Place everything into a large bowl and mix well. Very well so that everything is one color. Then pat into a loaf pan and bake at 375 covered with foil for 30 minutes. Remove foil, drain fat and top with a mixed cheese of your choice and a few drizzles of ketchup. Place back into oven for another 7 minutes or until cheese is golden. Remove, let cool 5-7 minutes. Chop parsley and sprinkle for garnish then slice and serve over mashed potatoes. Enjoy!
Cook pasta as directed only until Aldente’ (so they are a little hard still)
In pan cook beef then add in chopped onion, let sauté a few minutes until they become tender. Add in garlic salt and parsley flakes. Then pour in tomatoes, cream of mushroom, tomato soup and water. Bring to a boil and let simmer a few minutes to meld flavors together.
In a 9 by 13 pan add cooked noodles then pour meat sauce over top and mix well. Top with cheese, cover with foil and bake for 10 minutes at 350 degrees or until bubbling, if you want crispy cheese remove foil and let bake another 5 minutes. Serve with garlic toast and side salad! Enjoy!!
I like to get a nice seat on my chops so I take my cast iron pan and drizzle that with olive oil. On a sheet pan drizzle pork chops with olive oil , salt, pepper and sprinkle some of the ranch seasoning into each chop. Next drop into hot cast iron pan and cover and sear for 3-4 minutes on high. Flip and do same to other side. Next remove from cast iron pan and place into sheet pan. Sprinkle more ranch seasoning into chops about 2 tbsp.
In a kettle bring pities to boil and leave on high until potatoes are tender. About 10 minutes. Drain and then add to sheet pan. Smash each potato with spatula and drizzle with olive oil. Sprinkle with garlic salt and 2-3 tbsp ranch seasoning.
In a pre heated oven place pork chops and pities in middle tack at 475 degrees for 6-8 minutes. Then turn on broil setting and move rack to top and broil pork and potties for 30-60 seconds to get a nice crisp!! Remove and arrange onto serving platter and drizzle pork and pities with drippings left in sheet pan. Chop fresh parsley and sprinkle over top of pork and potatoes and serve! Enjoy!!
I serve with wedge salad: sliced iceberg, pomegranate seeds, feta cheese and diced cucumbers. Drizzle with balsamic dressing.
Also do a side of steamed green beans. So cut off each stem and then add to kettle with shallow water covered steam for 3-4 minutes. Remove, drain and place into serving bowl add 1 tsp butter and a sprinkle of garlic salt and serve!!
1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.
1/2 cup squash or sweet potatoes oats diced
Black beans drained and rinsed
Green onions chopped
For sweet you can add mango chunks or pomegranate seeds.
4 tbsp sour cream or Greek yogurt
1 tsp white vinegar
1 handful cilantro
1/2 lime squeezed
2 tbsp water
1/2 tsp minced garlic
Drizzle of olive oil (tsp)
In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.
Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.
Chop all other veggies and set aside. Drain beans and rinse.
In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)
To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊
In a skilled first add 1 tbsp olive oil and butter and sauté onions and garlic until translucent. Then add in rosemary sprigs. Then add venison to pan and sprinkle with garlic salt and pepper. Cook until meat is is to desired likeness. Don’t overlook or meat gets dry. (Mine took about 4 -6 minutes) that’s it serve with side of wild rice and green beans.
Beef roast 8 pounds or so (can use chuck roast, top round or I used sirloin roast)
1 yellow onion diced into chunks
Carrots as many as you want to have cooked for side dish
8-10 garlic cloves
1 bad small potatoes (mini gold)
1 bag radishes (if you want you can just use radishes it potatoes)
4 sprigs fresh rosemary
6-8 sprigs fresh thyme
1 and half cup red cooking wine
2 cups beef broth (I use beef base and water)
1 package button mushrooms
Salt and pepper to taste
In a roasting pan add all ingredients cover tight with tin foil and bake at 250 for 3-4 hours.
For gravy mix 2 tablespoons flour with 1/4 cup cold water, in saucepan slowly add in 2 cups drippings from pan. Bring to a boil and let thicken. Steam asparagus in pan for 4 minutes add butter if you would like. Place everything into a serving player and enjoy!!!
1/2 cup mozzarella cheese (or 5 slices white American cheese)
1 pound grated Colby cheese
First brown the venison then push to side of pan and add minced garlic and chopped onions, drizzle with olive oil and sauté until began to soften. Then add celery, mushrooms and mix with meat mixture. Put in beef broth and bring to a simmer and simmer for 5-7 minutes. Salt and pepper to taste and add in fresh thyme. Then add cream of mushroom and 1/2 cup mozzarella cheese. In separate pot make wild rice as directed. I made in my pressure cooker, and it’s 2 parts liquid to 1 part rice. Once rice is cooked add to meat mixture and stir. If seems dry add more beef broth to loosen mixture (when you stir it it shouldn’t be to thick but you don’t want extra runny liquid either)
Cut peppers in half lengthwise and gut peppers. In a 9 by 12 inch pan layer bottom of pan with rice and meat mixture. Then sprinkle with cheese. Then take peppers and stuff with meat mixture and place on top of layer in pan repeat until all peppers are full and in pan. Top each pepper with cheese and cover with tin foil and place into oven at 350 degrees for 30 minutes. Remove foil and place back into oven for 5-10 minutes to brown cheese. Remove and serve. We’ve with salad and crusty bread. Enjoy
If you are working with fresh wild duck you should soak it for at least a day in salt water to pull the blood out of the meat. Then rinse meat and pay dry, Salt and pepper. In a cast iron skillet drizzled with olive oil. And add mushrooms and brown. Then add chopped onions and minced garlic and continue to sauté until translucent. Add sage and rosemary sprigs Move everything to side of pan and then place the duck breast in center of pan (add a tad more oil before placing down) then sear duck breast on both sides about 4 minutes per side. Once you have a nice sear pour in broth and wine and bring to a boil. Let boil and reduce by 1/3. About 8 minutes. Wile this is simmering cook cous cous in separate pan follow directions on package. Place cous cous in plate when finished cooking. When ready to serve slice duck and place on top of cous cous then Kassel the sauce over the top of cous cous and duck. Place fresh rosemary on for garnish and serve hot! Enjoy!