My favorite recipes

---

Ingredients:

2 Tbsp Butter

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrots

4 cloves minced garlic

9  to 10 cups chicken broth

2 cups of organic  wide egg  noodles or noodles of your choice

1/4 tsp  cayenne pepper

1/4 tsp sage

1/4 tsp thyme

1/4 tsp rosemary

1/4 tsp marjoram

1 tsp paprika

1 tsp sea salt

1/2 tsp pepper

A whole Rotisserie chicken - I shred  all the white and dark meat with a fork

1/2 cup diced  Italian parsley

First boil organic  egg noodles and  set to the side 

I use a large dutch oven pot. I'll melt the butter  and add the salt and pepper.  Then add the  diced onion, celery and carrots. Saute the veggies until they are nice and tender.  

Pour in  the chicken broth and add all the seasonings. You can add your favorite seasonings too.   Add more if you like heavy seasoning.  Cayenne pepper is spicy and hot...be careful to only use 1/4 tsp of Cayenne pepper or none at tall  if you won't like it too spicy.

Bring to a boil before you add noodles and chicken.  

Turn down heat to a low simmer and add shredded chicken and noodles.  Simmer on low no more than 5 minutes. You don't want to over cook the chicken or noodles.  

Ingredients:

1 lb grass fed ground beef

1 diced yellow onion

3 to 4 minced garlic cloves

2 bell peppers - orange, yellow or green - I like orange and yellow

2 tsp sea salt

1 tsp pepper

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/2 tsp cayenne pepper

1  6 oz can tomato paste

1  14.5 oz can of fire roasted diced tomatoes

1 1/2 cup beef broth

1 cup cauliflower rice

2 cups Jack Cheese

1 Tpsp chopped fresh cilantro

Preheat oven 350 degrees.

In large dutch oven cook  ground beef in coconut oil until fully cooked.

Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, cayenne pepper and oregano. Stirring occasionally for about 1 minute. Stir in tomato paste ,  cook and  stir  for about 2 minutes.  

Add roasted tomatoes, broth and cauliflower rice.  Stir until its all mixed together.  Increase heat and bring to a boil.  After it starts to boil, immediately cover and transfer to oven.  Bake for 20-24 minutes.  

Remove from oven and set the broiler on high to get ready to melt the cheese that goes on top.  

Add cheese to the top and return to oven uncovered.  Wait for the cheese to melt and become golden brown. 3-4 minutes.

Top with cilantro.

Ingredients:

2 LB Grass Fed Ground Beef

1.5 LB Chuck

1/4 Cup Worcestershire sauce

Black Pepper

Sea Salt

4 Cloves crushed or chopped Garlic

2 Cans Tomatoe Sauce

6 shakes Tobasco

2.5 TBSP Chili Powder

2 Cans Stewed Tomatoes

2 Cans Kidney Beans

2 Cans Organic Corn

2 TBSP Brown Sugar (optional)

3 Cups chopped Celery

1 Yellow Bell Pepper, chopped

1 Yellow Onion, chopped

I use a medium size Dutch Oven Pot

Directions:

1. First Saute Ground Beef until brown.

2. Cut Chuck Roast in small squares and Saute for about 2-3 minutes

Set Aside Sauted Ground Beef and Chuck.

3. Chop Celery , Bell Pepper, Onion, Garlic: Add to pot and Saute with Butter, Pepper, Sea Salt - Saute until they are cooked through.

4. Add the cooked ground beef and chuck into cooked vegetables and add Worcestershire sauce, Tomato Sauce, Tabasco, Chili Powder, 2 Cups of Water and Brown Sugar (if you want the sweeter taste.)

 Simmer for ONE HOUR.

5.  After one hour of simmering, add the Stewed Tomatoes.  Simmer ANOTHER HOUR.

6.  Add Kidney Beans and Corn the last 10 minutes.  

Ingredients:

2 LBS Chuck Roast

Half a stick of salted butter

1 1/2 Cup chopped carrots

1 Cup chopped celery

2 Cups chopped yellow onion

3 TBSP tomato paste

8 cloves garlic - crushed in garlic press

2 (32oz) cartons beef broth

2 tsp  Worcestershire Sauce

2 tsp rosemary

2 tsp thyme

Salt 

Pepper

Fresh Parsley

1 Cup Pearl Barley

Directions:

1.  First cut the chuck beef in small squares.  Sear the beef in butter on high heat for about 2 minutes.

2.   Add  carrots, celery and  onion to dutch oven and saute in half a stick of butter with salt and pepper .  Saute for 3 minutes.  

3.  Add tomato paste and garlic - saute for 1 minute. 

4.  Add seasonings - Pour in broth , worcestershire sauce, rosemary, thryme - Return beef to dutch oven.

5.  Cover and  bring mixture to a simmer and then reduce heat to a low simmer for 45-60 minutes.

6.  Add Barley and continue to simmer for another 45 -60 minutes - or until beef is tender.

7. Finish with parsley.