Chile Relleno Slow Food
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New Cheese
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Fresh Organic Green Beans with Organic Bacon
We love these sweet smoky green beans, infused with bacon fat and flavor. Best to get fresh beans from your local sources; Farmer’s Market, co-op, or grow your own. The sooner their cooked the better. The organic bacon can be hard to find, but I’m thinking the more we buy it the more we’ll get, again fresh and local is best and uncured. Fresh Organic Green Beans with Organic Bacon
Clean and remove strings from beans. Cook bacon in pan the beans will cook in. Remove bacon when done and save, cook beans in the bacon fat with a little salt and water. Cook on medium covered with a lid, 15-25 minutes, until tender, but still bright green. Remove lid and turn burner on high. The idea here is to char the beans, pretty much the same as you would meat on a BBQ grill. Keep a close watch, and turn them a lot. When they look like in the picture, but them in a serving bowl, and top with crumbled bacon. Enjoy! |
Melon Ice Cream Super Easy
Right now when melons are at their peak, it’s wonderful to have this great frozen treat! Melon Ice Cream Super Easy
Cut melon and place in food processor. Purée to a smooth consistency. Add agave 1 tablespoon at a time, until it’s sweet to your liking, then add a bit more, freezing will make it less sweet. Add cream 1 tablespoon at a time until it’s as rich as you like. In these pictures I used 1 med-small melon, 2 tablespoons agave and 4 tablespoons cream. Cover and freeze, it should only take 3-4 hours. Use a fork to break it up, then scoop as usual. Enjoy! |
Chadwick Cherry Heirloom Tomato PestoAbout 5 years ago my husband Scott bought these Chadwick seeds from “Baker Creek Seeds”, and saved some from the super crop. They really produce, and we’re still using the same saved seeds! We like to dry some of the extra tomatoes. I was putting some away a couple of days ago, and noticed we still had a jar from a year ago. That’s when I thought of this recipe, it was so good I’ll be making it again soon, well maybe not until the fresh ones are gone.
Tomato Pesto
Combine all ingredients in a food processor, taste and add a bit more of what ever, to your liking. We enjoyed this over grilled zucchini fresh from the garden, but it would be great over pasta, as a sauce on pizza, in a sandwich, with eggs, mixed with home-made mayonnaise and cream for dressing, the list could be endless, I’ll leave it to your imagination. Enjoy |
Zucchini Spaghetti & Grass-fed ground beef
Grow zucchini or buy it fresh from the Farmer’s Market. The idea for this came to me when I was thinking of all the beautiful tomato sauce, I’ve made, and our zucchini. The portions are just one serving, because I had no clue how it would turn out. It was fabulous, and I think I guessed right on the portions, all though next time I’ll use a bigger squash. Zucchini Spaghetti for One
For spaghetti sauce
Spread shredded zucchini on clean tea towel. Wring, twist, and snake it to get as much water out as possible. Spread across a cookie sheet, and place in a low oven 15-20 minutes, check, to keep from burning. To make sauce, simmer down the tomato sauce 5-10 minutes, add fresh pressed garlic, salt & pepper. Simmer meat on med-low in butter, also adding garlic, salt & pepper. When lightly cooked, add to sauce with torn pieces of fresh herbs. Sautéed onions, peppers, mushrooms, and olives, are an option. Placed the baked zucchini on plate, top with spaghetti sauce, top with dry cheese. Enjoy! |
Slow food Heirloom Tomato Ketchup
Cook on low heat stirring often, when sugar is dissolved and you like the consistency, it’s done. Cool and store in refrigerator. |
St. Amant on a Saturday night
St. Amant Tempraillo wine, what a sensuous match with this dinner, between the big-red chewy mouth feel, the rich fruit taste and aromas coating my tongue and mouth, and the sweet spot in my throat. The sensations mixed mingled and lingered with every bite of my dinner. This was a reverse sear ribeye, coated with Straus sweet butter infused with my home grown, garlic, parsley & chives. Garden fresh sautéed cherry tomatoes, with Manzanillo olive oil, and a touch of balsamic vinegar, unrefined sea salt and topped with shreds of Fiscalini Scamorza smoked mozzarella cheese. Tender garden picked summer squash, lightly simmered in Monzanillo olive oil, a bit of balsamic vinegar, and unrefined sea salt. Beef bone broth reduction sauce, with brown mushrooms sautéed in Straus sweet butter. This was a specular dinner I will be doing again soon. |
Gold Tomato Sauté
Gold Tomato Sauté
p.s. I did buy that really cool book at a yard sale yesterday. |
Simply Sizzling Sweet Summer Squash & Sausage
Meal for two. Grilled Summer Squash & Sausage. Quick and easy meal. Sweet summer squash is in season now, and will be for some time. If you use a cast iron skillet this whole meal can be done in around 20-30 minutes on an out door grill.
