Here's a superb & simple recipe: 

Chorizo Sausage and Tomatillo Puff Pastry ~ Cowboy Crisps
by Chef Mark Alan

These appetizers are so tasty and original your guests will think you went to culinary school in Old Mexico. 
Makes 16 -18 appetizers.

Ingredients:
1/2 lb. Chorizo sausage - ground 
4 oz. cheddar cheese - shredded
4 oz. Chef Mark Alan’s Tomatillo & Roasted Garlic Sauce
2 puff pastry sheets (1 pkg. thawed)
1/4 cup flour

Directions:
Break up and brown chorizo in skillet, drain off any oil, mix in the Tomatillo sauce. Using a rolling pin, slightly thin puff pastry by rolling on floured board. Dampen one edge of the pastry with water (it seals the roll together) and add one-fourth of the sausage to the opposite edge. Spread 2 oz. shredded cheese over the sausage. Tightly roll up and slice into 1 inch pieces. Repeat with remaining puff pastry sheet. 

Place rollups several inches apart on a sheet pan lined with parchment paper. (You can make these days ahead, at this point tightly cover the sheet pan with plastic wrap, freeze and then uncover and thaw before baking.) Pre-heat oven to 375 degrees and bake crisps for 12-16 minutes until puffed and lightly browned. Serve warm.

Thank you Chef Mark!

I had a special request tonight for this recipe from one of our friends and customers.  She is having a huge Super Bowl party and wanted to serve something unique and tasty...

Rocky Mtn. Oysters (a.k.a. Prairie Oysters)

Serves 4-6

 

2 pounds Bull Fries 
1 1/4 cup all purpose Flour 
Salt, Pepper, Paprika & Garlic Powder (to taste) 
Louisiana Hot Sauce 
Lard or Vegetable Oil (Lard has more flavor)

 

Using a sharp knife, split the tough muscle that surrounds each "oyster." You can remove this more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, then drain.

 

Transfer to large pot. Add enough water to float the "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into bite sized chunks. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

 

Mix flour and some paprika and garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk with a few dashes of Louisiana Hot Sauce in it. Dip into dry mixture. Place in hot melted lard. Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).  Serve warm and enjoy! 

 

Serving Options: Use Ranch or Blue Cheese Dressing as a dip or Sprinkle with more Hot Sauce.

Suggested Side Dishes: Fresh Grilled Corn on the Cob, Tomatoes and Biscuits with Honeybutter.

These are a delicious delicacy and only available in limited quantities.  Enjoy!

~Cherie 

In our house, my husband Kevin is the Chili King.  He was kind enough to share it with me to pass along to you. :)

 

 

Kevin's Best Chili Recipe

Ingredients

(2) lbs. 95% Lean Ground Beef--browned
(4) cans or 64 oz. of Diced Tomatoes
(2) cans Chili Beans
(2) cans Kidney Beans
(1) Yellow Onion (chopped fine)
(1) Large Jalapeno (chopped fine with seeds)
Chili Powder (to taste)
Salt & Black Pepper (to taste)

Combine ingredients in medium sized stock pot or crock pot.  Simmer for 1/2 hour.  Serve warm.  Makes 8-10 servings.

Wyatt & Josie love this recipe.  It is great with shredded cheddar cheese, hot cornbread and a slice of apple pie for dessert.  Enjoy!
~Cherie

Serves 4-6

 

2 lbs. 95% lean, grass-fed ground beef 

Black pepper, Garlic Salt (about 1 T each or more to taste)

3 eggs

1 Cup Uncooked Oatmeal

1 Cup tomato ketchup

1 yellow onion diced 

 

Rinse beef well with water.  Place beef in large mixing bowl.  Add eggs, seasoning, oatmeal, ketchup and onion to bowl.  Mix together well.  Place mixture into a loaf plan, forming a loaf with your hands.  Squirt about 1/2 cup more ketchup on top, cover with foil and bake at 375° for one hour or until cooked and tender. Transfer to a serving platter or plate.  Serve warm.

Serving Options: Slice 1 yellow or Vidalia onion and add to top of meatloaf before baking. 

 

Suggested Side Dishes: Mashed Yukon gold potatoes with beef stock gravy, peas and warm, oven-fresh wheat rolls with butter and honey.

                
Note:  Left over meatloaf makes a great sandwich!

 

Suggested Dessert:  Black Forest Cake.