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“We love to cook delicious (and often enormous) meals any time we can gather our friends and family. Here, we are sharing some of our favorite recipes so that you can enjoy them with your loved ones too.”
Acini de pepe con pollo
Ingredients:
· 8 Hood Family Farms boneless chicken thighs
· 2 cups acini di pepe
· 2 shallots quartered + 1 minced
· 6 garlic cloves
· 4.5 cups water
· 2 cups chicken stock
· 2 cups spinach (really pack it in)
· 12 large basil leaves
· mascarpone to taste (recommend 1 generous scoop per serving)
· 3/4 cup grated parmesan (plus extra for topping)
· zest of 1 lemon
· 6 tbsp cold butter
· kosher salt/pepper to taste
· olive oil
· fresh minced chives for topping
Directions:
1. On Medium heat, add about 2 tbsp of olive oil and 2 tbsp of butter in a large skillet.
2. Once butter has melted add minced shallot and 2 cloves of minced garlic.
3. Salt and pepper both sides of your chicken thighs, and add them skin side down to your hot skillet. Cook for about 3 mins to lightly brown the top, flip over, and cook for another three.
4. Transfer thighs and garlic/shallot bits to your airfryer to finish cooking at 400 degrees for 15 mins (internal temp of 165) Flip over about ½ way through the 15 mins.
5. Meanwhile, add the water, spinach, basil, 4 garlic cloves, quartered shallots and salt to the blender. Blend until smooth and strain. You’ll have about 4 cups of beautiful green liquid.
6. Add the pasta to your hot skillet and remaining oil/butter for 2 min until slightly golden on medium high.
7. Add green water one cup at a time. Then continue to add the two cups of chicken stock 1 cup at a time. Should be about 10-12 mins.
8. Simmer until pasta is al dente and there is not much liquid left over.
9. Add parmesan and lemon zest. Melt by mixing together for 1 more min.
10. Mix in remaining 4 tbsp butter, add salt and pepper to taste.
11. Serve with more parmesan, mascarpone, chives and black pepper
Savory Breakfast soup
Ingredients:
2 cups of broth
2 small eggs
1/4 tsp Ginger Paste
1 tbsp sliced scallions
1 tsp chili oil
Instructions:
1. Bring 4 cups of water to a boil.
2. Add 2 small eggs. Boil for 5 minutes and then transfer to an ice water bath for 2 minutes. (For large eggs, boil for 7 minutes)
3. Meanwhile, take 2 cups of Hood Family Farms chicken stock or bone broth and heat it to near boiling. You can use a microwave or stovetop for this step.
4. Remove the heated broth from the heat and add 1/4 tsp of ginger paste. Stir it into the broth.
5. Peel the boiled eggs and add them to the broth.
6. Top the dish with a drizzle of chili oil and thinly sliced scallions or chives. If you have microgreens, they are a great addition too!
7. Break open the eggs and allow the yolk to combine with the broth.
8. Sit back and enjoy your meal!
Honey and lemon herb butterfly chicken legs
Ingredients:
12 chicken legs, butterflied and patted dry (To butterfly the chicken drumstick, slice down the center of the meatiest part, then make a smaller slice on either side of the main cut. Don't cut through the other side of the drumstick. Spread or butterfly out the cuts, allowing for more surface area to season.)
Juice of 1/2 a large lemon
2 tsp kosher salt
2 tsp garlic powder
1 tbsp chicken seasoning (I used Traeger brand)
2 tbsp lemon pepper
2 tsp smoked paprika
2 tbsp baking powder
2 tbsp mixed dried herbs (I used thyme, oregano, basil, and parsley. Chives are great too!)
2 tbsp olive oil
Glaze:
1 cup unsalted butter
1/2 cup honey
2 tablespoons freshly squeezed lemon juice
2 tbsp lemon pepper
2 tsp garlic powder
2 tsp chicken seasoning
Instructions:
1. Set the grill to high - about 400°F.
2. In a bowl, add the chicken and all the listed seasonings together.
3. Place the butterflied chicken legs directly on the grill.
4. Cook for 10 minutes.
5. In a small bowl, add all the ingredients for the glaze and melt in the microwave for 30-40 seconds or melt the butter in a skillet over low heat for 5-6 minutes, or until it warms through and becomes homogeneous.
