We love to cook and we love to eat here on the Farm. Over the years we have collected many favorite recipes for foods grown and raised at LoganBerry. Bon Appetit!
Paula Deen’s Sausage & Grits Casserole
- 1 cup uncooked grits
- 1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
- 1 cup onion, diced
- 2 (4 1/2 ounce) cans green chilies, drained and chopped
- 1/2 cup butter
- 2 eggs, slightly beaten
- 2 cups cheddar cheese, shredded
- 10 drops Tabasco sauce, optional
- 1 teaspoon sweet paprika
- 1/4 cup fresh parsley, chopped
How to make it
- Preheat the oven to 325°F.
- Cook the grits in 4 cups of salted water until done (follow package directions)
- Saute the sausage and onions, breaking the sausage into small pieces.
- Drain the grease from the sausage and onions.
- Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
- Combine the sausage and onions with the grits mixture.
- Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
- The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
- Bake at 325°F for one (1) hour.
- This also freezes well.
- 1 pound LHF Ground Beef
- 1 -2 medium to large Onions, chopped
- 4 -6 Garlic cloves, minced
- 1 Bell Pepper, chopped
- 4 – 6 cups LHF frozen Tomatoes
- (OR 6 – 8 cups finely chopped fresh Tomatoes)
- 2-3 tsp Chili Powder
- 1 tsp Sea Salt (adjust to taste)
- 1 tsp Ground Black Pepper
- 2 TBSP Sorghum Syrup or Organic Sugar
- 1 can beans of your choice.
*Thaw Ground Beef and bring to room temperature.
*Brown the Beef over medium high heat with Onions until pink color disappears.
*Add chopped veggies and cook 8–10 minutes.
*Add Tomatoes (thawed in using LHF frozen Tomatoes)
*Add Chili Powder, Salt, Pepper and Sugar.
*Bring to a boil then reduce heat to low and simmer for 2 hours.
*Add Beans during last hour of cooking.
Serve with Grated Cheese, Cilantro & Sour Cream.
- 1 Cup LHF Cornmeal
- 1 Cup OG All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- Up to ¼ cup Sugar
- 2 Eggs
- 1 to 1-1/2 Cups Buttermilk
- ½ Stick Butter, Melted
Melt Butter in cast iron pan. Mix everything together and bake at 425 for 25 minutes for cast iron corn pone and 12 – 15 for mini muffins (for mini-muffins, brush pans with melted butter).
LoganBerry Braised Short Ribs*
- 8 whole Beef Short Ribs
- Kosher Salt & Pepper to taste
- ¼ cup All-purpose Flour
- 2 Tbsp Olive Oil and 2 Tbsp Butter
- 1 whole medium Onion – diced
- 3 large Garlic Cloves – finely chopped
- 2 cups Red or White Wine – dry
- 2 cups Beef or Chicken Broth – to almost cover Ribs
- 2 sprigs Thyme
- 2 sprigs Rosemary
Salt & Pepper Ribs, then dredge in flour. Set aside.
In large dutch oven, add Olive Oil & Butter and raise heat to medium high.
Brown Ribs on all sides, about 45 seconds per side. Remove Ribs & set aside.
Turn heat to medium/medium low.
Add Onions, Carrots & Garlic to pan and cook for 2 minutes.
Pour in wine & scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
Add Broth, 1 Tsp Salt and freshly ground Pepper. Taste and add more Salt if needed.
Add Ribs to the liquid (they should be almost submerged.)
Add Thyme & Rosemary sprigs to liquid.
Put on the lid and place in oven. Cook 350 degrees for 2 hours, then reduce heat to 325 & cook for another 30-45 minutes. Ribs should be fork-tender and falling off the bone.
Remove from oven and allow to sit for 20 minutes with lid on before serving.
*Adapted from PioneerWoman.com recipe
Enjoy and give thanks for the life of a healthy and ethically raised animal.
