Rooster & Lark Paleo Crepes

Savory Farm To Skillet Paleo Crepes



Ingredients:
4 eggs
1/3 cup coconut milk
Pinch of salt
1/4 cup coconut flour
Rocky Mountain F2S
Shredded cheddar cheese (optional)

Instructions:
1. Whisk together eggs, coconut milk, and salt.
2. Add in coconut flour, mix well until smooth. Let sit 5 minutes, add water if batter is too thick.
3. Grease pan with olive oil, cook farm to skillet thoroughly. Add optional cheese.
4. Grease another pan with olive oil on medium heat. Pour 1/2 cup of batter into pan, flip crepe when it bubbles.
5. Add veggies to crepes and enjoy!

Mini Muffin Frittatas

Farm to Skillet Mini Muffin Frittatas. Easy meal that you can keep on hand for an on-the-go breakfast!

 



1. Preheat oven to 350 degrees. 
2. Fill a muffin tin 1/4 full with your favorite Farm to Skillet.
3. In a separate bowl, beat 6 eggs and pour over Farm to Skillet, approximately halfway full. 
4. Bake for 20-25 minutes or until top is golden brown. 
5. Enjoy! It's that easy. 

Cheese option 1: sprinkle your favorite cheese right on top just before you put it in the oven. 

Cheese option 2: mix the cheese in with the eggs and Farm to Skillet prior to baking.

Green Chili wrapped Stuffed Chicken Breast

Ingredients:

Farm to Skillet Southwest

Chicken breast

2-3 Roasted green chili

Garlic Salt, Cumin, Paprika

Homemade or store bought guacamole

 

Directions: 

1. Cut chicken breast almost all the way in half, creating a pocket. 

2. Depending on size of chicken breast Stuff with 1/4-1/3 c. Thawed Southwest Farm to Skillet. 

3. Season top of chicken breast with garlic salt, cumin and paprika.

4. Wrap chicken breast with 2-3 roasted and peeled green chili.

5. Depending on size of chicken, Bake at 400° for 40-50 minutes. 

6. Serve with a dollop of homemade or store bought guacamole on top.

 

Slow Cooker Rooster & Lark Chicken Tortilla Soup

Thanks Christy for this great recipe. Submit your own recipe and receive 4 free bags of Farm to Skillet! 

 

Ingredients
2-4 breasts organic chicken
1 box organic chicken broth
1 can diced tomatoes (get the ones with green chillies to add a kick)
1/2 bag frozen corn
1 can pinto beans
1/2-1 bag Farm to Skillet- Southwest

Directions
1. Put first three ingredients in crock pot set on High 4-6 hours.

3. Shred chicken. If chicken doesn't pull apart easily, it needs more time. 
3. 30 minutes before serving add corn, beans, and Farm to Skillet

Optional- Garnish with cheese and crushed tortilla chips

ENJOY!

Rooster & Lark Hash

Thanks Kevin and Lea for the recipe submission! Enjoy your 4 free bags of Farm to Skillet. Want to win some for yourself? Just submit a recipe using your favorite Farm to Skillet blend and send to aaron@farmtoskillet.com to claim your prize. 

 

 

Farm to Hash

 

Ingredients:

  • Southwest Farm to Skillet
  • Bacon (or other breakfast meat)
  • Crimini mushrooms
  • Broccoli
  • Green Onion
  • Garlic
  • Avocado
  • Eggs
  • Seasonings (salt, pepper, paprika, parsley)

Directions:

  • Bring a pot of water to a boil.  Meanwhile, chop the potatoes, mushrooms, broccoli, and green onions into 1/4 inch cubes
  • Boil the potatoes until slightly soft, about 10 minutes.
  • Fry the bacon until just crisp, remove from pan and chop into bite-sized pieces
  • Saute broccoli, mushrooms, and garlic for 5 minutes, and season with salt and pepper.  Add the Southwest Farm to Skillet, green onions, potatoes, and bacon.  Cook for an additional 3-4 minutes, and season to taste.
  • Fry eggs in separate pan.  Once both the eggs and the hash are done, add the hash to the plate and top with the friend eggs and avocado.