Its been a while and for that I apologize. Life has gotten in the way and we’ve been making some other types of meals. Either way, I’m back with a new delicious recipe for you to enjoy. See below to make it for yourself.
What you need: 1 lb of ground beef, 1 head of broccoli, 1 cup of dry rotini, coconut oil, alfredo sauce, pesto sauce
Start by boiling your noodles. At the same time cut your broccoli into florets and stir-fry in coconut oil on medium high heat. Once brown add in the ground beef and crumble fry. Drain. Add cooked noodles and stir together. Mix in half a jar of alfredo sauce and two heaping large spoonfuls of your favorite pesto sauce. Stir and simmer for about 5 minutes. Its that easy. Serve and enjoy!
This recipe may start with a box of mac n cheese, but I promise it’s kicked up a notch. This may be my most involved meal yet. You do need an extra tool for this one. A smoker. Check out the ingredients and recipe below.
Here is what you need: 1 box of mac n cheese, 1 lb of ground lamb, 1/2 lb of brussel sprouts, shredded cheese, coconut oil, dill weed, ground cumin, ground garlic, sea salt, black pepper.
Cook the mac n cheese according to the directions. Sautee quartered brussel sprouts in coconut oil on medium heat until browned. Add ground lamb and brown. Season with sea salt, black pepper, dill weed, cumin, and garlic to taste. Drain meat sprout mixture of oil. Mix meat and brussel sprouts into the macaroni and add cheese sauce and one handful of shredded cheese. Pour mac n cheese mixture into a medium sized glass dish and top with a light coating of shredded cheese.
Heat smoker to approximately 300° and place mac n cheese onto the smoker for 1.5 hours uncovered. I used a pellet smoker but any smoker type will work. I used Pit Boss “Competition Blend” pellets, but again, your favorite pellets or chips or wood can be substituted.
Another delicious fried rice for you to try. So simple and so delicious. The kids scarfed this down and I imagine yours will too. Check out below for the list of ingredients and instructions:
All you need is 1 lb of large shrimp, 1/4 head of green cabbage, 1 cup of dry rice, 2 eggs, soy sauce, garlic salt, ground cumin, onion powder, coconut oil, yum yum sauce (optional).
Start by cooking your 1 cup of rice in the rice cooker or instant pot. Set it aside. Shell and cut the shrimp into 4 even sized pieces. Dice the cabbage into small pieces. Heat one large spoonful of coconut oil on medium high heat until just smoking and add cabbage. Stir fry until brown edges appear and agg shrimp. Reduce to medium heat until shrimp are cooked. Add garlic salt, onion powder, and cumin to taste. Once shrimp is cooked add rice and stir in 20 shakes of soy sauce. Stir fry on medium heat to get some crisp edges on the rice. Stir in two eggs and scramble. Serve with yum yum sauce stirred in for an extra layer of flavor if so desired.
You may have started to think I only cook in pots and skillets, but today I have a crockpot meal for you and a hearty one at that. Cowboy beans are delicious and they’re even better with lamb. Check out the recipe below.
1 lb of ground lamb, 1 lb of bacon, 1 large can of pork and beans, 1 small can of black beans, 1 small can of stewed tomatoes, minced garlic, minced onion (dry), Worcestershire sauce, and BBQ sauce.
Dice and fry the bacon until crisp. Crumble fry the ground lamb. Add lamb and bacon to the crock pot. Add beans and tomatoes. Add a heaping large spoon of minced garlic. Add 5 shakes of Worcestershire sauce. Add 4 big squirts of BBQ sauce. Add liberal minced onion (to taste). Mix everything together well and put the crockpot on high. Let the beans sit in the crock pot until boiling. At that point they are ready to serve or turn to low and let simmer until ready to serve. Super simple and super delicious!
If you want a tasty roast try emu. It’s a delicious red meat alternative to beef with it’s own unique flavor. Today’s recipe features an emu rump roast.
All you need for this recipe is a 2 lb emu rump roast, 1 cup of rice, 1 large head of broccoli, 2 eggs, minced garlic, McCormick garlic and herb seasoning, balsamic vinegar, liquid smoke, teriyaki sauce, and coconut oil. Here is what you do with the ingredients:
Pressure cook the emu rump roast in an instant pot for 50 minutes with 1 cup of water, 1 heaping spoonful of minced garlic, enough McCormick garlic and herb seasoning to coat the roast, a splash on balsamic vinegar, and a liberal dose of liquid smoke. Once cooked shred the meat, I prefer to use my stand up mixer, but two forks will do it. Add the juice back to the meat.
