Recipes
These recipes are tried and true recipes from our family and Hillacres loyal market patrons. If you are tired of the same old meals, this is just for you!
Do you have a favorite recipe using Hillacres Pride Cheeses and meats? Please send it our way so that we can share! Please email. Thank you!
Instant Pot Carnitas
Instant Pot Carnitas
Ingredients:- -1 Hillacres Pride Boston Butt (or other pork roast)
- -1 ½ T salt
- -1 T oregano
- -2 tsp ground cumin
- -1 tsp ground black pepper
- -½ tsp chile powder
- -1 tsp paprika
- -2 T olive oil
- -1 c orange juice, fresh squeezed or store bought
- -1 onion coarsely chopped
- -4 cloves garlic finely chopped
:
- 1. Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to the instant pot.
- 2. Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl and sprinkle onto the pork. Then coat seasoned pork cubes in olive oil.
- 3. Cover seasoned pork with orange juice, onion, and garlic.
- 4. Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- 5. Remove pork from the pressure cooker and shred meat.
- 6. Spread shredded pork on a sheet pan and drizzle with a small amount of juice from the instant pot.
- 7. Place sheet tray onto the top rack of the oven and broil for about 5 minutes, until slightly crispy.
- 8. Serve with your favorite toppings! We enjoy it as tacos or on rice bowls, with toppings such as pico, sweet corn, sour cream, and of course cheese!
Caramelized Onion & Bacon Quiche
Caramelized Onion & Bacon Quiche
Ingredients:
- Pie Crust (store bought is fine too, but here is my favorite recipe)
- 2 ½ c flour
- 1 tsp kosher salt
- ½ Tbsp sugar
- 1 c Hillacres Pride Unsalted Butter, very cold, cut into ½ in cubes
- 6 to 8 Tbsp ice water
- For the filling
- 4 Hillacres Pride Brown Eggs
- ½ c Whole Milk
- ½ c Heavy Cream
- 1 c Hillacres Pride 3 Year Aged Cheddar, shredded
- 1 c Hillacres Pride Bacon Ends, diced and cooked until crispy
- 1 c Caramelized Onions
- 1 tsp Dried Rosemary
- ¼ tsp Salt
- ½ tsp Freshly Ground Pepper
Instructions:
- Begin by making the crust. First, add 1 ½ c of the flour, and all of the salt and sugar to a food processor and pulse 2 to 3 times until combined.
- Scatter butter cubes over flour and pulse about for 15 seconds.
- Scrape your bowl to redistribute the flour-butter mixture then add the remaining 1 c of flour and pulse about 4 to 5 times until the flour is evenly distributed.
- Transfer the flour-butter mixture to a medium bowl, then drizzle 4 Tbsp of the ice water over top. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove your dough from the bowl and place it on a clean surface, then knead the dough just enough to form a ball.
- Cut the dough ball in half and form each half into a roughly 1 inch thick round. Wrap each with plastic wrap and refrigerate for at least 1 hour and up to 2 days. (You will only need one crust so I would recommend freezing the other for future use).
- After resting for at least an hour, flour your work surface and begin to roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a 12 inch circle and then place the dough into a 9-inch pie plate, tucking and crimping the edges.
- Chill the pie crust in the refrigerator for at least 30 minutes and up to 3 days. Make sure to cover the pie crust with plastic wrap if you are chilling it for longer than 30 minutes.
- When you are ready to blind bake your crust, preheat your oven to 375° F.
- Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans, rice, etc.
- Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie crust from the oven and carefully lift the parchment paper and weights out of the pie.
- Prick holes all around the bottom crust with a fork before returning the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.
- Reduce oven temperature to 350° F.
- In a large bowl beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. You can use a whisk, handheld mixer, immersion blender, or stand mixer to do this.
- Mix the cheese, bacon, caramelized onions, and rosemary into your egg and milk mixture, then pour into your crust (its okay if the crust is still warm from baking).
