I don't know about you, but during winter I just want to eat cozy comfort foods that are warm and make me feel all warm inside!!
We put together a short list of a few cozy recipes we thought you might enjoy that highlight some of our favorite cuts that we offer and will keep you cozy this winter!
Herb-Roasted Whole Chicken with Root Vegetables
Ingredients:
1 whole C&F Farms chicken (4-5 lbs)
4 tbsp unsalted butter, softened
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
3 cloves garlic, minced
Salt and pepper, to taste
1 lemon, quartered
1 large onion, quartered
4 carrots, peeled and chopped
4 medium potatoes, chopped
2 tbsp olive oil
Instructions:
Preheat oven to 425°F. Pat the chicken dry with paper towels and place it in a roasting pan.
In a small bowl, mix butter, rosemary, thyme, garlic, salt, and pepper. Gently lift the chicken’s skin and spread the herb butter underneath, then rub the remainder over the skin.
Stuff the cavity with lemon and onion quarters. Tie the legs together with kitchen twine.
Toss the carrots and potatoes with olive oil, salt, and pepper, then arrange around the chicken in the roasting pan.
Roast for 1.5 hours, or until the internal temperature of the chicken reaches 165°F. Let rest for 10 minutes before carving. Serve with the roasted vegetables.
Classic Beef Stew
Ingredients:
2 lbs C&F Farms beef stew meat
3 tbsp all-purpose flour
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
3 medium potatoes, chopped
4 cups beef broth
2 tbsp tomato paste
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
Salt and pepper, to taste
Instructions:
In a bowl, toss beef with flour, salt, and pepper. Heat olive oil in a large pot over medium heat and brown the beef in batches. Remove and set aside.
Add onion and garlic to the pot; sauté until softened. Stir in tomato paste.
Deglaze the pot with wine (if using), scraping up browned bits. Return beef to the pot, add carrots, celery, potatoes, broth, bay leaves, and thyme.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 2-3 hours, stirring occasionally, until beef is tender.
Adjust seasoning with salt and pepper. Serve hot with crusty bread.
Crispy Chicken Skillet with Lemon and Garlic
Ingredients:
1 C&F Farms whole chicken, cut into pieces
2 tbsp olive oil
Salt and pepper, to taste
1 lemon, sliced
6 cloves garlic, smashed
1/2 cup chicken broth
1 tbsp fresh parsley, chopped
Instructions:
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper.
Place chicken skin-side down in the skillet; cook until golden brown (about 4-5 minutes per side). Remove and set aside.
Add garlic to the skillet and sauté until fragrant. Deglaze with chicken broth, scraping up browned bits.
Return chicken to the skillet, add lemon slices, cover, and simmer on low heat for 20-25 minutes until fully cooked.
Garnish with parsley and serve with rice or crusty bread.
Breaded Pork Chops with Gravy
Ingredients:
4 C&F Farms bone-in pork chops
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
2 eggs, beaten
1/4 cup vegetable oil
2 tbsp butter
2 tbsp flour (for gravy)
2 cups milk
Instructions:
Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish. Dredge pork chops in flour, dip in beaten eggs, then coat again in flour mixture.
Heat oil in a skillet over medium heat. Fry chops 3-4 minutes per side, until golden and cooked through. Remove and set aside.
Reduce heat and melt butter in the skillet. Stir in 2 tbsp flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened.
Serve pork chops with gravy over mashed potatoes.
Italian Sausage and Bacon White Bean Soup
Ingredients:
1 lb C&F Farms Italian sausage links, sliced
4 slices bacon, chopped
1 onion, diced
3 cloves garlic, minced
2 cans white beans, drained and rinsed
4 cups chicken broth
1 can diced tomatoes
2 cups chopped kale or spinach
1 tsp dried thyme
1/2 cup heavy cream (optional)
Salt and pepper, to taste
Instructions:
In a large pot, cook bacon until crispy. Remove and set aside. Add sausage to the pot and cook until browned; remove and set aside.
Sauté onion and garlic in the drippings until softened. Add beans, broth, tomatoes, thyme, salt, and pepper. Simmer for 15 minutes.
Return sausage and bacon to the pot, stir in kale, and cook until wilted. Add cream (if using) for richness. Adjust seasoning as needed.
Serve with grated Parmesan and crusty bread.
