B & T Farms

B & T Farms We are a small home farm specializing in small event catering and home cooked goods.

05/29/2026

Considering doing this…rough draft.
Let me know your thoughts

DINNER DONE FOR YOU
by B&T Farms

Homemade Meals • Fresh Ingredients • Family Sized • Ready to Heat & Serve

Skip the cooking and enjoy more time around the table.

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THIS WEEK’S DINNERS

🍖 Homestyle Meatloaf Dinner
Our signature meatloaf served with creamy mashed potatoes, seasoned green beans, fresh rolls, and dessert.

Serves 4 ………. $45
Serves 8 ………. $85

🍗 Chicken & Dressing Dinner
Tender roasted chicken, homemade dressing, green beans, rolls, and dessert.

Serves 4 ………. $45
Serves 8 ………. $85

🥩 Beef Tips & Gravy
Slow-cooked beef tips served over mashed potatoes with corn, rolls, and dessert.

Serves 4 ………. $48
Serves 8 ………. $90

🍝 Baked Spaghetti Supper
Homemade baked spaghetti, garlic bread, side salad, and dessert.

Serves 4 ………. $40
Serves 8 ………. $75

🐷 BBQ Pulled Pork Dinner
Slow-smoked pulled pork, baked beans, coleslaw, buns, and dessert.

Serves 4 ………. $45
Serves 8 ………. $85

🥧 Chicken Pot Pie
Homestyle chicken pot pie, side salad, rolls, and dessert.

Serves 4 ………. $42
Serves 8 ………. $80

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FAMILY FAVORITE ADD-ONS

Mac & Cheese ………. $12
Green Beans ………. $10
Garden Salad ………. $10
Dozen Rolls ………. $6
Dessert Tray ………. $15

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HOW IT WORKS

1. Choose your dinner.
2. Place your order.
3. Pick up at B&T Farms.
4. Heat, serve, and enjoy.

No grocery shopping.
No cooking.
No dishes piled up in the sink.

Just good food and more time with the people you love.

Thank you for supporting local family cooking.

B&T Farms
Dinner Done For You

Want to try something different??This meal of glazed pork chops and roasted veggie slaw was AMAZING!YIELDS: 6 serving(s)...
04/29/2026

Want to try something different??
This meal of glazed pork chops and roasted veggie slaw was AMAZING!

YIELDS: 6 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 35 mins

Ingredients:

2 red or yellow peppers, sliced

1 cup corn kernels (fresh or frozen)

3 Tbsp. olive oil

1 1/2 tsp. seafood seasoning, such as Old Bay

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

6 bone-in pork chops (1/2 to 3/4 inch thick)or you can substitute chicken thighs.

1 tsp. smoked paprika

1/4 cup plus 2 tablespoons barbecue sauce

1 14-ounce bag shredded coleslaw mix

2 scallions, thinly sliced

1/3 cup apple cider vinegar

1 tsp. sugar

Directions
1
Position racks in the upper and lower thirds of the oven.
Preheat to 450˚F. Toss the bell peppers and corn on a rimmed baking sheet with 2 tablespoons olive oil, 1 teaspoon seafood seasoning, ½ teaspoon sal,t and ¼ teaspoon pepper. Spread in a single layer and roast on the lower oven rack, stirring once, until tender and lightly browned, about 20 minutes.

2
Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt, and ¼ teaspoon pepper.

3
Set a rack on a rimmed baking sheet. Put the pork chops on the rack and brush with ¼ cup barbecue sauce. Roast until the pork is lightly browned and about halfway cooked through, 10 to 12 minutes. (A thermometer inserted near the bone should read over 100˚). Switch the oven to broil. Top the chops with the remaining 2 tablespoons barbecue sauce and broil until lightly caramelized and just cooked through, 5 to 7 more minutes.

4
Add the coleslaw mix and scallions to the pan of roasted peppers. In a small bowl, stir together the vinegar, sugar and remaining ½ teaspoon seafood seasoning, then pour over the tray of vegetables. Toss well. Serve pork chops with the warm slaw.

What is better than garlic bread meatball sliders? Not a damn thing! Omg! I made these today and they are so yummy!!!...
04/07/2026

What is better than garlic bread meatball sliders? Not a damn thing! Omg! I made these today and they are so yummy!!!

