Grilled Delmonico Steaks Serves: 2 Ingredients:
• ¼ cup light extra virgin olive oil • 1/8 cup Worcestershire sauce
• 3 tablespoons low sodium soy sauce • 1/8 cup minced garlic
• ¼ medium onion, chopped • ¼ tablespoon of sea salt • ½ tablespoon of pepper
• ½ tablespoon crushed dried rosemary
• 1 ½ tablespoons low sodium steak seasoning • 1 ½ tablespoons steak sauce
• 2 Ellison Farms Grass-Fed Delmonico Steaks
Directions: 1. Combine olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce into food processor (or blender). Blend well. 2. Poke steaks on both sides using a fork. Place in a shallow container with a lid. Pour marinade over steaks, cover and refrigerate at least 3 hours or overnight. 3. Preheat outdoor grill to medium heat or light charcoal. If using charcoal wait until coals are completely white. Soaked wood chips may be added to the coals when wanting a smoky flavor. 4. Remove steaks from marinade. Discard remaining marinade. Lightly oil the grilling surface. Place steaks on the grill. Cover and grill steaks to taste following the suggested temperature you will find in our grilling tips section.
Chili-Rubbed Steaks & Pan Salsa
Serves: 2
Ingredients:
• 2 Ellison Farms Grass-Fed Rib-Eye Steaks • 1 teaspoon chili powder • ½ teaspoon Kosher salt
• 1 teaspoon light extra-virgin olive oil • 2 plum tomatoes, diced
• 2 teaspoon fresh squeezed lime juice • 1 tablespoon fresh cilantro, chopped Steak Directions:
1. Sprinkle both sides of steak with chili powder and ¼ teaspoon salt.
2. Heat oil in a medium skillet over medium-high heat.
3. When hot add steaks to skillet and cook turning steak only once. For directions see our grilling tips section. 4. Transfer the steaks to a plate and cover with foil. Let them rest while you make salsa. Salsa Directions:
1. In skillet, add tomatoes, lime juice and remaining salt.
Cook until tomatoes soften, stirring often, approximately 3 minutes.
2. Remove from heat
3. Stir in cilantro and any accumulated juices from steaks. Serve the steaks topped with salsa. Enjoy!
Ellison Farms Healthy Meatloaf
Serves: 8 Ingredients: • 2 teaspoons light extra virgin olive oil* • 3 fresh garlic cloves, minced • 1 medium onion chopped • 1 teaspoon dried thyme • 1 teaspoon dry mustard • 1 teaspoon salt • ¼ teaspoon black pepper • 3 pounds Ellison Farms ground beef
• 1 cup whole wheat bread crumbs** • ½ cup canned pumpkin • ¼ cup chopped fresh parsley • 1 large egg white beaten • 1 large egg beaten
Directions:
1. Preheat the oven to 375°F. 2. Heat oil in a sauté pan and sauté the onions & garlic gently until translucent. 3. Add the thyme and dry mustard, mix into the onions and let sit off the heat. 4. Combine all of the ingredients, including the onion mixture, in a large bowl. Mix and knead until the ingredients are completely mixed. 5. Split meatloaf mixture into two even balls and place into a lightly oiled 9” x 5” loaf pan. (This method takes approx. 35-40 minutes to cook to temperature.) 6. We suggest topping with a can of low sodium condensed mushroom soup or an organic, no sugar added ketchup. 7. Bake until the internal temperature reads 160°F. 8. Let rest for 10 minutes, slice and enjoy.
*for a healthier alternative try coconut oil. **for a healthier alternative to regular whole wheat bread crumbs, try leaving 4 slices (or more if you would like leftovers) of Ezekiel 4:9 whole grain bread out overnight (you can also toast bread in the oven if short for time). Place the dried slices of bread into a food processor and voila healthier bread crumbs. If you do not have a food processor try putting the dried bread into a freezer bag, using the bottom of a coffee mug and beat your bread to crumbs. You can add any kind of seasoning you like for more flavor.
