Photos * Recipes
Steak with garlic butter
Served with sauteed greens (baby spinach, baby kale) and
roasted grape tomatoes
Sliced marrow bones for homemade bone broth
Roasting before is optional
Homemade bone broth
Store in a jar in the fridge for up to 5 days.
Freeze for up to 6 months.
Steaks on the grill for Easter, 2015
Beef and broccoli (recipe below)
This recipe is my version of the Beef and Broccoli recipe on the can of Cambell's Condensed Tomato soup
1 pound boneless beef sirloin steak or beef top round steak, cut into thin strips
1 can (10 3/4 ounces) condensed tomato soup
3 tablespoons soy sauce
1 tablespoon red wine vinegar
3 large cloves of fresh garlic, grated fine
1/2 teaspoon or more crushed red pepper
One 14oz package of frozen broccoli florets, or 3 cups fresh broccoli
1 medium sweet onion
1 can (8oz) sliced or chopped water chestnuts, drained and dried slightly with a paper towel
1 cup white rice, or 2 bags of quick cook/instant rice
Oil and butter for frying
Slice onion thin and caramelize in oil and butter. (To caramelize onions, slice onion into thin slices, add to 1 1/2 tbs of olive oil and
1 tbs of butter, stir to coat onion slices. Cover and cook over medium-low heat for 15 minutes. Remove cover, add approx 1/2 to 1 tsp of salt
(I use sea salt) and raise heat to medium high. Allow to caramelize for 40-45 minutes, stirring only once halfway through cooking.
The time it will take to reach the perfect level of caramelization will depend on your equipment. I usually achive perfect caramelization in 45-50 minutes.)
While onions are caramelizing, cook broccoli according to package, drain, and set aside. (After the florets cool I like to cut them into very small pieces.)
Remove onions from pan after caramelizing and set aside. Do not wash or rinse the pan.
Using the same pan used for the onions, brown the meat in oil, leaving it very pink inside so it will not over cook later.
Stir in the soup, soy sauce, vinegar, garlic, water chestnuts, onion, red pepper, and heat to a boil. Simmer for 8-10 minutes.
If using quick-cook rice, start it at this time.
Stir in the broccoli and cook on low for 5 more minutes.
Serve pipping hot over rice.
Topped with garlic mashed potatoes and gravy.
sirloin, 1 egg, 1 cup evaporated milk, 1/2 cup water, finely chopped celery,
homemade croutons, salt, fresh parsley, fresh mint, Locatelli cheese, red pepper
cupcake pan with cupcake liners and press raw meatloaf mixture into the cup.
Avoid over-filling. Bake at 375F until done.
Stuffing it with cloves of garlic!
Covered in veg, then roast!
steak for Butter Braised steak
Allow steak to come to room temp before cooking
was my first attempt at Butter Braised steak.
My second and third attempts were much better, but I didn't take photos.
Braised steak, rare, with garlic mashed sweet potatoes
rice and tomatoes for stuffed peppers
buffalo mixed with Locatelli cheese, bread crumbs, cilantro, salt, pepper & spices
the rice & tomatoes with the meat
on the grill for anniversary dinner
meatballs frying in olive oil and garlic
Sirloin coated in flour, salt and pepper
onion for meatloaf
Franks from Maverick Ranch
Buffalo Franks inPillsbury Crescent rolls and bake at
350F for 20-25 minutes or until golden brown.
Ranch Buffalo dogs wrapped in Pillsbury crescent rolls
Buffalo Chili recipe
as "Thee Best Chili That Ever Existed.")
1 lb ground buffalo
1/2-1 Spanish onion (diced)
1 white onion (diced)
1 green bell pepper (diced)
3 ribs celery (diced)
5-10 dried red peppers
16 oz can Bush's Chili Beans and 16 oz can Bush's kidney beans
2 10 oz can Rotel
Diced tomatoes with habaneros
1.25 oz Lacey's Special (dry) Chili Seasoning- HOT
[Substitute: 1 package McCormick's Hot chili seasoning]
3 tbs unsweetened cocoa powder
splash of water (if needed)
4 cups shredded
Gouda and/or shredded
Brown meat. Add diced vegetables, stir and cook on low heat for a few minutes.
Add seasoning and cocoa powder,
stir; add splash of water and mix until well combined. Add beans and tomatoes,
mix well. Using kitchen scissors, slice up half of the
dried peppers; add peppers and stir until well combined. Bring to a boil, stir
and simmer on high for 30 minutes;
add remainder of the
dried peppers, stir until well combined. Lower heat and simmer for another 30-
45 minutes. Stir at regular intervals.
up the dried peppers with kitchen scissors