Chile Relleno Torta


  • 1/2 lb cheddar cheese, grated
  • 1/2 lb monterey jack cheese, grated
  • eggs
  • 1/3 cup flour
  • 1 2/3 cups half-and-half cream
  • 1 (4 ounce) can green chilies, drained (even better, substitute fresh Hatch Chile
  • 1/4 cup salsa

Directions:

  1. 1
    Preheat oven to 375F.
  2. 2
    Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
  3. 3
    Beat eggs, add flour slowly, and then beat in half and half.
  4. 4
    If mixture is lumpy, strain it.
  5. 5
    Pour egg mixture over cheeses in pie plate.
  6. 6
    Carefully spoon chiles over the surface, then spoon salsa over all.
  7. 7
    Bake about 45 minutes or until center is set.

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Twice Baked Sweet Potatoes


Ingredients

  • 6 sweet potatoes, even in size and scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
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Grapefruit and Honey Marinade for Pork or Chicken

Ingredients:
1/4 cup grapefruit juice
1 tablespoon grapefruit peel, grated
1 teaspoon ground red pepper
1/2 teaspoon cayenne
1 teaspoon crushed garlic
1/4 cup honey
1/8 cup olive oil

Directions:
1.  Combine all ingredients in a bowl.
2.  Stir until well blended.
3.  Let chicken or pork marinate for desired amount of time.  (Recommend overnight for pork, at least a few hours for chicken)
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Pumpkin Soup

  • Tuesday, October 18, 2011
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This was sent in by Martina Milerova!  Thanks so much for sharing your recipe!


Original Recipe Yield 7 - 10 servings

Ingredients
      6 cups chicken stock
      1 1/2 teaspoons salt
      4 cups fresh pumpkin pureed
      1 teaspoon chopped fresh parsley
      1 cup chopped onion
  1/2 teaspoon chopped fresh thyme
  1 clove garlic, minced
  1/2 cup heavy whipping cream
  5 whole black peppercorns
Directions
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Mom's Apple Cake

This recipe was submitted by Sheila Hudson!  She says that Honey Crisp apples are great in this recipe, and that she aslo subs 1/2 cup butter for part of the oil!

You can find it at here at smittenkitchen.com!

Thanks Sheila!

Do you have a recipe you'd like to share?  Send it to us at brfamilyfarm@gmail.com!
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Hatch Green Chile Chicken Enchiladas


4 large chicken breast halves, grilled and shredded
1 cup Crema Agria (Mexican sour cream)
6-8  hatch chiles, roasted, peeled, and diced
2 cups of Mexican blend shredded cheese
16-20 soft corn tortillas
16 oz. can green chile enchiladas sauce


Slice up the cream cheese and melt it in a large saute pan. Add the chicken, 1 cup of Mexican cheese, and chiles and combine well. Let cool enough to handle with hands.

Steam corn tortillas a couple at a time (a broiler pan with water in the botton over the burners works well) and roll with filling mixture. Pack the enchiladas in a lightly greased 9 x 13 pan. Cover enchiladas with green chile enchiladas sauce. Top sauce with remaining Mexican cheese. Bake at 400 F. for 30 minutes or until cheese because lightly browned.
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Butternut Squash Fries

  • Wednesday, September 28, 2011
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Ingredients

  • 1 (2 pound) butternut squash, halved and seeded
  • salt to taste

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
  3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
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Pumpkin Soup

  • Wednesday, September 28, 2011
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Ingredients

  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 3 1/2 cups cubed fresh pumpkin
  • 1 teaspoon fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

Directions

  1. Cut pumpkin into 1/2-inch cubes.
  2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Apple Cinnamon Quiche

(featured on Inn Cuisine, recipe courtesy The Grove, the Inn on Harlee, Marion, South Carolina)

1 pie crust, unbaked
3 medium apples, (Honey-Crisp variety), peeled and sliced thinly
2 tablespoons butter
2 tablespoons sugar
1 teaspoon ground cinnamon
1 cup shredded Cheddar cheese
3 large eggs
1 & 1/2 cups heavy whipping cream

Preheat oven to 325 degrees F. Press pie crust into a 9″ pie plate and set aside. Sauté apples in butter, sugar and cinnamon until the apples are tender, about 5-8 minutes. Meanwhile, whisk eggs and heavy whipping cream together until well blended. Place apples in the bottom of crust and cover evenly with shredded cheese. Gently pour egg and cream mixture over the apples and cheese. Bake quiche in the middle of a preheated 325 degree F oven for 35-40 minutes (depending on the accuracy of your oven), or until set (quiche no longer jiggles when shaken). Remove from oven, allow to cool to about room temperature, then slice before serving. May be served at room temperature or chilled.

Yield: Serves 6

Read more: http://inncuisine.com/elegant-entrees-for-breakfast-brunch/best-bet-brunch-recipe-the-grove-bbs-apple-cinnamon-quiche/#ixzz1YckXBsOV
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Easy Pumpkin Roll

  • Wednesday, September 21, 2011
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Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving. Serve cold.
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The Best Guacamole Ever


Ingredients

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
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Chicken & Avocado Wraps

Preparation Time: 10 minutes
Serves: 4
Ingredients
  • 3 tablespoon  Light Miracle Whip® or light mayonnaise
  • 4 (6-inch) fajita-size whole flour tortillas*
  • 12 ounces boneless, skinless chicken breast, grilled or poached and sliced
  • 1 medium avocado, peeled
  • 1 red bell pepper, sliced
  • ¼ cup sliced red onion
  • 2 cups mixed salad greens
Instructions
Spread salad dressing on tortillas. Layer chicken, avocado, red pepper, red onion, and salad greens in the center of each tortilla. Roll and fold the filled tortilla. Can garish with salsa (optional).
*These would be perfect with our BR Family Farm fresh made tortillas!  You can also use 2 12-inch tortillas and cut them in half.
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Grilled Bartlett Pears A La Mode

  • Thursday, September 08, 2011
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Ingredients

  • 5 Bartlett pears
  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons Mexican vanilla extract
  • 1 quart vanilla ice cream, for serving

Directions

Preheat a grill to medium-high heat.
Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.
Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.
Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.


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