News

Date

November 25 2017

Written By

Cherie Schenker

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Butternut Squash and Beef Chili

Written By Cherie Schenker - November 25 2017

Butternut Squash and Turkey Chili

What You Will Need

Instructions:
  • Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the Beef, and stir until crumbly and no longer pink. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes. Enjoy!

 

Date

November 08 2016

Written By

Angie Pool

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Garlic-Rosemary Lamb Chops

Written By Angie Pool - November 08 2016

<p>Garlic-Rosemary Lamb Chops</p>

You Will Need:

1 tablespoon minced garlic
1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper--fresh is best
8 lamb  chops 
Olive oil or olive oil cooking spay

 

Directions:

Turn on broiler.  Combine seasonings & rub over lamb chops. Spread garlic mixture evenly over chops. Place lamb on a broiler pan coated with olive oil or cooking spray; broil 5-8 minutes on each side or until desired degree of doneness.  Remember: Good lamb chops are always pink in the middle.  

Notes: Be sure chops are completely thawed before cooking. Chops may be seasoned, covered & stored in the refrigerator up to 24 hours prior to cooking.  This will enhance the flavor of the seasonings.

 

Recipe adapted for flavor & photo credit from allrecipes.com.

Date

October 18 2016

Written By

Angie Pool

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Baked Spaghetti Squash with Beef and Veggies

Written By Angie Pool - October 18 2016

Baked Spaghetti Squash with Beef and Veggies

Ingredients:

1 Butternut Squash, halved & seeded
1 pound lean, grass-fed ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

      Directions:

      1. Preheat oven to 375.
      2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
      3. Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
      4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
      5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
      6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

      Note: Ground Breakfast Sausage or Ground Chicken may be substituted if you do not have Ground Beef on hand.

        Date

        August 22 2016

        Written By

        Cherie Schenker

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        Four-Way Slow Cooker Shredded Beef

        Written By Cherie Schenker - August 22 2016

        Slow Cooker Shredded Beef - Indian Variation -- You Will Need:
        1 Grass-fed Beef Roast (Arm, Chuck or Rump works best)--2 to 2-1/2 pounds
        1 tablespoon lard vegetable oil (optional)
        1 large onion, chopped
        2 tablespoons minced garlic
        Sea Salt and pepper

        DIRECTIONS:

        Heat 1 tablespoon lard/oil in large cast iron skillet over medium heat until hot. Brown beef roast on all sides.
        Put onion and garlic in 3-1/2 to 5 quart slow cooker with roast placed on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
        Remove roast from slow cooker. Reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Use Recipe Variations below, as desired.
        Recipe Variations:

        Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Heat through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired. Excellent with a dollop of fresh sour cream too!
         
        BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Heat through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired. We recommend locally made BBQ sauce for the best results.

        Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Heat through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

        Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Heat through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.  Garlic naan is our favorite to use with this variation.

        Date

        July 22 2016

        Written By

        Angie Pool

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        Squash and Zucchini Burritos

        Written By Angie Pool - July 22 2016

        Squash and Zucchini Burritos

        You'll Need:
        • 2 tablespoons olive oil
        • 1/2 onion, chopped
        • 2 cloves garlic, pressed
        • 2 zucchini, shredded
        • 1 large yellow squash, shredded
        • 1/2 red bell pepper, chopped
        • 1 (15 ounce) can black beans, rinsed and drained
        • 1 cup green salsa
        • 1/2 teaspoon ground cumin
        • 1/2 teaspoon ground cayenne pepper
        • 1 (8 ounce) package Mexican style shredded cheese blend, divided
        • 6 burrito-size flour tortillas

            Directions:

            1. 1. Preheat oven to 350 degrees F. Grease a 9x12-inch baking dish.
            2. Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
            3. Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
            4. Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.

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