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Recipes with FGF Seasonings

Instant Pot Cheesy Ranch & Bacon Potatoes

Instant Pot Cheesy Ranch & Bacon Potatoes

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Instant Pot Cheesy Ranch & Bacon Potatoes

Course: Side Dish
Servings: 6

Ingredients

  • 2 lbs gold potatoes diced into 1 inch cubes
  • 8 slices bacon or prosciutto
  • 1 cup chicken bone broth
  • 2 tbsp FGF Ranch Seasoning
  • 4 cloves garlic, minced fermented garlic gives this recipe great flavor!
  • 1 tsp black pepper
  • 2 cups cheddar cheese, shredded freshly shredded cheese melts the best because they use anti-caking agents on pre-shredded cheese
  • 1/4 cup sour cream
  • 3 scallions, chopped
  • extra scallions, Ranch Seasoning, bacon, sour cream, or parsley for garnish

Instructions

  • Turn on the sauté function on the instant pot. Fry the bacon or prosciutto until crisp then remove the bacon from the pot and blot it on paper towels to remove the excess grease. Once cooled, crumble and set aside.
  • Turn off the sauté function. Pour in the chicken broth and scrape the bottom of the instant pot to deglaze.
  • Add FGF Ranch Seasoning, garlic, and pepper stir until combined.
  • Add the cubed potatoes to your seasoned broth and mix well. Set your instant pot to cook for 7 minutes on high pressure. When cook time is finished, use the quick release to release the pressure.
  • While the potatoes are cooking, shred the cheese.
  • Once all the pressure has released, open the lid and scoop out about ½ a cup of the liquid (this will keep the potatoes from being too soupy). Finish by adding the shredded cheese, scallions, sour cream, and crumbled bacon/prosciutto. Stir until the cheese is melted and everything is well combined. Sprinkle with extra scallions and enjoy hot!
Microwave Popcorn

Microwave Popcorn

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Microwave Popcorn

Our least favorite way to make popcorn. We are not huge microwave fans, they destroy the nutrients and the quality of your food.
Course: Snack
Author: Forrest Green Farm

Ingredients

  • 1/4 cup popcorn kernels
  • 1 tsp oil or butter
  • 1/2 tsp salt
  • butter, melted for extra topping
  • FGF Seasoning see notes below

Instructions

  • Put the popcorn, oil or butter and salt into a glass microwave safe bowl (then place a microwave safe plate on the bowl as a lid) or in a Microwave Hot Air Popcorn Popper Bowl.
  • Microwave for 2-3 min & until popping slows.
  • Carefully open the lid to avoid hot steam.
  • Enjoy your popcorn!

Notes

Mix in 1-2 tsp. of your favorite FGF Seasoning when you are melting down your butter. Then drizzle over your popped popcorn. 
FGF Seasoning suggestions: 
Garlic-Garlic Seasoning 
Southwest Seasoning 
Herbs de Provence 
Pesto Seasoning 
Ranch Seasoning 
Jalapeño Ranch (if you like some heat!) 
Stovetop Popcorn

Stovetop Popcorn

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Stovetop Popcorn

Course: Snack
Servings: 8 cups of popped popcorn
Author: Forrest Green Farm

Ingredients

  • 1/2 cup popcorn kernels
  • 2 tbsp coconut oil  or other high-heat oil
  • butter, melted optional
  • salt optional
  • FGF Seasoning see notes below

Instructions

  • To make popcorn on the stove top, place 1-2 tablespoons of oil into the bottom of a heavy duty 6 QT saucepan, or a metal popcorn pan.
  • Add 2-3 kernels of popcorn and cover the pan with a lid.
  • Once you hear a kernel pop, pour about 1/2 cup of kernels into the pan (enough to just cover the bottom of the pan.)
  • Cover the pan and every 30 seconds, pick up the pan to shake up the popcorn kernels.
  • Once you hear the kernels stop popping, remove from heat and remove lid.
  • Salt the popcorn and pour melted butter on top of the popcorn and enjoy!

