Author: Oregon Valley Farm

Ground Pork Stuffed Mushrooms

Ground Pork Stuffed Mushrooms

It doesn’t have to be a challenge to have delicious meals and appetizers during the holidays that are also good for you (and don’t derail you)! We stick to low carb during the holidays and even those who aren’t following the same protocol LOVE the food! You can’t go wrong with healthy fats, lots of great herbs and spices in addition to your pasture raised meat! In fact, when you load up on the good stuff and make sure to have lots of protein, the cravings for the garbage just aren’t as strong! 

Enjoy this delicious recipe that can be switched up with different flavors very easily!

INGREDIENTS:

  • 1 lb ground pork (sometimes I use Italian, sometimes I use plain)
  • 1 lb cremini mushrooms
  • 4 oz cream cheese
  • 1/3 cup shredded mozzarella
  • Pink himalayan or sea salt, as desired
  • Ground pepper, as desired
  • 1/2 tsp red pepper flakes (more or less depending on preference)
  • 1/4 cup grated parmesan cheese
DIRECTIONS:
1) Preheat your oven to 350F. Clean the mushrooms and remove the stems.
2) In a large skillet over medium heat, brown the ground pork then move it to a large mixing bowl.
3) Add the cream cheese, mozzarella cheese, and combine. Add salt and pepper as desired.
4) Spoon the mixture into the mushroom caps. Sprinkle with Parmesan cheese. 
5) Put the prepared mushrooms into a casserole dish and bake for 25 minutes, until the mushrooms are soft and the cheese is golden.
Enjoy!

Pork Chops with Rosemary Mushroom Cream Sauce

Pork Chops with Rosemary Mushroom Cream Sauce

The flavor in these pork chops is mouthwatering! These turned out so delicious and moist. I grew up really disliking pork chops; however, the key is to not overcook them! I always thought they were dry. I have learned as an adult that the meat thermometer is our friend! I make sure to use that to ease my mind in terms of cooking pork enough, but not so much that it’s overdone. 

If you like the mushroom flavor, I highly suggest using a truffle salt with this dish! It’s spendier, but you can find small containers of it at some specialty stores, so you don’t have to commit to a big expensive jar of it! 

This is really a very simple recipe! Few ingredients and very little prep involved! Enjoy!

 

INGREDIENTS:

  • 2 Tbsp olive or avocado oil
  • 4 bone-in pork chops
  • 3 medium shallots, chopped
  • 12 oz cremini mushrooms, sliced thin
  • 1/2 tsp fresh rosemary, chopped
  • Pink Himalayan or sea salt (or truffle salt), to taste
  • Fresh ground pepper, to taste
  • 2/3 cup heavy cream

DIRECTIONS:

In a large skillet, heat oil on medium-high. Season pork chops with salt and pepper on both sides. 

Cook pork chops until browned on both sides (around 5-6 minutes). Remove from skillet and cover to keep warm. 

Reduce heat to medium, pour off excess fat from skillet. Add shallots, mushrooms, rosemary and a pinch of salt. Cook about 5 minutes, stirring occasionally. 

Add cream then add the pork chops back into the skillet with the sauce.

Simmer about 5 minutes until the pork chops are cooked through (145F).

Jalapeño Lime Drumsticks

Jalapeno Lime Drumsticks

If you like something with a little kick, but not overly spicey, you’ll love this recipe! Of course, you can easily dial the spice up or down either way with more or less jalapeños. Remember to really clean the seeds and membranes out of the inside of the jalapeños if you are extra sensitive to spice!

Marinating these drumsticks with this coconut amino base (better for you than soy sauce) really gives it a delicious flavor! 

I ate mine solo, but you can absolutely add some riced cauliflower or a big salad to these yummy Jalapeño Lime Drumsticks (for some keto options). They would be a pretty great appetizer as well! 