Grill sausage on med-high, and squash on the side away from the flame. Flip every 3-4 minutes, untill all sides have sear marks. Remove and let cool. Melt butter on med-low heat. Slice sausage and squash, add to pan and flip to coat with butter. Cover with lid and cook approx. 3-5 minutes or done as you like. Plate and top with cheese. |
Probiotic Lacto-fermented Pickles
Lacto-fermentation, preserves food, and taste great. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. True Probiotic home-made foods are essential to good gut health. Indigenous cuisines, have always made them, usually serving some with every meal. Mass marketing has for the moist part, taken this valuable food away, and replaced it with vinegar based “pickled” foods, with none of the good bacteria “probiotic” value, and comprised nutrition. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion. Probiotic Lacto-fermented Pickles
Clean cucumbers and chill. Mix water, whey and salt. Measure and set aside spices. Jam cucumbers and oak leaves tight in to the jar. The idea is you want them to stay submerged in the brine, sometimes I cut to fit. The other point is that your need about 1 inch of air space above the top of the brine. Push in spices. Add the water/salt/whey mixture, and more filtered water if needed to cover. Sometimes I’ve seen people weight the cucumbers down to make sure they stay under the brine, if you do that just make sure not to use metal, and make sure what ever you use is clean. Cover and place somewhere that’s a reasonable room temperature. In a few days you’ll see bubbling on the top, after 3 days, start tasting to check. When you like how they taste, store them in your refrigerator, they should be good for at least 6 mouths, but they never last that long at our house. |
Summer Fun Salad
Salad
Dressing
Blanch green beans in a touch of oil and water: Bring to a boil then turn off. After 5 minutes, cool the beans in your refrigerator. To make dressing, muddle basil in bottom of jar. Press garlic and add. Combine other ingredients, and shake well. The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop figs, and walnuts, slice cheese with a vegetable peeler, crumble olives,add beans, and toss well. Dress salad and enjoy. |
Twisted Steaks
Here’s the biggest twist, reverse sear, this slow method makes a more succulent and tender steak. Once the juices are locked in, give them the hot grill marks to finish them off. To reverse sear steaks, you need indirect heat and high heat. On a four bunner gas grill, use two burners as high as they’ll go, when the temp seems as hot as it gets, place the meat away from the flames, and cook until you get an internal temp around 100. I check them every 5 minutes, removing them to a plate off the grill for each check and keeping the lid shut as much as possible. Flip with each check. When the inside temp reaches a little over 100 proceed to sear, getting the traditional char marks, grill no longer than a couple minutes on each side, keep checking, you don’t want to go over 120, because the meat keeps cooking a while after you take them off. Coat with garlic butter, and let rest 5 minutes, if you can. |
Farmers Market Fun Salad
Dressing
Press garlic and add all dressing ingredients, into a jar, shake well. The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop walnuts, slice cheese with a vegetable peeler, crumble olives and toss well. Dress salad and enjoy. |
Grilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive OilGrilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive Oil
Fantastic Fun Food, people love this combo of beets and chevre and the sweet char from the BBQ.