Notes

Mix in 1-2 tsp. of your favorite FGF Seasoning when you are melting down your butter. Then drizzle over your popped popcorn. 
FGF Seasoning suggestions: 
Garlic-Garlic Seasoning 
Southwest Seasoning 
Herbs de Provence 
Pesto Seasoning 
Ranch Seasoning 
Jalapeño Ranch (if you like some heat!) 
Popcorn in an Air Popper

Popcorn in an Air Popper

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Popcorn in an Air Popper

Each air popper is different make sure you check the manufacturers directions.
Course: Snack
Author: Forrest Green Farm

Ingredients

  • 1/2 cup popcorn kernels
  • butter, melted optional
  • salt optional
  • FGF Seasoning see notes below

Instructions

  • Pour popcorn kernels into the popping chamber of your Air Popcorn Popper.
  • Position a 4-quart heatproof bowl under the popping chute. Plug the popper in; popping will be complete within 2 to 3 minutes after popping begins.
  • Drizzle melted butter onto popcorn and toss gently. Sprinkle with salt, if desired.

Notes

Mix in 1-2 tsp. of your favorite FGF Seasoning when you are melting down your butter. Then drizzle over your popped popcorn. 
FGF Seasoning suggestions: 
Garlic-Garlic Seasoning 
Southwest Seasoning 
Herbs de Provence 
Pesto Seasoning 
Ranch Seasoning 
Jalapeño Ranch (if you like some heat!) 
Cheesy Stuffed Shells

Cheesy Stuffed Shells

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Cheesy Stuffed Shells

Cook Time30 mins
Course: Main Course
Servings: 4 people
Author: Forrest Green Farm

Ingredients

  • 1/2 box jumbo shells
  • 1 jar your favorite tomato sauce
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup parmesan cheese
  • 2 tbsp fresh basil, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp FGF Italian Seasoning
  • salt and pepper, to taste
  • 1 tbsp  FGF Dried Nettle  (optional) or 2 cups of cooked and cut finely fresh nettle leaves

Instructions

  • Preheat oven to 400 degrees.
  • Cook the shells according to package directions. Drain and cool on a sheet pan. Set aside.
  • Mix together the ricotta, half the mozzarella, half the parmesan, basil, pasley, nettle, FGF Italian Seasoning and salt & pepper.
  • Fill the shells.
  • Grease a 9×13 in. baking dish. Cover the bottom of the dish with a thin layer of the red sauce. Arrange the shells (opening up), cover with the remaining sauce and sprinkle with the remaining mozzarella and parmesan.
  • Cover with foil. Bake for 30 minutes or until hot and bubbly.

Notes

I often make double and triple batches and freeze a dish for later use.
Southwest Quesadillas

Southwest Quesadillas

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Southwest Quesadillas

Course: Main Course
Servings: 4 people
Author: Forrest Green Farm

Ingredients

  • 4 (10-inch) flour tortillas
  • 1 cup grated cheese, sharp Cheddar or Mexican blend
  • 4 tbsp butter
  • FGF Southwest Seasoning
  • sour cream for garnish
  • salsa for garnish
  • guacamole for garnish

Instructions

  • Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Then sprinkle a light dusting of FGF Southwest Seasoning on to the cheese in each tortilla. Fold the tortillas in half over the cheese to make a half-moon.
  • Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter.
  • Repeat with remaining butter and tortillas.
  • Top them with the sour cream, salsa or guacamole.

