Recipes from Delp Family Farm, Family, and Friends.
If you would like to submit a recipe to share how you prepared meat from Delp Family Farm, please email us at Delpfamilyfarm@gmail.com.
My wife made Sloppy Joes for our Fourth of July Party and they were out of this world. She tried this new recipe, which was similar to hers, but "if it was found on Pintrest it has to be good"... or so I was told... In the end, it was great and maybe a smidge better than the old stand by. The meat/hamburger used in this recipe was from Delpfamilyfarm. Four Stars! **** THE BEST SLOPPY JOES recipe from: Mels Kitchen Cafe 2 Tbsp. vegetable oil 2 medium onions, roughly chopped 2 ½ lbs. ground beef 2 Tbsp. tomato paste 2/3 cup BBQ sauce ½ cup ketchup ¼ cup Worcestershire sauce ¼ cup soy sauce Freshly ground black pepper 8 to 12 potato rolls Preheat oven to 300 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
Slow Cooker Chicken (Allison found this online)
Allison cooked one of our Delp Family Farm chickens in a crock-pot for supper one night..."Then, I saved the broth and veggies and used it with the leftover chicken for soup the next day." -Allison S.
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
For the Crockpot
1 cup chopped onion, approx 1 medium to large onion
4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds
2 garlic cloves, peeled and smashed
1 whole lemon quartered
3 1/2 to 4 1/2 lbs roasting or fryer chicken
Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
Remove chicken and place in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.
Chocolate Chocolate Chip Zucchini Cakes
Our garden has produced A LOT of zucchini this year. I finally found a way to prepare it that everyone likes! It was a hit with my family right when it came out of the oven. Enjoy!
2 1/2 cups all-purpose flour 1/2 cup cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups sugar 3 eggs 1 cup canola oil 2 teaspoons vanilla 2 packed cups grated zucchini (don’t peel it) 1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch.
Robby just picked about a dozen green peppers from our garden. This is a perfect time to pull out Robby's Grandma's stuffed pepper recipe.
Ingredients: 10 small to medium peppers 2 lbs. ground beef 1 onion chopped 2 cloves garlic 2 cups whole grain rice 2 16 oz. cans tomato sauce salt mozzarella cheese
1. Preheat oven to 350 degrees. 2. Brown ground beef. Add onion as you are browning. 3. Cut off tops of each pepper. Cut out membranes and seeds of each pepper. 4. Add the chopped garlic, rice, 1 can tomato sauce, and sprinkle salt on mixture. 5. Stuff each pepper with the meat mixture. Pour the second can of tomato sauce on each pepper. Place the peppers in a 9x13 pan. 6. Cover the pan with foil and cook for 10 minutes. 7. Remove the foil and cook for 15 minutes. 8. Add cheese to the top of each pepper. Pop the pan back in the oven so the cheese can melt on each pepper.