After the meat is removed use the instant pot to cook 1 cup of rice. I use 1 cup of rice to 2 cups of water on the rice setting.
Stir fry the cut up broccoli florets in the coconut oil on medium high heat until brown on the outside and soft.
Mix in the cooked rice and 1 lb of the meat with some juice to the broccoli in the pan. Stir together and add about 4 oz of teriyaki sauce. Once hot add 2 eggs and scramble. Let the bottom get a little crispy and serve. I topped mine with sriracha and paired with some kim chi. I hope you enjoy this recipe.
Today I felt like introducing a new vegetable into the kids lives. And they seem to have liked it. OKRA! It pairs well with the lamb and red sauce of this recipe. I think this one will stick around. Check out the ingredients and recipe below:
1 lamb roast (I used a ham roast), 1 cup of rotini, 6 oz of okra, jar of red pasta sauce, hickory liquid smoke, coconut oil, parmesan cheese
Cook the lamb roast in the instant pot with 1 cup of water and liberal amounts of hickory liquid smoke for 50 minutes on the meat setting. Shred and dice once complete and add about half the juice back to the meat. Boil 1 cup of rotini. Slice the okra and stir fry on medium heat in coconut oil until brown. Drain of excess oil and add cooked rotini. Add 1 lb of the shredded lamb and mix together. Stir in red pasta sauce and serve topped with parmesan cheese.
Today I went to the processor and picked up half a hog from a local farm that raises hormone and antibiotic free hog. I stocked my freezer and all but one giant Boston Butt would fit. You know what that means…we’re cooking Boston Butt tonight. Check out below to see what I did with it so you can do it too.
Here is what you need: approximately 3 lb Boston Butt roast, 1/2 lb Brussel Sprouts, 1/2 onion, Penne pasta, lard, Dale’s Seasoning, Balamic Vinaigrette, Celery Salt, and Garlic Powder.
First, put the roast in the instant pot with 1 cup of water. Coat the top of the roast with Dale’s Seasoning and the coat it again with Balsamic Vinaigrette. I cooked it on high for 45 minutes, but that wasn’t enough and I did it for another 20, which seemed to be enough. 1 hour 20 min is what I’ll try next time. Once the pork is done shred it. My favorite way is to use the wide blade on the Kitchen Aid stand mixer. Add the juice back to the meat and set it aside.
Next, boil a heaping cup of penne pasta in oiled and salted water. Fry quartered Brussel Sprouts and diced onions in lard (or oil of your choice) on medium high heat, seasoned with celery salt, until brown and onions are soft. Reduce heat. Add penne and about 1 lb of the pork with some of the juice. Add garlic powder, stir and simmer the mixture for about 5 minutes, serve, and enjoy.
It’s the time of year for delicious squash. So tonight we’re adding zucchini do our diet. Adding to it the delicious taste of lamb and a little red sauce. Perfection. This is a super simple and super tasty recipe that the whole family will enjoy. Keep reading for the ingredients and instructions.
What you need: 1 lb of ground lamb, 1 medium zucchini, 1 heaping cup of rotini, 1 bottle of red sauce, garlic salt, lard (or an oil of your choice), parmesan cheese.
Start by boiling your noodles. While they boil chunk up your zucchini into quartered chunks and fry it in a medium high skillet in a scoop of lard (or an oil of your choice). Season to taste with garlic salt. Fry until brown crisp edges appear. Add ground lamb and crumble. Fry until done and drain the oil. Add cooked noodles and stir it all together. Add approximately 1 cup of your favorite red pasta sauce and stir it in. Simmer until the sauce is hot. Serve topped with parmesan cheese. Enjoy.
Here is a super simple one for you that the kids will love. Definitely not complicated but delicious. All you need is what follows:
1 lb of pot sized spaghetti (or broken in half), 1 lb of ground turkey, 1 bottle of vodka sauce, Italian seasoning, minced garlic, and parmesan cheese.
Boil the spaghetti and fry the ground turkey simultaneously. Season the meat with plenty of Italian seasoning and a heaping spoonful of minced garlic. Once the turkey is crumbled and cooked mix in half a bottle of vodka sauce. Mix in the meat sauce mixture to the noodles after they are cooked and let simmer. Stir in a liberal amount of parmesan cheese and serve.
Hope you enjoy this recipe as much as my kids and I did.