Garlic Parmesan Polenta (by Chef Mark, Garlic Tasting 2017)Like any good polenta recipe, this dish is incredibly versatile. It can serve as the base for a braised meat dish (osso bucco, braised short rib), as a hearty vegeterian dish (with roasted brussels sprouts, sauteed kale, or roasted mushrooms), or on its own.Makes about 8 healthy servings.Ingredients:
- 1 1/2 cups Loganberry Farm cornmeal
- 3 cups chicken stock
- 3 cups half & half
- 3 heads (heads, not cloves) Loganberry Farm garlic (I prefer ajo rojo)
- 1 teaspoon peppercorns (I like pink, but any will do)
- 3 bay leaves
- 1 teaspoon paprika
- 4oz cream cheese
- 3oz parmigiano reggiano, grated
- Kernels from 1 corn cob, cut from the cob
- 2 tsp lemon juice
- Chopped fresh herbs (basil, thyme, chives, and/or parsley are all good options)Method:
- In a large pot over medium heat, mix the chicken stock and half & half and bring to a bare simmer.
- As the pot is warming, cut the heads of garlic in half horizontally and add to pot whole, along with peppercorns, bay leaves, and paprika.
- Steep the garlic/peppercorns/bay leaves for 20 minutes. Keep an eye on it to make make sure the mixture stays at a bare simmer and stir every so often to make sure it doesn’t burn and stick to the bottom. You do not want to clean burned half & half from the bottom of your pot, I promise.
- Remove the garlic/peppercorns/bay leaves with a slotted spoon or skimmer. Discard the peppercorns and bay leaves, but you can keep the poached garlic. It’s delicious on bread, in salad dressings, or wherever you use roasted garlic.
- While whisking, add the cornmeal slowly. Avoid lumps. Do not rush.
- Cook the polenta for 20 minutes, continuing to stir and adding chicken stock and/or half & half as necessary to keep the mixture soft.
- Add in the cheeses and lemon juice, and stir until they’re melted and fully incorporated.
- Add raw corn and fresh chopped herbs.
- Season with salt and pepper and do one final checck for consistency. Add in chicken stock or half & half if you want a thinner texture. I like polenta a little thinner if I’m pairing it with veggies, but thicker if I’m pairing with a braised meat dish where the gravy will thin the polenta. But you’re the one cooking here, so march to the beat of your own drummer. Serve in bowls.
- 2 cups Blueberries
- ½ tsp Cinnamon
- 3 TBSP Butter
- ¾ cup Organic Sugar (*Adjust sugar if fruit is already sweet)
- ½ cup Organic Milk
- 1 cup Organic Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 1 TBSP Cornstarch
- ¾ cup Organic Sugar
Preheat oven to 375 degrees. In 8×8 buttered pan, place 2 cups of Blueberries and sprinkle Cinnamon over them. Cream Butter and ¾ cup Sugar, slowly add and beat in Milk with Flour, Baking Powder and Salt. Spread above mix evenly over berries. Mix remaining ¾ cup Sugar and Cornstarch together and sprinkle over berries and batter. Pour 1 cup Boiling Water over all…do not stir. Bake at 375 degrees for 45 minutes.
- 1 stick softened Butter
- 1 cup Organic Sugar
- 2 Eggs
- 1 ¾ cup Organic Flour
- 2 ¼ tsp Baking Powder
- dash Salt
- 1 tsp Vanilla Extract
- 1 ½ cups Blueberries
Preheat oven to 350 degrees.
Beat Sugar and Butter together, add Eggs and mix.
Add Flour, Baking Powder, Salt and Vanilla and mix together until blended. Batter will be VERY thick. Do not over stir.
Fold in Blueberries.
Fill buttered muffin cups about 2/3 full. (Or use foil baking cups inside muffin tin.)
Bake in 350 degree oven for 25 minutes.
LHF Cubed steak comes from the hind quarter of the cow, the “round. The meat is flavorful and because it is a bit tough, it is perforated in order to tenderize it. Cube steaks are very easy to prepare and are full of rich, wonderful flavor that will make your family meal special.
- LHF Cubed Steaks
- 1 Medium Onion, Chopped
- LHF Garlic Powder
- Sea Salt
- Black Pepper
- OG Flour
- OG Oil for Frying
Thaw cube steaks in refrigerator. Open and separate steaks and let come to room temp. Season with Garlic Powder, Salt and Pepper. Place flour in shallow pan and coat each steak generously with flour by rolling them and coating deeply.
