Warmer weather is here and one of our favorite spring staples is chicken salad! Fortunately, our Farm General Manager (and trained chef), Todd, shared his Smoked Chicken Salad recipe with us, so you can make it at home! This southern favorite is taken up a notch with our pasture-raised chicken smoked to perfection, served on toasted sourdough bread.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • 4 Cups Smoked Hickory Nut Gap Chicken, chopped
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 1 Tbsp Lusty Monk Mustard
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Celery, finely diced
  • 1/4 Cup Parsley, chopped
Let’s Get Cooking:
  • Combine mayonnaise, mustard, vinegar, salt, pepper, celery, and parsley to make your dressing.
  • Add your dressing to the chopped chicken and mix with a wooden spoon.

Easter Weekend is upon us and there’s no better way to enjoy a holiday meal with your family than with a well-baked ham! Featuring a slightly-sweet glaze to compliment our savory, 100% pasture-raised Carver Ham, this recipe is both quick and delicious, leaving everyone happy.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • 1 Hickory Nut Gap Carver Ham
  • 2 Cups packed light brown sugar
  • 1/2 Cup Dijon mustard
  • 2 Tbs unsalted butter
  • 2 Tbs apple cider vinegar
Let’s Get Cooking:
  • Preheat your oven to 350°F/176°C
  • For glaze: place brown sugar, Dijon mustard, unsalted butter, and apple cider vinegar in a medium saucepan over medium-high heat and bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and continue to simmer slowly until reduced by a third, darkened, and thickened, about 20 minutes.
  • Put Carver Ham on a sheet pan and cover with half of the glaze. Cover with foil.
  • Heat ham for 20-30 minutes.
  • Remove foil, cover with the rest of the glaze and place back in oven.
  • Warm until heated through to 165°F/74°C. The glaze should begin to brown.

You can’t celebrate St. Patrick’s Day without corned beef, but did you know the holiday staple is primarily celebrated within the United States? Corned beef and cabbage were popularized by Irish-American immigrants who craved a taste of their homeland during the Irish immigration to the States. Since immigrants were poor, they turned to the cheapest cut of meat available: beef brisket. Cured with corn-sized salt crystals to preserve the brisket, “corned” beef was popularly served with cabbage an affordable vegetable for Irish-Americans at the time.

Now, it’s a great way for the descendants of those immigrants, and anyone who loves to celebrate St. Patrick’s Day, to experience a taste of Irish culture. Here’s our corned beef and cabbage recipe!

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • 2-2.5 lb Hickory Nut Gap Corned Beef
  • 1 Tbsp coarsely ground black pepper
  • 1 Tsp ground allspice
  • 2 bay leaves
  • 1/2 lb diced carrots, approximately 4 small
  • 1/2 lb diced onions, approximately 2 small
  • 1 lb potatoes, peeled and chopped, approximately 3 medium
  • 1/4 lb diced celery, approximately 2 stalks
  • 1 small head cabbage, chopped, approximately 2 lbs
Let’s Get Cooking:
  • Rinse corned beef very well.
  • Place the corned beef, pepper, allspice, and bay leaves into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2.5 hours.*
  • After 2,5 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15-20 minutes until the potatoes and cabbage are tender. Taste veggies for salt and season with a touch of salt if needed. Remove the bay leaves and serve immediately.

*This could take 3-3.5 hours depending on the size of your brisket.

Jambalaya is a true Louisiana staple and perfect for the week of Mardis Gras! A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone.