- Bake the quiche until the center is just about set (doesn’t wobble), about 45-55 minutes. Use a crust shield to prevent the pie crust edges from over-browning. Allow to cool for at least 15 minutes before eating, or you can even serve it at room temp!
Beef Bone Vegetable Soup
Beef Bone Vegetable Soup
This recipe is perfect for a cold winters day! Use it as an opportunity to clean out your fridge and get creative, using any vegetables, spices, herbs, grains, or other ingredients that your heart desires! You can also make the broth ahead of time and save it for a snowy day.
Ingredients
- 2-3 Hillacres Pride Beef Soup Bones
- 1 ½ Quarts of Water
- Your choice of chopped vegetables such as:
- Carrots
- Onions
- Potatoes
- Celery
- Parsnips
- Squash
- Leeks
- Peppers
- Peas
- Corn
- Green beans
- Garlic
- 2-3 tomatoes, skinned, seeded, and diced OR 1 15 oz can diced tomatoes
- Salt and Pepper to taste
- Optionally
- Dash of flavoring such as A1, Worcestershire, Soy Sauce, Fish Sauce, etc
- Fresh or dried herbs such as parsley, oregano, bay leaves, etc
- Cooked grains such as rice or barley
Directions
- Preheat your oven to 350.
- Wash your soup bones and place on a baking sheet, bake for about an hour, just to brown them, and cook any meat.
- Once cooked, add the bones and any meat to a crock pot with a 1-1/2 quarts of water and cook for 2-3 hours on medium.
- Strain cooked broth and remove any meat that has not fallen off of the bones.
- Return the broth and meat to the crockpot and add your veggies and tomatoes.
- Cook for 4-7 hours on low depending on your vegetables, they should be tender.
- Add salt, pepper, and any other flavorings to taste, as well as grains if you desire.
- Serve and enjoy!
Asian Inspired Roast Half-Chicken
Asian Inspired Roast Half-Chicken
Ingredients:
- Half Chicken
- Salt
- Freshly ground pepper
- For the compound butter
- ¼ c softened butter
- 4 cloves garlic minced
- 1 tsp ginger minced
- ½ tsp allspice
- ¼ tsp star anise ground
- Pinch freshly ground black
- For the glaze
- 1 c soy sauce
- 2 tbsp rice wine vinegar
- 1/3 c brown sugar
- ½ tsp sesame oil
- Sesame seeds for garnish
Method:
- Preheat oven to 400
- Mix the seasonings with the softened butter
- Remove the chicken from packaging and thoroughly pat dry on both sides
- Season the bottom side generously with salt and pepper, before placing on a rack within a baking dish
- Separate the skin from the breast and thigh meat and spread the compound butter underneath the skin, save a small amount and spread it on the outside of the skin
- Bake for about 30 minutes or until skin begins to become a golden color
- Meanwhile combine the glaze ingredients in a small saucepan and simmer over low heat
- After about 30 minutes begin brushing the glaze on the chicken about every 5-10 minutes, continue simmering glaze as you do this in order to reduce it
- Repeat glazing until the thickest part of the thigh reaches at least 165
- Remove from oven and brush remaining glaze over the chicken before sprinkling sesame seeds on top
- Allow to rest for at least 15 minutes before carving
Apple Cider Braised Short Ribs
Apple Cider Braised Short Ribs
Ingredients:
- 2 packs Hillacres Pride Beef Short Ribs
- 4 Shallots, thinly sliced
- 1 Fellel Bulb, thinly sliced
- 1 Pint Hillacres Pride Chicken Stock
- ½ Gallon Apple Cider
- Olive Oil
- Salt
- Pepper
- Butter
Method:
- Prep your short ribs by removing the membrane from the underside of the ribs, and slicing them into individual ribs. If you are struggling to remove the membrane, try using a paper towel to grip one end and swiftly pull across the ribs. Then pat your short ribs dry, and season them with salt.
- Meanwhile, heat your dutch oven or heavy bottomed pot over medium heat.
- Add a few tablespoons of oil to your pan and sear your short ribs on all sides for 3-5 minutes or until deeply golden brown, you may have to do this in batches to prevent overcrowding.
