How to Cook Greens, Southern Style: Bearded Farmer Recipe

Once again we are blessed here on Herd Management to have Chef Eric Bern, more popularly known as The Bearded Farmer, giving us one of his recipes for cooking up a Southern favorite. Let’s learn how to cook Greens! Whether they be Collard, Turnip, or Mustard, they’re a Southern cooking staple and even if you’re not from Here it’s a fantastic thing to be able to prepare. They’re readily available this time of year due to being planted in early Fall as a cold weather crop. For starters, greens are cheap! You can get them for low prices, especially if you’re willing to stop at a roadside produce stand and support a local farmer. You want good nutrition? Check out these impressive nutritional stats: One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron. All of that Vitamin C factors in having the healthy skin and nails we all…

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Gluten Free Chex Mix Recipe

Yep, you read that right… I have created my own recipe for Gluten Free Chex Mix, and the world is definitely a better place. For years, I anxiously awaited the time around Christmas when my mom would start making Chex Mix to give as gifts to friends, neighbors, and party hostesses, hoping that she’d save me some of my all-time favorite snack. I loved everything about it, from the buttery, baked-in goodness to the spicy splash of Worcestershire sauce, but when the gluten-free lifestyle chose me, I had to start turning down my beloved Chex Mix when it was offered. For some reason it never occurred to me to just make a Gluten Free Chex Mix, but I finally wised-up this year and my entire family LOVES it! You’re going to need a few things to make your Gluten Free Chex Mix: 4.5 Cups of Corn Chex 4.5 Cups of Rice Chex 1.5 Cup of Mixed Nuts 2 Tbsp of Worcestershire Sauce 1 Cup of Mary’s Gone Crackers, broken into bite size pieces 6 Tbsp of Butter 1 tsp of Garlic 1/2 tsp Salt 1 tsp of Emeril’s Essence 1 tsp Tony Chachere’s Seasoning 3/4 Tsp Onion Powder Preheat the…

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Backwoods Pecan Pie Recipe and Tutorial

If you’re looking for a different twist on an old favorite, I’ve got just what you need! My friend, the Bearded Farmer, has once again shared the secrets of his kitchen. Instead of using corn syrup or cane syrup in the pie, BF’s recipe calls for… MOONSHINE! Being a whisky (and whiskey) lover myself, I had to try this Backwoods Pecan Pie recipe to see if it’s as amazing as it sounds. Hint: IT IS! First, get your ingredients together. You’ll need 1/2 cup of sugar, 1/2 tsp of salt, 1/4 cup of softened butter, 1 cup of MOONSHINE, 3 eggs, 1.5 tbsp of vanilla and (of course!) 1.5 cups of pecans. You may also substitute corn syrup or cane syrup for the Moonshine, but then it wouldn’t be Backwoods. Just sayin’. Please note that you WILL be able to taste the moonshine in the pie. Go ahead and put the sugar, salt, butter, moonshine, vanilla, and pecans in a bowl then mix it up really well. Once it’s mixed really well pour it into the pie shell you have ready and waiting. Garnish the top of the pie with whole pecans. Try out different designs… I did an X…

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