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Good Food Good Life; Recipe of the Week

Good life Good Food


Hello and Thank You for stopping by our new page. This will be for our feature, Recipe of the Week. We will post the newest recipe at the top of the page and allow the older recipes to go to the bottom and into the archive. Should you have a favorite family recipe or if you are a creative cook and you would like to share your recipes with our audience, please contact us.

For posting of recipes we do ask that you include a photograph of the final product.


Warm Your Bones Biscuits and Gravy with Cilantro and Chilies…

Ingredients...always fresh in our Kitchen
Ingredients…always fresh in our Kitchen



During the colder months it is always nice to have something to warm you up for breakfast. Myself I have always been a fan of chilies and love to eat them off the plant!!! This is an old standby recipe with a twist. I call it “Warm Your Bones B&G”…While I have provided recipes for both gravy and biscuts you can always use your favorite family recipes an add cilantro and chilies to your personal taste.



This old-fashioned country sausage gravy recipe is a classic topping for chicken fried steak , but it’s also amazing served over buttermilk biscuits for a very hearty breakfast.

Brown sausage First
Brown sausage First

Makes about 3 Cups Country Sausage Gravy

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes



  • 4 ounces ground pork sausage, or pork sausage link with casing removed

    sausage browning
    Add Cumin to Browned Sausage Prior to adding liquids
  • ¼ tsp cumin ground
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups cold milk
  • salt and freshly ground black pepper to taste
  • fresh chilies of your choice
  • Cilantro   ½ cup chopped


Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add cumin to browned sausage.
Stir in the flour and cook this pasty mixture for 3 minutes. Add Chilies and whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Add Cilantro as you reduce heat and allow to thicken.
Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.

milk rue
Add Chilies to your Milk Mixture


Add Cilantro once heat has been reduced to allow gravy to thicken

Add Cilantro once heat has been reduced to allow gravy to thicken



baked biscuits

Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. Be sure to use a light touch because over mixing will toughen the biscuits dough.

Makes about 12 -14 Buttermilk Biscuits


Prep Time: 40 minutes


Cook Time: 15 minutes


Total Time: 55 minutes




  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter, cut into thin slices, chilled in freezer
  • 3/4 cup very cold buttermilk




In a mixing bowl, whisk together the dry ingredients to thoroughly combine. Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs.

Make a well in the center and pour in the cold buttermilk. Stir the dry ingredients into the buttermilk with a fork until a loose, sticky dough is formed. Stop as soon as the mixture comes together. Form into a ball and turn the dough out onto a floured work surface.

With floured hands, pat the dough into a rectangle (about 8 x 4 in inch-thick). Fold dough in thirds (like folding a letter-sized piece of paper). Repeat this process twice more.



Now you’re ready to tackle that cold day!!!




Lamb Meatball Hours deVours

Chef maria
Chef Maria Jones


With the Holidays coming up I thought I’d bring you a nice appetizer recipe that will surely give your gathering a different =flair and have your social gathering the hot topic at the water cooler the next day.


This weeks recipe is from an up and coming chef on the Central California Cuisine Scene.

Chef Maria Jones a mother of three boys and graduate of Institute of Technology Culinary Arts  in Clovis, Maria currently works as a chef with a boutique catering company, The Painted Table, catering  every type of occasion as small as a quiet romantic dinner for two to wedding receptions for 700.

Maria says her favorite dish to prepare…kitchen sink cookies…and that’ll be a recipe for another time…



Lamb Meat Balls Ingredients

ingredients for meatball

1 lb Ground Lamb

¼ cup Scallions finely chopped

½ tsp Ground Cinnamon

1tsp Ground Allspice

1 tsp salt

3 tbls Semolina

1 egg Beaten

Vegetable oil for frying


Meatball misture
Cool Mixture for 30 Minutes

In large mixing bowl place lamb, scallions and start mixing. While continue to mix slowly add dry ingredients. Add beaten egg to the meat ball mix and  mix mixture thoroughly. When mixing is finished wrap meat ball mixture in plastic or leave in bowl and cover and place in refrigerator for 30 minutes.

Once meatball mixture has chilled cover a baking sheet with you favorite wrap.

Using a scant teaspoon of meatball mixture roll into balls with your hands and place balls onto lined baking sheet. A professional trick here…to prevent your hands from getting too sticky kep a bowl of cold water nearby to keep your hands rinsed….

Cooking Instructions

Heat about 1/2 inch of vegetable oil is a skillet. Line another baking sheet with towel or paper towels. Fry meat balls in oil careful not to over crowd the pan. Allow to cook until brown, about a minute or so, roll over each batch should take about two minutes.

You can also deep fry these for about two-three minutes or until golden brown. If you’re concerned about cholesterol counts then bake them at 325 for 15 minutes or until golden brown.