6. Separate the glaze into 2 bowls to avoid using it on raw and cooked chicken. Use one to glaze the raw chicken and one for the cooked chicken.
7. Brush the chicken with the honey lemon pepper mixture, making sure to coat it evenly. Cook for the last 10 minutes, turning halfway and glazing again.
8. Rotate on the grill, deglazing one more time. Cook for another 10 minutes or until the chicken reaches an internal temperature of 160 degrees Fahrenheit.
9. Remove the chicken from the grill and transfer it to a skillet with the remaining glaze (I do this in batches of 4).
10. Give them a toss to fully coat them.
11. Garnish the chicken with fresh parsley and place it on a platter.
12. Enjoy immediately!
Hood Family Farms Herbed Deviled Eggs with Bacon Jam
These eggs are delicious on their own, but if you’re looking for a next level, blow your mind, kinda canape… add the bacon jam!
INGREDIENTS:
1 dozen eggs
1/2 cup mayonnaise
2 tablespoon stone ground mustard
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped dill
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Additional chopped herbs, for garnish
DIRECTIONS:
Place eggs in a large saucepan and cover completely with cold water. Bring to a boil.
Once water starts to boil, turn off heat and cover. Let sit for 12 minutes.
Drain water from pan and cover eggs with cold water and ice. Let eggs cool completely.
Peel eggs and cut in half. Gently scoop yolks out with a spoon and place in a bowl.
Add mayonnaise, mustard, herbs, and salt and pepper. Mash with a fork until smooth.
Use a spoon or piping bag and tip to place a large dollop of the mixture into the well of each egg. Garnish with chopped herbs.
Store in the fridge before serving, no more than 24 hours. I usually try to serve mine within 8-12 hours for the freshest deviled eggs.
*Pro-tip don’t use your freshest eggs for deviled eggs! As the eggs age, the pH rises and the inner membrane is less likely to bond to the albumen (white). We think 2 weeks is the sweet spot.
BACON JAM INGREDIENTS:
1 lb. bacon, cut into 1" pieces
1 onion, finely chopped
4 shallots, minced
2 cloves garlic, minced
1/2 c. brown sugar
1/4 c. maple syrup
1/3 c. apple cider vinegar
1 tsp. chili powder
DIRECTIONS:
Chop bacon into small pieces and finely chop onions, garlic and shallots.
In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
Reduce heat to medium-low. Add finely chopped onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
Let cool before transferring to a jar. Add a dollop to the top of eggs just before serving. (It’s also delicious on a burger!) Best eaten within a week.
Chicken Tortilla Soup
INGREDIENTS:
2 TBSP butter
1 cup onion diced
2 stalks celery chopped
2 jalapeños minced
1/2 poblano pepper diced
3 cloves garlic minced
8 cups chicken broth
2 cubes homemade chicken bouillon
1 cup grilled corn (grill and then cut off of the cob for best flavor, in a pinch, frozen corn will do)
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1 can diced tomatoes w/ green chiles 14.5 oz
2 cups cooked chicken shredded
1 lime juiced
Garnish with:
avocado diced
monterey jack cheese grated
1/2 cup green onions diced
cilantro chopped
tortilla strips (optional if you are looking to be low carb or gluten free)
DIRECTIONS:
Melt butter in a stock pot on medium heat and sauté onions, celery, jalapeños, and poblano until onions are translucent. Add garlic during the last minute of sauté time.
Add chicken broth, corn, canned tomatoes & chiles, cumin, salt, and pepper to the pot. Boil gently until all veggies are soft, about 15-20 minutes.
After veggies are cooked, add cooked chicken & lime juice. Add more salt to taste if needed. Before serving, garnish with avocado, cheese, green onions, cilantro, and tortilla strips.
Garlic Butter Roasted Chicken
INGREDIENTS:
4 - 4 1/2 pound HFF whole chicken, at room temperature giblets and neck removed from cavity*
1/2 cup unsalted butter, melted (reserve half for basting)
3 tablespoons olive oil
1/4 cup white wine -- use a dry wine like a Sauvignon blanc or Chardonnay
1 lemon, halved
Salt and freshly ground pepper, to taste
6 garlic cloves, minced
1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
3 fresh whole rosemary sprigs
DIRECTIONS:
Preheat oven to 400°F. Line a baking tray with foil.
