3 Beer Rub Hoe Cakes with Black Bean Salsa Chicken

Georgia Grown Recipe Collection

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 6 servings

Ingredients: 

  • 1 pound  Springer Mountain Farms Chicken Breasts

  • 1/4 cup Oliver Farms Pecan Oil

  • 3 cloves Garlic, minced

  • Salt and Pepper

  • 1 Jar Abby J's Black Bean Salsa

  • 1 cup Freeman's Mill Self Rising Cornmeal

  • 1 Egg

  • 1 cup Buttermilk

  • 1 tablespoon Three Beer Rub

Directions: 

1. Cut chicken into 1/2 inch cubes. Combine chicken, pecan oil, garlic, salt and pepper in a a zip top bag. Refrigerate hours to overnight.
2. In a mixing bowl, combine corn meal, 3 Beer Rub, egg and buttermilk. Whisk to combine.
3. Heat a skillet to medium high. Add chicken and cook until done, 170 degrees, 3 to 5 minutes.
4. Add salsa and cook until heated through.
5. Heat grill pan to medium high. Lightly grease with pecan or sunflower oil.
6. Drop cornmeal batter on hot griddle by tablespoon. Cook a minute or two on each side or until golden.
7. Repeat with all remaining batter.
8. Top each hoecake with a spoonful of warm chicken mixture.

 

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Pepper Jelly Vinaigrette (Orange Ginger or Cranberry)

A simple Georgia Grown spin on the classic vinaigrette

Georgia Grown Recipe Collection

Prep Time: 10 minutes

Ingredients: 

  • 1/4 cup Wisham's Orange Ginger or Cranberry Pepper Jelly*

  • 1 clove Garlic (minced)

  • 1/4 cup Cider Vinegar

  • 1/2 cup Oliver Farms Pecan Oil

  • Salt and Pepper

Directions: 

WHISK INGREDIENTS TOGETHER. RESERVE EXCESS FOR ANOTHER USE

 

Georgia Grown Apple Coleslaw

Delicious Georgia Grown spin on coleslaw!

Georgia Grown Recipe Collection 

Prep Time: 15 minutes

Yield: 6 servings

Ingredients: 

  • 1 Bag Cole Slaw

  • 1/4 cup Unicoi Preserves Apple Cider Pepper Spread*

  • 2 Tablespoons  Cider Vinegar

  • 1/4 cup Oliver Farms Pecan 

  • 1 Large Georgia Apple (washed, cored and diced)

  • 1/4 cup Chopped Scallions

  • 1/4 cup Chopped Pecans

  • Salt and Pepper

Directions: 

IN A SMALL BOWL, WHISK TOGETHER THE CIDER PEPPER JELLY WITH THE CIDER VINEGAR, OIL AND SALT & PEPPER. SET ASIDE. IN ANOTHER BOWL, COMBINE THE SLAW, APPLE, SCALLIONS AND PECANS. DRIZZLE DRESSING OVER TOP, TOSSING TO COAT. ADJUST SEASONING AND SERVE.

 

Baker Farms Cider Braised Kale, Bacon & Vidalia Onions

Serving size: 4-6 servings

Prep Time:10 minutes

Ingredients:

1   12.5 oz Bag of Baker Farms Organic Kale

1 tbsp Oliver Farm Pecan Oil

3 slices thick cut bacon, chopped

1 Vidalia onion chopped

1 cup apple cider vinegar 

salt and pepper

Directions:

Heat Pecan oil in skillet.  Add bacon and cook until almost crisp. Add onion and cook until wilted.  Next add kale, salt, pepper, and apple cider vinegar .  Bring to a boil then reduce to a simmer.  Cover and cook about 5 to 10 minutes until soft and color changes.  

Courtesy of Georgia Grown collection of recipes

 

Collard Green Salad with Strawberry Pepper Jelly

Ingredients:

12 cups Shredded collard greens, stems removed

1/2 cup slivered onions

1/2 cup Oliver Farm Pecan Oil ; Divided

1 tsp minced garlic

2 tbsps Strawberry Pepper Jelly

1/4 cup cider vinegar

salt and pepper

Preparation: In a large bowl combine collard greens with 1/4 cup Pecan oil and kosher salt. Massage greens until they become wilted.  Add silvered onions to wilted greens, mixing well.  Combine remaining ingredients in a small bowl, whisking to combine.  Pour dressing over wilted greens mixing well.  Refrigerate several hours or overnight.  

Serves 8-12

Courtesy of Georgia Grown collection of recipes-

 

Quick and Easy Breakfast Tortilla

Serving size: 4 servings

Prep time: 5 min

Ingredients:

3-4 farm eggs

1/2 cup of grated sharp cheddar cheese

2 tbs Oliver Farm Pecan Oil

2 medium soft tortillas

salt and pepper

Directions:

Heat 1 tsp of Oliver Farm Pecan Oil in the skillet.  Add eggs, salt, pepper, and grated cheese.  Scramble eggs and set to the side.  Add 1 tsp of Pecan oil back to skillet and heat.  Place the tortillas in the skillet and war.   Place eggs on tortilla and serve. Add bacon, ham sausage or spinach to personalize your breakfast tortilla!

Courtesy of Oliver Farm 

 

Black Eyed Pea Hummus


Original recipe by Chef Jennifer Hill Booker
Yields: 5 cups

Ingredients:
2-14.5 ounce cans black eyed peas, drained and rinsed
1-14.5 ounce can chick peas, drained and rinsed
4 cloves garlic
1/2 cup pecan oil, I like Oliver Farm Pecan Oil
1/2 cup pecans
1/4 cup apple cider vinegar
1 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste

Garnish:
1/4 cup chopped pecans
1 tablespoon chopped scallions
Pecan oil

Directions:
Place all of the ingredients into a food processor with the blade attachment.
Pulse for 2-3 minutes or longer for a smoother hummus.
Adjust taste with salt and pepper and additional vinegar, as needed.
Garnish with chopped pecans, scallions, and a drizzle of pecan oil.
Enjoy with pita chips, crackers, or fresh cut veggies!