<![CDATA[7th Heaven Farm LLC - Recipes Blog]]>Mon, 25 Sep 2017 13:01:35 -0700Weebly<![CDATA[Weeknight Lemon and Yogurt Marinated Roasted Chicken]]>Mon, 31 Jul 2017 17:08:02 GMThttp://7th-heavenfarm.com/recipes-blog/weeknight-lemon-and-yogurt-marinated-roasted-chickenThere are few things I love more than breaking down whole chickens into parts, and this week was such a treat for me because I got to do just that with a couple whole birds I bought from Farmer Carla's perfectly pasture raised flock. Unfortunately, I didn't have a ton of time to mess around with them because we had such a busy week getting ready for Hazel and Juliette's first- and second- birthday BBQ! In my rush to toss this together, I didn't get as many photos as I wish I could've, but the keys here are to blot dry the chicken after it emerges from the marinade, to oil and salt the chicken before it goes into the oven, and to space it out on a rack over the cookie sheet to ensure that it cooks evenly all the way around and the skin renders out beautifully. 

Ingredients:

  • 2 whole chickens, cut into quarters and the wings removed
  • 1/2 c greek yogurt
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 5 garlic cloves, minced
  • 1/4 c red onion, minced
  • 4 tbs fresh oregano, chopped
  • 4 tbs fresh parsley, chopped
  • 2 tbs fresh thyme, chopped
  • 1 tbs salt
  • 1/2 tsp cayenne
  • 1/2 tsp cracked black pepper
  • olive oil cooking spray or additional 1-2 tbs olive oil for brushing

Method:

  1. At least 4 hours (but preferably a day ahead!), mix up the marinade.  In a bowl, whisk greek yogurt, lemon juice, garlic, onion, olive oil, herbs, 2 tsp of salt, cayenne, and black pepper. Toss chicken to coat and marinate in the refrigerator in a large, sealable ziplock bag.
  2. Preheat oven to 400. Line a cookie sheet with foil, then place a rack over the pan (as pictured).
  3. Remove chicken from the marinade and blot dry with paper towels. Arrange skin side down on the rack with some room between each piece. Spray with olive oil spray (or brush with olive oil) and sprinkle with salt. Flip the pieces and repeat. Bake at 400 for about 45 minutes or until the skin is golden brown and a meat thermometer inserted into the center of the thickest piece reads 160 F.

Chef's Notes:

I specify, in this recipe, the amount of salt used, but in my own kitchen, I don't regulate salt.  I follow the ketogenic diet for medical reasons, and most of us don't worry about watching our salt intake.  If you have any other medical concerns, you can definitely reduce your sodium, or if not, salt liberally like I do!

I'm reluctant to post macro counts on this recipe, since the calorie and nutrient content in each piece will differ from white meat to dark meat. So suffice to say, with minimal added fat and extra calories, this is a dish that stays true to the main ingredient and will line up quite well with whatever the generally accepted nutrition information the baked chicken part you're indulging in is listed at.
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<![CDATA[Herb Omelet with Roasted Chicken, Spinach, Sun Dried Tomatoes, and White Cheddar Cheeses]]>Sat, 01 Jul 2017 14:30:34 GMThttp://7th-heavenfarm.com/recipes-blog/herb-omelet-with-roasted-chicken-spinach-sun-dried-tomatoes-and-white-cheddar-cheeses

Ingredients:

  • 4 7th Heaven Farm eggs
  • 2 tbs whole milk
  • 2 tsp olive oil
  • 1/2 tsp cracked black pepper
  • 1/2 c white cheddar cheese
  • 2 c baby spinach, chopped
  • 1/2 c leftover roasted chicken (I used the leg quarter, but use whatever you have on hand.  7th Heaven makes a mind blowing Italian Sausage, also, which would work here too!  Be sure to cook it thoroughly before putting it into the omelet.)
  • 3 tsp minced garlic
  • 3 tbs sun dried tomato, minced
  • 1 tbs fresh thyme, minced
  • 5 large basil leaves, chiffonaded
  • 2 tbs fresh parsley, chopped
  • 1 tbs fresh oregano, chopped
  • 1 tbs fresh chives, chopped

Method:

  1. Preheat oven to the broil setting and place the rack on the second level from the top.
  2. In a non-stick skillet over medium-high heat, add 1 tsp olive oil and 2 tsp garlic. Saute until fragrant, about 30-45 seconds.  Add the spinach and a pinch of salt, and saute until just wilted, another minute or so.  Set aside and use a moist paper towel to wipe the skillet clean before returning it to the heat.
  3. In a bowl, toss the cheese, sun dried tomatoes, remaining tsp of garlic, pepper, thyme, and a pinch of salt.  Set aside.
  4. In another bowl, whisk the remaining herbs, eggs, milk, and a pinch of salt until frothy.
  5. In the preheated skillet, add the last tsp of olive oil.  Ensure that it covers the whole skillet, then pour in half of the egg mixture and take off the heat.
  6. Arrange half the baby spinach, then half the roasted chicken pieces, then half the cheese mixture in a 2" line down the middle of the eggs.  Place in the oven for 45 seconds and remove when the cheese is melted and the eggs are set.  You do NOT want anything to brown.
  7. Use a rubber spatula to fold either side of the eggs over the center, pressing down for a few seconds to ensure that the eggs stay where they're placed.  
  8. Repeat with remaining ingredients for two omelets, and serve half an omelet per person with a piece of whole grain toast or fresh fruit.
Serves 4
Appx 15 minutes

Calories: 220
Fat:         14.2g
Carb:      4.6g
​Protein: 15.3g
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<![CDATA[Herb and Maple Breakfast Sausage]]>Fri, 23 Jun 2017 01:02:59 GMThttp://7th-heavenfarm.com/recipes-blog/herb-and-maple-breakfast-sausagePeople who know me know that I am a breakfast junkie.  I could eat breakfast foods probably twice a day and never feel shorted or jipped.  So in keeping with this reputation, I ultimately HAD to come up with my own breakfast sausage mix.  It was inevitable, really.  Until I started buying meat from 7th Heaven Farm, I didn't eat pork sausage; I only ate chicken sausage.  But I notice that with this meat, I don't bite into any of that hard, rubbery, gristly crap that other sausage has.  So I'm a fan!  I find that every week, my order includes the 7th Heaven Hot Italian Sausage.  But still, I like to do my own breakfast sausage because I know how picky I am.  Plus, I know that when I buy sausage that was made by an outside party, they are probably using dried herbs, and I'm looking for something that delivers not only my vitamin D and linoleic acids that the pasture raised pork fat always does, but also the micronutrients that are so heavily concentrated in green herbs. I am raising an ALMOST one and an ALMOST  two year old. I need as much nutrition as I can get into their little bodies before they discover cupcakes and bagels and God knows what else.  

So this is my solution to all of these complaints.  The most perfect breakfast sausage patties that contain real, tangible fuel for a healthy family and a healthy me.  I hope you like it as much as we do!

Ingredients:

  • 2 lbs 7th Heaven Farm's ground Berkshire pork
  • 1/4 c maple syrup
  • 3 tbs fresh sage, chiffonade
  • 2 tbs fresh parsley, minced
  • 2 tbs fresh chives, minced
  • 2 tbs fresh oregano, minced
  • 1 tbs fresh thyme, minced
  • 1 tsp Himalayan sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cracked black peppercorns
  • 1/4 tsp ground cloves

Method:

  1. Mix everything together in a large mixing bowl.  Cover and let sit overnight (This step is optional.  It's still pretty killer if you just go ahead and toss this in a pan.)
  2. Take about 2 oz of meat at a time and roll into a ball, flatten into a patty, and cook in a hot, non-stick pan.  Roughly 3 minutes on either side should do it, but ultimately it will depend on how thin you shape these things.  For the food to be totally safe, it should register 165 Fahrenheit when checked... So no pink leftover.
Makes 16 patties
Time: 15 minutes
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<![CDATA[Sweet Chili Lime Pulled Pork Tacos]]>Wed, 21 Jun 2017 12:03:07 GMThttp://7th-heavenfarm.com/recipes-blog/sweet-chili-lime-pulled-pork-tacosThis recipe is a cross between two of my favorite things: pulled pork and carnitas.  Usually, carnitas are made with little seasoning and rely on the other ingredients in their applied dishes (tacos, tamales, tostadas, etc.) to enhance them.  I make them a lot, and this week, I wanted something a little different.  I love pulled pork, but I'm trying to shred some body fat and didn't want that heavy, sticky sauce that so often comes with it.

