Pesto and Goat Cheese Stuffed Pork Chops

I thought since I have been doing easier recipes lately, I would try something a little bit more difficult! Jones sells pork chops in packages of two, so it is easy for me to just go get one package for me and my fiance that way we don't have alot of leftovers...like normal!!
I started by cutting slit on the inside of the pork chop that way I would have a place for the stuffing to go. Jones also sells a variety of awesome goat cheese's, so it is so easy for me to only have to make one trip to get all of my supplies I need for this recipe. My mom and I made enough jars of our homeade pesto this summer to last us until next year, so I always have plenty of that. If you do not have pesto on hand, you can buy it ready to go. I took about 1 ounce of goat cheese and mixed it with a 1/4 of a cup of pesto for my stuffing. Since I am only making two, I did not need very much of anything, but obviously the more you make the more ingrediants you will need! :) I then put the stuffing into the slit of the pork chop, which is not as easy as it sounds for a first time stuffer over here! But once I got it all in there, I used toothpick to hold the slit shut while it cooked. I set the oven at 350 degrees and put the pork chops in a small casserole dish with 1/2 a cup of a dry white wine. I let it cook for about an hour, depending on your oven cook until tender, then enjoy! This recipe was fun for me to cook, because I get tired of making the same thing every week, so now I have a new favorite to add to my list!



Here are a few pictures...enjoy!

Grilled Pork Steaks

In the summer time I try to use the grill as much as possible to keep from turning on my oven! One of my favorite things to cook on the grill is a big ole pork steak!! Jones always has a good selection of pork steaks and they are always so fresh!


I got a few pork steaks, covered them in my favorite Bar-b-Que sauce and put them on the grill at a medium heat for about 8-10 minutes on each side, depending on how done you like your steaks.


Like you saw in the veggie posts I love squash and zucchini as well. I made that the same night as the pork steaks, and they went so well together...so easy, and so delicious!

Moving on to PORK!

I am going to start out by saying if you haven't been out to Jones for breakfast, you should go! They have the best breakfast foods and you can get a side of "meat" with every dish..such as :

French Toast with bacon::

My personal favorite: biscuits and gravy with bacon, then also my brother-in-laws sausage on the plate::
Lastly, the whole sh-bang with toast, jam, eggs, and a slice of ham::

Sorry that the pictures are small, I used my phone and i couldn't make them any bigger!!

It is all really delicious! Their breakfast hours are on Saturday's from 7am-noon!

Go out and try something new this weekend for breakfast, you won't regret it!!

Jones Heritage Farms Upcoming Events!

Jones Heritage Farms Upcoming Events:

Farm to Fork Dinner Thursday, October 7, 7pm. German cuisine with Oktoberfest craft beers and wine pairings! Our Chef, Walter Lents, is preparing an incredible five course German meal featuring Jones Heritage Farms products. 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.

Arts Council of Southeast Missouri Plein Air Paint Out $20 Entry fee, Call 334-9233 to enroll.
Friday, October 15, 4-9pm—Arts are Alive at the Farm. Join artists and supporters at the market for dinner featuring music by Bruce Zimmerman. 10% of market & dining sales between 4-9pm go to SEMO Arts Council.

Saturday, October 16, Come to the farm and see the artists at work during a Plein Aire workshop. Featuring breakfast 7-noon and dinner buffet 4-9pm.

Oktoberfest Saturday, October 23, 2-10pm German buffet with brats, kraut, cabbage—all the favorites. Specials on Oktoberfest craft beers and wines. Live music, hayrides. Fun!

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.

1st Annual Backyard BBQ Championship Saturday, November 6 Show your skills! $100 entry fee includes JHF meats, 4 categories with prize money and overall Grand Champion. Sign up at the market. Stick around after the awards ceremony for a BBQ all you can eat buffet and music by Bruce Zimmerman 4-9pm.

Fall Products are starting to arrive!
Mums, apples, pumpkins, cider and more will be available to you at the Market.

Give the Gift of Good Food this Christmas!
· Gift Baskets—ranging in price from $15-$100.
· Gift Cards—10% off on a gift cards $50 and over
· Jones Heritage Farms Hams in a decorative wrap

Holiday catering menus are available in the market. Dates are still open! Enjoy delicious JHF foods with family, friends and coworkers this holiday season!.

Chicken Legs!

Since I used the chicken stock and breast, I still had the legs left. I wanted to do something different with the legs, but I wanted it to be an easy recipe. I started with covering the legs in salt, pepper, and lemon juice. Then I go out seasoned bread crumbs and covered them in bread crumbs. I decided I would bake them instead of frying them to try to keep it a little healthier. I set the oven on 450 degrees and baked them for about 20 minutes and then flipped them over for another 20 minutes. When I got them out the outsides were crispy and sizzling!


They tasted excellent, and they were so quick and easy!!

Beer Can Chicken

This is one of my favorite recipes to make on the grill in the summer! It is so easy, you start with a can of beer, dump out half of the can and place it in your chicken stand. The take the entire chicken and rub it with whatever spices and seasonings you like. Then, cut one lemon, one celery stalk, and one onion and place in the open cavity of the chicken. Put the chicken on the stand on top of the can and place on the grill. The grill should be around 400 degrees and leave the chicken on the grill until it reaches a temperature of 160 degrees. Sometimes it gets really crisp on the outside depending on how much seasoning you add. I like my chicken very seasoned, therefore mine is covered, but you can add as much or as little as you would like!

Here is a few pictures of the finished product..MMMMM!!!!!

Have a great day!

Erin

Quick Fix- Chicken Breast

When I made the chicken breast I wanted to do something that was easy, quick, and different that way if someone needed a quick fix for dinner they could use this one! Since I already had the chicken breast cut and ready to go, I wanted to make a rub that wouldn't have to marinade to make it faster. I used butter, garlic, salt, pepper, and onion powder. I melted the butter then just added the rest of the ingredients. I only did two chicken breast so I use half a stick of butter, 1 large clove of fresh garlic, and a dash of everything else. I decided to grill the chicken breast, so I brushed the rub on both sides once before I put in on the grill, cooked them completely and then coated them again on both sides when they were done! I loved this! I like garlic though, and the garlic really stuck out in this recipe but I really enjoyed it! The chicken from Jones and if you have not had their chicken, you honestly should go try it! It is a few dollars more, but totally worth it..it is free range, no hormones or additives and so fresh compared to store bought, in my opinion anyway.



Here are a few pictures!!...