This recipe is on Jones Farm's website as one of their beef recipes. I made it and totally forgot to take pictures. It was great and super easy!
Ingredients
1-1/2 pounds ground beef (80% to 85% lean)
1 large yellow onion, chopped (1-1/2 to 2 cups)
2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce
3 cups uncooked rotini
1/2 cup water
1 cup shredded Cheddar cheese
Sliced green onions (optional)
Instructions
1. Heat oven to 350°F. Brown ground beef with yellow onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in sloppy Joe sauce, rotini and water.
2. Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted.
3. Let stand 5 minutes before serving. Garnish with green onions, if desired. (Serves 6)
Monday, November 8, 2010
NY Strip
This week is beef, so when I went out to Jones Farm to get my meat, I picked up a few NY strip steaks..and let me tell you..they were GOOD. When I got them home I forgot that our grill hasn't been working so I wasn't sure how I was going to cook the steaks, but then I decided to broil them in the oven so they would get done in a decent amount of time. So, I season the steaks with some steak seasoning, and pepper, because my husband and I like spicy food so I always spice more than other people do when it is just us eating. I put the steaks into a baking stone and placed them in the oven on high broil for about 7 minutes and then flipped them over for about another 7 minutes. They were tender and just right. I would recommend these steaks to anyone!
Here is a few pictures! Enjoy!
Here is a few pictures! Enjoy!
Sunday, November 7, 2010
Taco Ring
This is one of my favorite recipes ever, it is so quick and easy. I make it all the time for my husband and all his friends that are over.
1 pound of ground beef
2 packs of crescent rolls
shreded cheese
1.You start by browning the ground beef, draining and adding taco seasoning.
2. Then, take a pizza pan or stone and over lap the crescent rolls around to make a big circle. Make sure all the thick parts over lap so when the meat is up in, it doesn't fall out all over your pan.
3. Add the meat into the roll along the thick part of the circle
I always serve mine with salsa, but some people prefer it plain.
Enjoy...here are some pictures!
1 pound of ground beef
2 packs of crescent rolls
shreded cheese
1.You start by browning the ground beef, draining and adding taco seasoning.
2. Then, take a pizza pan or stone and over lap the crescent rolls around to make a big circle. Make sure all the thick parts over lap so when the meat is up in, it doesn't fall out all over your pan.
3. Add the meat into the roll along the thick part of the circle
4. Sprinkle cheese over the meat
5. Take the top, skinny part of the roll and fold it over the meat, make what looks like a braid.
6. Place in the oven on 350 degrees for 15 minutes or until rolls are browned.
I always serve mine with salsa, but some people prefer it plain.
Enjoy...here are some pictures!
Tuesday, November 2, 2010
What's Happening at the Farm this Week...!
This Week at Jones Heritage Farms:
Farm to Fork Dinner Thursday November 4, 7pm Join Chef Walter for a very special evening featuring Holiday favorites with a twist--delicious and unique preparation of some traditional favorites. Get inspired for your holiday gatherings! 5 course meal with wine pairings. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
****Reservations still available—Call now!
BBQ Buffet and Bruce Zimmerman, Saturday, November 6, 4-9pm $10 Adults, $5 children 4-12, 3 and under free. Live Entertainment by Bruce Zimmerman from 5-9pm. Beer and wine Specials! Last outdoor party this year—don’t miss it!
Sunday Brunch!! Starts this Sunday, November 7, 8am-2pm. Enjoy all of your favorite breakfast items from the farm plus Fried Chicken, Kettle Beef, Mashed Potatoes, Cobbler…and more. Yummy!
Farm to Fork Dinner Thursday November 4, 7pm Join Chef Walter for a very special evening featuring Holiday favorites with a twist--delicious and unique preparation of some traditional favorites. Get inspired for your holiday gatherings! 5 course meal with wine pairings. Seating is limited to 30 people! Cost is $65 per person which includes food, beverages, tax and tip. Call 332-7447. Reservation held with credit card. 48 hours notice required to cancel.
****Reservations still available—Call now!
BBQ Buffet and Bruce Zimmerman, Saturday, November 6, 4-9pm $10 Adults, $5 children 4-12, 3 and under free. Live Entertainment by Bruce Zimmerman from 5-9pm. Beer and wine Specials! Last outdoor party this year—don’t miss it!
Sunday Brunch!! Starts this Sunday, November 7, 8am-2pm. Enjoy all of your favorite breakfast items from the farm plus Fried Chicken, Kettle Beef, Mashed Potatoes, Cobbler…and more. Yummy!
Wednesday, October 27, 2010
Lamb Meatballs
Ingredients:
1 pound of ground lamb
1/4 cup dried apricots, finely chopped
1/2 a teaspoons of coriander
1/2 small red onion, finely chopped
4 ounces of feta cheese
salt and pepper, to taste
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice
Gather all of the ingredients and mixed them into a large bowl, roll the meatballs about 1 1/2 inches each...it should make about 20!! Set the oven on broil and place the meatballs on a pan and broil them for about 6-8 minutes or until browned. Then, Enjoy!!!
1 pound of ground lamb
1/4 cup dried apricots, finely chopped
1/2 a teaspoons of coriander
1/2 small red onion, finely chopped
4 ounces of feta cheese
salt and pepper, to taste
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice
Gather all of the ingredients and mixed them into a large bowl, roll the meatballs about 1 1/2 inches each...it should make about 20!! Set the oven on broil and place the meatballs on a pan and broil them for about 6-8 minutes or until browned. Then, Enjoy!!!
Roast Leg of Lamb
Ingredients
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Mix ingrediants really well to make a marinade.
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt
Method
1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
**Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Mix ingrediants really well to make a marinade.
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt
Method
1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
**Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
Classic Rack of Lamb Recipe
Rack of Lamb!!!(sounds good to me...if it weren't lamb ;))
Ingredients
1 or more lamb rib racks with 7 to 8 ribs each
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp olive oil
Method
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
3 Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
4 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Cooking Tip for a Rack of lamb...
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking.
Ingredients
1 or more lamb rib racks with 7 to 8 ribs each
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp olive oil
Method
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
3 Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
4 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Cooking Tip for a Rack of lamb...
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking.
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