Cowboy Casserole
When cooking for cowboys and kids, I always whip up the Cowboy Casserole. Plenty of veggies, but they stay hidden under the cheesy and crunchy tater tots that the kids love. Great for a quick summer dinner.
Ingredients:
- 2 lbs 3T ground beef
- 2 cups chopped up celery or green peppers are great as well
- 1 cup chopped up onion
- 1 cup chopped up carrots
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon ground mustard
- 1 tablespoon garlic powder
- 1/2 tablespoon Lowry’s Garlic Pepper Seasoning (optional, this is our 3T staple seasoning)
- 2 tablespoons of yellow mustard
- 1 cup ketchup
- 1 teaspoon Worcestershire Sauce
- 2 – 3 tablespoons avocado oil
- 1 bag of tater tots
- 1 cup shredded Cheddar cheese
Directions:
- Heat up oven to 400 degrees.
- Cut up your veggies.
- Heat up your good size pot/oven safe and put in 2 tablespoon of oil.
- Saute veggies for about 5-10 minutes.
- Include the another tablespoon of oil and stir in the ground beef. Stir for 5 minutes.
- Time to put in the seasoning – salt, pepper, ground mustard, garlic powder, Lowry’s, yellow mustard, ketchup and Worcestershire Sauce.
- Stir to combine all of the ingredients and let it cook for another 10 minutes. Keep stirring.
- Arrange tater tots in circles over the meat mixture.
- Bake for 25 - 30 minutes or until tater tots are cooked and crisp.
- Sprinkle with shredded cheese and bake additional couple of minutes or until melted.
3T Ranch Chimichurri Sauce
Grassfed Sirloin steak and shrimp tacos. Our crew loves this dinner. I made homemade chimichurri sauce to go with all of this deliciousness. What is chimichurri? It's and Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. I have used parsley and cilantro to make this sauce. I love making chimichurri during the summertime. My parsley and cilantro are growing like crazy in our garden and I love the freshness of the herbs.
I have recently discovered taco size uncooked tortillas. WOW! Definitely add them to your list next time you go to the grocery store.
Ingredients:
- 1 packed cup parsley (chop it up after you measure it)
- 1 packed cup cilantro (Chop it up after you measure it)
- 6 cloves of garlic
- 1 tbls red wine vinegar
- 1/4 cup of olive oil plus additional 2 tbls (1/4 cup of water)
- 1 small grated shallot
- salt and pepper to taste
Directions:
- Measure the herbs and give it a rough chop.
- Now, the easy part. Put all of the ingredients into the food processor, except the 2 tbls of olive oil.
- Pulse and pour in an additional 1 tbls of olive oil if necessary. You can add one more. (You can also use water to thin it to desired consistency. This really depends on how much you have packed the measuring cup).
- Chill in the fridge for 30 minutes before serving.
Grassfed Beef Liver Pate
Impress your guests with a new appetizer! Grassfed Liver Pate is amazing and very healthy!
Ingredients:
- 1 pkg 3T Ranch Liver (typically around 1 lb)
- 2 tbls avocado oil
- 1 finely chopped shallot
- 4 finely chopped garlic cloves
- 1/4 cup of red cooking wine (Holland)
- 2 sprigs thyme - just leaves
- 2 tbls grassfed butter
- 2-4 tbls heavy cream or milk
- salt & pepper to taste
Directions:
- Defrost the liver.
- Heat up cast iron pan and put in avocado oil.
- Cut up liver into chunks.
- Cook liver over medium heat for about 5 minutes, put in shallot, garlic and thyme. Do not season at this time. The salt would make the liver tough. Cook the liver all the way through.
- Deglaze the pan with the red wine. Cook for additional couple of minutes.
- Salt and pepper to taste. (It will need good amount of salt).
- Put all of it into the food processor along with 2 tbls butter and 2 tbls heavy cream and pulse until smooth. (If your mixture is still too think, pour in additional 2 tbls of heavy cream. Heavy cream works better in this recipe than milk. It will make your pate creamier).
- I have served the liver pate on homemade crackers with softened blue cheese and couple of thyme leaves for color.