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Recipes

A Country Road Map for Spring Tonic Potage
Main Ingredients: chicken, carrots, onions, herbs, pasta
4 c shredded chicken
Carrots
onions
Bay leave
pasta
1. Four cups of shredded chicken - use one chicken or four breasts. Rinse and place chicken in a stockpot and cover with cold water by 2 inches. Add carrots, onions (and/or other fresh vegetables that are available) and chopped fresh herbs. Bring to a simmer and cook, covered for about 45 minutes. The juice of the chicken should run clear when pierced with a fork. Remove the chicken and strain the broth. When cooled, remove chicken and take the meat off the bone. Shred the chicken.
2. Add broth, shredded chicken, bay leaves, salt and pepper together back to the stockpot and simmer for 1 hour, stirring occasionally and adding filtered water when needed.
3. Preheat oven to 450 degrees. Place a head of garlic on a sheet of aluminum foil with a tablespoon of olive oil. Wrap and place in oven to roast - about 40 minutes. Chop 2 carrots and 1 onion and toss with olive oil on a baking sheet. Place inside the oven to roast for about 20 minutes.
4. Peel the roasted garlic and add to soup, leaving each clove whole and soft. Add roasted vegetables to the soap.
5. If desired add a small pasta, stirring for another 10 minutes. Cooked dried beans or canned beans can also be added at this point. Add a tablespoon of chopped fresh rosemary and a handful of chopped parsley. Salt and pepper.
6. Before serving, chop spinach and/or available greens and add to the pot.

Roben Mounger, Columbia, Tn


A Simple Spinach Soup
Main Ingredients: Spinach, chicken stock, parmesan reggiano rinds, lemon zest, olive oil, sage,
1.5 pounds of spinach
2 quarts of homemade chicken stock
saved pieces of parmesan reggiano rinds
zest of 1 lemon
2 tbls olive oil
1 tbls sage
salt and pepper to taste
“There You Have It” – A Simple Spinach Soup

1. Heat 2 quarts of homemade chicken stock and add saved pieces of Parmesan Reggiano rinds, zest of one lemon, 2 tablespoons of olive oil, 1 tablespoon of sage and salt and pepper to taste.
2. Chop 1.5 pounds of spinach and add to the warmed stock at medium heat for about 15 minutes.
3. Finely chop some almonds and lemon balm and mix in a bowl with 2 tablespoons olive oil and a splash of white wine vinegar. This topping can be served along with a spoonful of cream cheese.
4. Serves 4 people along with some homemade wheat toast for a delicious repast.

Allison Neal, Arugula 's Star of Family Farm


Asian Salad
Main Ingredients: chicken breasts, sliced water chestnuts, bean sprouts, sesame seeds, snow peas, Tennessee Gourmet Sensual Salad Dressing, scallions, Salt and pepper, celery
4 cooked boneless skinless chicken breasts, diced
1 (8-ounce) can sliced water chestnuts, drained
1¼ cups bean sprouts
¼ cup sesame seeds, toasted (optional)
1½ cups snow peas
? cup TNG® Sensual Salad Dressing
¼ cup scallions, diced
Salt and pepper to taste
¼ cup celery, diced
Combine all ingredients with the exception of the sesame seeds and toss with salad dressing. Refrigerate for 30 minutes; remove from refrigerator, sprinkle the sesame seeds on top and serve.

Tennessee Gourmet


Balsamic Chicken and Spinach
Main Ingredients: chicken breasts, balsamic vinegar, garlic, fresh oregano, lovage or Italian parley, ground black pepper, spinach
3/4 pound boneless, skinless chicken breasts cut into strips
1/4 cup balsamic vinegar
4 cloves garlic, minced
1 tablespoon minced fresh oregano
1 tablespoon minced fresh lovage or Italian parley
1/2 teaspoon freshly ground black pepper
5 ounces spinach
Place the chicken, vinegar, garlic and spices in a 4-quart slow cooker.
Stir.
Cook on low for 6 hours.
Stir in the spinach and continue to cook until it starts to wilt, about 15 minutes.
Serve with rice, orzo or couscous.

Roben Mounger, Columbia, TN


Cameron's Cucumber Soup
Main Ingredients: cucumbers, scallions, butter, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream

Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.

Roben Mounger, Columbia, TN


Chef Ed's Best Baked Chicken
Main Ingredients: Chicken, onion, garlic, carrot, celery, olive oil, sage
1 Peaceful Pastures Whole chicken (if possible brine the chicken first)
1/2 small onion, chopped in half
1 tsp minced garlic
1 small carrot, broken into pieces
1/2 stalk celery, broken in half
olive oil
1 tsp sage (optional)
Preheat oven to 450 degrees. Place all ingredients inside the chicken cavity (remove neck inside the cavity and save for stock making) and place chicken breast side DOWN in oven safe pan. Rub the skin with olive oil and place chicken in hot oven. Drop the oven temperature to 275 degrees and roast until internal temperature at the thickest part of the meat is 160 degrees (use a chef's thermometer - not the kind you put in the meat and leave it). Check temperature after 2 hours, then ever 20-30 minutes until done.

This recipes comes from Peaceful Pastures' Jenny Drake from an adaption of a recipe from Chef Ed of Keeneland Racetrack in Lexington, KY. Chef Ed also prepared meals for Queen Elizabeth when she would visit.

Jenny Drake, Peaceful Pastures, Hickman, TN


Chicken spaghetti
Main Ingredients: chicken,
2 large chickens
2 large chopped green peppers
2 large chopped onions
1 pound box Velveeta cheese
1 large can of mushrooms
1 stick of butter
1 (7 ounce) package of vermicelli
1 can Rotel tomatoes
2 tablespoons Worcestershire Sauce
1 cup tiny green peas
Boil chicken and save at least 1 1/2 quarts of strained broth.
Cook vermicelli in broth.
Do not drain.
Skin and bone chicken, shred into bite sized pieces.
Saute onions and bell peppers in one stick of butter.
Add Rotel tomatoes, mashed.
Add Worcestershire Sauce and cook 5 minutes.
Add drained peas, mushrooms, onions and peppers.
Add cheese, cut in chunks and stir until cheese is melted.
Add cut up chicken and stir thoroughly.
Cook 45 minutes at 350 degrees.

Mimi, Roben Mounger's Mom


Crockpot Sticky Wings
Main Ingredients: garlic cloves, chicken wings,
1 Tablespoon powdered ginger
4 garlic cloves, peeled
1/4 cup packed dark brown sugar
1/4 cup soy sauce (use 1 TBL for rub)
1/2 teaspoon cayenne pepper (divide in half)
5 pounds chicken wings
1/4 cup water
1/4 cup tomato paste
1/2 cup packed dark brown sugar

1. Make Rub: Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixure to slow cooker. Add chicken and toss util combined.

2. Cook and Cool: Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours (do NOT add liquid!). Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Sauce and Broil: Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, 1/2 cup sugar, remaining soy sauce and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy!

Peaceful Pastures, Lancaster, TN


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