Heating Up Your Ham!
While our hams are cooked through the curing and smoking process, they better come to you cold! And if you want that ham heated up for your Chistmas, Easter or Sunday table there a re a few things to remember. Place the ham cut side down on a baking sheet with a lip....
Vic Farm’s Easy Osso Buco
Vic Farms Easy Osso Buco Slow cooking is my second favorite way to cook (grilling is numero uno!). There is no substitute for the time it takes to properly break down the connective tissue that leads to the great flavor and texture of meat cooked low and slow. A crock...
Chicken Siesta
Chicken Siesta Perfect for a quick weeknight meal! Boneless Skinless Chicken Breasts thaw quickly and total prep for this should take less than 15 minutes. 4 Each Boneless/Skinless Chicken Breast16 oz Refried Black or Pinto Beans2 Cups Salsa3 Cups Shredded...
Beef Bourguignon
Beef Bourguignon is a perfect dish for adding a little "upscale" to the humble chuck roast. It combines bacon, beef and brandy...sounds like a good start, no? Served over mashed potatoes in my version, this recipe is an adaptation of an Ina Garten recipe. Buon...