- Once browned remove your short ribs and set aside.
- Add your thinly sliced shallots and fennel to the pan and cook until they have softened and gained some color, about 5-7 minutes.
- Pour in your chicken stock, and use your spoon to scrape the fonde off the bottom of your pan.
- Place the short ribs back into the pan, and cover with apple cider, for me this took about ½ a gallon.
- Braise your short ribs on your stoves lowest heat, or in the oven for 3-5 hours, until the meat is extremely tender.
- Remove the short ribs and serve!
- Optionally, you can make a sauce from the braising liquid to serve with your short ribs, simply strain and reduce to about half of the volume over medium-high heat. Finish with a few tablespoons of butter, stirring vigorously and season with salt and pepper to taste.
Grilled Sweet Corn Salad with Basil Vinaigrette
Asian Inspired Roast Half-Chicken
Ingredients:
- Half Chicken
- Salt
- Freshly ground pepper
- For the compound butter
- ¼ c softened butter
- 4 cloves garlic minced
- 1 tsp ginger minced
- ½ tsp allspice
- ¼ tsp star anise ground
- Pinch freshly ground black
- For the glaze
- 1 c soy sauce
- 2 tbsp rice wine vinegar
- 1/3 c brown sugar
- ½ tsp sesame oil
- Sesame seeds for garnish
Method:
- Preheat oven to 400
- Mix the seasonings with the softened butter
- Remove the chicken from packaging and thoroughly pat dry on both sides
- Season the bottom side generously with salt and pepper, before placing on a rack within a baking dish
- Separate the skin from the breast and thigh meat and spread the compound butter underneath the skin, save a small amount and spread it on the outside of the skin
- Bake for about 30 minutes or until skin begins to become a golden color
- Meanwhile combine the glaze ingredients in a small saucepan and simmer over low heat
- After about 30 minutes begin brushing the glaze on the chicken about every 5-10 minutes, continue simmering glaze as you do this in order to reduce it
- Repeat glazing until the thickest part of the thigh reaches at least 165
- Remove from oven and brush remaining glaze over the chicken before sprinkling sesame seeds on top
- Allow to rest for at least 15 minutes before carving
Crock Pot Cowboy Beans
Crock Pot Cowboy beans
Ingredients
* 1/2 pound bacon (or bacon ends), chopped into 1/2 pieces.
* 1 small yellow onion diced
* 3 cloves garlic minced
* 1 lb Hillacres ground beef
* 1 Tbsp Chili Powder
* 1 tsp salt
* 1/2 teaspoon pepper
* 2- 28 oz can Bush’s Country Style Baked Beans, not drained
* 3 15 oz cans assorted beans such as kidney, great northern or cannelloni beans, drained
* 1 cup Sweet Baby Rays BBQ sauce
* 1/2 cup ketchup
* 1/4 cup brown sugar
* 2 tsp dried Mustard
* 1 Tbsp Worcestershire sauce
* 1 Tbsp Apple Cider Vinegar
Instructions
* Place a crock pot liner in crock pot.
* Cook bacon until crisp. Remove with a slotted spoon and put in crock pot.
* Leave some bacon grease in the bottom and add the onion. Cook until almost tender.
* Add in the garlic and crumble ground beef-cook until no longer pink. Drain excess grease and add to crock pot..
*In a small bowl, mix together the chili powder, salt pepper, barbecue sauce, ketchup, brown sugar, mustard, Worcestershire, and vinegar. Add to the crock pot along with the beans and mix together.
* Cook on low 5-6 hours, or high 3-4 hours, until hot and bubbly.
Cheesy Potatoes
(use your favorite Hillacres Pride Cheese)
Ingredients:
- 2 lbs. frozen hash browns (diced is best)
- 2 cups Hillacres Pride Cheese, shredded**
- 1 pint sour cream
- 1/2 cup butter, melted
- 1 can cream of chicken soup.