Serving Suggestions

cooked meatballs
Cooked Meatballs ready to serve



Pomegranate Gelle

Mint Horseradish Sauce

What ever you do PLEASE no Ranch!!!!!!!


Yield  70-80 meatballs

Spaghetti Squash with a Lemon Basil White Wine Garlic Butter Sauce;

squash and basil's
Fresh from the gardens of AOF









Prepare you squash, I prefer to steam them for about 30 minutes.




sauce photo
The best secret for any Butter Sauce is use real Butter!!!!!



Sauce Ingredients:

1 cup White Wine…any Chardonnay is good

2 Lg garlic Cloves crushed and chopped

1 oz of Lemon Basil chopped

2 Tblsp butter

½ tsp corn starch

Pinch salt

Melt butter and sauté lemon basil and garlic until garlic turns white

Add all but two or three tablespoons of wine into pan and turn heat down. With remaining wine mix ½ teaspoon of corn starch until smooth and add to pan…allow to simmer for a few minute while stirring. This will thicken the sauce for you in a couple minutes.

Serve while sauce and squash are warm.

This will add a perfect accompaniment to any of you meals or if you’re a vegan the squash can make a meal or just a great healthy snack.

Spaghetti Squash
Perfect with Whole Grain Breads.

Bon Appetite’






Butternut Squash with Enchilada Garlic Cilantro Sauce.

squash and basil's
Fresh from the gardens of AOF


Butternut Squash with Enchilada Garlic Cilantro Sauce.

I love winter type of squashes. They are some of the most versatile foods there is. Whether you bake them or steam them they will always bring a unique flair to your table when entertaining.

This is one my favorite recipes. This puts a Southwest Flavor on the table for those that love the spicy flavors.

Very simple and if you’re a vegan this is a perfect meal to end the day. Should you chose to use this as a side dish you should be able to prepare two servings per squash half.

Cooking Instructions;

Place squash in a steamer pot. I use a pasta pot. Steam for 30 minutes or until meat is a firm but tender state.


ingredients for sauce
Ingredients for Southwest style sauce

Sauce Ingredients

1 cup Enchilada Sauce

!/2 cup Tomato Sauce

½ teaspoon Cumin

2 Lg Cloves of garlic crushed and chopped

2  dried chili pods crushed

½ cup chopped Cilantro

Simmer Sauce for about 20 minutes to thicken a bit…

Serve with your favorite tortilla chips.

Bon Appetite'!!!
Bon Appetite’!!!

Until Next Time

Good Food Good Life….

Vegetables and Herbs courtesy Aladay Organic Farms

Recipe by Aaron Aveiro

Photographs; Aaron Aveiro


Our First Recipe

Bread and Butter Pickles by Victoria


Our first recipe comes from a very old and dear friend Victoria. Victoria always felt she was a better cook than I and although she is extremely accomplished, my ego just won’t allow me to say she is better!!!! Never the less, I do remember that Victoria, Tori to her friends, made some SMOKIN’ Bread and Butter Pickles…or as most call them Sweet Pickles. Tori is now happily married to her husband Jack, for the past 16 years. Tori was a Baltimore MD raised girl and moved around the country a bit before finally meeting Jack and moving to Iowa and starting a little farm style home on four acres. I sorta of laughed when Tori said she lived on a farm. I was thinking perhaps corn type of acreage…I mean seriously, she did say Iowa!!!!! But never the less it was good to catch up with Tori and hear that she is doing well…still trying to picture a debutante with her fingers in the soil and under her nails….Happy Birthday Jack!!!

Hope you enjoy making and eating these pickles as much as I enjoyed watching Tori so many years ago make them and serve them up….

Here is her recipe and since she is a dear friend we’ll forgive her for not sending a photograph…..and sending me to Google Images!!

Pickle for Google Images
Not Victoria’s Pickles
Perhaps for her next recipe she will send us Photos!!!
Sweet Cucumber Chips  (makes 4 pint jars or 2 quart jars)
2 lbs. pickling cucumbers
2 1/2 cups white vinegar
2 cups white sugar
1/4 cup chopped onion
2 Tablespoons Kosher salt
1 Tablespoon celery seed
1 Tablespoon mustard seed
1 Tablespoon ground turmeric
(I also add 1 Tablespoon of pickling spice just for good measure)
Cut cucs in 1/8 inch slices, place cucs in prepared jars.  Place the rest of ingredients in medium saucepan and bring to boil to dissolve sugar and salt.  Simmer 5 minutes ladle into jars leaving 1/4 inch head space.  Cool completely, then place in the refrigerator for 3 to 5 days before serving.  Shake once a day to distribute spices before using.  Will keep up to two months.


Organics Admin
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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
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