INGREDIENTS:

  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 3 Tbsp fresh squeezed lime juice + some wedges for serving
  • 5 thin slices of fresh ginger
  • 3 scallions, sliced
  • 2 cloves garlic
  • 3 jalapeños + some slices for serving if desired
  • 5 sprigs freish thyme
  • 1/4 tsp ground allspice
  • Pink Himalayan salt (to taste)
  • 12 chicken drumsticks  

DIRECTIONS:

  1. Puree these ingredients in a blender or food processor: coconut aminos, lime juice, ginger, scallions, garlic, jalapeños, thyme, allspice and a pinch of salt until the mixture is smooth. 
  2. Pour the marinade into a gallon size zip lock bag with the chicken. Seal (making sure to release air) and toss to coat. 
  3.  Place the sealed bag on a plate and refrigerate at least 4 hours but you could go overnight as well. 
  4. Heat the oven to 425F. Line a backing sheet with foil and then place a wire rack over that. Take the drumsticks out of the marinade and arrange them on the rack (discard the marinade). 
  5. Bake about 35-40 minutes; until the drumsticks are cooked through and at least 160F internally. 
  6. Serve with jalapeños and lime wedges if desired. 

Spinach Artichoke Stuffed Pork Chops

Spinach Artichoke Stuffed Pork Chops

I’ve said this here before, but I used to hate pork chops! I learned only recently that it’s all about how you cook them. Not only were these juicy and tender, but obviously there was a bunch of deliciousness stuffed into them! 

This keto/low carb pork chop recipe is super filling. You really don’t need any kind of a side dish served with it. 

There is a lot of dairy in this recipe. I always opt for organic when I can and definitely go for products without added hormones.

For the mayonnaise I opt for something made with olive or avocado oil. I avoid industrial seed oils like canola, corn and soy as much as possible! These are highly inflammatory!

Just like with our meat choices, all of this has an added impact over time! 

INGREDIENTS:

  • 4 oz cream cheese, softened
  • 2 Tbsp sour cream
  • 3 Tbsp mayonnaise
  • 1/2 can artichoke hearts, drained and chopped
  • 5 oz frozen spinach, thawed and drained
  • 1 clove garlic, minced
  • 1/3 cup mozzarella, shredded
  • 2 Tbsp parmesan cheese, freshly grated
  • Pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • Crushed red pepper (to taste)
  • 4 pork chops (pasture raised)
  • 2 Tbsp olive or avocado oil, divided

DIRECTIONS:

  1. In a large bowl, mix together the cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, garlic, mozzarella, parmesan and desired amount of salt, pepper and red pepper flakes. Combine well. 
  2. Season the pork chops on both sides with salt and pepper. Cut slits into the thick parts of the chops deep enough so you can fill them with roughly 1.5 Tbsp of the spinach artichoke filling. 
  3. In a large skillet, heat 1 Tbsp of the oil over medium heat. Cook 2 pork chops at a time until they are cooked through (around 4-5 minutes per side). 

Enjoy!!

Greek Stuffed Chicken

Greek Stuffed Chicken

This Greek Stuffed Chicken recipe looks fancy, but it really doesn’t take much time in the kitchen or any special tricks. It has amazing flavor with the dill, lemon, feta, garlic…so tasty! This dish is low carb/keto and very filling; no sides needed!

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (pasture raised)
  • 3 Tbsp avocado or olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp fresh dill, chopped (extra for garnish)
  • 1 Tbsp fresh parsley, chopped (extra for garnish)
  • 2 cloves garlic, minced
  • pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • 1 small zucchini, halved and sliced thin
  • 2 medium tomatoes, halved and sliced thin
  • 1/2 red onion, halved and sliced thin
  • 2 lemons, halved and sliced thin
  • 1 cup crumbled feta
  • 1 cup mozzarella, shredded

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Make 4-5 deep slits in each chicken breast (do not cut all the way through). 
  3. Place the chicken breasts in a casserole dish.
  4. In a small bowl, combine the oil, lemon juice, dill, parsley and garlic. Whisk and the drizzle over the chicken breasts, making sure the oil gets inside the slits you just made. 
  5. Stuff each chicken breast with the thinly sliced tomatoes, zucchini, red onion and lemons. 
  6. Season with desired amount of salt and pepper. 
  7. Sprinkle feta and mozzarella on top of the chicken and bake at 400F for about 25 minutes, or until no longer pink inside!
  8. Garnish with extra dill and parsley. Enjoy!

Ginger Pork Bowl

Ginger Pork Bowl

If you love lots of flavor and you love a meal in a bowl, this is for you! Your taste buds will be very entertained with the different tastes in this dish! This is a low carb/keto version, but you can use rice or quinoa if you prefer that to riced cauliflower. 