Preheat a frying pan with a small amount of oil. Place the coated cube steaks in the frying pan; cook thoroughly, turning them over once during the cooking time to make sure the cube steaks are cooked and browned on both sides. Remove from pan and add chopped onions and sauté until onions are translucent.
If cooking on stovetop, add steaks back to onions and cover completely with water. Reduce heat to low and simmer, covered for about 4 hours until fork tender. The longer they simmer, the more tender they will be. Check to see if more water is needed. This is what makes the gravy.
If cooking in a crockpot, place steaks, onions and water in slow cooker and cook on low for 6-8 hours.
If cooking in oven, place steaks, onions and water in Dutch oven and cook at 225 degrees for 6-8 hours.
In a medium sauce pan, add
- 1 cup LoganBerry Grits
- 4 cups Water
- 1 tsp Sea Salt
Bring to a boil and immediately reduce heat to lowest possible.
Stir often to prevent Grits from sticking.
Add more Water if needed.
Cook and stir for at least 1 hour
When grits are the desired consistency, stir in:
½ stick Butter
Enjoy plain or garnish with, cinnamon, raisins, nuts, sorghum syrup, brown sugar, jam, honey, cream, cheese or jalapeños.
Variations: For creamier Grits, use half water and half milk.
Grits cook well in a slow cooker or crock-pot. Simply add the grits, water and salt, set the cooker on low, put the cover on and go to bed! You’ll have warm, creamy grits ready for breakfast.
- 2 Bunches Winter Greens, Collards, Turnip Greens or Mustard Greens
- 1/2 Cup+ Olive Oil
- Sea Salt
- Freshly Ground Pepper
- 4-5 Garlic Cloves, whole
- 1/4 Large Onion, quartered
- Hot Pepper, whole
Wash Greens in sink filled with tepid water and salt. Rinse thoroughly. Stack and chop into ribbons. Place in large pot and cover with water. Bring to a boil and ‘wilt’ Greens until half volume. Add remaining ingredients and bring to a boil. Reduce heat to lowest setting and simmer for a couple of hours, adding water if needed. These are really good reheated the next day. For some reason, the more you reheat them, the better they get! And they actually taste better cooked in a Cast Iron Dutch Oven, if available.
ORGANIC ROSE’S EASY HOLLANDAISE SAUCE
- 3 LoganBerry Egg Yolks
- 1 TBSP Lemon Juice
- 1 stick Butter (not melted)
Stir Egg Yolks and Lemon Juice vigorously over medium low heat.
Add Butter and stir constantly until Butter is melted (Using the Butter stick to stir with works well)
Optional to add and stir in:
- 2 drops Worcestershire Sauce
- 2 drops Hot Pepper Sauce
- 1/2 tsp White Wine
Ingredients for Shortbread Crust:
- ½ cup Pecans or Walnuts; ground
- 1 cup Organic All Purpose Flour
- ¼ tsp Sea Salt
- ½ cup Organic Butter; room temperature
- ½ cup Organic Brown Sugar
Preparation of Shortbread Crust:
- Preheat oven to 350 degrees.
- Butter a 9”x13” baking pan.
- Mix Nuts, Flour, Salt and Sugar together. Add Butter and stir until well blended.
- Press the dough into the bottom of the pan.
- Bake about 15 minutes or until shortbread is set and beginning to brown around the edges.
- Remove from oven and place on wire rack.
Ingredients for Filling:
- 2 cups Pumpkin or Squash Puree
- 1 cup Organic Brown Sugar
- ½ tsp organic Vanilla extract
- 2 LoganBerry Eggs
- ½ tsp Organic Ground Cinnamon
- ½ tsp Organic Ground Nutmeg
- ½ tsp Sea Salt
- 1 ½ cups Organic Heavy Cream or Half & Half
Preparation for Pie:
- Prepare the Pumpkin/Squash Filling.
- In large bowl, whisk Eggs.
- Add Pumpkin or Squash, Sugar, Vanilla, Spices and Salt, stir until well blended.
- Add Cream or Half & Half, mix well.