So this was my result!  It's extremely low in sugar thanks to the addition of Truvia packets, but does contain a touch thanks to the ketchup and lime juice.  The flavor is build with chicken stock and a good sear on the meat in the beginning.

Ingredients:

Brine:
  • 1 7th Heaven Farm Boston Butt
  • 1/2 c kosher or himalayan sea salt
  • 6 packets of Truvia
  • 1 tbs molasses
  • 2 bay leaves
  • 3 limes, quartered
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise
  • 1/2 c apple cider vinegar
Pork
  • 2 tbs chipotle pepper in adobo, minced
  • 1/4 c ketchup
  • 3 c chicken stock
  • 1/2 c apple cider or rice wine vinegar
  • 2 packets of Truvia
  • 1 tsp (or to taste) salt
  • 1 onion, chopped
  • 7 cloves garlic, minced
  • 2 tbs bacon fat
  • 1 tsp lime zest
  • 2 tbs lime juice

Method:

  1. In a large tupperware or container that fits in your fridge, mix all ingredients for the brine together and add the pork.  Add enough water to submerge the pork, cover, and refrigerate overnight or up to two days.
  2. Preheat oven to 350.
  3. When ready to make, take out and dry off the pork.  Salt all sides.  Heat bacon fat in a large dutch oven over high heat until shimmering, then sear the pork on all sides. Remove the pork to a plate and saute onion for about 7 to 10 minutes, until golden and soft.  Add garlic and cook an additional minute. Add in the rest of the ingredients, the pork, and the jus that collected while the pork was resting. Mix it up to incorporate everything, then spoon over the pork before putting on the lid and placing into the oven.
  4. Allow pork to cook, covered, for about 3 hours, spooning some of the liquid over it every 30 minutes or so. 
  5. Once the pork is easily shredded with a fork, take it out and let it rest, covered, for about 45 minutes or until it can be managed by hand.  Shred the meat with your fingers, removing the bone and remaining fat/connective tissues you don't want to eat. Place all of that in a bowl.  Pour the braising liquid into a pourable container and drizzle half of that into the pork and toss.  Use the leftover liquid as a gravy to let people add to their pork if desired.

Yield: about 3 cups dressed shredded pork
Time: about 4 hours, plus brining time


This makes a great sandwich or taco filling.  I served mine on corn tortillas with guac, salsa, cheese, and shredded lettuce, but it would've been equally awesome on a brioche bun with some homemade coleslaw!
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<![CDATA[Swiss Chard, Red Bell Pepper, and Bacon Scrambled Eggs on a Spinach Tortilla with Black Eyed Peas and Grass Fed New Zealand Cheddar]]>Fri, 16 Jun 2017 00:55:31 GMThttp://7th-heavenfarm.com/recipes-blog/swiss-chard-red-bell-pepper-and-bacon-scrambled-eggs-on-a-spinach-tortilla-with-black-eyed-peas-and-grass-fed-new-zealand-cheddar

Ingredients:

  • 4 7th Heaven Farm pasture raised eggs
  • 4 c washed and chopped swiss chard
  • 1/4 c water
  • 1/2 red bell pepper, chopped
  • 2 slices of 7th Heaven Nitrate Free bacon, cooked, with the fat reserved (I keep it in a little ceramic dish on my stove top.) then chopped
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1/4 c cooked black eyed peas
  • 1/4 c grass fed New Zealand Cheddar Cheese (I got it at Whole Foods)
  • 2 burrito sized spinach tortillas
  • 1 c sour cream
  • 2 tbs lime juice
  • 1/4 c cilantro
  • 1/2 c mango chunks (I use fresh, but frozen would work fine, too)
  • sriracha
  • salt to taste

Method:

Mango-Lime Crema
I would make this (if you're going to) first, because that will give the flavors time to marry while everything else is going on.
  1. Put the sour cream, lime juice, cilantro, and mango in a blender (I use a Nutribullet but use whatever) and blend until smooth.
  2. Pour into a squeeze bottle (or a tupperware if you're a normal American person that doesn't own a squeeze bottle) and store in the fridge for up to 5 days for best flavor.
Wrap:
  1. In a non-stick skillet, heat about 2 tsp of bacon fat over medium high heat.  Add garlic, shallot, and bell pepper.  Saute about 2 minutes until the shallots and garlic start to look a little toasted (don't burn them, burnt garlic is gross) and add the swiss chard.  Add in about 1/4 c of water and cover, letting the chard cook down.
  2. Remove lid when the chard is wilted and sprinkle with a little salt.  Allow any excess liquid to cook off before adding another tsp of bacon fat.  Stir everything around so that the fat coats the pan, then pour in the eggs and the chopped bacon. 
  3. Reduce heat and use a rubber spatula to make long strokes across the bottom of the pan pretty much constantly until the eggs are set, then turn off the heat.
  4. Heat the cooked black eyed peas in the microwave until warm and set aside.
  5. One at a time, place a spinach tortilla in the microwave covered with a damp paper towel and heat for about 20 seconds.  This steams them and makes them easier to fold.
  6. Make a little line of cheese just off center on the tortilla, leaving about 2" or so on either side. Put the black eyed peas over top of that.  Then top with the eggs. Roll up burrito style by folding in the ends, then folding over the shorter side and rolling forward.
  7. Cut in half on a bias and serve with Mango-Lime Crema and some sriracha.

Time: 20 minutes
​Serves: 4 normal people (1/2 burrito each) or 2 super hungry people (a whole burrito each)
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<![CDATA[Smothered Pork Chops with Wild Mushroom Gravy and Southern Style Cooked Greens with Potatoes and Ham Hock]]>Tue, 13 Jun 2017 14:40:19 GMThttp://7th-heavenfarm.com/recipes-blog/smothered-pork-chops-with-wild-mushroom-gravy-and-southern-style-cooked-greens-with-potatoes-and-ham-hock
When we first got together, my husband was stationed in Virginia, and we spent the last two years of his Navy service there.  I admit, I'm a northeastern girl at heart, and southern cooking was not something I was super familiar with.  So, as they say, "When in Rome, do as the Romans do!"

About 60 lbs later (ugh!), I had mastered some excellent classic southern dishes and techniques, but needed to adjust them to lose the weight I needed to lose. (And, really, I had other serious issues that resulted from my wild eating habits, but that's another story for another time.)  My diet tends to shift depending on my health needs at the time, and sometimes that means less fat and total calories, sometimes that means grain-free, etc.  But for this dish, I just went with balance in all things.  I use a roux to thicken this gravy, but cornstarch or xanthan gum would work just fine and would make this gluten free.  

​Of course, as with all of my recipes, this is a strictly cruelty free preparation, so any meats, eggs, or dairy that I use will be from pasture raised animals.  The meats and eggs that I use EXCLUSIVELY come from 7th Heaven Farm because of the unparalleled quality of farmer Carla's treatment of the animals.

Ingredients:

  • 6 7th Heaven Farm Center-Cut Pork Chops
  • 4 tbs 7th Heaven Farm bacon fat (or lard)
  • 8 oz each of baby bella, shiitake, and oyster mushrooms, stems removed and sliced
  • 1/4 c shallots, chopped, then divided
  • 8 garlic cloves, minced and 2 tsp set aside
  • 3 bay leaves
  • 2-1/2 c homemade chicken stock (made from 7th Heaven Farm's chicken scraps and feet)
  • 1/4 c heavy cream (opt'l)
  • 2 tbs butter (opt'l)
  • 10 small spring potatoes, halved or quartered to be about 1-1/2" pieces
  • 3 large bunches of kale or collard greens, washed well and drained
  • 1 7th Heaven Farm smoked ham hock
  • 2 tbs organic flour
  • Himalayan Pink Sea Salt

