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pulled chicken with green chiles

  • 2.5 lb. chicken breasts  
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, minced
  • 1/2 T. chili powder
  • 1/2 T. cumin
  • 1 1/4 t. kosher salt
  • 1 (4 oz) can diced green chiles
  • 1 can diced tomatoes
  • 1 cup chicken broth

Put everything in the crock pot and set it on low for at least 6 hours (can be more). After several hours, use a  fork to break up the chicken until shredded and add more salt/seasoning/spice to taste.  

Serve in a variety of ways: eat in burritos, serve over rice, layer it on nachos—just add cheese, avocado, tomatoes, etc.! It makes a ton as is easy to freeze the leftovers.

thai lettuce cups

 

 

 

 

ingredients

  1. bibb or butter lettuce
  2. ground pork
  3. water chestnuts (1 can)
  4. soy sauce
  5. onion (1/2 medium)
  6. toppings: grated carrots, cilantro, thinly sliced peppers, jalepenos, avocado, sour cream, siracha

directions

  1. separate the lettuce-making sure to preserve the cups. wash and dry well
  2. heat olive oil in a pan and saute the onion
  3. add pork to the onion once softened and cook until browned
  4. add water chestnuts and combine
  5. add soy sauce to desired saltiness
  6. serve with all toppings for build-your-own cups
  7. enjoy

variations

  1. this can be done with any meat, seafood or veggie (stir fried veggies/chopped tofu would be great). we have also done grilled shrimp–grilling and then chopping the shrimp and tossing with fresh onion and tomatoes–a delicious summertime dish
  2. add any toppings you like
  3. we make a mixture of sour cream and siracha and dip the cups in–yum!

jim’s fall-off-the-bone new york carolina ribs

ingredients

  • 2 racks baby back pork ribs
  • spice rub
  • 1+ cup apple cider vinegar
  • 1+ cans beer
  • barbecue sauce

directions

  1. pre-heat oven to 225°f
  2. cover ribs with spice rub and place in deep baking pan
  3. add 1 cup apple cider vinegar and 1 can beer to pan
  4. cook uncovered for 2-1/2 hours
  5. seal pan with foil and cook for 4 hours
  6. discard any remaining liquid in pan and cover ribs with barbecue sauce
  7. re-seal pan and refrigerate overnight
  8. preheat oven to 225°f
  9. add a little beer and apple cider vinegar to bottom of pan and re-seal pan
  10. cook until ribs are tender, approximately 1-2 hours
  11. preheat grill
  12. finish ribs on grill, with additional barbecue sauce
  13. enjoy

roasted pork tenderloin & cauliflower hash

ingredients

  • 2 pork tenderloins, 3/4 lb. each
  • 1/3 cup flat leaf parsley, finely chopped
  • 1 T rosemary, minced
  • 1 T sage, minced
  • 1 apple, peeled, cored & cut into 1/4″ dice
  • 1/2 onion, finely chopped
  • 2 cups cauliflower florets
  • 3 cups potatoes, peeled & cut into 1/4″ dice
  • 1/4 lb. bacon, cut into 1/4″ dice
  • salt
  • pepper
  • 2 T olive oil

directions

  1. pat pork tenderloins dry.  season with salt and pepper, and coat with herb mixture.
  2. pre-heat oven to 400°f.
  3. heat 1 T oil in an ovenproof skillet over moderate heat.  add seasoned tenderloins and brown for 4 minutes per side.
  4. place skillet in oven and roast pork until thermometer inserted in thickest part of tenderloin reads 145-150°f, approximately 12-15 minutes.  when done, transfer pork to cutting board, and let rest for 10 minutes.
  5. steam potatoes and cauliflower until tender. drain and cool.
  6. heat 1 T oil in skillet, add bacon, and cook over moderate heat until crispy, approximately 5 minutes.
  7. add onion to skillet and cook until browned, stirring occasionally, approximately 10 minutes.
  8. add apple to skillet and cook until apple softens, approximately 2 minutes.
  9. add potato and cauiflower to skillet and cook until browned, approximately 6-8 minutes.
  10. season hash with salt & pepper to taste.
  11. slice pork into 1/2″ thick medallions and serve over cauliflower hash.
  12. enjoy.