- Pour filling into pre-baked crust and bake 25 – 30 minutes, or until filling is set in the center and knife comes out clean.
- Remove from oven and place on a wire rack to cool.
Makes 24 bars.
- 2 ¾ Cups Self Rising Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 1 Cup Light Brown Sugar, Packed
- ¾ Cup Butter, Softened
- 1 Egg
- ¼ Cup Sorghum Syrup
- Granulated Sugar, to coat dough
Combine flour, baking soda, cinnamon and ginger. Set aside. Cream the sugar with the butter. Beat in egg and sorghum syrup until light and fluffy. Stir in flour mix just until blended. Chill in refrigerator for an hour or two.
Preheat oven to 375 degrees. Shape the dough into balls about ¾ inch in diameter and roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in sugar.
Bake for 8 to 10 minutes. Makes 7 to 8 dozen cookies.
Braising is the way to cook these flavorful Chuck or Shoulder Roasts. This searing and slow cooking tenderizes the meat and as it cooks, the bones release nutrients into the cooking liquid.
Thaw Roast in refrigerator and then bring out to room temperature. Season generously with LHF Garlic Powder, Sea Salt and Ground Black Pepper.
Preheat oven to 500 degrees for oven searing. Place roast in ovenproof roasting pan and place under broiler to brown. When one side is browned, turn to brown other side. When both sides are sufficiently browned, remove pan from oven.
If oven braising, cover roast with water, (and onions or potatoes), cover roaster with lid or heavy foil, and return to oven. Reduce heat to 225 degrees. Cook for around 6-8 hours or until roast is fork tender and pulls away from the bones. If using a slow cooker, place roast in cooker and cover with water. Place cooker lid on and cook on low for about 6-8 hours or overnight until fork tender.
When braising is complete, remove roast and enjoy the meat and broth in your favorite dish. If making gravy from the broth, add a little flour to some of the broth in a small bowl and mix well. Add back to main broth and cook until thickened.
The broth is nutrient-laden and should be used as a nutritional supplement or broth/soup.
Enjoy and give thanks for the life of a healthy and ethically raised animal. Organic Rose
SENATOR RUSSELL’S SWEET POTATO SOUFFLE
- 3 cups of cooked, mashed Sweet Potatoes
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- ½ cup butter, melted
Combine the above and place in buttered casserole dish and top with the following mixture:
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter, melted
- 1 cup brown sugar, packed
Bake 30 minutes at 350 degrees.
Very sweet, but worth the calories. Actually good as a dessert! Recipe from Louise Mauney
SWEET POTATO COBBLER
- Sweet Potatoes, about one pound+/- (enough for 2-3 cups, diced)
- Wash, peel and dice Sweet Potatoes
- 1 Cup Sugar
- 1/4+ Teaspoon Salt
- 1 Whole Nutmeg, Grated, about 1 teaspoon. Add more, if desired.
- 1 Stick Butter
- 1 Cup Sugar
- 1 Cup Self-Rising Flour
- 1 Cup Whole Milk
Prepare Cobbler Center
Place Sweet Potatoes in saucepan and cover with water. Add sugar and salt and bring to a boil. Reduce heat and simmer until potatoes are tender.
Grate a whole Nutmeg or use 1-2 teaspoons grated Nutmeg (depending on the amount of Potatoes and liquid in pan). Add to Potato Mixture. (You should have about 4 cups of this mixture. Proportions should be about half Potatoes and half liquid.)
While Potatoes are cooking, preheat oven to 350 degrees.
Prepare Baking Dish, Pan
After Potatoes are cooked, place one stick of butter in baking pan to melt. Remove from oven and pour Sweet Potato/Liquid mixture into baking dish over melted butter.
Combine 1 cup Self-rising Flour with Sugar and mix together. Add Milk and mix well. Pour mixture over Potato/Butter mixture in baking dish.
Place in oven and bake for 30-40 minutes. Baking time depends on the depth and thickness of your baking dish. When the crust is nicely browned, the pie is done. It thickens as it cools.
SIMPLE BAKED SWEET POTATOES
Preheat oven to 350 degrees.
