Category: region-local

Cottage Bacon – Black Pepper

Ingredients: 80 oz pork butt bone removed 2 tsp pink curing salt 11 tsp kosher salt 2 Tbsp sugar 1/3 cup course ground pepper Instructions: Place in Ziplock bag and refrigerate Turn daily to distribute cure evenly On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin). After rinsing, add black pepper to… Continue reading Cottage Bacon – Black Pepper

Cinnamon Rolls / Hot Rolls (Refrigerator)

Makes good bread loaves, hot rolls, or cinnamon rolls. Will keep in refrigerator for 1 week. Makes 24-30 rolls Ingredients: 1 pkg yeast 1 pint warm water 1/2 cup sugar 1 1/2 tsp salt 1/2 cup shortening 2 eggs beaten 6 cups flour Instructions: In a Food Processor Dissolve yeast in water. Put all the ingredients in the Food Processor except 2 Cups of flour. Process until smooth. Add… Continue reading Cinnamon Rolls / Hot Rolls (Refrigerator)

Chocolate Chip Cookies – Becca’s (awesome)

These are my favorite. The pudding mix combined with letting the mix rest in the refrigerator are the keys to this recipe. I make a double batch and freeze individual cookie balls for 3 months or longer if I use a vacuum sealer. Scoop out cookie balls onto parchment lined cooke sheet and freeze for… Continue reading Chocolate Chip Cookies – Becca’s (awesome)

Chicken – Smoked or Roasted

For Smoked/ BBQ rub, use: 1/2 BBQ Salt mixed with 1/2 brown sugar. For Roasted Rub, use: Randy’s Poultry Rub Ingredients: 1 Chicken Breast or whole Chicken 1/2 cup kosher salt 1/2 cup White Sugar or brown Instructions: Create a brine solution. In a large bowl, combine 1/2 Cup Kosher Salt and 1/2 Cup white or brown sugar and 2 quarts of… Continue reading Chicken – Smoked or Roasted

Chicken – De-boned and Stuffed

Ingredients: 1 gal water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil  stuffing Instructions: Prepare a brine Heat the brine until the solids dissolve and the oil incorporates. Set the brine to cool to room temperature. De-bone the chicken Cut off the wings at the second joint (leave one wing bone on the chicken). Break the ends of… Continue reading Chicken – De-boned and Stuffed

Cheesy Potatoes

Ingredients: 1/2 cup butter melted 2 lbs hash browns thawed 10 3/4 ounces cream of mushroom soup 8 ounces sour cream 1 tsp salt 2 cups sharp cheddar shredded Instructions: Heat oven to 350 degrees Melt butter in bottom of 9 x 13 casserole dish Mix Together: Hash browns, Cream of Mushroom Soup, Sour Cream, Salt, 3/4 of the Cheddar (reserve 1/4 for top) Spread in dish Top with remaining… Continue reading Cheesy Potatoes

Canadian Bacon

Ingredients: 1 gallon water 1.5 cups kosher salt 1 cup brown sugar 8 tsp pink curing salt 1 cup dark maple syrup 2 Tbsp sage 1 Tbsp thyme 2 cloves garlic 4 lbs pork loin Instructions: Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled… Continue reading Canadian Bacon

Breading for Chicken Strips

Ingredients – Bowl 1: 1/2 c flour Ingredients – Bowl 2: 2 large eggs 1 Tablespoon milk or water InGREDIENTS – BOWL 3: 1/4 tsp cayenne pepper 1 tsp paprika 1/2 tsp black pepper 1/4 tsp oregano 1/8 tsp thyme 1/8 tsp cumin 1/2 c Plain bread crumbs Instructions: Place the flour in a shallow bowl. Whisk the eggs… Continue reading Breading for Chicken Strips

Bread Machine White Bread

Ingredients: 1 cups warm water (110 degrees) 2 tbsp White Sugar 1/4 ounces yeast Rapid Rise / Bread Machine (2.25 tsp) 1/4 cups vegetable oil 3 cups bread flour 1 tsp salt Instructions: Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White… Continue reading Bread Machine White Bread