Mamas Homemade Chili

1 1/2 pounds Unparalleled Farms ground beef 

1 large yellow onion diced

4 cloves garlic minced

2 TBS chili powder

1/2 tsp salt

2 tsp cumin

1 tsp oregano

1/4 tsp caynne

1 (15 1/2 oz) can kidney bean

1 (15 1/2 oz) can chili bean

1 (28 oz can) Muir Glen Roasted Diced Tomatos

1 (6oz can) tomato paste

1/2 tsp Tabasco

3 TBS chopped jalapenos

1 tsp sugar

4 oz Omission Gluten Free beer or regular beer dark beer

Shredded cheese and sour cream to taste

Cook ground beef, diced onion, minced garlic, chili powder, salt, cumin, oregano and cayenne in fry pan until beef is brown and onions are softened. Drain off oil if necessary.

Pour entire content of cans of kidney beans, chili beans, tomatoes, tomato paste, Tabasco, jalapenos, and beer in to crock pot, add ground beef mixture, stir in sugar. Place lid and simmer on high for 4 hours.

Top with Shredded cheese and sour cream to taste -- share with friends and ENJOY!


Not your Grandma's Beef Stroganoff

A new twist on a timeless favorite (forget the mushrooms mom.....please!)

·          1 Unparalleled Farms Round Steak 1 1/2 to 2 pounds

·          1 medium onions, thinly sliced

·          2 garlic clove, finely chopped

·          1/4 cup butter

·          3 cups beef broth

·          1 teaspoon Worcestershire sauce

·          2-3 tablespoons corn starch

·          1 ½ cup sour cream

·          3 cups noodles of your preference (or mashed potatoes)

  Salt and pepper round steak both sides and set in crock pot to cook on high heat 4 hours in 1 ½ cup beef broth.

 Just before serving:

 ·          Cook onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Remove beef from Crockpot drain any remaining broth set aside. Trim fat from beef remove bones if there are any cut beef or “pull” against grain. Introduce beef in to skillet with onions and garlic add 1 teaspoon Worcestershire sauce. Add one cup broth to skillet and heat to medium heat, hold back ½ cup broth and add the 2 Tablespoons corn starch and whisk until it is dissolved. Pour corn starch mixture into pan and bring to a rapid boil while stirring for 1 minute. Reduce heat stir in sour cream and serve immediately over noodles and enjoy!


This dinner is clean plate club endorsed :)




Unparalleled Farms Pasture Raised Eggs To Go

Two for the road

I've got two car pools to run and lunches to make before my work day starts at 9 am. A healthy breakfast is the only thing that's going to keep me from feeling like I need a nap by 11 am. A quick and delicious solution to hitting up the Starbucks drive thru for sous vide eggs are these delicious muffin tin eggs to go! Make in advance and store in the fridge for the week or pop them in freezer bags for longer storage. Either way, they will not last long so making a double batch is highly recommended!


1 bell pepper chopped

1 medium yellow onion chopped

Salt & pepper to taste

1 tablespoon butter

1 pound Bacon cut into 1/3rds

10 eggs per dozen muffins 

2 tablespoons milk

1/4 cup Gouda cheese grated

Preheat oven to 375.

In a small saute pan add butter peppers and onion, lightly salt and pepper cook until soft. In a bowl wisk the 10 eggs and 2 TBSP milk.  

I partially precooked my bacon because like it crispy, most recipes don't have you do that. You can try it either way. I bake my bacon on a cookie sheet in the oven for 8 minutes while I am getting the other items ready. 

Line the muffin tins with muffin cups - they will still "grease" outside of the cups but clean up will be MUCH easier. Once your bacon is ready, place the bacon in the bottom, spoon a tablespoon of the peppers and onions on the bottom, pour egg mixture over the top until it is within 1/4 inch of the top of the liner and then top with Gouda cheese. 

Bake approximately 30 minutes until eggs are set. -- ENJOY!

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Unparalleled Farms Bacon Wrapped Meatloaf Mini's

1 medium sweet yellow onion, diced
2 cloves garlic, minced
1 tablespoon butter
1 1/2 pounds ground beef
1 large egg
1 cup bread crumbs
1 cup whipping cream (you can use milk)
1 tablespoon Worcestershire sauce
1 teaspoon thyme
6 bacon slices
1/4 cup ketchup
1/4 cup barbecue
1 tablespoon brown sugar
Preheat oven to 350 degrees F. I bake on a broiler pan.
Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized loafs wrap with bacon.
Cook on 350 for about 50 - 60 Minutes, then turn to broil and finish the last 5 minutes to crisp bacon on top rack -- watch closely internal temp should be 165.
Freeze in individual servings as we did here for QUICK homemade meals on the GO!  

Other family favorites includes doubling the batch and using a pound of ground lamb or a pound of ground pork.


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