Cut the green tops off leaving about 1 inch, I leave the tails on, they taste great. Wash well, and dry. Slice in 1/2s or 1/3s keeping thickness equal. Preheat grill. drizzle oil over both sides and a pinch of salt. Grill, turning every 3-5 minutes. Their done when you can just barely get a fork in them, take them off. Drizzle with oil again, get a bit or two of cheese on each one. |
Paleo Zucchini Gluten Free BreadPaleo Zucchini Gluten Free Bread
This is a soft quick bread. Delicious and great reheated with a little sweet butter, honey, and fresh fruit. Pre-heat oven to 350. Mix dry ingredients. Mix egg yolks, zucchini, and oil. Beat egg whites to from soft peeks. Combine dry and wet ingredients. Gently fold in egg whites. Place in a parchment paper lined small loaf pan. Bake 30 minutes, then begin testing. It may take up to 1 & 1/2 hours. |
Sweet Grilled Onions
Sweet Grilled Onions The charring from the BBQ really brings out the sweetness in the onions. Slice, sprinkle with salt, brush with oil, then grill. These took about 5 minutes on each side, but keep an eye on them they can go quick.
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Sweet Beet Greens
Remove thick steams. Give greens a good long soaking, 20-30 minutes two or three times, rinse well, you want the water to run clear. Drain, cook bacon, remove and add the greens to the bacon drippings. Add vinegar & salt, stir, and cook down 20-30 minutes. Plate and top with crumbled bacon. |
Orvis Ranch grass-fed London Broil
Cover with olive oil, 1 clove pressed garlic, about 1 teaspoon salt, and pepper. Turn and repeat on other side. Let meat come to room temperature. Pre-heat grill, to 450-500. Grill meat 4-5 minutes on the first side, and 3-4 on the second. Let meat rest 5 minutes then slice thin at angle. Drizzle olive oil, and serve. |
1st of the Season BLT
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Squash Pizza?
Squash Pizza
Nothing says summer like zucchini fingers. This entire entrée can be cooked on an out-door grill. Pre-heat gas grill or start briquettes . When ready, char all the squash evenly, by rotating. When squash feels a little soft, remove and cool. Slice in half length-ways, and place in an oven proof pan. Top with your choice of sauce, cheese, meats and or vegetables, just as you would a pizza. Cover loosely with foil, and return to med-heat. We love using my hand-cut pesto sauce or tomato paste sauce with ingredients from our garden. |
Grass Fed Super Burger
Grass-fed Super Burger Patties
This was two servings, but could have easily made 3-4. Wisk together egg, almond flour, garlic, salt & pepper. Mix in meat, let stand 10-30 minutes, cover and keep chilled. Melt butter on med-low heat. With a fork or spoon, scoop in meat forming patties in the size you like. Cook with lid on, to steam fry, or off to pan fry. Flip after 5-7 minutes. After 3 or so minutes, cut into meat to check, continue cooking until it’s how you like it. Place cheddar, then dry cheese on top of each pattie, turn off burner, and cover. This will melt the cheese, but will keep cooking even with the burner off, so if the meat is done, remove it to a plate. Grass-fed Super Burger Sandwich
Assemble as you like, and enjoy. |
Probiotic Lacto-fermented Fresh Green Beans
Probiotic Lacto-Fermented Fresh Green Beans Lacto-fermentation, preserves food. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion. Any over supply of garden vegetables can be brined and preserved. Lacto-Fermented Fresh Green Beans Recipe 1
Snap beans, and pull the strings off. Blanch in boiling water 1 minute, then plunge into ice water. Cool & drain, pack into jar tight, add some of the spice as you go along. Stir the salt in the filtered water (chlorinated water will kill the process) and add. Make sure all the beans are covered, but leave about 1 inch or so of air space, above them. Any vegetables above the water line will spoil. The beans will ferment, in 2-3 days depending on room temperature. When they taste the way you like them, store them in your refrigerator, they should be good for at least 6 months. Lacto-Fermented Fresh Green Beans Recipe 2
Clean, and snap beans, remove strings. Pack tight into jar, start with it on it’s side. Add a few spices as you fill. When you can’t get any more in, stir the salt into the water and add. You want all the beans covered, but you still want airspace above them. I put a small lid on the beans to help hold them down. Leave them at room temperature for 2- 3 days, until you see the bubbling and you like how they taste. Store them in your refrigerator, they should be good for at least 6 months. |
Asparagus & Shiitake Mushroom Ginger Garlic Beef steam fry with Coconut oil
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Sprouted Almonds
Since ancient times nuts and seeds have been soaked and dried, for health and nutritional benefits. This is called sprouting. The growth process, wakes up the embedded nutrients locked inside, while at the same time depleting the seed’s protective enzymes that can be harmful to our digestive tract. This is called sprouting. For example phytic acid in raw, and in most commercial nuts & seeds including nut-butters & and spreads, can cause problems in the digestive tract, such as undigested protein. Before eating nuts or making nut-butters, or flour, or milling, I recommend sprouting. Sprouted Almonds
Soak for 12 hours change the water a couple times. To prepare for drying, strain off water and dry nuts, on paper, or clean towels How to dry Sprouted Almonds It’s important to not over dry, watch your nuts!
