20 October, 2015



I have to admit I was a bit skeptical upon mixing turkey and beef together; however it was no difference in mixing light and dark meet together. The beef gave the meatloaf a hearty meaty taste while the turkey gave the smooth sweet texture. To top of my skepticism this recipe puts sundried tomatoes into the mix! WHAT!? After making this recipe I will be the first person to tell you I was wrong and I will not be going back to the old way of making meatloaf, this will now be known as Virginia’s meatloaf to all my family and friends J

Just like with most meatloaves, this one is perfectly acceptable to add ketchup or tomato paste to the top.  You can add the sauce to the top of the raw or cooked meat the choice is yours.

This recipe also calls for crushed saltine crackers. This can be substituted with anything of your choice that you have around the kitchen such as: bread crumbs, bread pieces, cheerios, crackers, chip, oatmeal, and instant rice.

Ingredients that you will need:20 saltine crackers (or equivalent), 1 egg beaten, 1 small onion diced, 1 garlic clove minced, ½ teaspoon black pepper, 1 cup of tomato sauce ( I used one can of tomato paste and added 2-3 tablespoons of water).

  1. Heat oven to 350*

  2. Mix all ingredients into a mixing bowl

  3. Transfer meat to 9x5 loaf pan, flatten meat in the pan

  4. Cook for 30 minutes or until internal temp reaches 165*

  5. Drain juice. Cut the edges of the meat to ensure a solid removal. Then flip onto a serving plate and cover top with ketchup, tomato sauce or, for my spice lovers, Sriracha.

Bon Appetite!

13 October, 2015

EASY MEAL - Honey Balsamic Chicken Drumsticks


For this meal I had the pleasure of having company over for dinner. Everyone was very pleased with the flavor as well as the presentation of this meal. Due to our customer’s diet restrictions this meal only comes marinated in wild tree’s European Mediterranean balsamic dipping oil. Subsequently makes this one of the cheaper meals.

To complete this meal you will need: ½- 1 whole onion, 1/2cup honey, ½ cup brown sugar, ¼ cup of soy sauce.

To skin or not to skin, that is the question. There are many factors to which why meat tastes and looks the way that it does. Many and most chicken farmers feed their livestock food that produces desired results to the community (i.e. yellow skin, thinner skin, larger breasts). Our farm does not produce such results. Our meat in leaner and our skin is thicker. Drumsticks, thighs, and wings are all considered dark meat on bird, meaning these meats will be tenderer. If you chose to leave the skin on (this is what I prefer) your meat will me very moist. Most people do not like this method due to having to remove the skin at the dinner table. If you take the skin off it leaves your meat susceptible for drying out. If you chose this method, I suggest covering your baking dish with foil or a lid.

Suggestion: reserve ½ of the sauce or make more sauce then required for dipping, serve hot. 

1-heat oven to 450*

2-mix all ingredients into a bowl (including oil from bag)

3-place chicken in an oven dish, pour sauce over top

4-cover if needed (see paragraph: to skin or not to skin)

5-cook until skin is caramelized and has very dark spots about (approx. 20-30 min depending on oven)

Bon appetite!

Caramelizing onions

Caramelizing onions compliments an extensive variety of meals not just burgers. Caramelizing onions are good toppers also for meals such as creamy pastas, chicken, pork chops, steak, cheese fries, hot spinach salads, over easy eggs…. You name it!

For every half onion use two table spoons of oil (not olive, olive has a high boiling point and doesn’t crisp the onions as well)

cut onion in half (end to end) then in a half circle motion cut very thin long slices ( should look like moon cresents)

  • 1-heat non-stick pan to medium or medium high (depending on your stove)
  • 2-add oil wait 1 minute if the oil is smoking then your heat is too high
  • 3-add onions and cook (stirring every one minute)
  • 4-remove onions at your desired doneness.


12 October, 2015

EASY MEAL - Making Rodeo Blue Cheese Burgers w/Grilled Onion Strings (or creating your own great Rodeo Burger)

Upon sitting down for dinner this Tuesday night; I had a slight dejvu of being at one of my favorite burger restaurants. This burger with all of its contents gave a buttery, meaty, cheesy creamy taste to satisfy anyone’s taste buds. In the pictures bellow I show myself adding eggs and spices. However; when you receive your easy meal, the burgers will already be assembled (without egg) and ready to cook. Only with ground chuck, would I suggest to use egg. This helps hold the meat together.

The burgers will be made with ground sirloin which 99% meat and 1% fat. This means not only will the burger be very lean but also very meaty. If you are looking for more of a juicy burger I would suggest getting ground chuck. Chuck is the shoulder beef loin and tends to have a higher fat content. When you cook animal fat it becomes a liquid and coats the meat making it tenderer. Most of the fat after coating the meat will drain out of the meat during your cooking. If you are wanting ground chuck (for now), there is a 10lbs minimum.

In the picture you will see caramelized onions as well as blue cheese added to this burger. However you are allowed to use any condiments and toppings you choose.  You can order your rodeo burgers - easy meal here!   For instructions on caramelizing onions, please visit the recipe corner section on caramalizing onions.

Cooking Instructions:

Heat grill to medium heat or equivalent

Grill for 5-9 minutes depending on preference of meat doneness

Bon appetite!


15 September, 2015

Get Ready For Our Easy Meals!!! Absolutely Onion Pot Roast

Hello Everyone!

This is my first meal I have made with our new conveniet meals and I am loving it! As a full time student and mother I do not find the time to cook great tasting meals like this. How many times have you come home and thought to yourself, "where is the phone number to pizza hut," or ask yourself, "does popcorn count as dinner?" This convenient meal took me less then ten minutes to prep, i threw it in the crock pot , and VWOLA! Things to note: the spices do make your potatoes brown, so for presentation purposes keep potatoes on the surface. 

Step One: Brown meat

Step Two:Put water and contents of bag in crock pot, then add the meat.

Step Three: Cut veggies and put on top

Step Four: Cover and cook on low for 7 1/2 to 8 1/2 hours (depending on the size of your roast. the bigger the longer).

For presentation you can add a sage stem, a flower, or parsley. 



05 August, 2015

Rolled Chicken Cordon Bleu


Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Use John Henry's Cubed Chicken Breast and arrange 1 slice of ham and 1 slice of cheese on each chicken breast.

Roll up breast into a tight pinwheel.  Secure with toothpicks if necessary.

Place flour, egg and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to egg; turn to coat. Place chicken in bread crumbs; turn to coat.

Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.

If you are counting weight watcher points, one serving is approximately 6 points.

29 June, 2015


Total Time:  30 minutes

Makes: 2 (10-inch) quesadillas (4 to 6 servings)


Combine the cheeses in a medium bowl.

Heat a large frying pan over medium heat until hot, about 3 minutes. Place a flour tortilla in the pan and sprinkle with half of the shredded chicken, half of the cilantro, and half of the cheese mixture. Top with a second flour tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.

Slide the quesadilla from the pan onto a plate or cutting board and cut into wedges (I use a pizza cutter). Repeat with the remaining ingredients to make a second quesadilla. Serve topped with tomato, lettuce, guacamole, salsa and sour cream, if desired.


Next Drawing April 1st, 2019

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Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker

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Thank you again for the wonderful gift. I'm looking forward to cooking some great meals with the IP.
Time to stock up on John Henry's delicious meats and start meal planning!


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