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Posted By Patti Frost

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Kickn’ Chicken Wings

~ Patti Frost

1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
4 lbs chicken wings
1/2 cup butter
Weber Kickin’ Chicken Spice ®

Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
Place chicken wings into slow cooker and pour sauce mixture over wings. (Reserve some sauce for finished wings)
Sprinkle on Kickn’ Chicken spice and during cooking (to taste)
Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
Preheat oven to 400 degrees F. Grease baking pan.
Spread wings onto prepared baking pan and bake in preheated oven until wings are crisp and browned, about 30 minutes.
Brush reserved sauce onto wings just before serving.

All-In Chili

~ Mandy Clark

1lb ground beef
1lb ground pork
4 farmer sausage
6 slices bacon
2 cans brown beans
1 can chilli chopped tomatoes (Aylmers makes them)
1 can Manwich
1/2 cup franks buffalo hot sauce
Chilli powder
Chopped onions

Cook all meat first and chop up. Put everything in slow cooker and enjoy when ready

Chicken and Asparagus Alfredo

~ Victoria Kirkwood 

asparagusCut the asparagus into bite size pieces and steam them to desired doneness.Slice the chicken breast and fry in olive oil. Season it with salt & pepper. I chopped up some local garlic and cooked it with the chicken.

I cheated and used a store bought Alfredo but you can make your own. Mix it all together, pasta, sauce, chicken and asparagus. Reserve some of the pasta liquid and add some, I used about a ladle full.

It was very nice and creamy.  Enjoy!

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