Wash Sweet Potatoes to be baked.
Prick with cooking fork.
Bake 45 minutes or until fork tender.
Serve with skin on with butter. (Some folks like to further sweeten the potato with brown sugar and cinnamon, but we think they are sweet enough!)
OR… take the skin off, smash the potatoes and and serve as a mashed side dish.
- 4-6 Medium Bell Peppers
- 1 Cup Rice, Uncooked
- 1# Ground Beef or 15-oz Can Black Beans, drained and rinsed
- 1 Onion, Chopped
- 2 Garlic Cloves, minced
- 4 Tablespoons Olive Oil
- 2 Cups Tomato Sauce
- 2 Tablespoons Fresh Parsley, chopped
- 1 Teaspoon Chili Powder
- Sea Salt, Pepper to taste
- 4 ounces Cheddar Cheese, grated
Place rice in 2 cups water and bring to a boil. Reduce heat and simmer for 20 minutes.
Preheat oven to 400 degrees. Sauté’ Onion and Garlic in Olive Oil until tender, add Beef and brown. Combine rice with remaining ingredients, except for ½ cup Tomato Sauce and Cheese. Mix well and stuff into Peppers, layering with Cheese in between. Top with Cheese and remaining ½ cup Tomato Sauce.
Cover and bake about 45 minutes, until Peppers are softened. Top with additional Cheese, if desired.
- 4 cups Organic Milk
- 6 large LoganBerry Eggs
- 2/3 cup Organic Sugar
- 1/2 tsp Sea Salt
- 1 tsp Organic Pure Vanilla Extract
- pinch of ground Organic Nutmeg
Preheat oven to 325 degrees.
Heat the milk in a large saucepan until bubbles form around the edges.
Toss the eggs, sugar and salt in a blender until smooth.
Remove hot milk from stove and slowly add to egg mixture while stirring vigorously.
Stir in vanilla extract.
Pour the mixture into a 9×13 pan or individual cups and sprinkle with ground nutmeg.
Place custard pan/cups in a large roasting pan filled with enough water to reach about 1 inch from the top on the custard pan/cups.
Bake for about 45 minutes or until custard has set.
Enjoy warm or cold. But, be warned! It is highly addictive. If you are feeling really bad, this is the medicine of choice (at least from OR’s perspective)
LOGANBERRY GARLIC SCAPE PESTO
- 20 Garlic Scapes
- 2/3 cup finely grated Parmesan Cheese
- 2/3 cup slivered Almonds, toasted
- 1 cup Olive Oil
- Sea Salt
- Freshly ground Pepper
Put all in food processor and blend well. Keep in refrigerator. Use with veggies or crackers as a dip. Serve over grilled or baked fish and chicken. Use on a sandwich or pizza. Serve over your favorite pasta.
LOGANBERRY MAC & CHEESE
- 1 box Elbow Macaroni
- 1 1/2 sticks Butter
- 3 Cups Shredded Cheddar Cheese
- 1 1/2 Cups Shredded Parmesan Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 2 Cups Milk
- 5 Eggs
- 3 medium Onions – chopped
- 1 1/2 tsp. Granulated Garlic
- 2 tsp. Salt
- Ground Black Pepper to taste
- 1 TBSP Butter
- 1 Leek (halved & thinly sliced)
- Sea Salt
- Ground Pepper
- 1 lb. Asparagus (ends cut & sliced diagonally)
- 4 large Eggs
- 1 ¼ cups Half & Half
- Ground Nutmeg
- 1 cup shredded Gruyere cheese
- 9” Pie Crust
Preheat oven to 350 degrees, with rack in lowest position. Melt Butter in large skillet. Sauté Leek and Asparagus with Salt & Pepper until crisp-tender, 6-8 minutes. Whisk Eggs in large bowl with Half & Half, ½ tsp Salt, 1 tsp Pepper and a pinch of Nutmeg. Place Pie Crust on rimmed baking sheet. Sprinkle with Cheese, add Asparagus & Leeks, then pour Egg mixture on top. Bake until center of quiche is set, about 50 to 60 minutes. Rotate sheet halfway through. Let stand 15 minutes before serving.