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Nicasio Valley Organic Farmstead San Gernimo Low Carb Sandwich
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Playing with the Spanish DragonPlaying with the Spanish Dragon, from Dragone Vineyards, “Val Du Vine” Tempranillo wine. This is my play; reverse sear two thick rib eye steaks, baby bella mushrooms in Straus sweet butter, and Scharffenberger 70% cacao dark chocolate. Yes every thing worked together. It’s a very simple dinner. Set the meat out and season, bring to room temp. Open the wine. About 1 hour later, start BBQ, I used a gas grill. Clean mushrooms with a moist towel, slice and pan fry on med-low heat in sweet butter, (I use Straus) . To reverse sear steaks, you need indirect heat and high heat. On a four bunner gas grill, use two burners as high as they’ll go, when the temp seems as hot as it gets, place the meat away from the flames, and cook until you get an internal temp around 100. I check them every 5 minutes, removing them to a plate off the grill for each check and keeping the lid shut as much as possible. Flip with each check. When the inside temp reaches a little over 100 precede to sear, getting the traditional char marks, grill no longer than a couple minutes on each side, keep checking, you don’t want to go over 120, because the meat keeps cooking a while after you take them off.
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Artisan Cheese of the day, Tomme from Winters Cheese co.I love artisan cheese, life is too short to not enjoy these luscious treats. Made by real hands on artists, in small batches, not machines. What these few cheese makers do are masterpieces, not carbon copies or computerized clones, but true works of art. Now comes the part where you will be scratching your head, like if this stuff is so great, why are you putting it in a sandwich? Because it makes a good sandwich great. Yes you need to pair it with the other ingredients that work, but yes an already unique sandwich, and yes even a low-carb diet sandwich, can be raised to exceptional heights, with artisan cheese. Recipe below pictures:
Health benefits, are tremendous from these ingredients: Low Carb sprouted bread, Tomme cheese, home-made mayonnaise, Bubbies dill pickles, (probiotic and sliced thin), lactic acid culture (no synthetic nitrates) salami, garden fresh onions, and jalapeño pepper slices. |
Free Range Organic Fried Chicken
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Beef Bone Stock Soup Beef Bone Stock
This has, beef, chicken, and my home-made sausage, wonderful crisp vegetables, but it’s the rich stock that really makes it great. It is really cold outside tonight, 35 degrees at 6:30 and getting lower. This hot hearty rich soup was a great dinner on this cold winter night. I simmered the beef bones for 4 -5 days in my small electic crock pot. This morning I decanted the liquid and refrigerated it. Tossed out the spent bones and meat. To night when we got home, I skimmed off the fat, warmed up the broth, and caramelized vegetables in olive oil or butter, on med-low heat separately. When all the vegetables were done, I added them all and we ate this wonderful hearty soup. |
Grilled Asparagus Beef Stir FryGrilled Asparagus Beef Stir Fry, & 1st peas of the season. I recommend using, grass feed or organic beef, and clean organically grown asparagus, & raw local almonds. Coat 1/3 lb London Broil or other lean cut, with olive oil, dust with sea salt, garlic, & black pepper. Leave out long enough to come to room temp.
Clean & cut asparagus, coat with olive oil, & sea salt. Heat pan with olive oil on med-low, add 1/4 cup raw almonds, toss nuts to coat with oil, roast 2-3 minutes, or untill they pop, turn them, remove from burner.
