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NEW RECIPE... {Chicken stir fry} 1?pound?of boneless skinless chicken thighs?cut into 1 inch pieces 1?tbls vegetable oil 2?cups?small broccoli florets 1 red pepper roughly chopped a handful of button mushrooms halved 1?tsp?minced garlic ??cup?oyster sauce ??cup?low sodium chicken broth 2?tsp?honey 2?tsp?toasted sesame oil 1?tsp?soy sauce 1?tsp?corn-starch salt and pepper to taste 1?tbls?sesame seeds STEP 1 Heat some oil in a large pan/wok over a medium heat. Add the broccoli, peppers and mushrooms and cook for 2-3 minutes or until just tender. STEP 2 Add the garlic to the pan and cook for 30 seconds more. STEP 3 Add the tablespoon of oil. STEP 4 Season the chicken with salt and pepper and add it to the pan. Cook the chicken, stirring occasionally, until browned and cooked through, 3-4 minutes per side. STEP 5 In a bowl whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce. In a small bowl mix the corn-starch with a tablespoon of cold water. STEP 6 Pour the oyster sauce mixture over the chicken and broccoli; cook for 30 seconds. Add the corn-starch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Top with sesame seeds and serve immediately. #recipeideas #stirfry #chickendishes #healthyeating #dinnerideas #lunchideas #healthyrecipes #chickenstirfry

Slow Cooker Balsamic Beef with Vegetables Ingredients: 2 lbs lean beef chuck roast 1/2 cup balsamic vinegar 1/4 cup low-sodium soy sauce 2 tablespoons honey 1 onion, sliced 4 cloves garlic, minced 4 carrots, chopped 4 potatoes, chopped 2 cups low-sodium beef broth 1 teaspoon dried thyme Salt and pepper to taste Instructions: Prep (10 minutes): Place the beef chuck roast in the slow cooker. Add Vegetables: Surround the beef with sliced onion, garlic, carrots, and potatoes. Make Sauce: In a small bowl, mix balsamic vinegar, soy sauce, honey, beef broth, thyme, salt, and pepper. Pour over the beef and vegetables. Cook: Set the slow cooker on low for 8 hours. Serve: Slice the beef and serve with the vegetables and a drizzle of the balsamic sauce. #FathersWithAMission #ParentingWin #DinnerIdeas

Whip up this #GrainFieldChickens Chicken and Vegetable Stir-Fry for a quick, tasty and healthy dinner ?? You will need: * 2x Grain Field Chickens Chicken breasts, sliced into strips * Bell peppers, carrots, and snap peas * Garlic and ginger (minced) * Low-sodium soy sauce or tamari * Olive oil or sesame oil for cooking Method: 1. In a hot pan, cook chicken strips with a little oil until browned. Remove and set aside. 2. Add minced garlic and ginger to the same pan, then toss in vegetables and stir-fry until tender. 3. Add chicken back in and pour in a small amount of soy sauce or tamari for seasoning. 4. Serve hot over brown rice or cauliflower rice for a low-carb option. The #TasteOfGFC has never been easier to cook!

Switch up your protein game with this pecan nut meat recipe???? Ingredients: 250 gr of Pecans 500 gr of Mushrooms. 150 gr of Onions. 2 Cloves of Garlic. 3 tablespoons of Avocado oil. 3 tablespoons of Worcestershire sauce. 2 tablespoons of Soy Sauce. 1 teaspoon of Cumin. Salt & Pepper to your liking. Steps: -Soak Pecans in water for 2-24 hrs. -Get them into a processor to achieve chunky texture, and put in a bowl. -Chop Onions, Mushrooms, and Garlic, and put them into the processor to achieve a similar texture as the pecans. -Thoroughly mix both mixtures. -Pour your avocado oil into skillet and cook the Pecan mixture. -Season your meat and finish cooking until Golden. See you next time ;) #meatlessWednesday #Pecanrecipes #Pecans