INGREDIENTS:

  • 6 green onions, finely chopped
  • 3 Tbsp coconut aminos (healthier version of soy sauce!)
  • 2 tsp brown sugar monk fruit sweetener 
  • 1/2 tsp crushed red pepper
  • 1 Tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 lb pasture raised ground pork
  • 1 Tbsp avocado or olive oil
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup fresh herbs of choice (mint, cilantro or basil)
  • Riced cauliflower, cooked
  • Lime wedges for garnish

DIRECTIONS:

  1. Combine half of the chopped green onions with the coconut aminos, monk fruit sweetener and crushed red pepper. 
  2. Heat 1 Tbsp avocado oil in a skillet over medium-high heat. Add ginger and garlic and cook about 30 seconds.
  3. To the skillet, add pork, stirring and breaking up as it cooks. 
  4. When pork is cooked through, add coconut amino sauce. 
  5. Cook another few minutes while stirring to allow flavors to combine well. 
  6. In a medium sized bowl, combine the remaining green onions, cucumber and herbs of choice. 
  7. Spoon pork mixture over cooked riced cauliflower and top with cucumber mixture. Garnish with lime wedges and enjoy!

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

Berry Chicken Summer Salad

Chicken Berry Salad

There’s nothing like a fresh salad with juicy berries for a delicious summer dinner! Easy and little cooking involved for those hot days. I love using Sun Valley Mustard for recipes and of course this one did not disappoint! It’s so great with chicken!

We offer several varieties of mustard flavors. I used Chardonnay for this recipe, but I think a number of them would have been just as good!

INGREDIENTS:

  • Cooked, whole chicken (you’ll want 3+ cups of bite size pieces of chicken)
  • 1 shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive or avocado oil
  • 2 tsp gourmet mustard
  • 2 cups mixed greens
  • 1.5 cups berries of choice (sliced if necessary)
  • 1/4 cup fresh basil or mint leaves (I used mint leaves from my herb garden, and it was amazing)
  • Pink Himalayan salt, to taste
  • Fresh ground pepper, to taste

DIRECTIONS:

  1. Remove meat from chicken and cut into bite sized pieces. 
  2. In a small bowl combine the shallot, red wine vinegar, mustard and a pinch of pink Himalayan salt and fresh ground pepper. Whisk.
  3. Keep whisking as you add in the oil of choice. 
  4. Place all of your greens, berries and chicken in a salad bowl or dish into individual bowls/plates. 
  5. Garnish with mint or basil and drizzle with dressing!
  6. Enjoy!

Buy Chicken for this Recipe

Get fresh chicken delivered to your door. Buy chicken in bulk from a whole fryer chickens to drum sticks and chicken wings.

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to be on fresh grass every day.

Greek Chicken Cucumber Salad

Greek Chicken Cucumber Salad from Oregon Valley Farm

Here’s a super tasty, easy meal that is PERFECT for a hot summer day! You can either make the chicken as directed below or precook a whole chicken and use the shredded meat instead with the marinade as a sauce.

This dish is light and yet filling at the same time! It’s cool and crisp with the cucumbers and tomatoes and the zesty marinade and tzatziki sauce add wonderful flavor.

This recipe is keto/low carb as is! You can add some riced cauliflower if you want a little extra while still keeping it keto/low carb.

INGREDIENTS

For The Chicken:

  • 4 boneless skinless chicken breasts
  • Plain Greek yogurt
  • 1/4 cup fresh squeezed juice from lemons
  • 3 cloves garlic
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp oregano
  • 1 Tbsp red wine vinegar

For The Tzatziki:

  • 1 cup plain Greek yogurt
  • 1 Tbps fresh squeezed juice from lemons
  • 1 Tbsp garlic
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dill
  • 1/4 cup olive or avocado oil

For The Cucumber Tomato Salad:

  • 1 Cucumber, sliced
  • 1 pint Cherry Tomatoes (or sliced tomatoes of your choice)
  • 1/2 cup Red Onion, thinly sliced
  • 1 Tbsp. Lemon Juice
  • 1/4 cup Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Garlic
  • 1 Tbsp. Oregano

Extra:

  • Feta Cheese for serving

DIRECTIONS

Combine all the marinade ingredients in a dish with the chicken, making sure to combine well. Allow to marinate at a minimum 20 minutes but you can leave it overnight as well.

