CHIPOTLE-BRAISED BEEF SHORT RIBS From:

https://www.costcoconnection.com/connection/202105/MobilePagedArticle.action?articleId=1682997&app=false&cmsId=3914221#articleId1682997

1 Tbsp vegetable oil
4 lbs beef short ribs
1 tsp salt
½ tsp pepper
1 cup white onion, diced
1 (28 oz) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded and cut into ¼-inch-thick strips. I used jarred roasted red peppers. A different flavor but still good.
1 or 2 canned chipotle peppers in adobo sauce, finely chopped
Chopped white onion, chopped fresh cilantro, lime wedges, for garnish (optional)

Heat oil in a large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and pepper. I used Ina Garten's cheat. I browned them in the oven on a sheet pan. Brush them with oil, salt an pepper them generously, then bake at 425 degrees for 20 min.

Add onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomatoes, poblano peppers and chipotle peppers. Return beef to stockpot; bring to a boil. Reduce heat to simmer, cover tightly and cook 1½ to 2½ hours or until beef is fork-tender. I cooked it in a dutch oven in the oven at 325 degrees for 2 hours or until the meat was fork tender.

Remove beef; keep warm. Skim fat from liquid.

To serve, spoon liquid over beef. Sprinkle with chopped onion and cilantro, garnish with lime wedges and season to taste with salt and pepper. Makes 4 to 6 servings.

Grandma Harter's Refrigerator/Freezer Pickles

7 Cups unpeeled, sliced cucumbers. (I like them them thin)
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.

Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.

The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.

Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.

Pour over the cucumbers with that one inch left at the top.

Freeze them.  Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.

I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually.  They get better every day.

Cheese Burger Casserole

Low Carb Cheese Burger Casserole From Dot2Trot on youtube

	Single Batch	Double Batch
Bacon(cooked, chopped)	1/2 pound	1 pound
Ground Beef(cooked)	1 pound	2 pounds
Mayo(with evoo or other oil)	1/4 cup	1/2 cup
Eggs	3	6
Heavy Cream	1/2 cup	1 cup
Yellow Mustard	1/8 cup	1/4 cup
Red Onion	1/2 cup	1 cup
Cherry Tomatoes(halved)	1/2 cup	1 cup
Pickles(chopped)	1/4 cup	1/2 cup
Cheddar Cheese(Shredded)	4 OZ	8 OZ

Cook and drain the Ground beef and Bacon. (If you want the onion cooked do that here).

While they are cooking mix the mayo, eggs and heavy cream, breaking up the yolks.  Then add the mustard and mix well.

Mix the cooked beef, bacon, tomatos, and onions and pour into a greased casserole dish. Use your preferred fat.(Ghee, Butter, or favorite oil).

Spinkle half of the cheese on the meat mixture.

Pour the egg mixture in and spread to cover everything.

Add the rest of the cheese

Bake at 350 degrees unil cheese is melted and it is all heated through, about 35-40 min

Bourbon Chicken(Crock Pot)

From:

https://www.spendwithpennies.com/crock-pot-bourbon-chicken/

SEE NOTE BELOW

3 lbs boneless skinless chicken thighs(I used chicken tenders)
3 tablespoons cornstarch
1/4 cup sliced green onions (or more to taste)

SAUCE

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/2 teaspoon fresh grated ginger
• 4 cloves garlic , minced
• 1/2 teaspoon crushed red chili flakes
• 1/3 cup apple juice
• 1 1/2 tablespoons honey
• 3 tablespoons cider vinegar
• 1/4 cup water
• 1/4 cup Bourbon
• 1/4 cup soy sauce

Toasted Sesame Oil! The Most important ingredient.

½ Tablespoon to 1 Tablespoon, to taste.

salt & pepper to taste - The soy provided enough salt for me.

DIRECTIONS:
Mix all sauce ingredients in a small bowl.

Place chicken in slow cooker, pour sauce over top.
Cover and cook on low 6-7 hours or on high 3 hours.