salmon club sandwich

ingredients

  • salmon (about 3 oz. per sandwich)
  • bacon (1-2 pieces per sandwich)
  • sprouts
  • ciabatta bread
  • vinaigrette

directions

  1. rub the salmon with olive oil and sprinkle with pepper and sea salt.
  2. heat a pan or grill and sear the salmon, skin side up, for a couple of minutes. flip the salmon and cook, skin side down, until cooked through.
  3. cook bacon
  4. break up salmon with a fork.
  5. assemble sandwiches by placing salmon, bacon, sprouts on the bread and drizzling with vinaigrette or any other spreads you would like
  6. enjoy!

variations

  • add avocado, tarragon mustard (this is a delicious spread that we’ve used on this sandwich-yum!), add herbs or lemon to the salmon before cooking, tomatoes or other vegetables would also be delicious

chicken caesar salad

we all love chicken caesar salads and this is also a quick and easy weeknight meal!

ingredients

  • romaine lettuce (we usually use the romaine hearts)
  • chicken breasts
  • lemon
  • favorite caesar dressing
  • croutons
  • parmesan cheese

directions

  1. chop the lettuce and place in a bowl.
  2. toss the lettuce with dressing (not too much)
  3. squeeze lemon onto the lettuce and grate fresh parmesan
  4. set aside
  5. season the chicken with salt and pepper and drizzle with olive oil.
  6. grill the chicken and set aside to rest and cool slightly
  7. sprinkle the croutons on the lettuce, mix and distribute among individual plates
  8. slice the chicken and place over the bed of lettuce
  9. garnish with an extra drizzle of dressing (optional), lemon slices and fresh grated parmesan
  10. serve with fresh, crusty bread
  11. enjoy!

variations

  1. grilling the romaine is a fun way to change up this dish. Simply brush the romaine hearts with a little olive oil and place on the grill for a minute or two, turning once

pulled pork sandwiches

ingredients

  • pork shoulder
  • barbecue sauce
  • sandwich buns

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chicken noodle soup

ingredients

  • chicken breasts (4-6)
  • carrots (2-3 medium)
  • celery (4-5 stalks)
  • onion (1 medium)
  • spaghetti noodles (broken into 1-2 inch pieces)
  • chicken stock/broth (8 cups or more)
  • fresh parsley, other herbs, salt, pepper

directions

  1. finely chop onion, carrots and celery
  2. cube chicken (we prefer smaller pieces)
  3. heat olive oil in a large pot
  4. saute onion, carrots and celery until it begins to soften
  5. add chicken and saute until browned
  6. add stock and scrape any bits from the bottom of the pot
  7. cook for 20+ minutes until all ingredients are softened
  8. add noodles and cook for an additional 10-15 minutes
  9. add parsley, other herbs, salt, pepper to taste
  10. enjoy

variations

  1. before adding the stock, we sometimes deglaze the pan with a little white wine

chicken chili

ingredients

  1. ground chicken (about 2lbs)
  2. kidney beans (2 cans)
  3. chopped tomatoes (1 can)
  4. onion (1 medium)
  5. tomato sauce (8 oz. can)
  6. chili spice packet or your own mix of chili powder, cumin, cayenne, garlic powder

directions

  1. finely chop onion and saute in a pan with olive oil
  2. add chicken and brown
  3. place mixture into a crock pot and add all remaining ingredients and combine
  4. place the crock pot on high for 4-5 hours and switch to low to simmer until ready to eat
  5. serve with homeade corn bread and your choice of toppings: green onions, fresh tomatoes, avocado, sour cream, cheese
  6. enjoy