Remove the chicken pieces from the marinade and cook in a large skillet with olive or avocado oil over medium-high heat for 3-4 minutes on each side until the pieces are no longer pink inside.

For the cucumber salad: combine all salad ingredients and toss to combine.

For the tzatziki: whisk all the tzatziki ingredients together in a small bowl.

Place the chicken, cucumber salad, tzatziki, and feta cheese in a bowl and serve.

Buy Chicken for this Recipe

Get fresh chicken delivered to your door. Buy chicken in bulk from a whole fryer chickens to drum sticks and chicken wings.

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to eat fresh grass every day.

Pork Chops with Basil Butter

Pork with Basil Butter

This recipe is simple and yet so savory! The butter really adds so much to the dish. This is a great one for summer! Have some extra plates nearby since you will do the pork in your skillet and then the beans and then the tomatoes each separately in the same skillet.

 

Pork Chops with Basil Butter

INGREDIENTS

Pork chops

  • 1 Tbsp butter
  • 4 boneless loin chops
  • 1/2 tsp pink Himalayan salt or sea salt
  • 1/2 tsp fresh ground black pepper

Green beans and tomatoes

  • 1-pound fresh green beans, trimmed
  • 1 pint cherry tomatoes
  • ¼ tsp pink Himalayan salt
  • ¼ tsp fresh ground black pepper

Basil butter

  • 2 Tbsp butter
  • 2 Tbsp fresh basil, torn
  • ¼ tsp pink Himalayan salt
  • ¼ tsp fresh ground black pepper

DIRECTIONS

  1. Heat butter in large cast iron skillet over medium-high heat. Sprinkle pork with salt and pepper. Add the pork to the heated skillet and cook several minutes on each side until at least 140F internal temp. Remove from skillet. Cover to keep warm.
  2. Add the green beans to the skillet with salt and pepper. Add extra butter if needed. Cook about 5 minutes or until starting to blister and turn golden brown, stirring as cooking. Remove from skillet.
  3. Add the tomatoes to the skillet and cook for a few minutes until they start to blister and pop. Remove from skillet.
  4. For the basil butter, add the 2 Tbsp butter, salt, pepper and basil to the skillet and swirl until the butter melts.
  5. Place pork chops on plates and dish up the green beans and tomatoes. Top with basil butter. Enjoy!

Pork and Pineapple Tacos

Pork & Pineapple Tacos from Oregon Valley Farm

This recipe is an awesome twist on tacos! It’s especially delicious during the warmer months, with fresh pineapple! You can easily turn up the heat a little in this recipe by adding more chili powder and being more generous with the jalapeño in the fresh pineapple salsa. However, you can also dial it down by reducing the amount of both.

Use corn or flour tortillas OR, opt for a grain/gluten free taco shell OR you could even just make a taco bowl out of it (especially a good option if you are following a low carb/keto protocol).

INGREDIENTS

Ground Pork

  • 1 lb ground pork, pasture raised
  • 2 tsp chili powder
  • 1 ½ tsp cumin
  • 1 ½ oregano
  • 1 tsp garlic powder
  • ½ tsp pink Himalayan or sea salt
  • Pinch of ground pepper
  • ¼ cup bone broth (chicken or beef are fine, here’s a link to ingredients for that on our website!)
  • 1.5-2 Tbsp fresh squeezed lime

Pineapple Salsa

  • 2 cups fresh pineapple, diced
  • 1 small jalapeno, seeds removed and diced
  • ½ small red onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 1.5 -2 Tbsp fresh squeezed lime
  • Pink Himalayan or sea salt, to taste

Other optional ingredients

  • Tiny street taco corn or flour tortillas
  • Shredded cheese

DIRECTIONS

Combine all the pineapple salsa ingredients together in a medium sized bowl. Refrigerate until tacos are ready.

Brown the ground pork in a skillet (ground pork should be cooked to 160°F).

Once the pork is done, turn the heat to low and add the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir well and simmer for a few minutes until the liquid reduces.

Heat your taco shells in a skillet or on a grill; about 30 seconds on each side. Add the taco meat, top with pineapple salsa, and enjoy! *Add cheese, extra cilantro, etc. as desired.

Buy Pork for this Recipe

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

Available in Beef, Pork or Chicken. Each kit contains enough bones and packs of air-dried veggies and spices to make 3 batches of bone broth (this yields 4-8 quarts per batch).