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1 pkg Nick Ranch Grass Fed Beef Garlic Basil
Sausage Links, defrosted & cut into chunks
•1 large Onion, quartered & sliced
•3 cloves Garlic, peeled and chopped
•1 T Olive Oil
•2 cans Stewed Tomatoes Italian Style 14.5 oz each
•1 can Tomato Paste 8 oz
•1 can Green Beans 14.5 oz
•1 can Corn 14.5 oz
•1 bunch fresh Italian Herbs (Basil, Rosemary,
Oregano, Sage, Thyme, Parsley)
•1 box Rotini Pasta 16 oz
Directions-
Add olive oil to a deep skillet over medium low heat, add Sausage and cook slowly, about 5 minutes. Add sliced onions and garlic, cook until soft but not browned. Add stewed tomatoes and tomato paste, stirring to incorporate well. Cover and continue to cook for approximately 15 minutes. Add green beans and corn. Stir & cover. Cook for about 5 minutes, stir in pasta. Add liquid if needed. Cover & cook until pasta is done. Add chopped herbs prior to serving. Great when served with crusty bread and grated Parmesan Cheese.
•Bring Grass Fed Prime Rib Roast to room temperature
(takes about 2 hours).
•Preheat oven to 300 degrees.
•Rub the entire Roast with your favorite Extra Virgin Olive
Oil.
•Season Roast with Sea Salt, Freshly Ground Black Pepper,
Minced Fresh Garlic and Herbs of your choice.
•Place the seasoned Roast (fat side up) in a large Roasting
Pan.
•Bake for approximately 20 minutes per pound (or until a
meat thermometer registers 115-120 degrees for Rare, 125-
130 degrees for Medium).
•Remove the Roast from the oven, tent loosely with foil & let
rest about 15-20 minutes before carving and serving, the
temperature will continue to rise while the Roast is resting.
•Serve with Homemade Beef Broth (pan juices added),
sliced sweet onions and Lavender Horseradish Sauce, if
desired.
Lavender Horseradish Dipping Sauce*
½ c. Mayonnaise
½ c. Sour Cream
¼ c. Chives, finely chopped
1 T. Horseradish, prepared, drained
1 t. Black Pepper, freshly ground
1 t. “Green Acres” Culinary Lavender, crushed
Mix mayo & sour cream together in a small bowl. Add chives, horseradish and the freshly ground pepper stirring well to incorporate thoroughly.
Measure a heaping teaspoon of Green Acres Culinary Lavender. Then using a mortar and pestle (or just in the palms of your hands) crush the lavender to allow the release of flavor. Place the crushed lavender into the mayo sour cream horseradish mixture and stir well. Refrigerate for at least an hour.
For best results, let refrigerate overnight. Stir before serving.
*Goes great as a dipping sauce with Nick Ranch Grass Fed Beef Satay or with a Nick Ranch Grass Fed Beef Prime Rib Roast.
Ingredients-
•Nick Ranch Grass Fed Beef Sausage (Stew Cubes or
Ground Beef can be substituted)
•Grass Fed Eggs, whisked
•Chopped Onions, Bell Peppers, Garlic
•Grated Jalapeno Jack Cheese (or your favorite cheese)
•Coconut Oil (or your favorite heat tolerant oil)
•Sea Salt and Fresh Ground Black Pepper
Instructions & Tips-
Start by heating the oil over medium heat in a skillet large enough to serve your crowd. When the oil is hot, add the Stew Cubes & stir occasionally while they brown. (We like to cut the Stew Cubes into smaller uniform pieces; use kitchen shears or a paring knife.) If using Sausage Links, either take out of casing prior to cooking or dice after cooking. If using Ground Beef, stir well to get smaller pieces rather than clumps. When the Beef has browned on all sides, add the chopped onions, bell peppers and garlic. Add other vegetables if you like-leftovers from the night before are always great. Stir well and add the whisked Grass Fed Eggs; season with Sea Salt & Fresh Ground Black Pepper. (Sometimes I like to add Chili Powder & Cumin to Ground Beef or Stew Cubes for a change) Continue to stir to keep the eggs from sticking. Cook to the desired doneness. Add the grated cheese and serve while hot. Keep your chopped veggies in containers in the refrigerator or freezer & you are ready to put together this Scramble at a moment’s notice. This is a great recipe for serving a large crowd; plan on about 2 eggs per person if you are serving this as a main dish without biscuits or other sides. This also makes a quick breakfast for your school children, wrap a serving in a warm Organic Tortilla and you are out the door.