Island Casserole Ingredients: • 2 tablespoons extra light olive oil • 1 pound Ellison Farms ground beef • ½ medium red or white onion finely minced • 1 small bell pepper of your choice diced • 3 garlic cloves minced • ½ teaspoon freshly grated nutmeg • ½ teaspoon cardamom
Serves: 4
• 1 tablespoon Spanish paprika • 1 habanero pepper, seeded and finely minced** • 1 cup beef stock/bouillon or plain water • 3 tablespoons fresh lime juice (lemon can be used as well) • ½ cup coconut milk • 3 cups cooked couscous, brown rice or quinoa
Directions: 1. In a large skillet, over medium heat, cook beef until brown 160°F. Remove cooked ground meat from pan. Drain excess fat and set meat aside. 2. Add 2 tablespoons of oil to pan, add the onion and sauté until they become translucent. 3. Add the diced pepper and garlic; cook until slightly soft. Stir in the nutmeg, cardamom and Spanish paprika, mixing well. 4. Add the habanero pepper, stock or water, and lime juice. Bring to a boil then reduce to gentle simmer. Simmer for 15 minutes. 5. Remove from the heat. 6. In a medium bowl, add one tablespoon of liquid from the skillet and the coconut milk together. Whisk well. 7. Gradually whisk the cream mixture into the skillet. Taste and adjust the seasonings with Kosher salt and white pepper. 8. Add Ellison Farms Beef into sauce, return skillet back to stove on medium heat for two minutes or until warm. 9. Serve over couscous, brown rice or quinoa.
Chayotes Stuffed with Ellison Beef
Serves: 8 Ingredients: • ½ teaspoon cayenne pepper • 4 medium chayotes • 1 teaspoon dry oregano, • ½ gallon water rubbed (rub the dried • 2 tablespoons Kosher salt oregano between your • 6 garlic cloves, chopped thumb and forefinger) fine – divided • ¼ cup chopped cilantro • 1 tablespoon vegetable oil • 1 cup ground corn • 1 cup chopped onion tortilla chips • ¼ cup sherry vinegar • 1 cup queso fresco cheese • 1 pound Ellison Farms ground beef • ½ cup chopped canned tomatoes, drained well, save the liquid • 1 teaspoon ground cumin • 1 teaspoon ground coriander
Directions: 1. Wash the chayotes. In a large saucepot, combine the water, salt and half the chopped garlic. Bring to a boil, reduce to a simmer and cook until fork tender – 30-40 minutes. 2. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the vinegar and reduce to 1 tablespoon. Add the garlic, beef, tomatoes, cumin, ground coriander and rubbed oregano. Stir constantly over medium heat until the meat shows no red or pink. Simmer for 30 minutes, stirring occasionally. If it seems too dry, add some of the saved tomato liquid. 3. Preheat oven to 375°F. 4. When chayotes are fork tender, remove from saucepan, drain, cut in half and remove the core and the fibrous part under the core and discard. Carefully scoop out the pulp to form a cavity, being careful not to break the shell. Set shells aside on a foil-lined sheet pan. 5. Mash the pulp immediately and add to the beef mixture. Mix and cook over low heat for 15 minutes, stirring occasionally. Stir in the cilantro. Season with kosher salt. Fill shells with the mixture. Combine the queso fresco cheese with the tortilla crumbs and sprinkle over the top of each shell. Bake for 15 minutes until golden and the internal temperature is 165°.
The Ultimate Ellison Meatball
Serves: 6 Ingredients: • 1 1/2 pounds Ellison Farms ground beef • 1/4 cup whole wheat fine dry bread crumbs* • 4 cloves garlic, finely minced • 1/2 teaspoon dried leaf basil • 1/2 teaspoon dried leaf oregano • 2 tablespoons fresh chopped parsley, or about 2 teaspoons dried • 3/4 teaspoon salt • 1/4 teaspoon ground black pepper • 1 large egg, slightly beaten • 1/4 cup milk or water (almond or coconut milk may be substituted)
Directions: 1. Heat the oven to 350°F. 2. Combine all ingredients and shape into 1-inch meatballs. 3. Arrange the meatballs on a non-stick cookie sheet or deep dish roasting pan. 4. Bake for about 35 minutes, or until cooked through.