Directions:
Combine all ingredients and spread in greased 9×13 baking dish. Bake 50-60 minutes at 350 degrees.
** Use Cheddar or Colby cheese, or for variety replace 1 cup of cheese with Hot Pepperjack, Italian Seasoning, Dill, Garlic & Chive or Smoked Cheeses
Do you have a favorite recipe using Hillacres Pride Cheeses that you would like to share? Please email it to us. Thank you.
Breaded Garlic Chicken
Maple Mustard Drumsticks
Drumsticks are one of Caroline’s favorite chicken cuts-they are flavorful, economical and easy to make. A simple and flavorful way to prepare the drumsticks is with our Maple Mustard Drumsticks below. This dish can be made in easily be made as one dish meal by adding carrots or other root vegetables.
Ingredients:
1 Pack Hillacres Pride Chicken Drumsticks
4 Yellow Potatoes
3 T Olive Oil
Salt & Pepper to taste
3 T Whole Grain Dijon
4 T Maple Syrup
1 T Vinegar of choice (Apple Cider, Balsamic, White Wine, etc)
For the sauce (optional):
2 T Whole Grain Dijon
2 T Maple Syrup
1 tsp Vinegar of choice
1 tsp mayo
Salt
Pepper
Instructions: Preheat oven to 450° F. Chop potatoes into 1″ cubes, place into baking dish and toss with 2 T olive oil, salt, and pepper. Pat chicken drumsticks dry and lay them on top of the potatoes. Then drizzle them with the remaining 1 T of oil before seasoning with salt and pepper. Combine mustard, maple syrup, and vinegar in a small bowl. Spread about 2/3 of this mixture on top of the drumsticks. Bake until the chicken reaches 165° F and the potatoes are tender, about 40 minutes. At this time drizzle the remaining glaze onto the chicken and broil for 3 or so minutes until the skin is golden brown and crisp. While the chicken broils mix up a quick sauce to serve on the side. Combine the whole grain dijon, maple syrup, vinegar, mayo, and salt and pepper to taste.
Crab Dip
Ingredients:
- 1/2 pound Maryland Crab Meat
- 8 ounces cream cheese
- 1 tsp Worcestershire sauce
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp dry mustard
- 1/2 cup Hillacres Pride Old Bay Cheddar Cheese, divided
Directions:
Mix all ingredients, except crab meat and 1/4 cup cheddar cheese, in large bowl. Add additional milk if needed to make mixture creamy. Fold in crab meat. Pour into a greased 1 quart casserole dish. Top with remaining cheese. Bake at 325 degrees for 30 minute, until brown and bubbly. Serve with crackers or french bread. It is also delicious over fries or added to a burger.
This can also be made by combining all ingredients in a crock pot and cooking 2 hours on high, or 4 hours on low. We double the recipe for the crock pot.
Zucchini Casserole
Courtesy of Judy Graves
(use your favorite Hillacres Pride Cheese)
Ingredients:
- 1 lb tomatoes, peeled and quartered, canned or fresh
- 1 medium to large zucchini, sliced
- 1 cup Hillacres Pride Cheese, shredded
- 1/4 cup each chopped, celery, peppers, onion
- 1/2 tsp each, chopped garlic, basil, thyme, salt
Directions:
Cook tomatoes, zucchini, celery, onion and peppers until tender. Drain excess liquid to leave about 1/2 cup. Add spices. Place in casserole dish, sprinkle cheese on top. Cook in 350 degree oven until cheese melts.
Do you have a favorite recipe using Hillacres Pride Cheeses that you would like to share? Please email it to us. Thank you.
Tater Tot Casserole
Ingredients:
- 2 pounds Hillacres Pride ground beef, browned and drained
- 2 cans cream soup (mushroom works well)
- 1 pound bag of frozen tater tots
- 1 pound Hillacres Pride Cheese
- Frozen mixed vegetables, optional
Directions:
Mix beef and soup and place in 9×13 baking dish. Place tater tots on top and cover with shredded cheese. Bake at 350 degrees for 45-60 minutes.