Discard neck from inside the cavity and remove any excess fat. Pat dry with paper towels.
Pour the olive oil, half of the melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
Place breast-side up into baking tray or roasting pan. Roast for 30 mins and baste with other 1/4 cup melted butter and juice then continue roasting for another 45 mins to 1 hour until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Strain pan juices to remove any burned bits from the cookie sheet. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
NOTES:
For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F (75°C) and juices run clear when pierced.
Garlic and Rosemary Lamb roast
INGREDIENTS:
1 3-4 lb lamb shoulder roast
6 cloves of minced garlic
1.5 tbsp fresh chopped rosemary
3 tsp fresh thyme leaves
3 tbsp olive oil
kosher salt
freshly ground black pepper
DIRECTIONS:
Preheat oven to 450 and lower oven rack to bottom third of oven. Using a sharp knife score the fat cap of the roast up and down and side to side, creating a checker board effect. Mix your olive oil, garlic, rosemary, and thyme in a small bowl and rub all over the lamb covering all surface area. Season generously with kosher salt and about 1/4 tsp of black pepper. Place lamb on a roast rack fat side up, and bake until you reach an internal temp of 145 degrees. Baste frequently during roasting. You can estimate 17-19 mins needed per pound of meat, but we suggest using a meat thermometer to closely monitor the internal temp. After removing the roast from the oven, tent loosely with foil and allow to rest for 10-15 minutes to allow the juices to settle. An internal temp of 135 will be medium rare, and 145 will be medium after resting.
Best Grilled Chicken Wings
INGREDIENTS:
3 Packs Hood Family Farms Chicken Wings
2 12oz dark beer (we like to use Negro Modelo)
2 bottles of your favorite hot wing sauce (we use Buffalo Wild Wings Medium)
2 tbsp Kosher salt
DIRECTIONS:
The day before cooking, combine 1 12oz beer, 1 cup hot wing sauce, 1 tbsp Kosher Salt and 9 wings into a gallon ziplock freezer bag (sturdier to prevent leaking). Repeat for the second bag. Squish around to mix well and cover all wings. Place flat in the fridge overnight. In the morning, flip the bags to ensure even brining.
To cook the wings, preheat 1/2 your grill to 500-600 degrees. Once you’ve reached temp, place the wings on the opposite side and baste with extra hot sauce. Grill for 7-8 mins on each side. Make sure they’ve reached 165 degrees internal temp.
To finish them off place them over the direct heat for about 2 mins per side to get a beautifully crispy char. We like to serve with a little bleu cheese and chives sprinkled on top with blue cheese, ranch, and extra wing sauce for dipping options. [Insert chef’s kiss]
Subtly Spicy AirFryer Drumsticks
INGREDIENTS:
3 packs Hood Family Farms Drumsticks
1 tbsp Olive Oil
1tbsp Honey
1 1/4 kosher salt
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
2 grated garlic cloves
Combine oil, honey, 1tsp salt, cumin, paprika, oregano, and garlic in a large metal bowl. Add drumsticks and toss to coat. Place drumsticks in your airfryer on 400 degrees for 15-20 mins until they reach 165 degrees internal temp. For an extra touch, blend 1 cup sour cream, 1 jalapeno, 1 hand full of cilantro and another garlic clove, plus the juice of one lime for a fantastic crema sauce to drizzle. PS this recipe is also fantastic for chicken tenders, reduce cooking time to 10-15 mins.
