Meatballs with a twist! (Beef & Pork)

1 pound ground beef
1 pound mild pork sausage
2 eggs
1 cup chopped onion
1/4 cup flour or almond meal (optional)

Mix all ingredients together. These meatballs can be fried on the stovetop or baked in the oven at 350.
We like to add the meatballs to a sweet & sour sauce made with grape jelly, chili sauce, and a splash of lemon juice. Add sauce and cooked meatballs to crockpot for an easy make and take.

Or if you prefer a more southern style meatball and gravy, here’s a gravy recipe: Remove fried meatballs, add 1-2 tbs flour to your pan drippings and mix while on medium heat. Add 1 cup cold milk and continue stirring until desired consistency. The gravy will thicken as it warms.

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Baked Eggplant & Beef

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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Egg and Vegetable Frittata

6-12 eggs
vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)

Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.

Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.

Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.

Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.

OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.

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Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

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Country Style Cubed Steak

1 lb cube steak
1/2 tsp salt, 1/8 tsp pepper
3 tbs oil
1 tbs brown sugar
1/2 tsp dry mustard
1/4 cup water
2 tbs worcestershire sauce
1/4 cup flour
1 medium onion, chopped
1 green pepper, cut into strips
1/2 cup ketchup
2 tbs vinegar

Coat meat with mixture of flour, salt, and pepper. Brown meat in oil with the onion and green pepper strips. Stir in brown sugar, mustard, ketchup, water, vinegar, and worcestershire sauce. Cover and simmer 15 minutes or until steak is tender.

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Roasted Duck

1 Pasture Raised Duck
salt and pepper

Preheat oven to 325
Wash and drain duck. Place on 2 piece broiler pan with drip pan on bottom to catch renderings. Using a skewer or other sharp object, pull up duck skin and pierce multiple times to create fat vents all over the breast and thighs. This will allow the fat to cook out. Be sure to only pierce the skin, not meat. Salt and pepper top taste. Place duck breast side up and slow cook for 2-2 1/2 hours depending on the size. You’ll want to flip every half hour. When the fat is mostly cooked out and the skin is browning, you can finish it on a low broil setting to crisp the skin. Remove and let cool 5 minutes. Serve and enjoy! Be sure to save the duck fat for other recipes!

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Grilled Lamb Chops

2 lbs lamb chops
1 cup grape or muscadine jelly
1 cup Dijon mustard
1 cup cooking wine
1/2 cup butter
1/2 cup shallots or onions, minced
2 tsp fresh rosemary

Mix together jelly and mustard. Coat chops and refrigerate overnight. Remove chops and grill. Turn chops and baste with extra marinade.

Prepare the sauce by combining wine, butter, shallots, and rosemary in saucepan. Bring to a boil, then reduce heat and simmer until sauce is reduced by half, about 10 minutes. Pour sauce over grilled lamb chops and serve warm.

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Lamb Shoulder Crockpot

1 lamb shoulder
1 onion
4 cloves of garlic
2 sprigs each of fresh rosemary and thyme
1 cup of broth or water (if broth, pastured is best and can be chicken, beef, or vegetable)
cracked black pepper

Rinse lamb shoulder and place in crockpot. Add the pepper, onion, and garlic. Pour in the stock. Place fresh herbs on top. Cover with lid and cook on low 6-8 hours.

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Ground Pork with Cabbage and Carrots

1 pound ground pork
1 cabbage, chopped
6 carrots, shredded
1 onion, chopped
1 clove garlic, minced
Optional items: red pepper, soy sauce or coconut aminos, rice

In a large skillet or wok, brown ground pork with 1 chopped onion and 1 clove of garlic. Drain fat. Add 2 cabbage and carrots. Reduce heat to low and simmer until the vegetables are cooked, about 10 minutes. Salt and pepper to taste. Add red pepper, soy sauce, or coconut aminos (a soy free sauce), if desired. Serve alone or over rice.
hf-pork

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