If your meatballs are larger, bake until thoroughly cooked.
To make a uniform size, weigh each meatball or use a small cookie scoop or tablespoon as you shape the meatballs. Wet your hands to keep the meatball mixture easier to handle. *for a healthier alternative to regular whole wheat bread crumbs, try leaving 4 slices of Ezekiel 4:9 whole grain bread out overnight (you can also toast bread in the oven ). Place them in a food processor and voila healthier bread crumbs. If you do not have a food processor try putting the dried bread into a freezer bag, using the bottom of a coffee mug beat your bread to crumbs. You can add any kind of seasoning you like for more flavor.
Cooking Up Burgers Ingredients: 4 8oz Ellison Farms Steakburger Patties Salt & Pepper Equipment Grill/Stovetop/Oven Cooking Spray Spatula Meat Thermometer Tips -Preheat your Grill/Stovetop/Oven to med-high heat -Spray the cooking surface with a high heat cooking spray -Sear both sides then reduce heat to finish -Use a spatula to flip -Do not cut into the burger -150Ëš is the recommended internal temperature Method -Sprinkle with salt and pepper. -Sear the burger over med-high heat (about 1-2 minutes) then repeat on the other side. -If using a grill, remove the burger from direct heat, then allow to finish over indirect heat. -If using a pan, either transfer the pan to finish in the oven or cover the pan and reduce heat to low. -Sprinkle with salt and pepper again.
Big Kahuna Burger Ingredients: 4 Slices Fresh Pineapple – Cored 4 Slices Sweet Onion – ½” Thick 4 Slices Swiss Cheese 4 Slices Canadian Bacon Green Leaf Lettuce Favorite Sweet & Spicy BBQ Sauce (i.e. Mango Habanero) Fresh Baked Whole Grain Rolls Directions: 1. Preheat the grill to med-high and spray with cooking spray. Place the pineapple and onion slices on the grill until grill marks appear (about 1-2 minutes each side) 2. Remove the pineapple and onion and set aside. Repeat the process with the Canadian bacon but only about 20-30 seconds each side. 3. Once the toppings are ready place the cheese on the burgers immediately after they get off the grill. Next top with the Canadian bacon, pineapple, onion, then finish with the BBQ sauce.
Greecey Burger Ingredients: Tzatziki (see recipe) Red Leaf Lettuce Seasonal Tomatoes – Thinly Sliced Red Onion – Thinly Sliced Whole Grain Flatbread or Pita Pockets Directions: 1. Heat the flatbread/pita on the grill for about 20 seconds each side. 2. Place lettuce leaves, tomato slices, and red onion on the flatbread first. Add the burger patty and top with tzatziki.
Red Chili Nopalea Ketchup Burger Ingredients: Red Chili Nopalea Ketchup (see recipe) Green Leaf Lettuce Seasonal Tomatoes – Thinly sliced Red Onion – Thinly sliced Whole Grain Bun Directions: 1. Heat the bun on the grill for about 20 seconds each side. 2. Place lettuce leaves, tomato slices, and red onion on the bun first. Add the burger patty and top with Red Chili Nopalea Ketchup.
Taste of the Orient Burger
Serves: 4
This burger is a four-part delicious burger. Be sure to make the Crunch Slaw, Thai Spread and Chinese Basting Sauce ahead of time. You will start by creating a beautiful Crunch Slaw, followed up with a Thai Spread, next you will be making a Chinese Basting Sauce, and the final step will be grilling the Ellison Farms Grass fed Beef patties…don’t forget to build it and Enjoy!