• Nick Ranch Grass Fed Beef Sausage-(the Tomato Basil
with Parmesan Cheese is great in this!)
•Olive Oil-1 or 2 teaspoons
•Onion-1/2 medium, sliced
•Sea Salt
•Fresh Ground Black Pepper
•Roasted Red Bell Peppers-1/2 cup sliced
•Garlic-1 or 2 cloves, crushed or sliced
•Basil-1/4 cup, chiffonade
•Pasta
•Parmesan Cheese
Start by bringing a pot of salted water to a boil & cook the Pasta so it will be ready to add to the Sausage mixture. Grate or shave the Parmesan Cheese for garnishing dish. Remove 1 or 2 links of Sausage from casing, crumble into a medium or large Skillet. Brown over low heat with 1 t. Olive Oil-do not overcook the Sausage. Quickly, add in the sliced Onion, Roasted Red Bell Peppers, Garlic, Sea Salt & Fresh Ground Black Pepper, stir well. Adjust heat if needed. Add Basil. The Pasta should be ready to add to the Skillet. Add a little bit of the pasta water. Check the seasonings. Garnish with Grated or Shaved Parmesan Cheese. Serve with Garlic Bread if desired.
This is an entire meal and it’s very easy to prepare. It takes about an hour and ten minutes total. Assemble all ingredients before starting. Prep your vegetables & start the rest of the meal while the meat is marinating.
Mix the next 5 ingredients in a zip top bag to marinate the steak.
¼ cup Tamari Sauce
¼ cup Peanut Oil
2 T. Grill Seasoning
2 Limes, zest and juice
1-2 T. Fresh Ginger, minced
2# Nick Ranch Grass Fed Sirloin Tip Steak (also works well with Flank Steak)
Add steak to bag. Seal bag well & shake to coat the steak. Marinate for at least one hour (room temp okay for an hour) and up to four hours (in refrigerator for over an hour)
Bring steak to room temperature for 30 min. Heat cast iron skillet or grill to medium high. Cook 3-4 minutes per side for medium. Rest the steak under foil for about 5 minutes while you stir fry green beans, then slice steak on the diagonal and serve.
Wasabi Mashed Potatoes
Yukon Gold or White Rose Potatoes-(figure 1 ½ potato/person).
Wash, quarter & boil until fork tender
Mash with ¼ cup heavy cream, 1 T. Wasabi Paste, 1-2 T. Butter and salt to taste.
Keep warm over a pan of hot water.
Sesame Green Beans
TIP-Have all of your vegetables sliced ahead so that this goes together quickly while your steak rests.
12 oz. Bag Tiny or Petite Green Beans, defrosted
1 Red Bell Pepper, Sliced
1 Green Onion, sliced on the diagonal
½ cup Cilantro, chopped
2 T. Sesame Seeds, toasted
Sesame Oil
Heat oil in fry pan or wok over high heat. Stir fry green beans and bell peppers until done to your liking. Add sesame seeds. Toss. Garnish with onion and cilantro.
3-4 lbs Nick Ranch Grass Fed "O" Bone or 7 Bone Roast
3 large cloves garlic, rough chopped
½ -1 large onion, thick sliced
3 ribs celery, cut into 1-2 inch pieces
3 carrots cut into 1-2 inch pieces
*additional ingredients needed for optional sauce variations
Preheat oven to 265 degrees.
Spray bottom and sides of Dutch oven with Pam cooking spray. Bring roast to room temperature; season both sides with fresh ground pepper and coarse sea salt. Place roast in Dutch oven, sprinkle chopped garlic over roast. Cover Dutch oven; place on center rack in oven for 1 hour. Add vegetables, season with sea salt and fresh ground pepper.
Adjust temp to 325 degrees for additional 1 hour or until vegetables are done. Remove vegetables and roast from Dutch oven and cover with foil to keep them warm. Slice roast prior to serving. Use leftover roast slices for sandwiches.