Notes

Tip: add in FGF ground beef, FGF ground chorizo or FGF shredded chicken for some extra flavor! 
Old Fashioned Mac & Cheese

Old Fashioned Mac & Cheese

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Old Fashioned Mac & Cheese

Cook Time30 mins
Course: Main Course
Author: Forrest Green Farm

Ingredients

  • 1 lb macaroni noodles cooked al dente and drained 
  • 1 lb FGF ground beef or FGF ground italian sausage browned and drained
  • ½ cup butter
  • ⅓ cup flour
  • 4 cups milk
  • 1 tbsp salt
  • ½ tsp pepper
  • 2 tbsp FGF Garlic-Garlic Seasoning
  • ½ small onion, diced
  • 4 cups grated cheese plus a little extra for the top

Instructions

  • Preheat oven to 350 degrees. 
  • Cook the noodles, according the package directions, drain and set aside.
  • Brown the ground meat, drain and set aside.
  • Melt butter in sauce pan and add flour, stir until bubbly. 
  • Add milk and stir until thickened and bubbly. Add the salt, pepper, FGF Garlic-Garlic Seasoning, onion and cheese and stir until the cheese is melted into the sauce. 
  • Combine the noodles, ground meat and cheese sauce and bake in a greased 9×13 pan and sprinkle with extra cheese. Cook for 30 minutes. 
Hibiscus Tea Sangria

Hibiscus Tea Sangria

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Hibiscus Tea Sangria

Course: Drinks
Author: Forrest Green Farm

Ingredients

  • 6-8 cups FGF Hibiscus Tea
  • ¼-1 cup sugar (depending on how sweet you like your sangria)
  • 1 bottle red wine
  • fruit, sliced apples, strawberries, blueberries, lemons, raspberries, limes, oranges, grapes etc. 

Instructions

  • Place about a 1/2 of a packet of the dried FGF Hibiscus Tea in a french press or mason jar cover with 6-8 cups of boiling water. Let steep for 30 minutes. Strain out the tea material. While the tea is still warm mix in the sugar until it is dissolved.
  • In a large pitcher add the tea, wine and sliced fruit together. Let infuse in the the fridge for at least 2 hours. Serve over ice and enjoy! 
Jalapeño Ranch Cream Cheese Dip

Jalapeño Ranch Cream Cheese Dip

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Jalapeño Ranch Cream Cheese Dip

Cook Time15 mins
Course: Appetizer
Author: Forrest Green Farm

Ingredients

  • ⅔ cup cream cheese, softened
  • 4 tbsp mayonnaise
  • 6 tbsp cheddar cheese, shredded
  • 1-1½ tbsp FGF Jalapeño Ranch

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the cream cheese, mayonnaise, FGF Jalapeño Ranch, and 4 tbsp of the shredded cheese.
  • Using a fork, mix the ingredients together until smooth. You can also use a hand mixer if you prefer.
  • Scoop mixture into a small ramekin and bake in the oven for 10 minutes. Remove from the oven and top with the remaining 2 tbsp of cheese.
  • Bake for another 3-5 minutes until the cheese on the top is melted.
  • If you want the top crispy broil for 1-2 minutes.
  • Remove from oven and let cool for a few minutes. Serve with toritilla chips, veggies, or crackers.
Yellow Split Pea Soup

Yellow Split Pea Soup

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Yellow Split Pea Soup

Course: Soup

Ingredients

  • 2 cups dried yellow split peas, rinsed and drained
  • 5 cups water
  • 3 bay leaves
  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 2 tbsp FGF Zesty Herb Seasoning
  • 1 tsp rosemary
  • 1 tsp salt
  • 3 cups chicken bone broth or vegetable stock
  • 1 tsp parsley
  • 1 tbsp white wine vinegar
  • salt & pepper, to taste

Instructions

  • Place split peas in a pot with water and bay leaves. Cover, simmer on medium-low for 45 minutes. Add more water if needed.
  • In a large skillet heat the olive oil onion and garlic for 3-5 minutes. Add the carrots, celery, and red bell pepper. Add the FGF Zesty Herb Seasoning, rosemary and sea salt. Cook 5 minutes or until vegetables begin to get tender.
  • Add the vegetables to the cooked split peas. Then add the stock, stir well and simmer on low heat until  the vegetables are desired softness.  Add the parsley, wine vinegar, and salt & pepper. You can puree the soup with blender or an immersion blender if you want or serve chunky style. 

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