Recipes

These rubs can be used on any cut baked, grilled, sauteed, or even air fried. You could even oven roast or smoke a whole chicken. They are low in salt, sugar free, and don't cost a whole bunch of money to make either. Any of these can be tweaked a little for your particular taste.

Like most kids, mine love chicken fingers. I have found most of the ones in the grocery store are either terrible for you, taste bad, extremely expensive, or a combination of all three. Baked, they never come out crispy, and frying makes a huge mess in my experience, then you have to figure out what to do with the grease. So I set out on a quest to make my own. What I came up with is a quick, tasty, mostly healthy alternative. And my kids really liked them to boot. We even sent some in Cece's lunch the next day and got a thumbs up! I chose to use coconut oil, because its what I had, it has a medium high smoke point, and thought its mildly sweet flavor would be a good addition to the chicken. Beef tallow, Pastured Pork Lard, or Avocado Oil would all be good healthy substitutes.

This recipe is straightforward and can be put together in about 10 to 15 minutes (just put the ground beef in the fridge the night before to let it thaw), and takes about 45 minutes to an hour to bake. Because we have beets in the gardenm I used beet greens in my version, today.

Option 1 works well with beef or pork; Option 2 (where heavy cream and parmesan cheese are added) works well with chicken or with more flavorful fish, like black drum, tuna, etc.

This is a variation of a classic Beef Stew. I have left the Original Recipe/Ingredients for Beef Stew and added the instructions for this variation

Good 'ole beef stew from France's Burgundy region. Easy enough for a family meal. Delicious enough for company dinners.

These slow cooked short ribs are a complete meal or can be served with mashed potatoes. Compliment them with horse radish when you feel like a little spice.

Leftover Beef Roast - A Delicious Problem to Have!

Don't eat left overs? I get that. So take that pre cooked roast and make a whole new meal!

Beef Flambeau is adapted from The Grassfed Gourmet Cookbook by Shannon Hayes (published by Eating Fresh Publications in 2004). It has good information on cooking grass fed beef in general, as well as some great recipes.

Nothing warms the body and the heart like a bowl of good soup!

Rich and hearty flavors of beef and mushrooms, with the sweetness of butternut, carrots and sweet potatoes. Yum!