Recipes
Root Beer Ribs
-2 - 4 pounds Beef Back Ribs or Spare Ribs -1 medium onion -2 - 4 tablespoons of your favorite barbecue rub or seasoning -12 ounces root beer -1 to 1 1/2 cups of your favorite barbecue sauce 1. Season all sides of your ribs with the seasoning; about 1 tablespoon per pound. Quarter your onion and place in the bottom of the slow cooker or pressure cooker. Place the ribs on top of the onions, cutting into sections to fit into your slow cooker if necessary. Pour the root beer carefully over the ribs. 2. Cook the ribs in a slow cooker on HIGH for 4 hours or LOW for 8 hours. 3. Pour barbecue sauce over the ribs and cook another hour. Enjoy ​​​​ Cook's Tip: If you use an electric pressure cooker, cook on high pressure for 35 minutes on beef setting then add sauce and repeat setting. You can add time until they reach your desired tenderness
-3-3 1/2 lb. chuck or arm roast -10 oz. can green enchilada enchilada sauce -1/2 c. beef broth -2 cloves garlic, minced -1 tsp. dried oregano -1 tsp. ground cumin -1/2 tsp. salt -sprinkle of pepper Preheat the oven to 350 degrees. Trim excess fat from the edges of beef. Place in a Dutch oven or roasting pan with a lid. Add remaining ingredients to the pan with beef starting with spices. Bake for 3 to 4 hours or until meat starts to fall apart. Check occasionally to make sure all the moisture doesn’t evaporate, if it does add 1/2 c. water as needed. When meat is done, place on a plate to cool until it can be handled, about 20 minutes. Shred beef and remove any extra fat or bones. Place back in the pan with juices and combine well. There should not be a large amount of liquid, just enough to create a sauce on the meat. Once it is heated through, serve either as a taco filling with cheese of choice or place in soft tortillas with cheese and roll them up and broil until golden brown like Chimichangas. Enjoy!
Green Chile Shredded Beef
Italian Sausage Bow Tie Pasta
​ • 12 oz. box bow tie pasta • 2 Tbsp. olive oil • 1 lb. Italian sausage, bulk or links with casing removed • 1/2 c. onion, diced • 4 cloves garlic, minced • 28 oz. can Italian-style diced tomatoes, undrained • 1 1/2 c. heavy cream • 2 c. mozzarella cheese, shredded • Optional: sliced spinach, kale or zucchini to add color and vegetables Directions 1. Bring a large pot of water to a boil and cook pasta as directed until al dente. Drain. 2. While pasta cooks, brown sausage in olive oil in a large skillet. Add onion and garlic. Cook until onion is softened. 3. Add tomatoes and heavy cream and heat until simmering and slightly thickened. Add optional vegetables and cook for about 3 minutes. 4. Add cooked pasta and top with cheese. 5. Cover the pan and allow the cheese to melt. 6. Enjoy with Italian bread.
Pasty
-2 pie crusts (frozen work or home made) -2-3 medium potatoes -1 lb ground meat or sirloin cut into cubes -1/2 cup onion -2 small or medium carrots -salt and pepper or seasoning salt Prepare shells as directed for a pie pan but do not cook. Peel and cube potatoes and slice and peel other vegetables. Combine meat and vegetables and season. Add to pie shell. Place top crust on and seal with a fork or by pinching. Cut vents in the crust and bake at 400 degrees for 45 minutes. Note: if you end up with a very full crust you may need extra baking time. Mine usually need close to an hour to bake. If you make individual pies cook for half the time and check. Some serve with gravy or ketchup.
Street Tacos
-1 lb ground pork or beef 3 garlic cloves, minced -2 tablespoon chili powder 2 tablespoon paprika 2 teaspoon ground cumin 1 teaspoon dried oregano -1 teaspoon ground coriander ½ teaspoon salt -⅛ teaspoon ground cinnamon -⅛ teaspoon ground cloves -2 tablespoon apple cider vinegar -1 tablespoon vegetable oil -corn tortillas salsa, white onion, cilantro, radishes and lime for serving Instructions Mix meat, garlic, spices and apple cider vinegar in a large bowl. Heat oil in skillet over medium-high heat. Add meat and allow it to cook undisturbed for a couple minutes at a time to brown. It will take about 10 minutes to cook through. Add a tortilla to a different small pan and cook for 30 seconds on each side over medium heat. Make tacos with warmed tortilla, meat filling and desired toppings. Serve with onion, cilantro, salsa, and squeeze of lime if desired.
Summer Veggie Skillet
-1 lb small red potatoes, quartered -2 medium carrots, sliced 1/2 inch thick -2 Tbs olive oil 1 lb Hot Dogs, Ham Steak or Brats, sliced or cubed -1 large onion, sliced -2-3 cloves garlic, minced -1 zucchini, halved and sliced 1/2 inch thick -Parsley as desired -Cheese to serve (optional) In a large, skillet add potatoes, carrots, onion, meat and oil over medium high heat. (The vegetables take longer to soften and will gain flavor from the meat as juices render out.) Once it starts to sizzle, cover the pan and reduce the heat to low for 15 minutes, flipping the potatoes and carrots occasionally so they cook evenly. Add the zucchini, garlic, and parsley to the pan. (Add salt and pepper if needed) Cook about 5 minutes more, stirring occasionally. Check veggies for doneness before serving. Top with cheese if desired