Good Season'n With Herb'n Renewal

  (Lancaster, Kentucky)
Tak'in the guesswork out of seasoning your food!
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Chili Time With Herb'n Renewal!

We've had three people contact us this week asking for a way to use up their leftover pork after the New Year dinner. Not a problem for us, because we love leftovers! It's a great chance to get creative and try something new without the fear of a disaster that cost you loads of money. Believe me, we've had one or two that ended up in Addie's bowl, but what the heck...we tried and we've come up with some recipes to share with you using some of our seasoning blends.


The first in the series (weekly, I hope) uses our Chili Season'n just cause the “Hog Wild Chili” is a great dish for Super Bowl Sunday. It is worth buying a pork loin if you don't have leftovers...I promise! We have a bachelor customer who serves this each year on Super Bowl Sunday and he tells us that his “man cave” is “the” place to be because of the chili!


Hog Wild Chili


3 lbs. pork loin, cubed

2 tbsp. Bacon drippings

1 medium onion, diced

1 cup diced green pepper

1 12 oz. can of beer

1 28 oz. Can diced tomatoes

1 29 oz. Can tomato sauce

3 tbsp. Chili Season'n

1 30 oz. Can chili beans

1 15.5 oz cans of Northern beans


Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute' 5 minutes. Add beer, tomatoes, sauce and Chili Season'n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes. Add beans and return to a simmer and cook until meat is tender...approximately 1-2 hours, stirring occasionally. If chili is not the desired thickness, add 1 tbsp. of cornmeal at a time to thicken ...make sure you stir after adding each spoonful.


Enjoy and may your team win! :)


 
 

We're Heading To The Inauguration!

Well, at least our Chili Season'n is!


We were lucky enough to have one of our seasoning blends chosen to be included in the gift bags that the attendees at the BlueGrass Ball will receive on inauguration eve. Karin was busy designing and printing some special packaging while Drew blended each night when he came home from the restaurant. Caros takes a bunch out him but this was very important so he stood out in the kitchen until the wee hours of the morning making sure that we had enough for Karin to package and get them on their way to Washington D.C. We're quite honored that Herb'n Renewal was one of the Kentucky Proud farms to be chosen. And, we certainly hope that the recipients enjoy their Chili Season'n!

 
 

Got leftovers from that "bird?"

On our farm, leftover turkey is never a problem...we love having it.  Oh my gosh, those turkey sandwiches loaded with the leftover dressing and a bit of cranberry sauce are to die for!  Then there's the turkey hash  for breakfast.  Of course, everyone makes turkey soup!  But then there's still some leftover and what the heck can you do with it...something different perhaps. :) 

How about this recipe...

WHITE TURKEY CHILI

  • 1 LB DRIED NAVY BEANS
  • 1 LB DRIED GREAT NORTHERN BEANS
  • 2 CUPS TURKEY BROTH
  • 3 QTS. WATER
  • 1 CUP CELERY, DICED
  • 2 CUPS ONION, DICED
  • 1 GREEN PEPPER, DICED
  • 2 (4OZ.) CANS DICED GREEN CHILES
  • 2-3 LBS. COOKED TURKEY, CUBED
  • 3-4 TBSP. HERB’N RENEWAL CHILI SEASON'N
  • 2 TSP. SALT
  • 3 TBSP. CORN MEAL

IN A 6-8 QUART POT SOAK BEANS OVERNIGHT, DRAIN AND RINSE; ADD CHICKEN BROTH, WATER AND SALT. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS...STIR OCCASIONALLY. SAUTE' CELERY & PEPPERS FOR 5 MINUTES. ADD TO BEANS, ALONG WITH CHILES, TURKEY AND CHILI SEASON'N. SIMMMER FOR 1 HOUR, UNCOVERED..STIR OCCASIONALLY. TO THICKEN, SLOWLY ADD CORN MEAL, STIRRING CONSTANTLY. ENJOY!

Sorry about the CAPS but I have this saved in the same font that we print our recipes that are included in each package and frankly, I don't have time to redo it...farming comes first and I have lettuce seeds to sow! :)

 
 

Not your average chili!

Need something to help keep you warm during the cold fall and winter nights?  This chili recipe is a "fer sure" warmer upper! It's not your normal chili recipe...think Louisiana and the Bayou! 

Bayou Chili


1 lb ground beef

1 lb smoked sausage, quartered and cubed

1 cup celery, diced

1 cup onion, diced

1 cup green pepper, diced

2 cans of beer

1 lb frozen corn

1 28 oz can diced tomatoes, drained

1 30 oz. can chili beans

4 Tbsp Herb'n Renewal Chili Season'n

1 29 oz can tomato sauce

1 cup frozen okra

1-2 lbs. Peeled, raw shrimp


In a large (7 qt. Or more) pot, brown ground beef; remove and drain well. Set aside. In the same pot, over medium heat, cook the sausage for 5 minutes. Add the celery, onions & peppers and saute' for an additional 4 minutes. Return beef to the pot and add the next 7 ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes...stirring occasionally. Remove lid, continue simmering for 1 hour or longer...stirring occasionally. Add shrimp and cook for 5 more minutes or until shrimp is pink and thoroughly cooked.  Enjoy!!!!

Add a fresh green salad and a loaf of homemade bread and you've got a meal guaranteed to bring smiles to your guests faces!

Here's the link to our Chili Season'n

 http://www.localharvest.org/store/item.jsp?id=39

 



 



 
 
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