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.