It is true – the elusive tiger blood is real! I have to admit, I thought it was a myth and that I could never feel the way the Hartwigs describe. Mind you, it took me until about the last 5 days of my Whole30 to really start to feel the effects and find success with Whole30. Read more …
One of the my favorite parts of our Whole30 journey is exchanging delicious new recipes with one another. Sharing a meal with friends at work is such a good way to try new tastes (and combine cooking responsibilities!) Read more …
Fire up those coals – we have something for everyone for your grill!
Our Market Made brats are made in small batches with the highest quality ingredients to give you a great tasting brat you’re can’t find anywhere else. Read more …
New Year’s Day in the American South is celebrated by many families with Hoppin’ John, a stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the new year. As many recipes can be found for Hoppin’ John as there are cooks who make it, so use this one as a foundation for creating your own version. Read more …
The Grass Run Farms guarantee:
• 100% grass-fed – no grain, ever!
• Antibiotic- and hormone-free
• All-vegetarian feed (no animal by-products)
• Humane animal welfare (in raising and harvesting)
• Grazing and pasturing access whenever possible Read more …
All of these recipes make great use of your leftover Thanksgiving turkey… Read more …
Chicken Tender Tacos
Locally-raised, Kadejan chicken tenders are on sale through Nov. 18 for only $5.99/lb. But what are they and what can you do with them?
Knowing their identity, chickenwise, makes the difference between something succulent and something with the texture of sawdust. That’s because this cut is white, fatless meat from the underedge of chicken breasts. It’s thin, and if you don’t protect it during cooking, it will not tempt your appetite. If you enjoy furtive stops for fast food, you are certainly familiar with so-called chicken tenders: they’re those deep-fried, crusty little chicken nuggets or fingers that so many people fuel their gridiron football season with.
To get the most out of chicken tenders, protect their fatless selves by either breading and frying them or poaching them delicately. Here’s how, followed by a tasty taco to make with the meat.
Breaded and fried tenders
½ pound chicken tenders
1 egg, beaten
¼ cup flour
¼ cup dry bread crumbs
coconut or refined peanut oil
large paper bag
1. Cut the tenders into whatever size you want, but no smaller than 1 inch square. Dredge the nuggets/pieces in beaten egg, then in flour and bread crumbs. Set aside to semi-dry for about 15 minutes.
2. Pour about ½ inch of high-smoke-point oil into a heavy (preferably cast-iron) skillet or Dutch oven. When the top starts to look iridescent or the temperature reaches 360°F. on an immersible thermometer, lower a small handful of coated tenders into the oil. (A Chinese spider works perfectly for this; if you don’t have one, use a large, perforated spoon.) When the tenders have turned a lovely golden brown, lift them out with the spider or spoon, and place them on the paper bag to drain.
small piece of fresh ginger
1 scallion, cut into three pieces
2 cups of cold water
½ pound chicken tenders
1. Cut a 2-inch piece of ginger from the main stem; you needn’t peel it. Slice it crosswise into several thinner coins. Add this to a large, heavy pot (cast iron, cast aluminum, enameled iron), along with the scallion and 2 cups of water, cover, and bring the water t a boil. Boil for 5 minutes.
2. Add the chicken tenders to the water, turn off the heat, re-cover the pot, and allow it to sit for 45 minutes. When you uncover the pot, the meat will be cooked through, very delicate in texture and flavor, and not the least big dried out.
Makes 4 well-stuffed tacos
8 corn tortillas
½ pound breaded/fried or poached chicken tenders
1 lime, halved
¼ cup very finely sliced red or white onion or scallions, white and green parts, cut crosswise
1 ripe avocado, smashed, then salted
some salty feta or queso añejo
salsa or sriracha sauce
fresh cilantro leaves
1. Heat a cast-iron griddle or skillet on MEDIUM, then add about 1 teaspoon of oil, and spread it across the surface. Lay two tortillas, one atop the other, in the pan, and heat until they start to bubble and heave. Turn them over, adding a bit of oil if the pan becomes dry.
2. Tuck ¼ of the meat, squeeze of fresh lime juice, onion or scallion, spoonful of avocado, cheese, squirt of sriracha, and cilantro leaves to each doubled tortilla, and serve immediately.
Looking over this week’s deals, a meal idea jumped out at us – Mashed potato soup, loaded with local ingredients! Read more …