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 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. 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.