Tag Archives: Menu Inspiration

Dry Rubbed Baby Back Ribs

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Ingredients: 

  • 4 cloves of garlic, chopped
  • 2 Tbsp brown sugar
  • 1 tsp chili powder
  • ½ – ¼ tsp cayenne pepper (depending on how hot you like it)
  • Kosher salt & pepper
  • 3 lbs. baby back ribs (2 racks)

Directions:

In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 tsp salt & ¼ tsp black pepper. Rub onto the ribs & let sit for 10 minutes. Meanwhile, heat the grill to medium.

Grill the ribs, covered, turning occasionally, until cooked through about 25-30 minutes.

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Chicken Tamale Casserole

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Ingredients:

4 ounces organic shredded cheddar cheese
4 ounces organic shredded Monterey Jack or Pepper Jack cheese
1/3 cup organic milk
1 free range/organic egg
1 teaspoon ground organic cumin
1/8 teaspoon ground organic red pepper
1 (14 3/4-ounce) can organic cream-style corn
1 (8.5-ounce) box organic corn muffin mix (Jiffy works great)
1 (4-ounce) can organic chopped green chiles
1 (10-ounce) can organic red enchilada sauce
1 cup cooked organic shredded chicken
salt and pepper, to taste
Organic cilantro, for topping
Organic jalapeno slices, for topping

Instructions:

  • Preheat the oven to 400 degrees.
  • Spray a 13×9 baking dish with cooking spray.
  • Combine the cheeses in a small bowl.
  • In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
  • Pour into the prepared pan and bake for 15 minutes or until just set.
  • Remove the cornbread from the oven and pierce all over with a fork.
  • Pour the enchilada sauce over the corn bread.
  • Top with the chicken and remaining cheese.
  • Return to the oven for another 15 minutes.
  • Sprinkle with the chopped cilantro or jalapeno slices and serve.

Featured Farmers: 
Frecker Farms
Country Fresh Farms
Kepner Farm

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