were getting fresh milk, fresh berries, and fresh eggs to make these deliciously hearty pancakes! With a house full of growing kids and young adults (both then AND now), these were a great option to keep everyone not only fed but full too!

What is buttermilk, though? In order to make butter, you need to separate the cream from the milk and basically "beat" the cream until butter curds begin to form (believe it or not you can accomplish this in the food processor - it saves SO much time!). Whatever liquid is left over after separating out the butter curds is called "buttermilk." This liquid can be a little sour or downright odd tasting if you try and drink a glass of it so this recipe was our solution so that everything got used up!

Don't worry if you don't have access to fresh buttermilk (or homegrown blueberries and eggs), this recipe is still delicious and healthy with ingredients from the store.

We hope you enjoy this recipe as much as we do!

Blueberry Oatmeal Buttermilk Pancakes

 

INGREDIENTS
• 1.5 cups old-fashioned oatmeal (not instant)
• 2 cups buttermilk (hopefully straight from the farm!)
• 3 eggs (you can tell farm fresh eggs by how yellow the yolk is)
• 1 teaspoon vanilla extract or 0.5 teaspoon almond extract
• 1 cup white flour (1.5 cups almond flour for gluten-free)
• 1 teaspoon each of baking power, baking soda, salt, & cinnamon
• 2 cups fresh or frozen blueberries
• Milk or water to add until desired consistency (it can get thick)
• Butter or coconut oil for grilling
**sometimes we like to add chia seeds or protein powder for an extra punch — feel free to play with the recipe!

DIRECTIONS
1. Soak the oatmeal in the buttermilk overnight.
2. In the morning, combine all the wet ingredients and then one at a time add the dry ingredients, stirring fully between each item.
3. Carefully fold in the blueberries
4. Coat your griddle or pan with butter or coconut oil and pour your batter in at the sizes you want! The more oil the crispier the edges will be 😋
5. Serve with maple syrup, local honey, fresh jam, or more fruit!
**for meal prep place a square of parchment paper in between each pancake and stick in the freezer; when you’re ready just pop them in the toaster!

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Favorite Recipes!

Favorite Recipes!

KOREAN SHORT RIB MARINADE

1 tablespoon Sesame Seeds
6 to 8 Green Onions
1/4 cup Soy Sauce
1/4 cup Water
1 tablespoon Sugar
2 tablespoon Sesame Oil
2 teaspoons minced Fresh Ginger
2 cloves minced Garlic
1/2 teaspoon ground Black Pepper


Combine all ingredients into bowl or ziplock bag. Defrost meat and place into marinade. Let sit for at least two hours. Cook on 
barbecue 10 minutes a side - low and slow! Remove and barbecue and let rest for a few minutes before eating. Enjoy!

 

TERIYAKI BBQ KABOBS

Preferred Veggies
Beef Bottom Round Roast
1 cup Soy Sauce
5 tablespoons Honey
4 tablespoons Rice Vinegar
4 tablespoons Sesame Oil
4 tablespoons Brown Sugar
3 tablespoons Sesame Seeds
4 large cloves Minced Garlic
2.5 tablespoons Ginger


Combine all ingredients except roast and veggies. Cut roast into cubes and place in marinade. Let marinade for at least two hours, overnight for enhanced tenderness and flavor. Skewer marinated meat and veggies before placing on grill. Let cook eight minutes per side. Remove from grill and let rest a few minutes. Enjoy!

 

HONEY HAM GLAZE RECIPE
1 Whole Ham (5-7 Ibs)

Glaze:
2/3 cup honey
4 tablespoons Djon mustard
2 tablespoons water

Defrost ham and bring to room temperature, preheat oven to 325 degrees. Partially cut into ham about 1/2 inch in a criss-cross pattern across the back. Combine glaze ingredients in a pan on stove and drizzle half of glaze into the slices. 

Bake in oven for about 1 hr. Drizzle remainder of glaze over ham and bake for another 15 min. 

Serve hot for dinner or slice and save for sandwiches.

 

OVEN ROAST LAMB RECIPE
1 Leg of Lamb
8 cloves fresh garlic
4 sprig rosemary
1/3 cup olive oil 
Salt and Pepper (to taste)\


Potatoes:
10 small red potatoes

1 sprig rosemary
1/4 cup olive oil
Salt and Pepper


Defrost Leg and bring to room temperature, preheat oven to 300 degrees. Rub leg thoroughly with olive oil and rosemary, then cut small slits into leg and push cloves of garlic into the pockets. Sprinkle salt and pepper over the top - amount subject to personal preference.

Toss potatoes, rosemary and olive oil in a bowl. Encircle the lamb leg with potatoes in the pan.

Cover the whole dish with foil and bake for 3 hours. Let rest fifteen minutes upon removal from oven.

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