Remove chicken and chop into bite sized pieces and cover to keep warm.

Meanwhile, combine 3 tablespoons water with cornstarch.
Turn slow cooker up to high, if it isn’t already. Whisk cornstarch slurry into the sauce.

Cover and allow to thicken, stirring occasionally (about 10 minutes).
Stir chicken back into the sauce and add in green onions.

Serve over rice.

NOTE:
This recipe was made in the crock pot.  I have found that my electric pressure cooker cooks chicken much better.  It falls apart, especially if you are using chicken breasts or tenders instead of thigh meat. The  sauce however does have the bourbon in it so the longer slower cooking time makes sense to get the alcohol out. I have thought about using the pressure cooker for the chicken and the crock pot for the sauce. Chicken does release a lot of moisture which ends up in the sauce so the pressure and slow cooker combo may not work the best(I may still try the whole thing in the pressure cooker). I used chicken breasts which turned out a little dryer that i'd have liked, however I forgot all about that when shredded the chicken and plated it withe sauce over rice. If you don't have GOOD quality TOASTED sesame oil you are missing the amazing in this dish.  un-toasted sesame oil doesn't add enough flavor.

Mom's Wild Rice Soup

• 1/2 cup wild rice(whole)
• 1 1/2 cups chopped carrots
• 1/2 cup chopped onion
• 1 14oz can swanson's Chicken broth
• 4 cups water
• 4 tsp chicken boulion granules

In a large pot, combine first 6 ingredients bring to boil - reduce heat - simmer 30 minutes.

• 1/4 cup brown rice(not the quick cook variety)

Add brown rice, simmer another 30 minutes or until rice is tender.

• 3 Tbsp butter
• 5 Tbsp flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery salt

Melt butter in medium sauce pan, add flour, salt, pepper and celery salt. Mix well and let bubble.

• 1 1/2 to 2 cups whipping cream or half&half
• 2 cups chopped cooked chicken

Mix in cream and stir until thickened and lumps are out.

Stir creammed mixture into rice add the chicken, heat through and Serve.

Slow Cooker Garlic Sticky Chicken

From: http://www.pandpkitchen.com/slow-cooker-garlic-sticky-chicken/

Ingredients

• 2-3 bone in chicken breasts with the skin removed
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 2 tbs minced garlic
• 4 tbsp soy sauce
• 1 tsp salt and pepper
• 1 tsp red pepper flakes {unless you dare to use more}
• 2 tbs corn starch mixed with 2 tbsp water to make a slurry

Instructions

Spray the crock of your slow cooker with no stick spray

Place the chicken breasts in pot

Salt and pepper the breasts

Add in the brown sugar, cider vinegar, soy sauce, garlic, add red pepper flakes

Cook on low for 6 hours or high for 3

Remove the chicken and and shred with 2 forks discard the bones and reserve the liquid

Place liquid in a saucepan over high heat

Add the cornstarch slurry and bring to a boil and cook until thickened and reduced by half. approx 5-8 min

Pour the sauce over the chicken and serve with rice

Ranch Chicken With Angel Hair Pasta

https://mustardmuseum.com/recipes/entrees/ranch-chicken-with-angel-hair-pasta/

Ingredients:

• 1 cup prepared ranch salad dressing
• 1/3 cup Robert Rothschild Farm Champagne Garlic Mustard
• 8 chicken breast halves, skinless, boneless
• 1/2 cup butter
• 1/3 cup dry white wine
• 10 oz. angel hair pasta, cooked, drained, hot
• Parsley, chopped

Directions:

In bowl, whisk salad dressing and Champagne Garlic Mustard. Saute chicken in butter until browned and cooked through. Remove from pan and keep warm. Pour wine into skillet, stirring up brown bits and cook for about 5 minutes. Whisk in mustard mixture. Heat through. Place pasta on serving platter, arrange chicken breasts on pasta. Pour sauce over and sprinkle with parsely.