Easy Shredded Chicken Taco Meat

Ingredients:

  • 1 lb chicken breast
  • 1 cup chicken broth
  • 1/2 prepared salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Directions:

  1. Preheat oven to 300°.
  2. In a large Dutch oven, mix together broth, salsa, and spices. Add chicken breasts to mixture. Cover and place in preheated oven for 90 minutes.
  3. Removed from oven. Using two forks, shred chicken.
  4. Serve with favorite taco shells and toppings. Enjoy!

Spaghetti with Hot Soppressata and Beef Sauce

Ingredients:

2 tablespoons EVOO
5 ounces hot Soppressata or good-quality pepperoni, casing removed, grated with a box grater
1 pound ground beef
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 Tbsp fresh rosemary, very finely chopped
1 bay leaf
1 carrot, peeled and grated
1 medium onion, chopped
3 tablespoons tomato paste
2 cup chicken stock, divided
One 28 ounce can whole peeled San Marzano tomatoes
1 pound spaghetti
1/4 cup fresh basil leaves, torn
Grated Parmesan, for serving

Directions:

  1. Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground beef and cook, crumbling with a wooden spoon, until browned. Season with a little salt and pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup broth, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the remaining stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 20 minutes.
  2. Bring a large pot of salted water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking water and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of Parmesan.

Spaghetti with Turkey Ragú

Ingredients:

16 oz. spaghetti
1 large onion, diced
2 cloves garlic, minced
1 large carrot, peeled and diced
1 lb. ground turkey
Kosher salt
Freshly ground black pepper
1 cup chicken broth
1 28-oz. can crushed tomatoes
2 tbsp. freshly chopped rosemary
Freshly chopped parsley, for garnish
Freshly grated Parmesan, for garnish

Directions:

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot. (Reserve 1 cup pasta water)
  2. Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add broth, crushed tomatoes, and rosemary and let cook, 5 minutes.
  3. Toss spaghetti with ragu and garnish with parsley and Parmesan.

California Stacks

Ingredients:

  • 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
  • 2 tablespoons rice vinegar
  • 8 ounces cooked snow crab meat
  • 1 cup diced cucumber, about 1 small
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado, about 1 medium
  • 4 teaspoons sesame seeds
  • 4 teaspoons reduced-sodium soy sauce, or gluten-free
  • 4 teaspoons mayonnaise, or veganaise
  • 1 teaspoon sriracha sauce
  • Toasted sesame seeds for garnish

Directions:

  1. Cook rice according to package directions. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
  2. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the crab, and 1/3 cup rice.
  4. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Sprinkle with sesame seeds.
  5. Repeat with remaining ingredients.

Slow Cooker Pulled Pork

Ingredients:

Pulled pork

1 yellow onion, finely chopped
3/4 c. ketchup
3 tbsp. tomato paste
1/4 c. apple cider vinegar
1 tsp. paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. cumin
1 (3- to 4-lb.) pork shoulder, trimmed of excess fat
Kosher salt and ground black pepper
Coleslaw, for serving (recipe below)
Pickle chips
Buns, for serving

Coleslaw

1 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
4 cups thinly sliced red or green cabbage

Directions:

Pulled pork

  1. Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. 
  2. Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

Coleslaw

  1. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

The Best Bolognese

Ingredients:

1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef chuck
Kosher salt
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
3 cups chicken stock
1 cup whole milk
1 lb. tagliatelle or pappardelle
2 oz. finely grated Parmesan (about ½ cup), plus more for serving

Directions:

  1. Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
  2. Heat oil in a large pot over medium. Add beef to pot; season lightly with salt. Cook, stirring to break meat apart, until beef is browned but not crisp, 6–8 minutes.
  3. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
  4. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
  5. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
  6. Cook pasta in a large pot of boiling salted water about 2 minutes less than package directions.
  7. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
  8. Transfer pasta to a platter and top with more Parmesan.

