Wonton Shrimp Soup

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It is chilly outside and hot steamy soup sounded like a great idea. We are big fans of Costco and their recently added organic products. During our last snack time outing to Costco, we have discovered frozen organic wontons. Not only, are they a delicious snack on its own, but including a few of them into this tasty soup sounded too good not to try it. Here is the recipe:

  • 15 wontons
  • 20 shrimp
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 4 garlic cloves (minced)
  • 1/2 Napa cabbage (chopped)
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 3 tablespoons soy sauce
  • 1 pkg Yakisoba noodles (any Chinese noodles will do) Costco sells ready to serve Yakisoba noodles
  • 1 bunch cilantro (chopped)
  • 8 cups water
  • 1 chicken bullion cube
  • 1 tablespoon butter
  • Pepper, salt to taste

Saute onion, carrots, Napa cabbage and garlic in canola and sesame oil until translucent. Add crumbled bullion cube and water, cook for about 10 minutes to develop flavors. During this time, pan fry your wontons (per pkg instructions). I find the wontons to hold up better in the soup, if they are pan fried first and then included in the soup. Pan fry your shrimp in butter or oil (your choice). Time to assemble the soup. Put wontons and chopped cilantro into the soup to heat through for about 2 minutes. Pour soup into bowls, shrimp goes right on top along with extra garnish of cilantro. "Dobrou chut!"


Mexican Quiche

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This recipe came from my good friend Liz and it will be one of our staples for sure! It makes two 9” pie crusts. Make basic taco meat 1lb. Follow recipe on McCormick’s taco packet. I have added chopped onion, 5 garlic cloves and fresh cilantro. Evenly divide the meat into the pie crusts. Mix together ½ cup of cream or milk, ¾ cup of salsa, salt, pepper, ½ cup of Mexican Four Cheese Blend and 8 large eggs. Evenly distribute over the meat in the pie crusts. Bake in 350 oven for about 40-50 minutes. Serve with a nice side salad. The cowboss said that cowboys don’t eat quiche, but he changed his mind after this recipe. It was a hit!


When the Girls Rule the Ranch!

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It doesn't happen very often that the girls would "rule" the ranch, but today is the day when Peanut and I get to run our own show. We do get up early on the ranch, just can't break the habit, but sometimes it certainly has its own benefits. Crisp morning, fall smell in air, pretty colors.. and bunch of hungry animals!

The boys are hunting for pronghorn. What is a pronghorn? Fleet-footed pronghorns are among the speediest animals in North America. They can run at more than 53 miles (86 kilometers) an hour, leaving pursuing coyotes and bobcats in the dust. Well, it took them five trips to Cabela's, weeks of looking and practicing with their new rifles (safety first) and about a month of dreaming about this trip. Which means, the girls get to "man" the ranch for a few days.

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Typically, I'm happy with my morning ranch duties of cooking warm and tasty breakfast, while the guys are feeding our animals in the cold, rain and snow. (Just have to do it no matter what). But today, Peanut and I were excited to be the "Cowboss and Ranch Hand" and call the shots. As you can tell, we had some hungry piggies, which Peanut kept entertained, while I got all of their buckets ready.

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Most of our cows are still at the summer pastures, but this one girl needed some help as she had badly cut her leg about a month ago. The Cowboss brought her home and nursed her back to health and what do you know..? Now, we have another "dog" that likes to come say "Hi" and gets excited to get some company. I couldn't tell who was more thrilled about the visit, the cow or our little Peanut.

Anyways, we all have our Sunday morning routines, but it is fun to change it up every once in a while. Have a great Sunday!


Perfect Pot Roast by The Pioneer Woman

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INGREDIENTS
  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste
INSTRUCTIONS - (3T Ranch Tip - use a crockpot instead)!

