Recipes
Here are a few of our favorite recipes using our meats - follow us on Facebook for more!
Beef
-
Ingredients
For the Marinade and Grilling:
2/3 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
4 garlic cloves minced
1 pound skirt steak
Salt and pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion diced
3 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/4 teaspoon red pepper flakes
Instructions
For the Marinade and Grilling:
Whisk all of the ingredients together and pour into a large ziploc bag.
Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
When ready to grill, liberally season with salt and pepper.
Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the Chimichurri:
Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve.
-
Ingredients
1 Tablespoon peanut oil can sub vegetable or olive
3 cups broccoli florets washed and patted dry
1 lb. ground beef
1 yellow onion diced
1 red bell pepper sliced
Salt/White Pepper to taste
Sauce
2 Tablespoons cornstarch + 2 tablespoons cold water
1 cup beef broth
1/4 cup soy sauce
3 tablespoons packed brown sugar
2 tablespoons honey
2 cloves garlic minced
1/2 teaspoon ground ginger
1 teaspoon toasted sesame oil
For Serving
3 cups cooked rice any kind
Instructions
Prep Work
Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location.
Combine remaining sauce ingredients in a medium bowl and set aside.
Cook the Broccoli
Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.
Cook the Beef
Season the beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.
Add the Sauce
Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.
Add the Broccoli Back
Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.
-
Ingredients
1½ pound 1-inch thick sirloin steak
1/3 cup cornstarch
¼ cup canola oil
¼ teaspoon salt
1 tablespoon fresh grated ginger
4 tablespoon garlic, minced
Red pepper flakes or chili oil
1/3 cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
½ cup water
1/3 cup brown sugar
8 stalks scallions, green parts only, cut into 2 inch pieces
Instructions
Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
Pour the canola oil into a large frying pan, and heat on medium high heat.
Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
Turn off the heat, add the green onions, and stir to combine.
Serve over white rice, rice noodles or in lettuce wraps.
Pork
-
Ingredients
2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
3 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1 cup plus 4 Tbsp beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
½ tsp kosher salt
1/4 tsp black pepper
½ tsp dried thyme
¼ tsp garlic powder
2 ½ Tbsp all purpose flour
4 slices provolone cheese
1 cup shredded gruyere cheese or swiss
fresh thyme sprigs for adding to pan
Instructions
Preheat oven to 400 F degrees. Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, do not wipe out skillet.
Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey. Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.
-
Ingredients
1 1/2 pounds pork loin cut into 1-2 inch cubes
1/2 cup cornstarch
¼ cup vegetable or canola oil
Sauce:
1/2 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/3 cup pineapple juice
2 tablespoons low sodium soy sauce
1 tablespoon garlic minced
1 tablespoon ginger minced
1 tablespoon cornstarch
Garnish:
Sliced green onions
Sesame seeds
Instructions
Before starting on the pork, make sure you jump start on the rice, so its ready at the same time. That if you want to serve the pork over rice. Cook rice based on package instructions.
In a large bowl or ziplock bag, toss the pork pieces with the cornstarch well so every piece is covered. Set aside.
Add all the "Sauce" ingredients to a bowl and whisk together to combine. Set aside.
Add the vegetable oil to a large pan over medium-high heat.
Once the oil is hot, add the pork and fry on medium-high heat until crispy and golden. Toss the pieces to make sure you cook them evenly. Cook until golden and crispy, about 7-10 minutes.
Drain excess oil from pan.
Give the sauce a quick stir, as some ingredients are on the bottom of the bowl, and add it to the pan.
Stir to coat well the pork for about 30 seconds to 1 minute, until sauce has thickened.
If the sauce is not as thick as you want, mix separately 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan.
Wait for the sauce to start to boil, after that remove the pan from heat.
Garnish with green onions and sesame seeds.
Serve immediately with rice.
-
Ingredients
1 pound ground sausage
7 cups Coleslaw mix
2 tbsp low sodium soy sauce or coconut aminos
1 tbsp ginger
1 tsp garlic powder
1/2 cup green onions
Optional: 1 tbsp Red pepper flakes
Instructions
Cook sausage stirring and crumbling until cooked through.
Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir.
Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.
Chicken
-
Ingredients
3 to 4 lbs chicken drumsticks skin on or off
1 oz envelope ranch salad dressing and seasoning mix
2 cups buttermilk
8.5 oz corn muffin mix
1 tsp salt
1 tsp pepper
1 tsp paprika
1/4 tsp cayenne
Instructions
Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.
Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
Preheat the oven to 425F.
Spay a large baking sheet with cooking spray and set aside.
Combine corn muffin mix and seasonings in a shallow bowl.
Remove the chicken pieces one at a time and shake off the excess buttermilk.
Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.
Repeat for remaining chicken pieces.
Lightly spray the top of each piece of chicken with cooking spray.
Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning.
-
Ingredients
Chicken:
2 pounds chicken thighs boneless, skinless
5 cloves garlic peeled
1/3 cup soy sauce
2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper
Green Sauce:
3 jalapeños seeded, ribs removed and roughly chopped
1 cup fresh cilantro leaves
2 green onions chopped (green parts only)
2 cloves garlic peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil
Instructions
Chicken:
Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce:
Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill Chicken:
Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
OR - In Oven:
Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)