Part One Ingredients: •4 Ellison Farms Grass-Fed Beef Patties •4 Whole wheat hamburger buns*
Part Two Ingredients: • 1 pound Chinese or Napa cabbage • 2 tablespoons Kosher salt • ¼ pound daikon radish or common red radishes • ½ cup rice wine vinegar • 1 teaspoon sesame oil • 1 tablespoon turbinado sugar • 2 tablespoons hot chili sauce such as Sriracha Hot Chili Sauce – more or less to taste • 3 garlic cloves finely minced • 2 tablespoons grated ginger root • 3 green onions minced • ½ teaspoon sea salt Directions: 1. Wash, core and cut cabbage into 1” chunks. Place in bowl and sprinkle with Kosher salt. 2. Cover and let sit at room temperature for 4 hours or until reduced to about half of its original volume. 3. Wash, peel and cut daikon radish into matchstick size pieces. Then set aside. 4. Rinse the cabbage very well, drain and dry. Place back in bowl. 5. In a separate bowl, combine the rice wine vinegar, sesame oil, and turbinado. Mix well to dissolve the sugar (turbinado). Add the Sriracha sauce, garlic, ginger and green onions. Mix the cabbage, daikon radishes and sauce together. Mix well! 6. Place in glass container and cover tightly. Refrigerate at least 4 hours before using.
Thai Spread Part Three Ingredients: • ¼ cup soy nut butter • ¼ cup organic brown sugar • 2 tablespoons organic cider vinegar • 2 tablespoons Ponzu sauce or soy sauce • 1 teaspoon sesame oil Directions: 1. Combine the soy nut butter and brown sugar. 2. Whisk in the remaining ingredients. 3. Refrigerate until ready to use. 4. Bring to room temperature for easy spreading
Chinese Basting Sauce Part Four Ingredients: • ¼ cup hoisin sauce • 1 teaspoon garlic paste • 1 teaspoon sesame oil Directions: 1. Whisk the above ingredients together. Set aside. Grill those Ellison Farms Grass-Fed Beef Patties. (Be sure to follow grilling tips.) Build your burger: Assembly. 1. Lightly grill the hamburger buns. Set aside. 2. Turn the burger and brush with basting sauce (be sure to brush both sides), place on a clean platter. 3. Spread the top and bottom of the hamburger bun with Thai Spread. 4. Top with baster burger patty. 5. Top burger with Crunch Slaw. 6. Top with the bun and enjoy! *for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in replace of the bun altogether.
Ellison Farms Sonoran Burger Ingredients:
• 4 Ellison Farms Grass-Fed Beef Patties • 4 Whole Wheat burger buns* • Olive oil (for grilling vegetables) • Sea Salt and Black Pepper • Ground Cumin • 2 Poblano Chilies • 1 Beef Steak Tomato cut into ½ inch thick slices • 1 Yellow Onion cut into ½ in
Sonoran Spread Directions:
1. Mix mayonnaise, salsa, cilantro and scallions. Add adobo sauce to your taste. 2. Cover and place in the refrigerator.
Serves: 4
thick slices • New Mexico Chili Powder • 4 slices Monterey Jack cheese** • 1 cup Organic Refried Black Beans • ¼ cup flax seed oil Mayonnaise • 2 tablespoons prepared salsa (drained) • 1 teaspoon fresh chopped cilantro • 1 teaspoon fresh sliced scallion
Burger Directions:
1. Turn on Grill. 2. Rub Poblanos lightly with olive oil and grill until the skin is charred and blistered. Place in a bowl and cover with plastic, let rest for 5-10 minutes. Scrape off the skin with the back of a knife or rub the skin off with a clean paper towel. Remove seeds, cut in ½ lengthwise, season with salt. 3. Rub tomato slices with olive oil, season with salt, pepper and Cumin. 4. Rub onion slices with olive oil, season with salt, pepper and New Mexico Chili Powder. 5. Grill burgers (see Burger Grilling Tips tab beforehand.) 6. While the burgers are on the grill put your tomatoes and onions on. 7. Grill the tomatoes for a minute on each side to char and remove to plate. 8. Grill the onions until they are charred and cooked through, approximately 5 minutes.
Build your burger:
1. Spread Sonoran Spread on the top and bottom of the bun. 2. Spread ¼ cup of refried black beans on the burger patty and place on the bottom bun. 3. Top patty with cheese, tomato and onions. 4. Finally top with bun…Enjoy! *for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in replace of the bun altogether. **for a healthy alternative you can substitute the Monterey Jack Cheese for low fat mozzarella slices or leave cheese off altogether.
