Harvest Grilled Corn Soup

Are you a sucker for soup season? We sure are!

This twist on corn chowder is a crowd favorite and one that will leave you saying, “How is that SO good?!”

Here is what you need:

9tbsp unsalted butter

1 1/2 tsp Chili powder

9 ears of Corn, shucked

3 clove of Garlic, with skin

3 Lime wedges

6 Scallions

3 cups Chicken Broth

3/4 cup heavy cream, plus more for garnish

Kosher Salt and fresh cracked pepper

Roasted pumpkin seeds (for garnish)

How to make it:

  1. Heat grill or skillet to medium heat. Melt butter and brush ears of corn with melted butter, salt and pepper.

2. Grill or sauté corn for 6-8 minutes. Cook garlic in skin for 4-5 minutes. Grill scallions for about 1-2 minutes per side or until charred. Allow vegetables to cool slightly.

3. Remove kernels from cob, reserving a few tablespoons for garnish. Chop scallions, discarding root. Peel and chop garlic.

4. Add vegetables to food processor or blender and pulse until smooth. Add chicken broth and puree. Pour mixture through sieve into a medium sauce pan, pushing through contents with a rubber spatula.

5. Bring mixture to a boil, reduce to a summer and add cream and taste for seasoning.

6. Toss pumpkin seeds in olive oil, chili powder, salt & garlic powder. Roast at 450 degrees for 10 minutes.

7. Garnish soup with reserved corn, roasted pumpkin seeds and a few drops of cream. Serve with lime wedges!

8. Enjoy!

A spin off of Sabrina Russo’s Grilled Corn Soup Recipe

Gamma's Famous Meatloaf

This might just be the world’s BEST meatloaf. I’ll go ahead and say it. Need to woo your family at your next family gathering? This meatloaf will do just that. It is absolutely delicious!

Prep Time: 15 minutes Cook Time: 1 hour Cooling Time: 15 minutes

Total Time: 1 hour 30 minutes

Here’s what you need:

  • 1/2 tablespoon canola oil

  • 1/2 cup diced yellow onion

  • 1/2 cup diced bell pepper

  • 1/2 can crushed tomatoes (optional)

  • 2 lbs Five Heart Farms Dry Aged Ground Beef

  • 1 1/2 sleeves of crushed Ritz crackers

  • 2 lightly beaten eggs

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup whole milk

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

For The Topping:

  • 1/2-3/4 cup ketchup

  • 2 teaspoon brown sugar

  • 1 teaspoon yellow mustard

How to make Gamma’s Famous Meatloaf:

  1. Preheat oven to 350 degrees

  2. Optional: sautee the onions and diced peppers in a small pan with oil to soften.

  3. Crush the Ritz crackers by hand or by food processor until they resemble breadcrumbs.

  4. In a large bowl, mix the eggs, cracker crumbs, onion, bell pepper, cheese, milk, salt and pepper.

  5. Add ground beef and mix all together.

  6. Form it into a loaf and place it into a loaf pan.

  7. Bake for 30 minutes.

  8. Combine the topping ingredients while it bakes and then set aside.

  9. Remove the meatloaf and brush the topping onto the top of the meatloaf. Bake for an additional 30-40 minutes. Ensure the middle is 160 degrees before you slice.

  10. Remove from oven and let stand for 15 minutes before slicing and serving.

  11. Put on your stretchy pants and ENJOY!

Creamy Cajun Bratwurst Pasta

Quick & easy is our go to around here. As a busy farm family, we are always on the go. Meals that can be ready in 30 minutes or less is what we aim for! This pasta is creamy, delicious and easy peasy.

Here is what you need:

1 box Rigatoni Pasta

1 pack of FHF Bratwurst, uncooked

8 ounces Cream Cheese

14oz can of Diced Tomatoes with garlic and onion

1 cup Chicken Broth

1 teaspoons paprika

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon cayenne pepper

1/4 teaspoon onion powder

How to make Creamy Cajun Bratwurst Pasta:

  1. Cook pasta

  2. In a large skillet, brown the chopped bratwurst on medium heat until cooked through.

  3. Add cream cheese, diced tomatoes, reduce heat to low. Stir constantly until cream cheese melts.

  4. Add chicken broth and spices.

  5. Add cooked pasta to the skillet, stir to coat the pasta with delicious cream sauce.

  6. Serve and enjoy!

Cheesy Kielbasa Skillet

A quick & easy dinner using our new Five Heart Farms Kielbasa!

This recipe only calls for 5 ingredients and one pan! I told you it was easy :)

Ingredients:

1 pack FHF Kielbasa

1 head of Broccoli

2.5 cups of Rice

2.5 cups Chicken Broth

1 cup of Shredded Cheese of choice

Instructions:

  1. Start by sautéing the chopped Kielbasa. Cook until browned.

  2. Add 2.5 cups of chicken broth and 2.5 cups of rice to the pan. Bring to boil stirring occasionally for 3-5 minutes.

  3. Add in chopped broccoli and cook for an additional 5 minutes.

  4. Stir in shredded cheese.

  5. Serve and enjoy!

Harvest Candied Bacon Salad

Harvest Candied Bacon Salad (4 servings)

Bacon Vinaigrette

1 shallot minced

1/3 cup bacon renderings

1/3 cup apple cider vinegar

3 tbsp extra virgin olive oil

1 tbsp maple syrup

1 tbsp dijon mustard


Sauté shallot in bacon renderings. Mix Dijon mustard, maple syrup, shallots & bacon renderings in a bowl and whisk until homogeneous. Whisk in the remaining ingredients and season with a pinch of salt and pepper.

Salad

1/2lb Five Heart Farms bacon ends or bacon

1/4 cup maple syrup

1/4 cup brown sugar

1 head butter lettuce (washed & torn)

4-6oz goat cheese (crumbled)

4oz walnuts toasted

1 honey crisp apple or bartlett pear (thinly sliced)

Preheat oven to 350 degrees. Line a baking sheet with foil and lay a wire rack on it. Mix maple syrup and brown sugar in a bowl. Lay bacon on wire rack and rush with sugar mixture. Bake 10-15 minutes and then flip and brush the sugar mixture on the opposite side of the bacon. Continue to bake 15-20 minutes. Let cool and then chop.

Toss ingredients into a bowl and then serve.

Recipe from chef Erin Grimsley from The Farmwife Kitchen located in Friona, TX.

Enjoy!

Award Winning Chili

This chili is so delightful! I’m serious guys, it’s truly DEVINE.

Here is what you need:

  • 2 lbs Five Heart Farms dry-aged ground beef

  • 4 tbsp olive oil

  • 1 yellow onion chopped

  • 1 green bell pepper chopped

  • 1 small can diced green chiles

  • 4 cloves garlic minced

  • 1/4 cup flat-leaf Italian parsley finely chopped

  • 2 jalapeño peppers finely chopped (optional)

  • 3 tbsp chili powder

  • 2 tsp cumin

  • 1 tsp sugar

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp pepper

  • 1/4 tsp cayenne pepper

  • 46 oz. tomato juice

  • 28 oz. diced tomatoes

  • 15 oz. tomato sauce

  • 16 oz. kidney beans drained and rinsed

  • 16 oz. pinto beans drained and rinsed

  • Shredded cheese and sour cream for topping

How to make Five Heart Farms amazing chili:

  • In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

  • Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

  • Add your meat-veggie mixture & all other ingredients to the slow cooker or instant pot. In slow cooker, cook on low for 7 to 8 hours. In instant pot, cook for 30 minutes. Serve warm with cheese and sour cream.

Enjoy!