If desired, mix frozen vegetables with ground beef.
Boboli Pizza
(uses Hillacres Pride Italian Seasoning and Colby Cheeses)
Ingredients:
- 1 Boboli Pizza Crust (or any type)
- Prego Spaghetti Sauce
- 8 ounces Hillacres Pride Italian Seasoning Cheese
- 4 ounces Hillacres Pride Colby Cheese
- Toppings of choice
Directions:
Spread spaghetti sauce on pizza crust. Shred cheese and spread over sauce. Add topping of choice and bake about 10 minutes at 400 degrees (or until cheese is melted and crust is cooked, if needed)
Alex is inventive with his boboli crusts-
BBQ chicken- saute diced chicken in olive oil with garlic salt. Use ranch dressing on the crust, top with chicken, cheddar & conestoga cheese and add a swirl of BBQ sauce on the top
Buffalo-Saute chicken in franks hot sauce. Use blue cheese dressing on the crust, top with chicken, chipotle cheddar and colby cheese.
Beef Roast (with rub) for oven or crock pot
Ingredients:
- 1/2 cup of Season Salt
- 1/4 cup of Paprika
- 5 teaspoons of garlic powder
- 4 teaspoons of dried oregano
- 2 teaspoon of black pepper
- 2- 3 pound Hillacres Pride rump, eye or sirloin tip roast
Directions:
Mix seasonings together and rub on beef and let it sit for few hours to 1-2 days in refrigerator. I cook it until the meat thermometer is about 160, but other people may like it more done than that. Grill using indirect heat or cook in the oven on 225 degrees.
Original recipe by Susan Lynch, crock pot adoption by Hillacres Pride
CROCK POT VERSION
Prepare the rub, and rub on chuck roast (recipe is enough rub for at least 2 roasts). Cook on low 8-10 hours until meat can be shredded with a fork. If you have a kitchen aid stand mixer, you can shred the meat with the beater in minutes.
Crust-less Quiche
This recipe is from a long time market patron Susan Lynch. She says “This recipe is great-it has no carobs – but you have to use Hillacres cheese and eggs!”
Ingredients:
- 8 oz Hillacres Pride cheddar cheese (or your favorite flavor)
- 1 cup of heavy cream, light cream, 1/2 & 1/2, or milk (not low fat or skimmed)
- 3 eggs Pinch of salt
Directions:
Mix the salt, eggs, and cream by hand in a bowl. Grate the block of cheese. Dump the grated cheese into the egg and cream mixture and stir until mixed. Pour it all into a very lightly buttered pie pan and bake at 350 degrees for 20 to 30 minutes. We bake ours longer because we like it a little crusty around the edges. Take out of the oven and let sit for 5 to 10 minutes before serving.
She’s made this:
- with Hillacres Pride bacon on the bottom. Just fry it. Drain it. And place it on the bottom then pour the cheese mixture over top.
- with cooked zucchini and onions and mushrooms on the bottom (from the market, of course)
- with steamed broccoli & bacon on the bottom
Dairy Casserole
Ingredients:
- 8 oz egg noodles, cooked
- 1 pound Hillacres Pride ground beef, browned
- 2 cups corn, cooked
- 8 oz cream cheese
- 1 can cream of chicken soup
- ½ cup milk
Directions:
Preheat oven to 350 degrees. Mix all ingredients together. (I usually place cream cheese in drained hot noodles to help it melt). Place in 2 quart casserole dish and bake 45 minutes. Can be placed in crock pot and cooked 2 hours on high or kept warm on low for gatherings.
Taco Salad for a group
Ingredients:
- 1 pound Hillacres Pride ground beef, browned
- 1 med bag Doritoz, crushed
- 1 head lettuce, chopped or shredded
- 1 tomato chopped
- 8 oz Hillacres Pride cheddar cheese, shredded
- 1 8 oz bottle Catalina dressing.
Directions:
Mix all ingredients together just before serving. Ground beef should be warm but not hot.