Ellison Farms “Name This Burger!”
So good for you and so tasty it’s indescribable, maybe we’ll just call it delicious!
Serves: 4
This is a four-step burger. You will make Roasted Orange Pepper Spread first, a Crunchy Vegetable Topping next, then you will grill your Ellison Farms grass-fed beef patties, and finally you will build your burger with your creations! Ingredients: • 4 Ellison Farm Grass -Fed Beef Pattie • 4 Whole Wheat Buns* Roasted Orange Pepper Spread (Yields approximately 1 cup)
Ingredients:
• 2 organic orange bell peppers • 2 garlic cloves minced • 2 tablespoons blood orange olive oil or extra virgin olive oil • Dash of Sauvignon Blanc vinegar or another organic white wine vinegar • Sea salt and fresh ground black pepper to taste
Directions:
1. Preheat oven to 400°F. 2. Cut off the tops of the peppers and slice in half lengthwise. 3. Remove seeds and pale membranes, press down to flatten. 4. Brush skin sides with oil and place skin side up on a baking sheet. 5. Bake in preheated oven for 10-20 minutes, until skins are wrinkled. 6. Remove peppers from oven and stack on top of each other, cover, allowing them to steam for 15 minutes. 7. Rub skins off using your hands or a clean paper towel. 8. Place peppers, garlic, and oil in a blender and puree. 9. Season to taste with vinegar, salt and pepper.
Crunchy Vegetable Topping Ingredients:
• 3 tablespoons whole-grain Dijon mustard • ½ cup flax seed oil mayonnaise
• 3 tablespoons agave nectar • 2 teaspoons Kosher salt • ½ cup organic apple cider vinegar • 1 ½ teaspoon celery seed • 1 ½ teaspoons mustard seed • Freshly ground black pepper • 6 organic bell peppers (red, yellow, orange) cut into thin strips • 2 stalk organic celery, peeled and cut into thin strips • 4 organic green onions, chopped • ½ head organic green cabbage, thinly sliced ad roughly chopped
Directions:
1. Whisk agave nectar, Kosher salt, and vinegar in a large bowl until dissolved. 2. Add celery seed, mustard seeds, ½ teaspoon ground black pepper, bell peppers, celery, green onion and cabbage. Toss to combine. 3. Refrigerate at least one hour to allow flavors to develop. 4. Add the mustard and mayonnaise to slaw mixture. Toss to coat. 5. Refrigerate until ready to serve. Grill your burgers (be sure to follow grilling tips)
Build your burger:
1. Lightly grill the hamburger buns. Set aside. 2. Spread the top and bottom of the bun with orange pepper spread. 3. Top burger with crunchy vegetable slaw. 4. Top with the bun. 5. ENJOY! *for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in place of the bun altogether.
Ellison Farms Grass-Fed Ground Beef Spaghetti Sauce over Spaghetti Squash
Ingredients:
•1 lb Ellison Farms Grass-Fed Ground Beef •1 onion, chopped •4 large cloves garlic, minced •1 green pepper, diced •1 (28oz) can of fire roasted diced tomatoes •1 (16oz) can tomato sauce •1 (6oz) can tomato paste •¾ cup sliced green olives •3 teaspoons dried oregano •3 teaspoons dried basil •Pinch of fennel •1 teaspoon salt •½ teaspoon black pepper •1 large spaghetti squash
Directions:
1. Combine Ellison Farms Grass-Fed Ground Beef, onion, garlic, green pepper, tsp. of oregano and basil, ½ tsp. of salt, and a ¼ tsp. of black pepper. 2. Cook until meat is brown and vegetables are tender, stirring occasionally. 3. Drain excess grease. 4. Stir in diced tomatoes, tomato sauce, and tomato paste. 5. Add the rest of the seasonings. 6. Simmer sauce for 1 hour, stirring occasionally. 7. Preheat oven to 375°F. 8. With a sharp knife pierce one side of the squash 3 or 4 times. 9. In a baking dish on tinfoil, place the squash pierced side up. This holds the natural juices in. 10. Bake for 45 minutes to an hour or until tender. 11. Once cooked, pull squash out, cool. 12. Cut in half lengthwise and take out seeds. 13. With a fork pull out the flesh of the spaghetti squash. 14. You can now serve and enjoy!