Its offical. We’ve fallen in love with this chestnut mushroom baked brie! Ingredients: ? 1 cup Heartee Chestnut mushrooms ? Brie ? Walnuts ? Dried cranberries ? Honey ? Dried thyme & rosemary (I used less than 1/4 tsp) ? Salt & Pepper ? Olive oil ? 1/4 cup broth of your choosing (I used chicken because it’s what I had!) Recipe: ? Tear up your Heartee chestnut mushrooms and add them to a bowl ? Drizzle your mushrooms with olive oil, and season with thyme, rosemary, salt & pepper ? Place a pan on medium to high heat, add your seasoned mushrooms, and sear until they start to turn golden brown ? Add your broth of choice into the pan, and let that simmer until the liquid has dissolved, then remove from heat. ? Score your brie with a knife, and drizzle with 1 tbsp of honey, top with walnuts, dried cranberries and your cooked mushrooms ? Bake your brie for 5-10 minutes (depending on how gooey you want it) I baked mine at 350 for 10 minutes ? Serve with your favourite crackers or a fresh baguette, and enjoy! #bakedbrie #cheese #mushrooms #gourmetmushrooms #appetizer #appetizers #comfortfood #chestnutmushrooms #snacks #hyperlocal #sustainablefarming #heartee

A fun starter is on the way with this #GrainFieldChickens Spicy Fried Garlic Chicken Gizzards recipe. It’s the perfect way to get the appetite going before a feast with the #TasteOfGFC You will need: * 1 pack Grain Field Chickens chicken gizzards * 2 cups chicken broth or water (for boiling) * 4 cloves garlic, minced * 1 cup Super Sure flour * 1 tsp smoked paprika * 1 tsp cayenne pepper (adjust for heat preference) * 1/2 tsp cumin * 1/2 tsp ground black pepper * 1 tsp salt (plus more for boiling) * 2 tbsp olive oil * 1 tbsp butter * Juice of 1 lemon * Fresh parsley for garnish * Lemon wedges for serving Method: 1. In a pot, add the GFC gizzards, chicken broth (or water), and a pinch of salt. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, until the gizzards are tender. Drain and set aside. 2. In a bowl, toss the boiled gizzards with flour, paprika, cayenne, cumin, black pepper, and salt. 3. In a large skillet, heat olive oil and butter over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes. Add the seasoned gizzards and fry, stirring occasionally, until crispy and golden brown on the outside. 4. Drizzle the lemon juice over the gizzards and toss to coat. Let it cook for an additional minute to soak up the flavours. 5. Transfer the gizzards to a serving platter, garnish with fresh parsley, and serve with lemon wedges on the side

June, now we're talking! So many delicious and delicate vegetables are now available: spring carrots, spring onions, summer greens, spinach, and salad leaves. Salad leaves - For me, nothings beat them... as long as they are served with a nice vinaigrette! I've always been surprised by how people in England serve and eat their lettuce plain. It's such a crime, in my opinion. The crunchiness and the pepperiness of the leaves need to be paired and balanced with the creaminess of the olive oil and the acidity of the vinegar! Here is an idea for you to try: Grilled little gems with a shallot dressing Ingredients: 2 little gems lettuces 1/2 scallion shallot, thinly diced? 1tbsp red wine vinegar 3 tbsp olive oil a pinch of salt Instructions: 1?? Remove the damaged leaves from your little gems, cut them in half lengthways, and rinse under water to remove all grit. Shake off as much water as possible. 2?? Prepare the dressing: let the shallot soak in the vinegar with a bit of salt for 5-10 minutes, then add the olive oil and stir. 3?? Heat up a grill, griddled pan or a normal frying pan. 4?? With a cooking brush, baste a layer of olive oil onto the flat side of little gems. 5?? When pan is hot, place the half little gems, face down and cook for 3-5 minutes, until they the edges of the leaves are browning. Serve the half little gems with a tbsp of dressing drizzled on top. It works really well with meat, poultry, fish, cheese or on a bed of cooked Puy lentils... anything really... or just on its own! Let me know what you think. #eatseasonal #cookinspo #lettuce #saladdressing