Vietnamese Fried Rice
Ingredients:
- 1 pound Hillacres Pride ground beef
- 1 small onion
- 2 cups cooked rice
- 2 Tbsp soy Sauce
- 1 Tbsp sugar
- 1 egg, beaten
Directions:
Sauté onion slightly then add ground beef and brown. Drain beef. Add cooked rice and heat through. Sprinkle with sugar and soy sauce and mix. Turn heat to high and pour beaten egg over mixture and stir all contents of pan to cook egg thoroughly.
Shepard's Pie
Ingredients:
- 2 lbs Hillacres Pride ground beef
- 2 cans whole corn, drained
- 2 can creamed corn
- 10 med potatoes
- Milk and butter to make mashed potatoes.
Directions:
Brown ground beef and drain. Place in bottom of large casserole dish. Put 4 cans of corn in layer over ground beef. Cook potatoes and mash with milk and butter. Put over corn layer. Bake 45 minutes at 350 degrees. Can be made ahead and refrigerated-then bake 1 hour 15 minutes or until heated through.
Serves 6-8, can be halved for a smaller family
Judy's Meatballs-gluten free
Ingredients:
- 1 ½ pound Hillacres Pride ground beef
- 1 egg, beaten
- ¼ cup milk
- 2 Tbsp ketchup
- 1 tsp Worcestershire sauce
- ¾ quick cook oats
- ¼ finely chopped onion
- ¼ fresh parsley, minced
- ½ tsp salt
- dash pepper
Directions:
Mix all ingredients together. I find it easiest to mix the seasonings, then mix in the ground beef. Roll into 1 inch balls (or larger if you like). Place on metal rack set on a cookie sheet. Bake in 400 degree oven for 10 minutes-turn and bake another 10-15 minutes, until cooked through. Large meatballs will need to cook longer.
Stuffed Peppers
Ingredients:
- 4 medium bell peppers
- 1 ½ cups Pasta Sauce, divided
- 1 cup shredded Hillacres Pride Cheese
Filling:
- Filling 1 lb Hillacres Pride ground beef, browned
- 1 cup cooked rice
- ¼ cup chopped onion
- ¼ cup chopped celery
- 1 clove garlic, chopped
- ½ tsp salt pepper to taste
- 1 medium tomato, chopped and seeded
Directions:
Mix all ingredients together. I find it easiest to mix the seasonings, then mix in the ground beef. Roll into 1 inch balls (or larger if you like). Place on metal rack set on a cookie sheet. Bake in 400 degree oven for 10 minutes-turn and bake another 10-15 minutes, until cooked through. Large meatballs will need to cook longer.
Spaghetti Corn Casserole
Ingredients:
- 1 pound spaghetti, broken up (uncooked)
- 2 cans whole corn with juice
- 2 cans creamed corn
- 1 lb Hillacres Pride Cheeses, cubed
- ¼ cup butter
Directions:
Mix all ingredients together as best you can. Place in 350 degree oven for about 15 minutes, stir. Cook another 15 minutes, stir. Cook an additional ½ hour. This is a great potluck dish and always a hit!
Spicy Garlic Honey Buffalo Wings
Sauce Ingredients:
1 cup hot sauce (Frank’s Hot Sauce is traditional)
4 tbsp Hillacres Pride Butter
2 1/2 tbsp honey
1 large clove of garlic finely minced
Directions:
Combine all ingredients in a sauce pan and cook over a medium heat until butter is melted. Continue to simmer over a low heat while preparing the wings. Be sure to stir your sauce occasionally and when your wings are finished frying you will have a rich, thick, spicy and slightly sweet sauce for coating your wings!
Wings Ingredients:
2 packages of Hillacres Pride chicken wings
Salt and Pepper to taste
2-3 cups canola oil (for frying)
Directions:
Personally I don’t have a deep fryer and I think the purchase of one could be my undoing so here is how I cook the wings =)…
To make the wing I use a regular sauce pot and fill it half way with canola oil. I light the stovetop to about 3/4 of the highest setting (4.5 on my stove which has 6 as the highest setting) and heat the oil for ten minutes so it is good and hot. While the oil is heating I prepare the wings by separating the leg from the wing and then the tip from the wing (I save the tips in the freezer for making stocks and soups).