Ingredients:
Ellison Farms Tacos
•1 lb. Ellison Farms Grass-Fed Ground Beef •¼ cup finely minced onion •2 heaping tablespoons of Ellison Farms Taco Seasoning •Ezekiel tortilla shells •1 cup of water
Directions:
1. Heat frying pan on med-high heat. Once pan is hot add in the
pound of Ellison Farms Ground Beef and minced onion and cook until brown. 2. Drain off excess liquids. 3. Add 2 heaping tablespoons of Ellison Farms Taco Seasoning and one cup of water and simmer until liquid is almost gone. Voila, serve in tacos, taco salad (see our recipe, it’s healthy and delicious) even in your burrito’s. Enjoy!
Ellison Farms of Shephard’s Pie with Red Wine Mushroom Gravy
Meat Mixture Ingredients:
•2 tablespoons extra virgin olive oil •1 medium onion, diced •3 medium carrots, peeled and sliced •1 rib celery, sliced •½ pound cremini mushrooms, quartered •½ cup fresh green beans •½ cup kernel corn •2 cloves garlic, minced •½ teaspoon kosher salt •¾ teaspoon dried oregano •3 tablespoons tomato paste •1 pound Ellison Farms Grass-Fed Beef •¼ cup organic low sodium beef broth •½ teaspoon Worcestershire sauce •Freshly ground pepper
Meat Mixture Directions:
1. Preheat oven to 375°F. 2. Heat Olive Oil in a large skillet over medium heat. 3. Add onions, carrots, celery, mushrooms, green beans, corn, gar-
lic, half of the salt and oregano. 4. Cook until the vegetables are tender, approximately 10 minutes. 5. While the Meat Mixture is cooking, start getting Cauliflower Mashed “Potatoes” prepared. See Ingredients and Directions below. 6. Stir in tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, approximately 8 minutes longer. 7. Stir in the beef, beef broth, remaining salt, Worcestershire, and some pepper. 8. Break up any large clumps of meat and cook until meat is no longer pink, approximately 3 minutes. 9. Transfer meat mixture to a 2 quart casserole dish.
Cauliflower Mashed “Potatoes” Ingredients: •1 large head of cauliflower •3 tablespoons of milk •1 tablespoon of butter •2 tablespoons light sour cream or nonfat Greek yogurt •¼ teaspoon garlic salt •Freshly ground black pepper •Snipped chives, optional •¼ cup grated parmesan cheese, optional
Cauliflower Mashed “Potatoes” Directions:
1. Separate cauliflower florets and chop the core finely. 2. Bring 1 ½ cups of water to a simmer in a pot. 3. Add cauliflower. 4. Cover and turn heat to medium. 5. Cook for 12-15 minutes or until tender. 6. Drain and discard all water (the drier you get your cauliflower the better!). 7. Add milk, butter, sour cream or Greek yogurt, salt and pepper and mash with a masher (you can also place all ingredients into a food processor and pulse) until you get what looks like mashed potatoes. 8. Place “Potatoes” on top of meat mixture in the casserole dish. 9. Top with chives and Parmesan cheese if you are doing so. Bake until the juices bubble around the edge, approximately 40 minutes. Let dish cool 10 minutes before serving.
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Red Wine Mushroom Gravy Ingredients: •1 ½ cup mushrooms, sliced •1 clove garlic, minced •¾ cup onion, finely chopped •½ cup red wine •1 tablespoon Worcestershire sauce •1 teaspoon beef bouillon •1 tablespoon flour •1 tablespoon water •½ tablespoon unsalted butter
Red Wine Mushroom Gravy Directions:
1. While dish is baking, sauté mushrooms, garlic, and onion. 2. Add red wine, Worcestershire, and beef bouillon. 3. Once mushrooms have cooked down and onions are soft add
flour to thicken. 4. Add butter and stir until melted and gravy is glossy. 5. Add water a tablespoon at a time if gravy becomes too thick. When you have cooled your dish for 10 minutes, spoon gravy over Shepherd’s Pie and Enjoy!
