Howdy folks, this page contains recipes that we know and love, as well as a few on the to do list.  Some are links to other sites, others are made by us.  We’re not chefs, but we have gardens and freezers full of bounty:)  We tend to choose simple recipes, using simple ingredients- kind of like a farmers table back in the day.  What we cook tends to follow the season, so some of these recipes might look funny in the winter- or heck, even in the summer.

There is a comment section at the bottom of this page.  Please use it!  Did you try something a loved it?  Do you have a recommendation for us to try or to put on here?


We eat about a chicken a week.  That winds up being a lot of chicken!  Not only do we enjoy the meat, but we also make broth from the bones.  Our chicken is about as good as it gets, I encourage you to use all of it.  Our biggest piece of advice is to ensure the chicken is completely thawed before cooking.  Don’t use a microwave!  Plan ahead and put the chicken in the fridge 4 days ahead of when you plan to cook it.

Here is our favorite roasted chicken recipe.  We use this recipe for about 90% of our chicken recipes, it’s that good.  Notice it calls for trussing the chicken- also notice that your chicken comes already trussed.  Have you ever bought a chicken already trussed for you?  It’s a fairly easy thing for me to do and I think it presents a very unique package.  Let me know what you think.

When we remove the pan from the oven, we remove the bird and set it on a cutting board to rest- then make gravy with the fat!  We pull the meat off the bones, ending up with 2 piles, bones and meat.  We’ll make a big ol’ bed of greens, put some chicken on top, then gravy on top of that.  Farm style chicken salad with gravy dressing!  Super yummy.

After dinner we save any leftover gravy, then add the bones back in the same pan and make broth:

  1. Add enough water to submerge the bones, a teaspoon or so of apple cider vinegar, then simmer it for 12-24 hrs.  Simmering for this length of time pulls the nutrients out of the bones and cartilage, the vinegar helps by slightly acidifying the liquid- you can’t taste the vinegar in the final broth.  Sometimes we will add celery leaves, onion skins, or other goodies to the liquid for more flavor.
  2. When it’s all done set up a large bowl with a colander sitting in it.  Pour everything in to the colander/bowl, remove the colander and now you have broth in the bowl and bones in the colander.
  3. Allow the broth to cool, then pour the broth in to freezer containers (yogurt containers work great) and freeze.  To see how much you got out of the bones, try to pinch one.  It should crumble easily.  Throw the bones away (or compost, or feed to pigs).  Let your dog lick the pot, bowl, and colander, and enjoy your bounty with easy dishes duty to boot:)

We use leftover chicken meat for future dinners and sandwiches.  One of our favorite simple recipes for leftover chicken (or any meat) is a penne pasta ‘stir fry’:

1 onion, chopped

1 bell pepper, sliced

You can also include garlic, greens, squash, tomatoes, whatever you have handy.  This recipe is a good ‘refrigerator cleaner’, just use whatever you have.

Leftover chicken, beef, pork, or sausage

Shredded cheese of any variety

Penne pasta

Olive oil or fat for cooking

Salt and pepper

  1. Start water for pasta, the goal is perfect ‘al dente’ pasta.
  2. Saute the onion and bell peppers in a big pot until the onions are clear.
  3. Add the meat to reheat.  Add salt and pepper now to, use a lot.
  4. Add the pasta to the meat and veggies.  Saute the whole lot until you see little cooked spots on the pasta.  Taste for salt.
  5. Put it in a bowl, sprinkle with cheese and enjoy!

All of that from 1 chicken!  This is pretty much how we do it every week.  We wind up with a lot of broth, we use it for cooking brown rice, as a braising liquid, add it to pasta water, green chili, soups, drinking, etc.


Simple beef tenderloin

– and, of course, it’s awesome!

Thaw the meat in the fridge a few days ahead of time.

Pour a bit of olive oil over the tenderloin, then rub with salt and pepper.  Leave it sit for an hour on the counter, you want the meat at room temperature before cooking.

Preheat oven to 450, put meat in a pan in the oven and immediately turn heat down to 350.  Roast to an internal temperature of 140 (rare), should be 20-30 minutes.  Enjoy!  How simple is that.


We’ll add more here in time.


We’ll add more here in time.


We’ll add more here in time.

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