Now it is time to fry! I fry the wings for approximately 10 minutes and the legs a little longer closer to 15 minutes, until the skin is crispy and golden brown.
I recommend keeping the wings warm in a low oven while you finish frying. When all the wings are finished combine the wing sauce and the wings in a large bowl and stir to evenly coat the wings. I like to enjoy my wings with some blue cheese dressing and celery sticks.
Spinach Pasta with Smashed Peas & Sausage 4 Servings
3-4 cloves garlic, chopped
1 lb Hillacres hot Italian sausage, casings removed (4 links)
10-16 oz frozen peas, thawed
1 lb Hillacres ricotta cheese
Fresh basil leaves, sliced or torn (about 1 cup)
Salt and pepper
Ricotta & Pork Meatballs
Ingredients:
1 pound ground pork
6 to 8 oz. ricotta cheese
1 Tablespoon dried parsley
1 green onion (scallion) minced (or 1Tablespoon minced onion)
salt to taste
pinch of garlic powder
1/3 cup panko crumbs (or bread) crumbs
2 Tablespoons grated Parmesan cheese
Mix all ingredients together and drop walnut sized meatballs into a pot of your favorite tomato sauce. Simmer in the sauce for 30 to 60 minutes. Meatballs will be soft.
If you have an Instant Pot…12 minutes on pressure with natural release. Sauce and meatballs in the pot cooked together.
Thank you to Susan Lynch for providing this recipe
Chicken & Artichoke Stuffed Shells
Crock Pot Chicken Leg & Thigh
Ingredients
- 4 Hillacres leg and thigh quarters
- 1/2 tsp of black pepper
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 cup brown sugar
- 1 can 6 oz of pineapple juice or juice from a can of pineapple
- 1/3 cup soy sauce
- 2 Tbsp water
Instructions
Caroline’s Zucchini
Ingredients:
1 tbsp Olive Oil
½ a Medium Onion Diced
1 Red Bell Pepper Diced
2 Small or 1 Large Zucchini Sliced Thin
1 ½ tsp Garlic Powder
½ tsp Salt or To Taste
½ tsp Ground Black Pepper or To Taste
½ tsp Red Pepper Flakes (Optional)
1 tsp Italian Seasoning
½ c Tomato Sauce
¼ c Hillacres Pride Susquehanna Cheese Shredded
¼ c Hillacres Pride Cheddar, Shredded
Method:
- Add oil to a large non-stick skillet over medium heat. When oil shines add onion and sauté for 3-4 minutes until soft and translucent.
- Add bell pepper and continue to sauté for 4-5 more minutes until onion is beginning to caramelize and peppers are soft.
- Add zucchini and sauté for an additional 3-4 minutes until zucchini has begun to soften. Add all of the spices and cook for 30 seconds or until fragrant.
- Add the tomato sauce, stir to combine, and cover, stirring occasionally.
- Cook over medium-low heat until all vegetables are tender about 5-6 minutes.
- Add water a tablespoon at a time if sauce thickens too quickly.
- When the vegetables are cooked through add the shredded cheeses on top, and cover cooking for an additional 2-3 minutes or until all cheese is melted. Serve and enjoy!
Slow Cooker taco meat
Ingredients
- 2 pounds Hillacres Pride ground beef
- 1 tablespoon cumin
- 2 teaspoon kosher salt
- 2 teaspoon chili powder
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 small onion (minced)
- 2 cloves crushed garlic
- 1/4 cup minced red bell pepper
- 1/2 cup water
- 1 cup tomato sauce
- 1 bay leaf
Instructions
Slow Cooker Recipe:
Brown the beef. Add the dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 cup water, bay leaf and tomato sauce. Cover and cook on low 6 to 8 hours. Discard the bay leaf. Top with shredded cheddar, lettuce, tomatoes, sour cream or your favorite toppings
Farm House Muffins
Ingredients
- 1 tube (12 ounces) refrigerated buttermilk biscuits (not Grands)
- 1 pound ground beef
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon chili powder
- 1 cup shredded Hillacres Pride cheddar cheese
Directions
- 1. Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside.
