Shrimp 'N Grits


Compliments of The Holistic Garden


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 1st bowl

½ cup flour, salt and pepper

2nd bowl

1 cup each white wine and Dijon mustard(sub whole grain), whisked together till smooth(instead of the usual egg)

3rd bowl

1 ½ cups grits(yellow if possible), dried herbes de provence(or some other dried hearty herb)


Preheat oven to 475 degrees


1 to 1 ¼ pounds large shrimp, raw, deveined, peeled, tail on(for presentation(each salad would need at least 4 shrimp)

Pat dry with a paper towel…then salt and pepper each side.

Taking one shrimp at the time and holding the tail, dip first into flour mixture, shaking off excess, then dip into wine/Dijon mixture, then roll in grits.

Place so that shrimp are in a single layer on a greased, lined baking sheet.

Place in oven for 10-12 minutes.


2 heads of romaine

Baby arugula or spinach

2 roma tomatoes(or grape, if roma are not available)

Wash and dry romaine leaves.  Bagged arugula and spinach are usually triple washed and ready to use.

Dice tomatoes, medium dice

Arrange romaine in bowls on platter or 4 individual salad plates.  Top with the remaining greens, then the diced tomatoes


Grab a bowl and whisk.  

Add the juice of 3 lemons(should equal about 1/3 cup), salt and pepper, 1 small crushed garlic clove and whisk. 

Then drizzle in 1/3 cup Meyer Lemon and Herbes De Provence Olive Oil while whisking.  These olive oils are The Olive Tap brand

Drizzle over the salad then top with the cooked shrimp.

Glazed Pork Chops

This is a Hearty Fall and Winter time recipe.  It not only makes the house smell great it also fills the hungriest of stomachs. Use Boneless Pork chops !

These juicy Glazed Pork Chops are sweet, salty, and a little spicy.

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 Prep Time 10 minutes

 Cook Time 15 minutes

 Total Time 25 minutes



  • 1/4 cup brown sugar
  • 1/2 tsp cayenne powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil 
  • 4 thick cut boneless pork chops


  1. Preheat the oven to 350F. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.

  2. Remove the Premier Foods Group pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.

  3. Heat olive oil in a large, oven­-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the Premier Foods Group pork chops for about 5 minutes on each side, until nicely browned.

  4. If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.

  5. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

Asian Inspired Beef and Rice

This is a QUICK, EASY and Flavorful dish that will quickly become a family favorite.  Visit to order the Best, Safest, Healthiest and Home Delivered beef, chicken, pork and seafood in the US or to receive more recipes.



  • 1 pound Premier Foods Group ground beef
  • 3 garlic cloves, minced
  • ¼ cup packed brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 2 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish



  1. In a large skillet cook the Premier Foods Group ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.


We have perfected our newest product and it is READY.  

We worked diligently to mix the spices and get the flavor just perfect. All without the coloring, preservatives and chemicals.


INTRODUCING -------- Premier Foods Group -------- PERFECT, Healthy, Safe and Best Quality 



Irish Stew - Beef

This is a hearty Stew based on the Irish classic. This warms the soul and fills the family while producing a home spun aroma throughout the house.  

For more recipes or to order the safest, healthiest and best quality meat for this stew or any recipe visit:



    • 1/4 cup vegetable oil
    • 1 1/4 pounds Premier Foods Group stew beef
    • 6 large garlic cloves, minced
    • 8 cups beef stock or canned beef broth
    • 2 tablespoons tomato paste
    • 1 tablespoon sugar
    • 1 tablespoon dried thyme
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 tablespoons (1/4 stick) butter
    • 3 pounds potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
    • 1 large onion, chopped
    • 2 cups 1/2-inch pieces peeled carrots
    • 2 tablespoons chopped fresh parsley



    1. Heat oil in heavy large pot over medium-high heat. Add the Premier Foods Group stew beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
    2. Melt your butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and pour or spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Honey Garlic Crock pot Chicken Thigh

These are simply the BEST tasting chicken thighs. There is a distinct Asian flair to the dish. The flavors are deep and full bodied. 

ONLY 4 ingredients and 2 spices.

I know you will enjoy this one.

Visit to order the safest, healthiest and best quality Chicken delivered to your door !!!!!!


  • 4 to 6 Premier Foods boneless skinless chicken thighs*
  • 4 garlic cloves , minced
  • 1/3 cup Premier Foods honey
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley


  1. Arrange chicken thighs on the bottom of your crock pot; set aside. 

  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

  3. Pour the sauce over the chicken thighs.

  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.

  5. Remove lid and transfer chicken to a serving plate.

  6. Spoon the sauce over the chicken.

  7. Plate this fabulous dinner for your family.

The PERFECT Chicken Thighs !!!!!!!!

TOTAL TIME    35 minutes

We used only 2 chicken thighs as we are only feeding two people. Adjust your serving size as necessary !!!!

For more recipes, information or to place an order please visit: 



    • 2 Premier Foods skin-on, bone-in chicken thighs (about 2 1/4 pounds)
    • Salt and ground black pepper
    • 1 tablespoon vegetable oil



    1. Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
    2. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

USDA inspection speed for a chicken production line- 140 birds per minute

Are you aware that chicken processing, INCLUDING ORGANIC, is allowed to be at 140 birds per minute? That allows 0.43 seconds for a USDA inspector to inspect that chicken that is on your plate for health, abnormalities, defects and infection.

There have been 3 petitions to increase the speed to 175 bird per MINUTE, so far those petitions have been defeated.

Let us look at this from a health and food safety perspective. Is it possible for a human to inspect a chicken for infection, health, defect and abnormalities in less than half of one second. Of course not.

Why are we concerned about cross contamination ? This was not a concern 60 years ago in this country. We are concerned, because with the reduced time for inspection and the speed of the production line. Bacteria, most of it comes from the intestinal tract of the birds and the production practices used that interrupt the intestinal tract, is spread from fecal matter and that bacteria is spread from bird to bird and machine to machine. The dangerous bacteria is anaerobic bacteria that lives only in the intestinal tract of animals. Those types of bacteria include; Listeria, Salmonella, E-coli. These are the most common and generally accepted as the most dangerous types of bacteria.


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Look closely at this picture. What if just one of those chickens has an infection? What if just one of those chickens had its intestinal tract interrupted? The answer, every chicken processed that day is contaminated.

Why is it now our problem ? Why do we have to cook our food to kill bacteria that should NOT be on our food?

There is an alternative. We do NOT have to accept this !!!!!

We, at Premier Foods Group, hand process our North Carolina chicken. We do 15 per birds per HOUR. We do NOT contaminate our food because we inspect our birds, we do NOT interrupt the intestinal tract because we hand process. is the answer.