Grill the meat about 4-6 minutes on each side less time for the asparagus, get a good char on both, but don’t finish cooking. Bring in and slice, heat up burner, and mix all together with nuts, toss and enjoy. This was an idea I got at the gym this morning, and we both really liked it.
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Reverse Sear Steaks on Wood Coals
It is important that the meat be at least 1 inch thick, These were 1 & 1/4 inches thick , well marbled ribeyes, but next time I want to go thicker, some people recommend 1& 1/2 to 2 inches. I coated them, with sea salt, fresh crushed garlic, and pepper, then left out on the counter an hour before grilling. I raised the coal grate up with bricks, because I wanted the meat just above the heat, on the hot side. It took about 2 & 1/2 hours to make the wood coals. Next I set up one very hot spot on 1/3 of the cooking area, with the cooking grill just above the coals. The rest of the grill should provide indirect heat, and with the lid, and vents open, convecntion. First I grilled asparagus, on the hot side, and it came out with a nice sear, but crisp and crunchy. Now the key is to bring the meat up to 115, at the lowest possible temp, while maintaining the highest on the other side. To achieve this, I put on the steaks and the lid, 2-3 minutes on each side. No reason to hurry this so I moved them off the grill and took their temp. Once I got the reading around 112, I dried them lightly with a paper towel, brushed them with butter, and took them to the hot side. The reason for doing this, is to get a great tender, juicy steak, that ‘s got nice caramelization on the outside, without any over cooking. It took just 2 minutes on each side. You can see they were great. I’ll make a more detailed video soon but for now, you’ve got the info, it’s the opposite of what we were always told, and in my opinion it works better. |
Free Range Organic Tandoori & Thai infusion Roasted ChickenFree Range Organic Tandoori & Thai infusion Roasted Chicken Video. Tandoori & Thai spice infusion, along with soaking the chicken in fresh whey give this wonderful flavors and a sweet hot tender juicy succulence. The color is golden & browned.
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Grilled Salmon With Cream Sauce & Asparagus Dinner
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Tenderzing Grass Feed Grass Finished BeefHow to make grass feed grass finished beef tender. It’s the whey, left over from making your own cheese or yogurt, as seen in my recipes and videos; “Quick Mozzarella Cheese Home Made”, or “Greek Yogurt Probiotic Home Made”. Use it to marinate the meat 24-48 hours, in the refrigerator.
Drain, then cook as your recipe calls for; this cut would have been good in a stir fry, or my, “Quick & Easy Fresh Ground Beef Home Made” and “Grilled London Broil”, both found under Videos and Recipes. This is what I made with it, cooked in a little olive oil on med-low,it was wonderful:
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Butter Soft Fry
I’m stuck on this new method, slow cooking at very low temps, with butter. The flavors are out-standing, make sure to cook in small batches. It might take a couple of hours to cook, but it’s so worth it! The fresh grilled coconut and sugar peas were not cooked. |
Sweet PeaSugar Peas
Scott grew these wonderful sugar peas, and they were fantastic tonight. Before working on the vegetables I set out, coated with olive oil and seasoned, a London Broil, as in my video, http://www.youtube.com/watch?v=nfDXdWgyMds. After picking and cleaning the peas, I snapped them off were needed. Next I cleaned about 6 good size cremini mushrooms, using an only slightly damp towel. While slicing the mushrooms, I tossed about 1 tablespoon of sweet butter into my skillet, and turned it to the next to lowest setting. The cremini mushrooms, and a pinch of sea salt went in with the organic sweet butter from pastured cows. I cooked them low and slow for about 15 minutes, then for about another 15-20 on the lowest giving them a quick flip every 5 minutes or so. Something magic and wonderful happen, to the texture and flavors, of the mushrooms, they were creamy, pungent and earthy, different than I’ve ever had. When my gas grill was hot enough, I cooked the London Broil for about 6-7 minutes, turned it over, then 4-5 more. It came out rare, and nicely charred, which was perfect. I sliced it at angle, across grain and thin, and across the grain again to make long thin strips of meat, as you would for a stir fry. I added about 1/2 the meat, and juices from cutting or the pan, a handful of chandler walnuts, and the fresh just picked sugar peas. Brought up to temp, careful not to cook just heat up. We had one of the most delicious and incredible meals ever. The crisp sweet sugar peas, the creamy savory mushrooms, the tender sliced flakes of beef with slightly charred edges, and both the butter, mushroom deglaze, meat juices with spices, all merged to make this succulent dish, with each flavor and texture standing alone, but in harmony and compliment of each other. |
Growing Salad
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Free Range Organic Tandoori & Thai infusion Roasted Chicken VideoFree Range Organic Tandoori & Thai infusion Roasted Chicken Video. Tandoori & Thai spice infusion, along with soaking the chicken in fresh whey give this wonderful flavors and a sweet hot tender juicy succulence. The color is golden & browned.
