Family Meatball Night

Family Meatball Night

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!

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Grilled London Broil

Grilled London Broil

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!

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Butter & Garlic Flat Iron Steak

Butter & Garlic Flat Iron Steak

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!

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BBQ Beef Brisket

BBQ Beef Brisket

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!

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Meat Loaf

Meat Loaf

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.

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Pressure-Cooker Pulled Pork

Pressure-Cooker Pulled Pork

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

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Cowboy Steak & Eggs

Cowboy Steak & Eggs

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.

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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 Pasture-Raised Bones of your choice
  • 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
  • *Optional: 1 inch each of peeled ginger and turmeric for added gut benefits
DIRECTIONS
  1. Bring a stockpot to a roiling boil and add bones in for five minutes, this strips the bones of any surface scum so the inner nutrients are more easily released in the slow-cook process.
  2. Optional for added flavor: Preheat the oven to 425 degrees F (200 degrees C).
  3. Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
  4. Roast in the preheated oven for 20 minutes, stirring halfway through.
  5. Transfer roasted bones and vegetables into a 6-quart slow cooker.
  6. Add vinegar, salt, and peppercorns.
  7. Cover completely with water and cook on Low for 6 to 8 hours. You may have to add a little bit more water to keep bones submerged.
  8. Strain the broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.
  9. Enjoy!

NOTE: plain Bone Broth is incredibly useful when using in a variety of dishes because it takes the place or store bought stock or bullion. To make a plain bone broth simply eliminate everything but the bones, vinegar, and water.

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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