Archive for the ‘Meat’ Category

Pork Loin with Roasted Apples

Cooking with fresh products truly makes any dish tastier.  I am always trying to find new ways to incorporate local products in my meals, whether that is adding a local vegetable for a side, preparing meat that comes from a area farmer, using eggs from Martha down the road or even indulging in locally made spirits – there is always room on the plate for local food.

With fall arriving that leads many consumers back to the stores for all their ingredients, but that doesn’t have to be the case.  Just because the summer harvest is complete, doesn’t mean that local produce and other items are tucked away until spring.  There’s a wealth of new fall harvest items just waiting to be discovered.  Winter squashes, sweet potatoes, pumpkin, broccoli, lettuce and apples are just a few.

Don’t be afraid in trying a new vegetable, you never know what new taste you will find.

Here is a recipe that I stumbled onto a couple weeks ago, while trying to figure out what to do with my surplus of apples.  (I somehow always purchase WAY too many when I stop in at farms.)

My husband and I decided we wanted to try a new pork loin recipe and upon searching for roasted pork loin and apples I found a number of choices, but decided that the following recipe seemed simple enough, but tasty.  And, I was correct.  The sauce that the juices and reduced apple cider create is amazing.  I used 4 apples instead of the 2 that the recipe calls for.

Even our toddler gobbled up this dinner.  I hope your family it enjoys this meal as much as mine did…it’s a keeper.

Roast Pork Loin with Apples
from Food Network
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook’s Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

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Interested in an easy kabob recipe…I’ve got your covered with my Market Style Kabob Cooking Video from the Marshfield Farmers Market.

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Looking for an easy kabob recipe incorporating fresh products from the farmers market – The Market Lady has you covered!  Here is our video from the Marshfield Farmers Market visit.

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Pepper Jelly

My mother and I make Jalapeno Pepper Jelly every year to give to friends during the holidays.  Straight out of our garden we pick  peppers and prepare the kitchen for jelly making.  This takes quite a bit of time, but is worth the wait.  You can find the recipe we use here.

Most folks only know one way to consume this delicate and spicy jelly- with cream cheese and crackers.  Yes, that is one of my favorite ways as well, but there are a lot of other options to be aware of.  Such as using the jelly as a marinade or basting sauce for pork and chicken.  Pepper Jelly is perfect with grilled meat – give it a whirl this weekend.

You can find many local farmers selling Pepper Jelly at area markets, made from peppers from their own gardens.  Ask your farmers what their favorite way to use Pepper Jelly is- I bet they can provide a wealth of knowledge.

Here is one of my mother’s favorite recipes that uses her homemade jelly as a baste.

Jalapeño Pepper Jelly Glazed Chicken with Corn and Zucchini
Recipe from 1997 Gourmet

6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

Prepare grill.

Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.

While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.

Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.

Serve corn mixture topped with chicken.

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Here is my mother’s recipe for a hearty farm fresh breakfast.  I make this Ozarks Breakfast Casserole at least twice a month for my family.  Feel free to add other vegetables to it and you can take out the pork sausage if you don’t have any on hand.

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Lebanon Farmers Market

The Market Lady, Lane McConnell, will visit the Aurora Farmers Market in Aurora, Mo., Wednesday, June 29.  The Market Lady and video crew will begin at 8 a.m., with one cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

“People need good news about local produce and idea’s on fixing it,” said Market Master Trish Matheny. “Home grown, home town.”

Below is the recipe that The Market Lady will be preparing at the market. Be sure and come out to the Aurora Farmers Market on June 29 to meet the Market Lady and video producer and Aurora native Kelsie Young.

Garden Spaghetti Salad
from the White Harvest Seed Co., Hartville, Mo

8 oz. spaghetti, broken into 2 pieces
1 Tbsp olive or vegetable oil
2 Cups cooked fresh corn
2 Cups cooked fresh lima beans
2 medium tomatoes – peeled, seeded and chopped
3/4 Cup thinly sliced green onions|
1/3 Cup minced fresh parsley
6 bacon strips, cooked and crumbled, then divided

1/3 Cup olive or vegetable oil
3 Tbsp. cider or red wine vinegar
2 Tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. paprika
Dash of pepper

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Sampling at the Greater Polk County Farmers Market

We grilled up some fajitas at the Greater Polk County Farmers Market recently and they were a hit with the crowd and vendors!

A vendor that raised Belgian Blue cattle provided fajita meat that was lean and already thinly sliced that was perfect for fajitas.  Goes to show…never know what you will find at the market.

The term Fajitas refers to any grilled meat that is served on a flour or corn tortilla and also goes back to the cut of beef used in making this dish.  Typically you will see skirt steak used when making fajitas, but don’t be afraid to use shrimp, pork or even chicken.

Market Steak Fajitas Recipe
1 Tbsp vegetable oil
1 lb of flank steak, skirt steak
1 large onion, peeled and sliced with the grain
2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
Juice of 1 lime
3 cloves garlic, peeled and minced fine
½ cup fresh chopped cilantro

Sauteing peppers and onions for the fajitas

Now, I just used prepared meat, but you can season your own skirt steak with a simple  marinade and letting your steak sit at room temperature for about an hour, or longer in the refrigerator.  Be sure and wipe the marinade off the meat, before you cook it.

Heat up a large cast iron skillet and add a couple tablespoons of oil to the pan.  Add the steak, frying on each side for 2-3 minutes or medium rare.  You want the meat to be browned, but not burned.  When the meat is done, remove from skillet and let rest.  Resting allows the meat to redistribute the juice throughout.