 Free Range Organic Tandoori Thai Infusion Roasted Chicken |
E-Z BBQ Chick Drums Organic & Clean
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Grilled Salmon With Cream Sauce & Asparagus Dinner
First I made this sauce, just reduced down, 1/2 cup organic cream from pastured cows, on the lowest setting, I added about a 1/2 teaspoon dry french tarragon, & some lemon zest. After you get asparagus home put it in a dish of with clean water, cover and refrigerate. Just before cooking, bend and break it at the point it wants too, clean and coat with olive oil. Heat grill on high. Grill 1-2 minutes before turning, just char them, so they can be reheated without over cooking. Clean and dry Salmon, cover with soft sweet butter, about 1 tablespoon each (use sweet butter from organic pastured cows, raw if possible). Season with sea salt, garlic, and black, or white pepper. Cover, refrigerate. Gently place the salmon skin side up on the grilling tray, close lid and check it every 3-4 minutes, turn carefully, so they don’t break up. Cook untill they look done, not raw, when you peek into the flesh. Remove skin. Cover with sauce, and a spoonful of home-made mayonnaise on the asparagus.
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Organic Home-Grown Chard & Healthy Bacon Video Organic Home-Grown Chard & Healthy Bacon
Organic Home-Grown Chard & Healthy Bacon. Nourishing delicious home-grown chard, with healthy bacon. Greens with bacon is an old tradition. Use NO nitrates or nitrite uncured bacon. Do not eat raw. |
Steam Fry
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Prime Rib Stir Fry
Left over Prime rib, fresh organic green cabbage, shiitake mushrooms, organic sweet white onion, 1/2 fresh jalapeño pepper fresh ginger. prepare and fry all separately, (use organic walnut, peanut, or coconut oil), add meat and ginger and all ready pan roasted chandler walnuts |
Asparagus Beef & Vegetable Stir Fry DinnerClean & cut vegetables, fry each one separately, in organic peanut or coconut oil on highest heat.
This recipe made 4 servings, using about 1 & 1/2 cups of each vegetable, 1/2 cup mushrooms, 1/4 cup walnuts, 1/2 lb thin sliced beef, 2 tablespoons diced fresh ginger, garlic & sea salt. |
Lunch or Dinner Sandwich
Some times it’s so nice to bring food with you, that’s clean and healthy. The organic sprouted wheat bread, holds up well for this. More stores are now carrying the uncured salami. Bubbies pickles are probiotic of course. Aged cheese, and my home-made mayonnaise, and you’re talking a great sandwich.
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BBQ Chicken Video BBQ Chicken
Unbelievable juicy tender with crispy skin BBQ Chicken, use this convection method, with indirect heat & 2 pans of water. Char up for a few minutes on direct flames at the end. I used my rub & sauce same as in the rib video. |
Carnitas Carnitas
Carnitas video. For our dinner, I plated with my sourdough tortillas, homegrown lettuce, aged cheddar cheese, scallion tops from my yard, & olives. We added guacamole, and blue cheese dressing on top. |
Lamb Chops Lamb Chops
Crisp & tender lamb chops served on a bed of baby lettuce dots of blue cheese dressing & topped with bacon. |
Roast Pork Video
 Roasted Pork Loin |
Standing Rib Roast Video
Tender juicy succulent standing rib roast, just like restaurant prime rib, only cooked at home.