Pineapple Chicken(KLEINHANS )and Rice Ingredients: 1 pound chicken(KLEINHANS )breast, cubed 1 cup pineapple, cubed 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 cup jasmine rice 2 cups chicken(KLEINHANS )broth 1 tablespoon soy sauce 1 teaspoon ginger, grated Salt and pepper to taste 1/4 cup green onions, sliced 1 tablespoon sesame seeds Directions: In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside. In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened. Add the pineapple and cook for an additional 2 minutes. Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through. Return the chicken to the skillet, mix well, and heat through. Serve garnished with green onions and sesame seeds. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes #everyonefollowers

?? DAY 13 of 15 - EASY HACKS AND RECIPES Chewy Potato Button Noodles aka Mochi Gnocchi!! ???? Need I say more? This was quite viral on TikTok last year and I never tried it until now! For all my mochi-texture lovers, this one is for YOU ???? ?? Follow @eatingwithkirby for Day 14 of my Easy Hacks and Recipes ?? For this recipe (makes ~28), you’ll need: 1 russet potato, cubed 2 cups potato starch 3/4 cup water room temp Sauce 1 tbsp soy sauce 1/2 tbsp sugar 1 tsp sesame seeds 1/2 tsp chili flakes or chili oil 1 tsp garlic 1 tsp sesame oil green onions 2 tbsp neutral oil In a medium bowl, combine all of the sauce ingredients besides the neutral oil. Heat the neutral oil in a small saucepan on medium heat. To test if the oil is hot enough, use a WOODEN chopstick to touch the oil and there should be micro bubbles coming from the chopstick. Remove from heat and pour neutral oil onto the sauce. Stir to combine. In a pot of boiling water, cook the cubed potato until it is fork tender (about 10-15 minutes). Drain and mash until very little clumps remain. Add in potato starch and water. Mix with a spatula and when it forms a dough, transfer to a chopping board. Knead the dough and keep adding more potato starch until it can be shaped and rolled in your hand. Make about 28 ping pong sized balls. Then press down on the center of the ball with a bottle top, creating a mushroom-like pattern. In a pot of boiling water, cook about 8-10 of the dumplings and freeze the rest in ziploc bags. Once the dumplings begin to float, they are ready. Drain and directly pour dumplings into the sauce and stir to coat. Enjoy! #potatonoodlerecipe #tiktokfood #tiktoktrend #viralrecipe #potatodumpling #15daysofeasyhacksandrecipes #viralpotatodumplings #easyrecipes #potatonoodle

You may want to make these #GrainFieldChickens honey glazed chicken strip lettuce wraps for your significant other because they will LOVE the #TasteofGFC ?? You will need: * Grain Field Chickens crumbed chicken strips? * 1/4 cup honey * 2 tbsp soy sauce * 1 tbsp sriracha sauce (adjust to taste) * 1 tbsp rice vinegar * 1 tsp sesame oil * 1 clove garlic, minced * Butter lettuce leaves, washed and separated * 1/4 cup shredded carrots * 1/4 cup chopped green onions * Sesame seeds for garnish (optional) Method: 1. Follow the package instructions to bake or fry the GFC crumbed chicken strips until they are crispy and golden brown. 2. In a small bowl, whisk together honey, soy sauce, sriracha sauce, rice vinegar, sesame oil, and minced garlic. 3. In a separate bowl, toss the cooked chicken strips in the sweet and spicy glaze until well coated. 4. Take individual butter lettuce leaves and place a few glazed chicken strips in each. 5. Top the chicken with shredded carrots and chopped green onions for a refreshing crunch. 6. Sprinkle sesame seeds over the top for added texture and presentation. Serve these GFC sweet and spicy honey glazed chicken strip lettuce wraps as a fun and delicious meal. They are perfect for sharing!?