You'll Need:

1-1/4 pounds Beef Fajita Strips or Sirloin Steak (cut into strips)

8 ounces uncooked angel hair pasta

1 to 2 tablespoons olive oil or non-hydrogenated lard

2 large cloves garlic, crushed

1/4 teaspoon sea salt

1/2 teaspoon cracked black pepper

1 tablespoon olive oil

8 ounces portabello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices

1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips

2 tablespoons thinly sliced fresh basil leaves

1/3 cup freshly grated Romano or Italian cheese blend

Directions:

Cook pasta according to package directions; drain. Keep warm. In wok or large cast iron skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.  In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.  Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. 

Chicken Livers with Caramelized Onions & Mushrooms

You'll Need:

2 medium onions, cut in two and thinly sliced

2 tablespoons extra virgin olive oil, non-hyrogenated lard or butter, more as needed

 Sea Salt, to taste

Cracked black pepper, to taste

1 sprig fresh rosemary, finely chopped

1 cup button mushrooms, cleaned, trimmed and sliced

4 uncooked chicken livers (see note)

2 tablespoons sherry vinegar or other, or more to taste

Crusty bread or toast for serving

Directions:

1. Put onions in a cast iron skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
2. Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
3. Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
4. Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to de-glaze the pan & get all of the yummy bits; stir well to combine and serve with livers and crusty bread, or on toast.

This makes an exceptional appetizer & is super easy to prepare.

Scalloppine with Cranberry Sauce

You'll Need:

4 Pork Cutlets or 4 Chicken Breasts, tenderized

4 tablespoons flour

1/2 teaspoon salt

1/4 teaspoons cracked, black pepper

2 teaspoons non-hydrogenated lard

1/4 cup red wine vinegar

3 tablespoons sugar (we prefer turbinado)

3 cups chicken broth

1 cup onion, finely chopped (we prefer red or sweet yellow onions)

3 tablespoons butter

1 cup fresh cranberries (whole canned cranberries will work too)

1/4 cup cranberry liqueur (or pure cranberry juice)

Directions:

Mix together flour, salt and pepper. Dredge the scalloppine in flour mixture, shaking off excess. In cast iron skillet, saute the cutlets or breasts in hot lard, turning once, just until browned. Arrange the pork on a serving platter and dress with some of the heated sauce.

FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.   Serves 4

Corn Bread, Sausage & Apple Stuffing

You'll Need:

1/2 lb (8 oz.) Breakfast Sausage (Ground or Chopped Links; Regular or Maple)

2 cups Apple, chopped & unpeeled

3/4 cup onion, chopped

1/3 cup REAL butter

1 teaspoon poultry seasoning

1/8 teaspoon cracked, black pepper

6 cups cornbread, coarsely crumbled (leftovers are fine)

1/4-1/2 cup chicken broth

Dash garlic salt & parsley

Directions:

Heat oven to 350 degrees F. In a large cast iron skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning, garlic salt and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a buttered 2-quart casserole, baking dish or deep cast iron skillet.
Cover and bake for 25 to 30 minutes or until heated through.  Serves 8.

This takes about 15-20 minutes to put together, then bakes. Super easy & delicious!

*Original recipe from National Pork Board. Adapted to our family's taste & budget.

Ingredients: Serves 4-6
1/3 c quinoa 1 cup water 1 pinch salt 1 tablespoon olive oil 1 teaspoon minced garlic 1 sweet onion, chopped 1 cup sliced mushrooms 1 sweet potato, diced
1/4 teaspoon cayenne pepper 1/4 cup chopped, toasted pecans
Salt & pepper to taste
Directions:
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translu-cent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Excellent served with grilled or roasted chicken thighs.