All Local Recipes
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All Local French Crepes
by Alpha Omega Acres
One pound package of Alpha Omega Acres Hickory Smoked Bacon
2 large eggs from Toni Frank of Which Came First (duck eggs work best)
1 pint blueberries from Dr. Blueberry
1 cup flour
2 TBS sugar
3/4 cup milk
1/2 cup water
8 oz. Brie, thinly sliced
Cook the bacon crisp and keep the fat. Set the bacon aside while you make the crepe batter.
Let the fat cool slightly, measure out 3 tablespoons of it, and whisk it with the, flour, sugar, milk, water, and eggs. Cover the batter and refrigerate for 1 hour.
Heat some butter in a skillet over medium heat to keep the batter from sticking. Add just slightly less than 1/2 cup of the batter and tilt it around the pan so that you get a large even circle. (If you use a full ½ cup of batter you won’t get 6 full crepes) Cook for a few minutes until the top is set then flip the crepe.
After you flip the crepe, place the Brie, 2 slices of bacon, and 1/6th of the blueberries in the center, cook for a minute or two so that the brie starts to melt, and then fold the two sides of the crepe in towards the center. These sides will be on the bottom of the pan and fold over the top and should be cooked to a golden brown by now. In the attached picture you will see that I had the Brie in the middle of the crepe and the bacon on either side of the Brie. The crepe will fold better if you place this all on top of each other and not spread it out like shown in the picture. You can serve immediately or keep it in a warm oven until ready to serve everybody.
You then repeat the above steps with the remaining batter, bacon and other ingredients. Serve with fresh fruit or other side dishes and enjoy!
Slow Cooker Honey-Balsamic Pork Loin
- Approximately 3 lb. boneless pork roast (find from Alpha Omega Acres)
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp red pepper (I like to use Turkish pepper, because it is milder than cayenne. Adjust accordingly. If you use cayenne 1 tsp may be too spicy/hot, depending on your taste.)
Mix all the spices together and rub well into the pork.
Place the roast in your slow cooker.
Then mix together:
- 1/3 cup balsamic vinegar (find from Texas Olive Ranch)
- 1/3 cup water or chicken broth (find from Chandler Family Farm)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey (stock up on honey from Texas Honeybee Guild)
Pour the liquid over the pork in the slow cooker.
Cook on low for 4-6 hours or on high for 2-3 hours. According to the USDA, pork is considered safe to consume when cooked to an internal temperature of 145F.
Be safe! Get a good thermometer and learn how to use it. It’s the best way to tell if meat is properly cooked.
Easy BBQ Ribs
Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Serves: 3 to 4 servings
A simple way to enjoy BBQ ribs any day of the week. Simply rub with spices and slow cook until tender. Brush them with sauce and finish with 5 minutes under the broiler. A delicious, foolproof method.
- 1 rack pork loin back ribs (Chandler Family Farm)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon Turkish red pepper or paprika
- 1 tablespoon brown sugar
- ¼ to ½ cup barbecue sauce
- Mix together all the dry spices in a bowl.
- Rub spices into meat, coating all sides.
- Place meat in slow cooker and cook on low 6 hours, or on medium for 4 hours until ribs are tender. Alternatively, you can wrap in foil and bake in a low oven (325F) for between 2 and 2½ hours.
- Remove ribs from slow cooker when a knife inserted between the bones shows them to be tender.
- Preheat broiler on your oven and brush the ribs with barbecue sauce on all sides.
- Place ribs on a foil lined tray and broil for 5 minutes. Watch them carefully so they don't burn. BBQ sauce has a high sugar content and burns easily.
Gluten-Free Peach Crisp
Courtesy of: https://cookieandkate.com/
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 8 servings
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
- 2 ¼ pounds ripe Winona Orchards or Larken Farms peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup Texas Honey Bee Guild honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (regular or Greek)
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.
MAKE IT VEGAN: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.