Chicken, Mushroom and Orzo Skillet
Easy and delicious one skillet meal
INGREDIENTS:
4 Tbsp butter
8 boneless chicken thighs
2 shallots minced
4 garlic cloves minced
8oz Cremini mushrooms, halved
8oz Portobello mushrooms, halved
1 tsp fresh thyme
1 cup orzo
3 cups chicken broth
1/2 cup heavy cream
8oz baby spinach
1/3 cup freshly shredded parmesan reggiano
Kosher salt and freshly cracked black pepper to taste
DIRECTIONS:
Melt 2 TBSP of butter in a large skillet over medium heat. Salt and pepper both sides of your chicken thighs, place them skin side down in the hot skillet until brown (about 5 minutes), flip and continue to cook through adding additional 2 TBSP of butter (another 3-4 minutes). Set aside chicken. Add shallots and garlic to the skillet, cooking until fragrant (1-2 minutes). Add mushrooms and cook until soft (4-5 mins). Add orzo and chicken broth and bring to a boil. Reduce heat and simmer for 5-7 mins until orzo is tender. Stir in your spinach and cook until wilted. Add cream and parmesan, stir and heat through. Nestle in chicken thighs and allow to warm for 3-4 minutes. Add shredded parmesan, fresh thyme leaves, salt and pepper on top and serve immediately!
Roasted Poblano Soup
The perfect smoky, slightly spicy, cheesy delicious soup.
INGREDIENTS:
10-12 Poblano peppers (medium sized)
5 garlic cloves minced
1 white onion roughly chopped
1 cup roughly chopped cilantro
1/2 tsp cumin
1/2 tsp kosher salt
2 tbsp unsalted butter
46 oz chicken broth (see our chicken recipes on how to make this at home)
1 cup heavy cream
1 wheel of asadero cheese
1 tbsp cornstarch
DIRECTIONS: Lay poblanos on a baking sheet lined with parchment paper and roast at 450 for 15-20 mins. Until the skin starts to bubble and seperate from the pepper. Pull out and allow to cool.
Meanwhile, add butter, onion, garlic, cilantro, cumin, and salt to a pot and saute for 5-6 mins. Add chicken broth and bring to a boil. Remove the seeds and stems and peel the waxy skin away from the pepper (this can be done with your fingers). Add the flesh from the peppers to the pot. Bring to boil and reduce for 15 mins.
Crumble the asadero cheese and toss with the cornstarch. Add to the pot to melt. Stir in.
Use your immersion blender and blend until smooth. Add 1 cup of heavy cream and stir to warm through. Serve immediately topped with creama and a few bits of chopped cilantro. ENJOY! (this also freezes very well!)
Roasted Garlic Carrots
This recipe is from the cooking blog Damn Delicious, and it was perfect! We really didn’t have to change anything! Check out her original post here.
INGREDIENTS:24 baby carrots, tops trimmed to 2 inches
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves
DIRECTIONS: Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.Place into oven and bake for 35-40 minutes, or until tender.Serve immediately, garnished with parsley, if desired.
Best Homemade Queso Blanco Recipe
This recipe is a bit more time consuming than your typical Velveeta and Rotel variety, but it is oh-so-worth-it!
Start by melting 2 TBS of unsalted butter in a sauce pan, add 1/2 cup of diced jalapeños + 1/2 cup of diced poblano pepper + 1/4 diced white onions and cook for about 5 minutes in the melted butter. Add 2 TSP of minced garlic (about 2 cloves) and cook for 30 more seconds.
In a separate bowl, whisk together 1 cup of 2% or whole milk + 1 cup of water + 2 TBS of cornstarch until well combined. Add to the chili mixture in your saucepan. Bring to a simmer over med-low and cook stirring constantly until mixture thickens (about 5-7 mins).
Begin adding cheese (buy 1 lb of white American cheese thinly sliced from your local deli - ask for no paper dividers to avoid waste) slice by slice and stir together until melted (about 2-3 mins). Stir in 2 TBS chopped cilantro + 1/2 TSP cayenne pepper + 1 1/2 TSP cumin + 1 TSP of kosher salt.
Garnish with thinly sliced peppers (serrano if you’re brave, jalapeño for a normal Texas spice level, or Poblano if you just want a little flavor without the heat) and serve immediately.
Best Mashed Potatoes
Are you ready for the tastiest, creamiest, garlic-iest, most delicious mashed potatoes of your life?
Cut the tops off of 2 heads of garlic and place on separate sheets of foil. Drizzle each with olive oil and add salt and pepper. Wrap the foil around each head of garlic and place in the oven on 350 for 35-40 mins. Garlic will become super fragrant and soft like paste. Once they’re done, unwrap the foil and set them aside to cool - they get VERY hot. Handle with care!
While those are roasting… Peel and cube 3 lbs of yellow potatoes.