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CarnitasCarnitas
Carnitas video. For our dinner, I plated with my sourdough tortillas, homegrown lettuce, aged cheddar cheese, scallion tops from my yard, & olives. We added guacamole, and blue cheese dressing on top. |
Pork & Beans Pork & Beans Pork & Bean Video, all made from scratch using trimmings from ribs. Go to Meat & Nut Videos & Recipes to see. If the only pork & Beans you’ve ever had were out of a can, then you won’t believe how good the real ones are, and cheaper too. |
Warm Walnut Chicken Salad
Left over chicken, from roasting 1/2 Cup chandler walnuts 2 Tablespoons butter from pastured cows lettuce greens bits of whole milk cheese hard-boiled egg pickled beets Warm butter on low heat, cook nuts 1-2 minutes, add broken up chicken pieces, stir and turn off heat. Lay a bed of lettuces on plate, and top with chicken and nut mixture. Break cheese prices on top, garnish with egg slices and beets. |
Sweet & Hot Coleslaw Sweet & Hot Coleslaw
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Eggplant Pesto Meal
Eggplant with Pesto, Ground Beef, Mushrooms and Cheeses 2 Slices center cut eggplant about 1/3 inch thick Pesto Sauce (see video “Hand Cut Pesto”)  Hand Cut Pesto I often change it, and use chandler walnuts, instead of pine nuts. Ground beef, a little more than a cup, cooked. 4 oz of 2-3 different hard cheeses 3/4 cup mushrooms, I like the brown criminis. Olive Oil Garlic, sea salt & pepper to your taste Slice eggplant, and cover both sides liberally with olive oil. Heat a pan to med-low. Cook the eggplant about half the time covered and half not. This combines both steaming and sautéing. After 4-5 minutes turn them over, and cook the other side. Stick a fork in it, if it’s tender it’s done, also it’s nice to have a little browning. Remove. Add the ground beef and spices, a little more olive oil, remember not above med-low heat with olive oil. Cook and remove. Sauté the mushrooms, and remove. Now build it, turn the pan down to low heat, lay in the eggplants, cover with, pesto sauce, ground beef and top with cheeses, and mushrooms, cover with lid and let them set until the cheeses are starting to melt. Serve hot and enjoy. |
New Video Stir Fry Stir Fry Stir Fry Video
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New Video Chile Colorado Chile Colorado |
Prime Rib Salad
PRIME RIB SALAD
This, salad is an easy use for left over prime rib, and it’s still flaky tinder & juicy. Heres’s How I make it: Pile shredded or tossed lettuce into a mound in the center of plate. Reheat meat, 2-5 minutes under the broiler. careful don’t over do it, just take the chill off. Slice thin, layer it on top the lettuce, now add cheese, onions, olives, guacamole, put some hot peppers on the side for an option. We use my live culture blue cheese dressing. |
Slow Roasted Chicken & Kale Dinner
This is an easy dinner, it just needs 1 &1/2 hours or so of oven time, for the chicken, and after the bacon is done the kale takes 5-10 minutes. To see how to make slow roasted chicken, see my video “Rosemary garlic Chicken”. Cook 1/2 of onions, in the bacon drippings, 1-2 minutes, add the chopped kale and cook to your taste. Make sure the bird is at 165-180 and or juices run clear. Let it rest for 15 minutes, before slicing.The drippings from the chicken make a great sauce, if you need to de fat it a baster with bulb works quick and easy. |
Turkey liver P`ateLeft over turkey livers, and chicken make great P`ate.
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New videos, Quick Ground Beef & Rosemarry garlic Chicken quick & Easy Fresh Ground Beef Home Made Rosemarry garlic Chicken
Both short, but good. Lucky is yelling in the background. |
Pam's Tactical Kitchen
Recipe & Cuisine Research & Development; DIY New & Original Recipes for many Diets & Live Styles including Paleo, Gluten Free, Low Carb, Probiotic, as well as Ancient and Traditional Foods with emphasis on "yard to table gardening" and Healthy Wholesome Foods.
Pam's Tactical Kitchen 