Spicy Shepherd’s Pie

Ingredients:

  • 3 cups leftover mashed potatoes
  • Kosher salt and ground black pepper
  • 2 Tbsp olive oil
  • 8 oz. chorizo, casings removed
  • 1 lb. ground beef
  • 3 large scallions, chopped
  • 2 cups leftover corn or frozen corn (Southwest style if available)
  • 1 poblano pepper, seeded and chopped
  • 2 Tbsp. tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 (14.5 oz) can diced tomatoes with green chiles
  • 1 16oz. container Freak Flag Organics, Chicken Tortilla Bone Broth, divided
  • 1/2 cup sour cream
  • 2 Tbsp unsalted butter
  • 1 cup shredded pepper jack cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and chorizo and cook. Breaking up the meat with a wooden spoon until browned. Make a well in the middle of the meat by moving meat to outsides of skillet. Add tomato paste to the well and cook for 30 seconds before stirring into meat mixture. Add corn, poblano, scallions (reserving 1 Tbsp), cumin, chili powder, and black pepper to taste. Cook for about 5 minutes or until vegetables soften.
  3. Add the tomatoes and 1 cup of the bone broth. Bring to a simmer, then reduce head to medium-low. Cook, stirring occasionally, until slightly thickened (about 10 minutes).
  4. Heat the leftover potatoes in a pan over medium heat. Add butter (optional), sour cream, remaining 1 cup of bone broth, and shredded cheese. Mix together. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake about 25-30 minutes or until potatoes start to brown. Let rest for 10 minutes and top with reserved scallions before serving.

Ham and Broccoli Orzo Bake

Ingredients:

  • 4 cups Freak Flag Organics, Coconut Chicken Bone Broth
  • 2 cups uncooked orzo pasta
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Kosher salt and ground black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups cubed fully cooked ham
  • 2 cups chopped fresh broccoli
  • 2 cups chopped fresh kale
  • 1/4 cup Panko crumbs

Directions:

Continue reading “Ham and Broccoli Orzo Bake”

Leftover Turkey and Stuffing Casserole

Ingredients:

4 cups cooked turkey meat, cut into 1″ pieces
Kosher salt and ground black pepper
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 tsp. freshly chopped thyme leaves
1 tsp. freshly chopped sage
2 (10.5-oz.) cans cream of chicken soup
1 c. milk
3 cups leftover stuffing
1 1/2 cups Freak Flag Organics, Lemon Pepper Bone Broth
Freshly chopped parsley, for garnish

Directions:

  1. Preheat oven to 375°.
  2. Heat oil in a large skillet over medium heat. Add onion, carrot, celery, and herbs. Season with salt and pepper and cook until soft, 5 minutes. Add soup and milk and stir to combine. Next, stir in turkey meat.
  3. Pour mixture into a greased 9×13 pan, then top with stuffing. Pour broth over stuffing and cover with foil. Bake 30 minutes, then remove foil and continue baking until top is golden, another 15 minutes.
  4. Garnish with parsley before serving.

Spicy Sesame Chicken and Noodles

Ingredients:

  • 1/3 cup, plus 2 tablespoons sesame oil
  • 1-2 tablespoons crushed red pepper flakes
  • 1/3 cup raw cashews, roughly chopped
  • 2-3 strips orange or clementine peel
  • 8 ounces ramen noodles
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame seeds
  • 1 lb pound ground chicken
  • 8 oz cremini mushrooms, sliced
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 cups roughly chopped baby bok choy
  • green onions, for serving

Directions:

  1. To make the chili oil. In a large skillet, heat 1/3 cup sesame oil, and the cashews over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel.
  2. Meanwhile, combine the soy sauce, honey, and 1/3 cup water.
  3. Cook the noodles according to package directions. Drain and set aside.
  4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the cabbage, and sesame seeds. Bring the mixture to a simmer.
  5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!

*Adapted from Half Baked Harvest