Place the potatoes in a boiling pot of salted water for 20 mins (until they’re soft and easily mash with a fork).
Melt 1 stick of butter, measure out 1 cup of heavy cream, and zest 1 lemon. You’ll also need 3 oz of creamy goat cheese (set this out early to soften up), 1 tbsp of fresh chives, and 1 tbsp of chopped Italian parsley.
Once the potatoes are cooked, place in a mixing bowl and add the cream, butter, lemon zest, squeeze in all of your roasted garlic (it just takes a little pressure and the cloves will easily slide out of the skin), and goat cheese. Mash together with your fork and then grab the immersion blender and cream those babies up! Add kosher salt and pepper to taste.
Top with your parsley and chives… serve immediately, et voila! You’ll never go back to the regular potatoes again.
Sausage Breakfast Quiche
Feeding a bunch? Try this for a sure-fire crowd pleaser!
1 refrigerated pie crust
1 lb sausage browned and drained
4 large pasture raised eggs
1 cup grated Swiss cheese
1 cup grated sharp cheddar cheese (Or 1 8 oz package Kraft Expertly Paired Cheddar and Swiss)
1 cup sour cream
1 tsp dry mustard
1 tsp pepper
1 tsp salt or Tony Chachere’s seasoning
2-3 dashes Cholula
Heat oven to 350 degrees. Bring refrigerator pie crust to room temp and place over quiche pan, crimping the edges.
Mix all ingredients together and whisk until well mixed. Pour into quiche pan.
Bake for 45 min then check to see if done by inserting knife into the middle. If it comes out clean, take out of oven and sit for 10 min.
Serve warm and ENJOY!
Apricot Mango Chipotle Wings
This is an easy recipe that’s packed with flavor to throw together when you don’t have a ton of time for prep.
2 lbs of chicken wings/drumettes marinated in 1 bottle of Kozlowski farms Apricot & Mango Roasted Chipotle grilling and dipping sauce. This can be hard to find, so when it’s available online, I order 3+ at a time. Just throw the chicken in a gallon freezer bag with the sauce, make sure to spread around so have good coverage, and leave in the refrigerator for 1-2 hours.
Toss the chicken onto a hot grill for approximately 15 mins, until you start to see some char forming on the edges. Transfer to a platter, and garnish with fresh chopped cilantro and bleu cheese crumbles. Use Ken’s Chunky Bleu Cheese dressing for dipping! Literally finger licking good!
Quick Pickled Red Onions
You need:
1 medium red onion, thinly sliced, 3 garlic cloves, 1 thinly sliced jalapeno, 1/8 tsp mustard seeds, 3/4 cup rice vinegar, 1/2 tsp sugar, 1/2 tsp Kosher salt
Slice the onions: Start 2 or 3 cups of water to boil on the stove. Peel and thinly slice the onion into approximately 1/2 moons. Peel and roughly chop the garlic cloves. Slice the jalapeno.
Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and mustard seeds. Stir until sugar/salt dissolve dissolve.
Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar: Add the onions, jalapenos and garlic to the jar and stir gently to evenly distribute the flavorings.
Store: The onions will be ready in about 30 minutes, but are better after a few hours. Keep refrigerated. They’ll be good for a several weeks, but are best in the first week.
Chipotle Peach Chicken
This is a delicious and creative way to use a jar of jam!
Take 2 lbs of boneless skinless chicken thighs and start to brown them in a skillet with olive oil and a touch of garlic pepper. Cook on each side for 3-4 mins.
While the chicken is browning, scoop one jar of Hood Family Farms Chipotle Peach jam into a food processor (add 1 tbsp of chipotle adobo sauce if you want more spice), add 1/4 cup of dijon mustard, 2 tbsp of soy sauce.
Chop 1/2 a white onion and 4 cloves of garlic. Remove chicken from pan and place on a platter. In the same pan, add the onion and garlic and begin to sauté for 2-3 mins. Add your chipotle peach sauce to the pan and stir into the onions and garlic. Add your chicken (and any juice on the plate) back into the pan. Cover the chicken with the sauce and cook for another 7-10 mins until chicken is cooked through.
We served this over steamed brown rice/quinoa and topped with microgreens.