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


Thai Country Style Pork Ribs

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My cowboys discovered Thai cuisine and just can’t get enough. I came up with a simple crockpot recipe that is simple and finger licking tasty!
You will need 2 pounds of country style pork ribs (preferably 3T Ranch pork), 2 cups of regular coke, 3 tbsp of finally chopped fresh ginger, 4 scallions chopped, ¼ soy sauce, 2 tsp of sesame oil, 2 tbsp of brown sugar, ½ to 1 cup of water. Super easy step.. everything goes into the crockpot for 6 hours on low. Right before serving, skim off the fat from the gravy that has been cooking for the past 6 hours. I keep the meat in chunks, but you can certainly shred it as well. Rice noodles are the best with this dish. Cook the noodles according to the box directions. (I found rice noodles that you only have to soak in hot water and serve). Serve the meat on the plate and mix the noodles and gravy together. Garnish with some extra green onion.

Bon Appetite!


Cheeseburger Gnocchi

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This is our new favorite recipe. I have used a bigger can of tomatoes and didn't use the cream and the broth. Make sure your gnocchi have a nice brown toasted color. We have used our 3T ground beef, but you can also use chorizo or hot Italian sausage. Enjoy!
Ingredients
  • 1 tablespoon butter
  • 1 (16 oz) package potato gnocchi
  • ½ lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon mustard powder (optional)
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 cup beef broth (or water)
  • ¼ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup thinly sliced scallions
Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
  2. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
  3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
  4. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! :)

Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#ixzz3mOFPpwD1
Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#lkkJOTaeCw4T7lru.99


3T Ranch Meatballs

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Hungry for some comfort food? 3T Ranch Meatballs are easy, fast and tasty!
You will need:
Meatballs: 1 pound grass fed/grass finished ground beef, 1 egg, ½ cup garlic breadcrumbs, 2 tablespoons chopped fresh parsley, good dash of garlic and pepper seasoning, salt and pepper, 1 chopped sweet onion, 1 chopped jalapeno, ½ chopped red bell pepper.
Sauce: 1 jar of your favorite marinara sauce, 4-5 chopped cloves of garlic (the more the better for our family), 5 chopped basil leaves, salt & pepper. 

Mix all of your meatballs ingredients, onion and peppers need to be sautéed. I use one of my smallest ice cream scoops to make my meatballs the same size. I also preheat my cast iron skillet with about 2 tablespoons of oil. All of your meatballs should be nicely brown in about 8 minutes, make sure you turn them, so they have a crunchy crust all over them. Your meatballs will not be fully cooked at this point, they will need to finish up in the tasty sauce. Take all of your meatballs out of the skillet, pour your marinara in along with the basil and garlic, salt and pepper to taste. Stir for about 2 minutes and put the meatballs into the sauce. Turn your heat on low, put a lid on and let it simmer for about 10 minutes. During the 10 minutes, turn the meatballs twice. I serve the meatballs on a toasted bun with melted mozzarella on the top. We had a lot of green beans this year, so I try to sneak some veggies to my cowboys. Gotta eat healthy! Enjoy!


Chorizo Pockets

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Easy and fast dinner. Chorizo Pockets. 1lb 3T Ranch Chorizo, 1 diced onion, 1 diced green pepper, 2 cans of Pillsbury Crescent Dough, 1/3 cup of cheddar, 2 tablespoons chopped cilantro. Saute onion, green pepper and Chorizo, stir in cheese and cilantro. Unroll Pillsbury dough, use half of the dough as the base, scoop good amount of filling and use the rest of the dough for the top. Seal all sides and poke a couple of holes on the top for the air to escape during baking. Bake at 350 for about 12 minutes. You should be able to make 4 pockets from the two cans. Enjoy!


Polska Kielbasa

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Polska kielbasa wrapped in Pillsbury Pizza Ready Dough. Easy dinner! Cut the dough in half before you unroll it. Spread spicy brown mustard on both halves, put kielbasa in the middle and roll it up. Bake at 400 for about 16 minutes. Cut up into a bite size pieces. Great appetizer also.


Ham Steaks

Ham Steaks
Ham Steaks

Ham steaks are so versatile! Mushroom ravioli with 3T pesto and grilled ham steaks. Another ham steak will be used in the morning in our delicious scrambled eggs!