The kids didn’t nap yesterday and I needed a “Saved by the Dinner” recipe. Why? The Cowboss worked the cows all day, our Top Ranch Hand had football practice all afternoon and our two little guys were a mess all day. Some days are just harder than others. However, a good family dinner can turn everything around. No TV, phones or any sorts of gatgets. Over a good dinner, our teenager talks to our toddler, the Cowboss and I get to catch up about our day and the baby babbles to all of us. The rule is just good things are discussed over dinner. I can’t tell you how many hard days were “Saved by the Dinner” and ended on a good note.
Anyways, here is a 30 minute recipe that you can pull off on any hard day you may encounter!
It’s a nice cool evening outside, the sun is not beating on us and the cowboys didn’t spend all day working outside. That means I got them to eat outside! This is a big deal at our house. The cowboys spend a lot of time outside fixing the fence, gathering cows or whatever needs to be done that day. They do it in all weather conditions, sunny, windy, hot, freezing, snowy, you name it. So, the last thing they want to do is to eat dinner outside. But, not tonight!
On evenings like tonight, we like to fire up the grill and cook some cheeseburgers. Guacamole and bacon are always great choices to go along with the burgers, but I wanted to change it up a little. I have found European Brioche Buns at the store the other day and wanted to make a tasty euro sauce to go with it. I know us Euros can be sometimes little funny, like eating French fries with mayo, but this is not the case. This pow wow sauce is just the perfect match for grassfed/grass finished beef.
- 1/4 mayo
- 1 tablespoon ketchup
- 3-4 garlic cloves minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I would guess, you probably have all of the ingredients.
Give it a try!
Mexican cuisine is always a hit at our home, but I thought I would change up our ground beef burritos into chimichangas.
Chimichangas are basically fried burritos, but we are watching what we eat. Grassfed/grass finished beef is so good for you and you don’t want to ruin your healthy meal by frying everything. So, I decided to baked my chimichangas and it was a hit. The burritos got nice and crisp .
Here is the recipe:
- 1 lb 3T Ranch ground beef
- 1/2 onion – small dice
- 1 bell pepper – small dice
- 1 teaspoon cumin
- 1teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can green chili sauce or green chili enchilada sauce
- 5 flour tortillas
- Spanish rice (I have used the box, but you can certainly make it from scratch)
- 1 cup shredded cheddar
- Canola oil in a spray
- 1 tablespoon chopped up cilantro
- Saute onions and peppers in a cast iron skillet until translucent. Set aside.
- Cook your ground beef with cumin, chili powder, garlic powder, salt and pepper.
- Mix peppers and onions with the ground beef along with the shredded cheddar cheese.
- Heat your oven to 375 degrees.
- Spray your cookie sheet with the canola oil.
- Steam your flour tortillas in the microwave. Make sure to put a wet towel over your tortillas and microwave for about a minute. This way, your tortillas will be easy to roll up.
- Divide the meat mixture onto the five tortillas. Here is a quick way to roll them up.
- Put the burritos onto the cookie sheet and spray with the canola oil.
- Bake for about 20 minutes and broil for about 2-3 minutes.
- Your chimichangas are nice and crisp!
- Heat up your green chili sauce or green chili enchilada sauce over your chimichangas.
- Serve with rice, avocado and salsa.
This recipe came from my good friend Liz and it will be one of our staples for sure! It makes two 9” pie crusts. Make basic taco meat 1lb. Follow recipe on McCormick’s taco packet. I have added chopped onion, 5 garlic cloves and fresh cilantro. Evenly divide the meat into the pie crusts. Mix together ½ cup of cream or milk, ¾ cup of salsa, salt, pepper, ½ cup of Mexican Four Cheese Blend and 6 large eggs. Evenly distribute over the meat in the pie crusts. Bake in 350 oven for about 40-50 minutes. Serve with a nice side salad. The cowboss said that cowboys don’t eat quiche, but he changed his mind after this recipe. It was a hit!
Hungry for some comfort food? 3T Ranch Meatballs are easy, fast and tasty!
You will need:
Meatballs: 1 pound grass fed/grass finished ground beef, 1 egg, ½ cup garlic breadcrumbs, 2 tablespoons chopped fresh parsley, good dash of garlic and pepper seasoning, salt and pepper, 1 chopped sweet onion, 1 chopped jalapeno, ½ chopped red bell pepper.
Sauce: 1 jar of your favorite marinara sauce, 4-5 chopped cloves of garlic (the more the better for our family), 5 chopped basil leaves, salt & pepper.
Mix all of your meatballs ingredients, onion and peppers need to be sautéed. I use one of my smallest ice cream scoops to make my meatballs the same size. I also preheat my cast iron skillet with about 2 tablespoons of oil. All of your meatballs should be nicely brown in about 8 minutes, make sure you turn them, so they have a crunchy crust all over them. Your meatballs will not be fully cooked at this point, they will need to finish up in the tasty sauce. Take all of your meatballs out of the skillet, pour your marinara in along with the basil and garlic, salt and pepper to taste. Stir for about 2 minutes and put the meatballs into the sauce. Turn your heat on low, put a lid on and let it simmer for about 10 minutes. During the 10 minutes, turn the meatballs twice. I serve the meatballs on a toasted bun with melted mozzarella on the top. We had a lot of green beans this year, so I try to sneak some veggies to my cowboys. Gotta eat healthy! Enjoy!