by Farmer Melanie | Recipes
Easy Barbecued Beef
This easy barbecued beef recipe takes advantage of your traditional slow-cooker. It’s great for any cookout or potluck dinner. Chuck roast makes delicious shredded beef sandwiches. The recipe calls for ketchup however, you may substitute tomato paste for a slightly less sweet dish. In any case, this barbecued beef is sure to please your family.
- 3- pound boneless grass-fed chuck roast
- 1 ½ cups ketchup or tomato paste
- 2 tablespoons Dijon style mustard
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic diced
Place chuck roast in your slow-cooker.
Combine remaining ingredients in mixing bowl to make sauce. Pour mixture over Chuck roast.
Cover and cook on low 8 to 10 hours or 4 to 5 hours on high.
Remove roast from slow-cooker and shred meat with a fork. Place shredded meat back into the slow-cooker and stir to evenly coat with sauce.
Serve alone or atop whole-grain sandwich buns and top with additional barbecue sauce if desired.
If you like your meat a touch sweeter, add a tablespoon or two of date sugar while it is still hot to allow it to dissolve.
by Farmer Melanie | Recipes
Queso Fresco
Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.
- ½- gallon fresh whole low-fat or skim milk
- 1 tablespoon coarse salt
- 3 Tbsp white vinegar
Assemble a cheese cloth lined colander.
Heat the milk and salt stirring constantly to prevent sticking.
Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours.
Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs.
This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey.
by Farmer Melanie | Recipes
A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.
Vanilla Cream Cheesecake Fat Bombs
These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 2 oz erythritol or other no carb sweetener of choice
- 1 cup heavy whipping cream
Add cream cheese, vanilla and sweetening together in a mixing bowl. Mix on low speed for 2 minutes or until you reach a smooth consistent texture.
Add half the heavy whipping cream and mix for another 2 minutes. Let the mixture sit for 3-5 minutes to allow the erythritol time to dissolve.
Add the other half of the heavy whipping cream and mix on medium speed for 3 minutes or until the mixture is thick with firm peaks.
Gently spoon mixture into molds of your choice. Set in the fridge for at least 1 hour.
Suggested molds: mini cupcake pan with liners or 2 oz acrylic soap molds. The cupcake method with liners is much less messy.
by Farmer Melanie | Recipes
Lamb Chops with Balsamic Reduction
This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.
Prep Time18 mins
Cook Time12 mins
Course: Hot Entrée
Cuisine: American
Chops:
- 4 lamb chops 3/4” thick
- 3/4 tsp dried rosemary
- 1/4 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp cooking oil
Sauce:
- 1/4 cup minced shallots or onions
- 1/3 cup balsamic vinegar
- 3/4 cup lamb broth or chicken broth
- 1 tbsp butter
In a small bowl or cup mix the rosemary, basil, thyme, salt and pepper. Rub onto both sides of the chops. Cover on a plate for 15 minutes.
Heat cooking oil on medium high. Place chops in skillet, and cook for about 3 ½ minutes per side for medium rare. Remove from skillet and keep warm.
Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.
Stir in broth. Continue to cook and stir over medium heat for about 5 minutes, until sauce has reduced by half.
Remove from heat and stir in the butter.
Pour sauce over chops and serve.
- Try substituting red wine or red wine vinegar for the balsamic vinegar.
- Doubling the recipe more than doubles the amount of time to reduce the sauce.
by Farmer Melanie | Recipes
Chocolate Peanut Butter Protein Shake
There are tons of protein shake recipes out there, but if you love that chocolate and peanut butter combo, a chocolate peanut butter protein shake is a great way to curb the craving without reaching for the cookies or peanut butter cups.
This chocolate peanut butter protein shake can be whipped up in your blender or smoothie maker in no time. It is packed with protein to keep you full, satisfied, and healthy.
Course: Beverage, Breakfast
Cuisine: American
Servings: 2
- 2 tablespoons peanut butter
- 1 banana
- 1 scoop chocolate whey protein powder or 1 cup cheese whey plus 1 – 2 tablespoons cocoa
- 1 cup whole milk
- 1 tablespoon honey optional
by Farmer Melanie | Recipes
Hot Buttered Rum
This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.
Course: Beverage
Cuisine: American
Servings: 52
- 2 cups butter softened
- 3 ¾ cups 10x powdered sugar
- 2 ¼ cups dark brown sugar packed
- 1 teaspoon vanilla extract
- 2 quarts vanilla ice cream softened
What You Need to Make a Serving
- ¾ cup boiling water
- 1 to 2 tablespoons rum or brandy optional
- Ground cinnamon and nutmeg to taste
- ¼ cup butter mixture
What to Do to Make a Serving
Place ¼ cup butter mixture in a 10 or 12-ounce mug.
Stir in boiling water and rum.
Sprinkle with cinnamon and nutmeg to taste.