Method

  1. Preheat oven to 350.
  2. Rinse and pat dry the pork chops.  Salt liberally.
  3. In a large, heavy bottomed sauce pan or dutch oven, heat 1 tbs of cooking fat over medium high until shimmering. Sear the pork chops, in batches if needed, then remove and set aside.
  4. Over medium-high heat, add the additional 2 tbs of cooking fat, half of the shallots, and 2 tsp of garlic and cook until fragrant.  Add the mushrooms and cook, stirring frequently, about 10 minutes until they've browned some. Add in the flour and stir continuously about 2 minutes, until the flour is cooked.  Don't let it burn!
  5. Pour 1-1/2 cups of cold chicken stock into the pan with the mushrooms and mix until it thickens up. Add 2 of the bay leaves.  Turn off the heat.  Add the pork chops and any jus that's collected while they were resting back into the pan, slather with gravy, and pop into the oven for 30-45 minutes.
  6. In pot large enough to fit all the greens, add in the remaining tbs of cooking fat, shallots, garlic, ham hock, and bay leaf. Cook until fragrant, about 3 minutes.  Add the potatoes in a single layer and pour the remaining 1 c chicken stock over top of everything. Bring to a boil, then put all the greens on top, reduce heat to medium, and cover for 20 minutes or until the potatoes are fork tender.  At that point, remove the lid and let the liquid cook off a bit if necessary, and salt to taste.
  7. Remove the pork chops from the oven and stir in heavy cream and butter if desired. (This is actually a french finishing technique but it's really delicious and works well in this dish.  You don't have to do it if you're very conscious of fat, but keep in mind that grass fed fats are a much healthier fat than the conventional fats typical of the standard American diet.)
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<![CDATA[Lemon and Saffron Chicken with Roasted Mixed Vegetables]]>Thu, 01 Jun 2017 07:00:00 GMThttp://7th-heavenfarm.com/recipes-blog/chicken-soupstock-recipe
pasture-raised-organic-grass-fed-chicken-local
One of the most wonderful things about a pasture raised animal is the quality of its fat.  Think about it!  When a human being eats cake, cookies, and Micky-D's for every meal, his body composition changes dramatically; he's not as healthy as he should be, because he isn't eating foods that his body was meant to consume.  The same is true for animals.  Chickens raised on pasture have less body fat than chickens raised in confined settings, and the fat they do have is higher in Omega-3's and fat soluble vitamins.  In fact, studies show that the high ratio of Omega-3 to Omega-6 fatty acids qualifies it as a beneficially food to support excellent cardiovascular health!

Why is this important?

Because now, you have the freedom to eat the crispy, crunchy, glorious skin instead of sadly scraping it to the side of your plate. After all, it's a health food!

Ingredients:
  • 1 7th Heaven Farm quartered whole chicken, cleaned and dried
  • 2 tbs lemon zest
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • 1 tsp paprika
  • 1 tsp crumbled saffron threads
  • 1/2 tsp cracked black peppercorns
  • 3 garlic cloves, minced
  • 1 tsp Himalayan sea salt, plus 1/2 tsp set aside
  • 1/4 - 1/2 tsp cayenne pepper
  • 2 bell peppers, cut into bite sized pieces
  • 4 heirloom purple and yellow carrots, cut into 3" x 1/4" sticks
  • about 1 c of baby carrots
  • 1 red or Vidalia onion, cut into wedges
  • 3 crowns of broccoli, cut into bite sized florets
Method:
  1. In a small mixing bowl, whisk together lemon juice and zest, olive oil, paprika, saffron, garlic, pepper, and cayenne.  Allow to sit for about 5 minutes to marry the flavors.
  2. Place thoroughly dried chicken quarters into a large mixing bowl and pour in the mixture.  Massage into chicken, including underneath the skin (but be careful to leave the skin attached!).  Let it sit covered in the fridge for at least a half hour, but overnight would be better.
  3. Preheat oven to 350.  Lay out the chicken on a cookie sheet, leaving a good inch between each piece and bake in the middle rack for forty minutes.
  4. Once the chicken is in the oven, take all your chopped veggies, and toss them with the remaining chicken marinade and the reserved 1/2 tsp of Himalayan sea salt (or more if you're not sensitive to salt).  Lay out in an even layer on a large, parchment lined cookie sheet and place in the oven below the chicken.
  5. After the chicken has been cooking for about 40 minutes, crank the heat up to 400 for another 15 minutes or so to finish it with crispy skin.  A meat thermometer inserted into the thickest part of the piece should register 165 degrees.  Remember that, in a quartered chicken, some pieces will be finished before others, and pasture raised meat can dry faster than conventional, so take them out as they finish cooking to avoid unintended texture.
  6. Once the last piece of chicken comes out, the veggies should be done, so just serve on a large plate with the chicken lovingly arranged on top.
Serves: 4
Active Prep Time: appx 15 minutes
​Cook Time: appx 55-60 minutes

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