- 2. In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.
- 3. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.
Ranch Steak Stirfry
- 1lb Ranch Steak, Trimmed
- 1 Tbsp Sesame Oil
- 1 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to Taste
- 1 to 1 1/2 Cup Stir Fry Sauce
- 2 Cups Sticky White Rice
- Sesame Seeds, Toasted
- Stir Fry Vegetables of Your Choice
- Broccoli Florets, 1 Cup
- Sugar Snap Peas, 1 Cup
- Carrots, Sliced, 1 Cup
- 2 Tbsp Extra Virgin Olive Oil
- Juice of 1 Lime
- 1 Tsp Fresh Ginger, Grated
Quick Sausage and Spring Veggie
- 1 tbsp olive or avocado oil
- 4 fully cooked italian sausages, sliced into circles, 1/4-inch thick
- 4 slices bacon, diced
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 lb asparagus, trimmed, cut into thirds
- 8 oz english peas, shelled
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 tsp garlic, minced
- Add diced bacon to a large skillet. Sauté on medium to medium-high heat until almost crispy, stirring occasionally. When bacon pieces are close to crispy, add oil and sliced sausage. Sautè, flipping sausage frequently, for 2 to 3 minutes or until sausage slices have some browning and bacon is crispy. Remove sausage and bacon from pan and set aside.
- Add butter to skillet with the asparagus and peas. Sprinkle with salt, pepper, and garlic powder. Add lemon juice. Stir and cook for 3 to 4 minutes or until asparagus is crisp tender.
- Reduce heat to medium. Add sausage and bacon back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired.
- Serve with pasta or risotto.
Maple Mustard Drumsticks
Ingredients:
1 Pack Hillacres Pride Chicken Drumsticks
4 Yellow Potatoes
3 T Olive Oil
Salt & Pepper to taste
3 T Whole Grain Dijon
4 T Maple Syrup
1 T Vinegar of choice (Apple Cider, Balsamic, White Wine, etc)
For the sauce (optional):
2 T Whole Grain Dijon
2 T Maple Syrup
1 tsp Vinegar of choice
1 tsp mayo
Salt
Pepper
Instructions: Preheat oven to 450° F. Chop potatoes into 1″ cubes, place into baking dish and toss with 2 T olive oil, salt, and pepper. Pat chicken drumsticks dry and lay them on top of the potatoes. Then drizzle them with the remaining 1 T of oil before seasoning with salt and pepper. Combine mustard, maple syrup, and vinegar in a small bowl. Spread about 2/3 of this mixture on top of the drumsticks. Bake until the chicken reaches 165° F and the potatoes are tender, about 40 minutes. At this time drizzle the remaining glaze onto the chicken and broil for 3 or so minutes until the skin is golden brown and crisp. While the chicken broils mix up a quick sauce to serve on the side. Combine the whole grain dijon, maple syrup, vinegar, mayo, and salt and pepper to taste.
Bacon Jam
1.5 pounds of bacon ends made into bacon bits
2 TBSP of bacon fat (or butter if you did not save the fat)
2 large sweet onions
½ cup of balsamic vinegar
¾ brown sugar
2 tsp salt
½ tsp pepper
Slice the onions into thin strips. Heat bacon fat over the medium heat and add onions. Stir to coat and cook on med low heat for about 1 hour, until onions are darker brown, stirring occasionally. When the onions are done, deglaze the pan with 2 TBSP of balsamic vinegar, then add the remaining vinegar, brown sugar, salt and pepper. Stir and allow to simmer about 3-4 minutes. Add the bacon and continue cooking over low heat until the glaze is thickened, about 5 minutes. After the jam is cooled, store in refrigerator.