Sliders-Ingredients
• 8 Turano Mini French Rolls, split
• 24 frozen Italian meatballs
• 2½–3 cups marinara sauce
• 12–24 slices whole-milk mozzarella cheese
• Optional topping: Parmesan cheese, grated
Parsley Garlic Butter
• ½ cup unsalted butter, melted
• 3–4 cloves garlic, finely minced
• ¼ cup fresh parsley, finely chopped
• ¼ tsp salt
• Optional: pinch of red pepper flakes

Directions

① Preheat oven to 375°F.
② Add frozen meatballs and marinara sauce to a saucepan. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until meatballs are heated through and coated in sauce. Keep warm.
③ In a small bowl, mix melted butter, garlic, parsley, salt, and optional red pepper flakes. Set aside.
④ Place the bottom halves of the Turano Mini French Rolls in a baking dish. Brush generously with parsley garlic butter, letting it soak into the bread. Place in the oven for 5-10 minutes to slightly toast.
⑤ Layer mozzarella cheese slices on the bottom halves of the rolls, then add the saucy meatballs to each roll and lightly press them down.
⑥ Then layer more slices of mozzarella, covering the meatballs edge to edge. Spoon a little extra marinara over the cheese.
⑦ Place the top halves of the rolls over the sliders. Brush the tops generously with the remaining garlic butter and grate Parmesan on top.
⑧ Cover loosely with foil and bake at 375°F for 10–12 minutes, until cheese is melted.
⑨ Remove foil and bake an additional 5–7 minutes until the tops are golden and lightly crisp. Let rest for 2–3 minutes, then pull apart and serve warm with extra marinara on the side for dipping.

Ok so I’m NOT a seafood fan, but sometimes I like to cook up an occasional salmon or tuna filet or just some shrimp. My...
03/26/2026

Ok so I’m NOT a seafood fan, but sometimes I like to cook up an occasional salmon or tuna filet or just some shrimp. My husband has been wanting seafood so I decided to make some Salmon for dinner.
It turned out really well! The seasonings help with the “fishy” taste of salmon. One of my favorite seafood dishes! Courtesy of Magnolia Table.

Ingredients

1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon kosher salt
4 skin-on salmon fillets, 1 1/2 inches thick (about 8 ounces each)
3 tablespoons olive oil
2 lemons
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Directions

Preheat the oven to 425°F.
In a small bowl, mix together the pepper, paprika, onion powder, garlic salt, and kosher salt.
Cut two 1-inch-long, 1/4-inch-deep slits in the fleshy side of each salmon fillet for the butter and seasonings to seep in. Place the fillets on a sheet pan, skin side down. Drizzle the olive oil over the salmon. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.
Bake until the salmon flakes with a fork, 10 to 12 minutes. Let rest 10 minutes before serving.
Cut the remaining lemon into 4 wedges. Sprinkle the salmon with the dill and parsley. Serve with the lemon wedges.
Store in an airtight container in the refrigerator for 1 to 3 days.

We had a side of creamy cucumbers with it!

The perfect Brunch dish for a group of people!I call this B&T Farms Brunch Casserole.Ingredients1 tablespoon butter10 la...
02/21/2026

The perfect Brunch dish for a group of people!
I call this B&T Farms Brunch Casserole.

Ingredients

1 tablespoon butter
10 large eggs
2-1/2 cups milk
1 French baguette (or A can of Buttermilk biscuits, 8 count)
1 cup chopped fresh spinach
6 slices of crispy bacon, crumbled
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
8-oz sharp cheddar cheese or White cheddar cheese cubed
1/4 cup fresh Italian parsley, minced
1/2 medium onion, diced
2 green onions, diced

Instructions:

Preheat oven to 375 degrees.

Butter a 9×13″ baking dish.

Cube the baguette (roughly cut is fine), and place it on the bottom of the buttered baking dish. Or, open the can of biscuits and cut them into quarters.

Layer the cheese, spinach, bacon, onions and parsley on top.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire.

Pour the egg mixture over top of the layers in the casserole dish, and then gently press down on the bread to make sure each piece has been soaked.

Cover the casserole tightly with aluminum foil, and place into preheated oven and bake the casserole covered for 45 minutes.
Uncover the casserole, and then continue baking for another 15 minutes, or until the cheese has melted and the casserole is bubbly and set.

Let the casserole rest for 15 minutes before cutting and serving.

Notes
Leftovers reheat well!

02/21/2026

Ok so after a lot of research and praying on my part, B&T Farms will have a digital cookbook that can be purchased soon! I figured a hard back book just takes up space, most things are digital these days. So coming soon!!! B&T Farms Downhome cooking cookbook! Stay tuned for details!!!

What’s for dinner tonite? Or should I ask what would you like to eat? How about Chicken Marsala? This is better than O...
02/17/2026

What’s for dinner tonite? Or should I ask what would you like to eat? How about Chicken Marsala? This is better than Olive Garden (but don’t tell them! 🤫). Try this amazing chicken dish and add your favorite pasta or a side of mashed potatoes for the amazing broth!