Optional Sauce Variations
1) Add beef stock or wine to any juices in Dutch oven loosening any bits of meat or veggies on bottom of pan. Bring to boil, stirring constantly, reduce heat, add 1-2 tablespoons of butter, salt and pepper to taste and stir till butter is melted. Serve over sliced roast.
2) Puree vegetables and beef stock in food processor or blender, pour back in pan and return to heat. Thicken with 1 ½ tablespoon cornstarch dissolved in ¼ cup cold water over medium heat. Stir constantly, cook about 5 minutes. Season with freshly ground pepper and sea salt. Serve over sliced roast.
Grass fed beef chuck steak
1-4 cloves garlic
1 large onion
3 ribs celery
22 baby carrots
1 medium bell pepper, sliced
2 medium squash, sliced or chunks
Cilantro, chopped, approximately a handful
Spray inside of crock-pot with cooking spray. Turn crock-pot on low. Season chuck steak with fresh ground pepper and sea salt. Place steak in bottom of crock-pot. Crush garlic cloves with side of knife, discard peel. Drop garlic on top of seasoned steak. Cover with sliced onions, add chopped celery, grind sea salt over celery. Add carrots and bell pepper, salt lightly. Add the squash, salt and pepper. Cover with lid. Cooks in about 8 hours.
I usually make this at night and it is ready to serve the next day. This is great over brown rice.
2 lbs Nick Ranch Grass Fed Flank Steak
12 flour tortillas
½ cup tequila or beer
¾ cup lime juice
5 cloves garlic, crushed
2 medium red onions, sliced thick
1 teaspoon garlic pepper
1 teaspoon salt
healthy pinch of cumin
healthy pinch of dried pepper flakes
In a large zipper freezer bag, mix liquor, juices and spices. Add flank steak, gently shake bag to cover the meat with the marinade. Refrigerate, marinating at least 8 hours, turning occasionally. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove steak from bag of marinade and place on grill. Turn tortillas and steak once. Cook to your liking, 12- 15 minutes for medium rare. Let steak rest before slicing. Cut into very thin slices, place a few slices on tortillas and serve. Serve with condiments, such as salsa, sour cream, guacamole.
1# Nick Ranch grass fed ground beef, defrosted, room temp
½ large onion, diced
1 garlic clove, crushed, minced
2 T chili powder
1 T ground cumin
Fresh ground pepper
Coarse Sea Salt
½ c. boiling water
Corn or flour tortillas, prepared as desired
In a heavy skillet on medium heat, brown grass fed ground beef. Add fresh ground pepper and coarse sea salt to taste. Add onion, garlic, chili powder and ground cumin, stirring, to distribute spices evenly. Add boiling water, simmer about 20 minutes or while you prepare the tortillas.
Serve with your toppings of your choice: shredded lettuce or cabbage, grated cheeses, chopped tomatoes, sliced avocados, black olives, salsa, jalapeños and strips of fried corn tortillas.
Try my favorite way.
Lightly fry a flour tortilla, fill with Pozo Mountain Beef Taco filling, roll it up and eat it plain!!!
1# Nick Ranch Grass Fed short ribs, defrosted, room temp
½ large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, crushed
2 T olive oil
Fresh ground pepper
Coarse sea salt
Sauce (Ingredients listed below)
If desired, you may cut short ribs into bite sized pieces before you begin cooking.
Preheat oven to 325 degrees.
Heat olive oil in a Dutch oven over medium heat. Begin to brown short ribs in olive oil, adding a piece at a time so the temperature does not drop. Season short ribs with fresh ground pepper and coarse sea salt as they are cooking. When the short ribs have browned on all sides, remove them with tongs or a slotted spoon to rest on a plate. Add onion, bell peppers and garlic to the Dutch oven, season with salt and pepper. Add short ribs and 1 cup of water back to Dutch oven, stir to combine. Place on center rack of oven, bake for approximately 1 ½-2 hrs. Check for doneness and the need for more liquid while this is baking.
Mix ingredients together in a sauce pan on medium heat till bubbly.
½ c Water or Stock
½ c Brown Sugar
¼ c Mustard
¼ c Honey
2 T Vinegar
2 T Ketchup
Pour sauce over short ribs in Dutch oven. Continue baking till done.
We like to serve these short ribs over brown rice. I usually prepare the rice after I have put the sauce in the Dutch oven; it’s all done about the same time as I get the table set and a salad together.
