Wyoming Turkey Apple Cranberry Salad

There are two kinds of people in Wyoming: the ones who plan leftovers, and the ones who accidentally end up eating the same dinner four nights in a row.

Around here, I prefer to call it planning ahead.

When I make a turkey roast, I already have a plan for the leftovers. Half gets sliced thin for homemade turkey cold cuts, and the other half gets turned into this turkey salad.

Because if I’m going to cook a turkey, that turkey is going to earn its keep.

A little apple, some celery, dried cranberries, pecans, and a sweet-and-tangy dressing turn yesterday’s turkey into something that feels completely different. Suddenly nobody is standing at the refrigerator asking, “Are we eating turkey again?”

It’s perfect piled onto a croissant, tucked into a sandwich, served with crackers—or eaten straight from the bowl while standing at the kitchen counter, because apparently sitting down for lunch is optional when you live on a ranch.

And that’s one of my favorite things about cooking at 3T Ranch: good food doesn’t have to be complicated, and leftovers don’t have to taste like leftovers.

Ingredients

  • 3 cups cooked turkey, chopped
  • 1 crisp apple, diced
  • ½ cup celery, diced
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, chopped
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1–2 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • Salt & pepper to taste

Directions

  1. In a large bowl, combine turkey, apple, celery, cranberries and pecans.
  2. In a separate bowl, whisk together mayo, Greek yogurt, Dijon, honey and lemon juice.
  3. Pour dressing over the turkey mixture and gently stir.
  4. Season with salt and pepper.
  5. Refrigerate for at least 30 minutes before serving.

Serve on croissants, toasted sourdough, crackers, or straight out of the bowl with a fork while standing in front of the refrigerator.

by 3tranch

3T Ranch Cast Iron Ground Beef Nachos

The Official Start of Football Season Nachos

There are certain signs that fall is on the way: cooler mornings, the greenhouse slowing down, and suddenly everyone has very strong opinions about football.

At 3T Ranch, we believe there is another important sign of the season:

The cast iron comes out, the chips go in, and nobody is allowed to ask how many nachos they have eaten.

These 3T Ranch Ground Beef Nachos are made for football season. They are hearty, cheesy, a little spicy, and easy enough that you can make them while pretending you are paying attention to the game.

We start with tortilla chips, seasoned 3T Ranch ground beef, organic refried beans, a can of Stagg Classic Chili, plenty of Colby Jack and cheddar, and shishito peppers from the greenhouse. Then we build it all again because one layer of toppings is simply not enough.

The chili might sound like an unexpected addition, but trust us, it belongs here. It adds another layer of savory, beefy goodness and helps turn these from ordinary nachos into the kind of meal where everyone suddenly stops talking because they are too busy eating.

And let's talk about those shishito peppers. These little green peppers have become a favorite on restaurant menus and home kitchens for good reason. They are generally mild, with a slightly sweet, grassy flavor that gets even better when they're blistered in a hot pan. You only need a couple of minutes to get them charred and blistered, and suddenly your nachos look like you put in way more effort than you actually did. I grow them every year in my greenhouse.

The cast iron gets preheated in the oven for 10 minutes at 350°F, which gives the whole thing a nice hot start. Then we layer everything twice before sending it back into the oven until the cheese is melted, bubbly, and threatening to ruin your ability to share.

Finish it with fresh cilantro and dig in.

Fair warning: these disappear quickly.

You might want to make two pans.

3T Ranch Cast-Iron Ground Beef Nachos

Ingredients

  • 1 bag tortilla chips - Don Julian Lightly Seasoned

  • 1 lb 3T Ranch grassfed/grass finished ground beef

  • ½ cup organic refried beans

  • 1 can Stagg Classic Chili

  • Taco seasoning, to taste

  • 2 cups shredded Colby Jack and cheddar cheese blend

  • Shishito peppers from the 3T Ranch greenhouse, keep them whole

  • Fresh cilantro, chopped

  • A little oil for blistering the peppers

Instructions

  1. Preheat the oven to 350°F. Place your cast iron skillet in the oven and let it heat for about 10 minutes. Carefully remove it— that skillet is now hotter than the person yelling at the referee.

  2. Blister the shishitos. While the skillet is heating, warm a little oil in a pan over medium-high heat. Add the shishito peppers and cook for just a couple of minutes, turning them occasionally, until they're blistered and lightly charred. Remove from the heat and set aside.

  3. Cook the beef. Brown 1 lb of 3T Ranch ground beef in a skillet over medium heat. Add taco seasoning and cook until the beef is fully cooked and nicely seasoned.

  4. Build the first layer. Carefully spread a layer of tortilla chips in the hot cast iron. Add half of the refried beans, half of the seasoned ground beef, half of the Stagg Chili, some blistered shishito peppers, and a generous layer of cheese.

  5. Build it again. Add a second layer of chips and repeat with the remaining beans, beef, chili, shishitos, and cheese. We are going for maximum coverage here. This is not the time for restraint.

  6. Bake. Return the cast iron to the oven and bake at 350°F until the cheese is melted and bubbly, about 15 minutes. Keep an eye on it because nachos have a very small window between perfectly melted and why does my cheese look like that?

  7. Finish it off. Remove from the oven and sprinkle generously with fresh cilantro.

  8. Serve immediately. Put the skillet in the middle of the table and let everyone fend for themselves. Tongs are optional. Good manners are encouraged but not guaranteed.

A Note From the Ranch

The beauty of nachos is that they don't need to be fussy. They're supposed to be piled high, eaten hot, and enjoyed with people you like.

And if the football game isn't going your way?

Eat another nacho.

If the game is going your way?

Definitely eat another nacho.

That's what we call a win-win at 3T Ranch.

Grab a cold drink, turn on the football, and enjoy the kind of meal that makes you wonder why anyone ever bothered putting nachos on individual plates.

by 3tranch