Next, cook the vegetables in the same skillet while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir so as the veggies sear. Cook for about 5 minutes.

Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

The Market Lady talking with consumers at the market

Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

We were lucky enough to have freshly made flour tortillas and homemade blueberry banana bread supplied by The Berry Patch from Bolivar, Mo.  Thanks to all the vendors that supplied products for our cooking demos.

Lots of folks showed up to ask questions and sample the fresh food we prepared.  A great community with a strong market presence.

The farmers market offers an array of tastes and colors that will make every dish special.

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Here is a great recipe that my co-worker put together that is great for a weeknight meal.  We made this the other night and used lots of veggies we picked up at the market and some Sunny Lane Farm chicken that I had from the Rasmussen duo.  Yummy goodness all around – I’d say Eric knocked this one out of the park!

Chicken Nachos
from Eric Tietze, Lebanon, Mo.

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
Shredded, cooked, chicken breast meat
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 8 oz. block Cheddar/Monterey Jack cheese, shredded
1 8 oz. block shredded Pepper Jack Cheese, shredded
1/2 large tomato, diced
Taco Seasoning to Taste
1 can black beans
1 can white shoepeg corn
1 can refried beans


1. Preheat oven to 350 degrees F (175 degrees C).

2. Season shredded chicken to taste with taco seasoning.

3. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, black beans, shoepeg corn, salt and pepper. Toss until well coated with oil. Stir in the salsa.

4. Arrange tortilla chips on a large baking sheet. Place chips in oven for approx. 5 minutes.

5. Heat refried beans

6. Remove chips from oven, spoon the refried beans and chicken mixture over tortilla chips. Top with shredded cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

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The Market Lady, Lane McConnell, will visit the Marshfield Farmers Market in Marshfield, Mo., on Friday, June 10.  The Market Lady and video crew will begin at 3:30 p.m., with one cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“We are happy to host The Market Lady to our community farmers market,” said Sue DeWitt, Marshfield Farmers Market Manager,  “She will be using local products from our market vendors and be onsite to answer questions from consumers.  We invite the community to come out and join in the event.”

The Market Lady will be preparing at the market is a.  Below find the recipe for printing in your publication.  Be sure and come out the Marshfield Farmers Market, 1331 Spur Drive in the Orscheln parking lot, on June 10 to meet the Market Lady.

Grilled Market Kabobs
1 pound farm-raised beef, chicken or shrimp
3 medium size Vidalia Onions, quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium size green or red peppers, cut into pieces
6 cherry tomatoes

Sauce Ingredients:
1/4 cup diced onions
1 tsp. salt
2/3 cup red wine vinegar
1/2 tsp. thyme
2 T. olive oil
1/2 tsp. dry mustard
1 T. soy sauce
1/2 tsp. pepper

Slice beef or chicken into bite-size pieces. If using shrimp; peel, leaving tails intact. Place beef, chicken or shrimp in shallow dish, Pour marinade over and refrigerate for 2-4 hours.

Remove beef, chicken or shrimp from marinade, reserve. Place all vegetables and meat on skewers with alternating colors.

Grill, beef for 12-15 minutes, chicken for 15-20 minutes or shrimp for 6-8 minutes. Turn and baste kabobs frequently with reserved marinade. Serve on a bed of rice.

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Fair Grove Farmers Market Visit

Kelsie and I were out in about early this morning traveling to the Cabool Farmers Market and were greeted by the vendors and the community with welcomed arms. Even one of my former high school teachers came out to support us.

At Cabool we fixed a cold Strawberry Soup, a Spinach Baby Food and interviewed vendors at the market.  We also learned that strawberry season might be a little short this year because of the cold tempertatures and very wet weather, according to Wayne Simpson of Simpsons Family Farm in Mtn. Grove.  So, better get to the market or you-pick soon!

After wrapping up at Cabool, we headed back towards Springfield to hit the Fair Grove Farmers Market.  The weather started looking like rain, which was no suprise.  (I’ve been to the Fair Grove Farmers Market four times and every time it has rained.)  Deb, the Market Manager even called me yesterday to tell me to leave the rain at home with me.

But, when we arrived at Fair Grove the weather teased us back and forth for about an hour with cloudy and cold to sunny and warm.  It turned out to be a lovely day and there were plenty of hungry consumers we fed with our market fixin’s.

At Fair Grove we started with Sloppy Joe’s that we topped with fresh spinach- one of my son’s favorite meals.  Our sandwiches were gone in no time and the kids kept coming back for more and recipes were flying off the table.

We ended our market demos with a Grilled Vidalia Onion and Tomato Dip that is perfect served with vegetables or crackers.  Great healthy snack for you mom’s out there looking for a healthy snack for the kiddos.

Head on over to our Facebook page for photos and don’t forget to “like” our page.

Here’s the recipe for the Market-Style Sloppy Joe’s…try it out on your family this week!

Market-Style Sloppy Joe’s
recipe from the Vidalia Onion website

1 large Sweet Vidalia onion diced
1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
2 garlic cloves, minced
1 can tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 C. chopped fresh spinach
4 hamburger rolls

In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes.

Season with 1 ½ t salt and ¼ t pepper. Add sweet Vidalia onion and garlic; cook, stirring, until translucent, about 5 minutes. Add pureed tomatoes, sugar, vinegar, tomato paste, cider, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Add chopped spinach just before serving and divide evenly among the buns.

Remember when cooking for your family to include local products from your community farmers market to make your meal complete.

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