Ingredients

▢ 4 chicken breasts
▢ salt and pepper
▢ 1/2 cup/ 60 g flour
▢ 2 tbsp olive oil
▢ 3 small shallots, chopped
▢ 1 cup/100g chestnut mushrooms, sliced
▢ 1 tbsp flour
▢ 1/2 cup/125 ml marsala wine
▢ 1 cup/250 ml chicken stock
▢ flat leaf parsley

Instructions

Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
Serve sprinkled with chopped parsley and a side dish of your choice.

Tonite I made tacos with home made crispy taco shells! Here is the recipe to make your own crispy shells!INGREDIENTSVe...
02/17/2026

Tonite I made tacos with home made crispy taco shells! Here is the recipe to make your own crispy shells!

INGREDIENTS
Vegetable oil
Corn tortillas
Sea salt, to taste

INSTRUCTIONS
Fill a small frying pan with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil; if it bubbles a lot, it's ready.
When the oil is hot, carefully place 1 corn tortilla in the hot oil for a second. Using tongs, bend the tortilla in half while it is cooking to make a taco shape. Keep the tortilla open about an inch with the tongs while it continues cooking so that you can fill it later. Flip the tortilla in the oil to crisp both sides.
Once both sides are cooked and nicely crisp, place the cooked taco shells drain on a plate lined with paper towels to drain the grease. Immediately sprinkle with a bit of sea salt.
Keep the shells warm either in the oven or cover with foil while you repeat the process with the other tortillas.
Fill with your favorite taco fixings and serve immediately. Enjoy!

Omg! This is the ultimate comfort food! Tater Tot Casserole!!Ingredients1 (32-oz.) bag of tater tots4 strips of bacon ...
01/30/2026

Omg! This is the ultimate comfort food! Tater Tot Casserole!!

Ingredients

1 (32-oz.) bag of tater tots

4 strips of bacon (about 3 oz.)

1/2 yellow onion, chopped

2 cloves garlic, chopped

1 lb. ground sirloin

1 (10.75-oz.) can cream of mushroom soup

3/4 cup milk

1/2 tsp. salt

3/4 tsp. ground black pepper, divided

3 cups baby spinach, roughly chopped

1 cup frozen corn

8 oz. shredded cheddar or colby jack cheese

1/4 cup grated parmesan cheese

Chopped chives or scallions, for topping

Directions
1
Preheat the oven to 375˚F. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling.
2
Heat a large cast-iron skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6 to 8 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet.
3
Add the onion to the skillet with the grease and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink pieces remain, 6 to 8 minutes. Drain off the excess fat, if you like. Remove the skillet from the heat. Stir in the soup, milk, salt, and ½ teaspoon black pepper; mix until smooth. Fold in the spinach to wilt slightly. Stir in the corn.
4
Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together). Sprinkle the top with the parmesan cheese and the additional 1/4 teaspoon of black pepper.
5
Bake until he tater tots are golden, 30 to 35 minutes. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.

01/23/2026

Recipe courtesy of my friend Darol! If you make them please share a photo and your thoughts!

Chicken Alfredo Lasagna Roll-Ups
Ingredients:
8 lasagna noodles
3 1/2 cups shredded cooked chicken
1 (15-ounce) container ricotta cheese
1/2 cup freshly shredded Parmesan cheese,, divided
3 green onions,, sliced
1 1/2 teaspoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 (15-ounce) jar alfredo sauce
3 cups shredded mozzarella cheese,, divided
1 tablespoon chopped fresh parsley
Directions:
Cook lasagna noodles according to package directions. Drain and lay out flat on parchment paper so they don't stick together.
While noodles cook, combine chicken, ricotta cheese, 1/4 cup shredded Parmesan, green onions, Italian seasoning, salt, crushed red pepper flakes, pepper, and 1/4 cup of alfredo sauce in a medium bowl. Stir in 1 cup of shredded mozzarella cheese.
Pour 1/4 cup of alfredo sauce in the bottom of a greased 9×13-inch baking dish.
Preheat oven to 350 degrees.
Spread chicken mixture out on top of lasagna noodles, dividing it evenly between the noodles.
Roll each noodle up and place in prepared baking dish.
Pour remaining alfredo sauce over lasagna rolls.
Sprinkle remaining Parmesan cheese and mozzarella cheese on top.
Cover with aluminum foil. Note: Spray underside of foil with cooking spray so it doesn't stick to the cheese.
Bake for 20 minutes. Uncover and bake another 10 minutes.
If you want the top to get golden, you can turn the broiler on for a few minutes.
Sprinkle with parsley and serve.

01/20/2026

I’m thinking of making a cookbook. Looking into details of this now. Would anyone be interested in one?

Address

Graham, NC
27253

Telephone

+13362665141

Website

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