There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals. This jambalaya recipe incorporates a little bit of Cajun and Creole influences, creating the perfect jambalaya blend.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • 1lb chicken thighs
  • 1 lb Hickory Nut Gap andouille sausage, sliced into rounds
  • 2tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 green pepper, chopped
  • 2 celery stalks, diced
  • 1 bunch green onions, chopped (separate white and green parts)
  • 3 cloves garlic, minced
  • 20oz canned crushed tomatoes
  • 1/4 cup tomato purée
  • 2 whole bay leaves
  • 1tsp salt
  • 1/2tsp ground black pepper
  • 1/4tsp ground cayenne
  • 1/4tsp dried thyme
  • 1tsp Creole seasoning
  • 4 cups chicken stock
  • 1tbsp Louisiana pepper sauce*
  • 2 cups long-grain white rice, well rinsed
Let’s Get Cooking:
  • Heat 1.5tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
  • Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
  • Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
  • Add crushed tomatoes, tomato purée, salt, pepper, cayenne, thyme, Creole seasoning, and bay leaf. Stir 2 minutes.
  • Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
  • Bring to a boil then reduce heat to a simmer. Reduce heat level 2/3 on the stovetop.
  • Cook uncovered until liquid is reduced by 1/3, about 1 hour.
  • Bring jambalaya to a boil. Stir in 2 cups uncooked rice and then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
  • Stir in remaining green onions. Serve with hot sauce if desired.


*Louisiana pepper sauce can be found near hot sauce, but is not the same as hot sauce. Use red pepper flakes in place of pepper sauce if needed. 

Crockpot BBQ is simple and delicious – and a staple for gatherings. Simply throw some of our pasture-raised pork into your Crockpot with a few ingredients and let it sit all day, soaking in the aroma, before having a meal able to feed plenty. Here’s our favorite Crockpot Memphis Pork BBQ recipe!

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • 3-4 lb Hickory Nut Gap Pasture-Raised Pork Butt, bone-in
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tbsp Brown Sugar
  • 1 tsp Cayenne
  • 1 tbsp Paprika
  • 2 tbsp Salt
  • 1 tbsp White Sugar
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Beef Bone Broth
  • 1/4 cup Choice Favorite BBQ Sauce
Let’s Get Cooking:
  • Rub pork on all sides with dry ingredients, place in Crockpot.
  • Mix liquids and pour over pork.
  • Cook on slow for 8-10 hours.
  • Take out and shred pork.
  • Add back to pot.

Valentine’s Day holds different levels of importance for all types of people. No matter the type of love, this February 14th is a great day to show the people in your life that you care about them. Here at Hickory Nut Gap, we are grateful for you – YOU who have helped us to create a community dedicated to building a better environment and better-tasting meats. This year, we wanted to share with you one of our favorite recipes for Valentine’s Day – our Perfect Valentine’s Steak.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • Two 8oz Filets Mignon (can substitute NY Strip or any other steak of your choice)
  • 2 Tbsp oil
  • 1 Medium-sized shallot, minced
  • 1 Clove garlic, minced
  • 8 Cremini mushrooms, sliced very thin
  • 4 Sprigs fresh thyme
  • 1 Sprig rosemary
  • 1 Tbsp tomato paste
  • 2oz Red wine
  • 1 Cup beef bone broth
  • Salt and pepper
  • 2 Tbsp cold butter
  • A few crumbles of blue cheese (optional)
Let’s Get Cooking:
  • Turn oven to 375°.
  • Place steaks on counter to take the chill off while the oven preheats.
  • Preheat stainless steel pan on medium-high burner.
  • Season steaks with salt and pepper.
  • Add oil to stainless steel pan and let the pan get nice and hot without burning the oil.
  • Once hot, add the steaks to the pan and sear for 3-4 minutes before flipping. Once flipped, sear for another 3-4 minutes. The steaks should be nice and brown.
  • Once steaks are well browned, transfer steaks to the oven, leaving behind the cooking pan for your sauce.

Note: Depending on the thickness of your steak, you may need only a few minutes in the oven or if using a very thin cut, no time at all. So be sure to monitor your steaks doneness with a meat thermometer.

  • In the same cooking pan, add mushrooms and cook for about 4 minutes.
  • Next, add your shallot, garlic, thyme, and rosemary.
  • Cook another 1-2 minutes.
  • Add tomato paste and wine.
  • Let the liquids reduce until almost dry and then add your broth.
  • Check steaks while your broth is reducing and pull them once their internal temperature hits your desired doneness (125° – 130° for medium-rare).
  • Let steaks rest and finish your sauce by letting the broth reduce by more than half.
  • Remove your pan from the heat and stir in your butter and blue cheese.
  • Slice your rested steaks and spoon the pan sauce over.
  • Serve immediately.