Ellison Farms Taco Salad topped with Susan Ellison’s Guacamole
Ellison Farms Taco Salad Ingredients:
Serves: 4
•1 lb Ellison Farms Taco Meat •4 whole grain tortilla shells •1 head of romaine lettuce (or lettuce of your choice) •1 tomato, chopped •1 cup corn, drained and rinsed •1 green pepper, chopped (use your favorite colored pepper) •1 small can of organic black olives •1 can of black beans, drained and rinsed •½ cup of grated reduced fat cheddar cheese •Sour cream, salsa and Susan’s Guacamole for garnish
Directions:
1. Prepare Ellison Farms Taco Meat. 2. Chop vegetables keeping an eye on your meat and put aside. (if preparing ahead of time place covered in the refrigerator.) 3. Prepare Susan Ellison’s Guacamole Ingredients and Directions below. 4. Heat oven to 425°F.
5. Using either a tortilla bowl maker (an example below) or an oven safe bowl, place your tortillas in the maker or on the outside of the bowl and bake for 5-10 minutes or until they hold shape. Keep them in longer for crispy shells. It helps to brush the edges with some organic extra virgin olive oil to keep them from burning. 6. Assemble your salad. We suggest you assemble inside the shell starting with your lettuce, then your Ellison Farm’s Taco Meat, then your vegetables, then your sour cream, salsa and guacamole, topped with cheese. Enjoy!
Susan Ellison’s Guacamole Ingredients:
•3 large avocados, coarsely mashed •½ cup onion, diced •½ cup tomato, diced •¼ cilantro, snipped •Diced jalapenos to taste •1-2 Tablespoons fresh lime juice •Sea salt to taste
Susan Ellison’s Guacamole Directions:
1. Place all ingredients in a bowl and gently stir together until combined. 2. Cover with plastic wrap and place in the fridge until you are ready to serve. Fun Fact: To keep leftover guacamole from turning brown in the fridge, add fresh squeezed lemon juice, and cover with plastic wrap. Be creative! Use veggies you and your family love. Sometimes we add grilled corn instead of canned corn. Try different kinds of tomatoes, lettuce and cheese or you can leave the cheese out altogether! Try using pinto beans instead of black beans. Most of all have fun preparing and enjoy our healthier version of Taco Salad!
Red Chile Nopalea Ketchup Ingredients:
•3 oz Dried Red Chiles – Tops trimmed and seeds removed •3 C Chicken Stock •7 oz Can Tomato Paste •1 C Nopalea •¼ C Apple Cider Vinegar •3 Tbls Honey •1 tsp Kosher Salt
Directions:
1. Place the chiles and chicken stock in a saucepan and bring to a simmer for 15 minutes. Set aside and allow to cool. 2. Remove the chiles and put into a food processor. Starting with 1 cup of the liquid, pour into the processor and puree. Keep adding the remainder of the liquid untill it is gone and puree till smooth. 3. Place the sieve over a saucepan and pour the chile mixture through the sieve. Using the back of a spoon, push the liquid through the sieve and discard the chile solids. 4. Add the Tomato Paste, Nopalea, Apple Cider Vinegar, Honey, and Salt to the saucepan and bring to a simmer. 5. Allow the sauce to reduce 50% (about 20 minutes.) 6. Serve the sauce warm or cool and store in the refrigerator.
Ingredients:
Chimichurri
2 C Fresh Italian Parsley – Firmly Packed ¼ C Fresh Oregano 4 Garlic Cloves - Peeled 2 Lemons - Juiced ¾ C Extra Virgin Olive Oil ½ t Crushed Red Pepper Flakes Sea Salt & Cracked Black Pepper (To Taste)
Directions:
1. Pulse the garlic in a food processor until finely minced. 2. Add the parsley, oregano, lemon juice and pulse until roughly chopped. Scrape the sides with a rubber spatula as needed. 3. Transfer to a mixing bowl and slowly whisk in the olive oil until incorporated with the herb mixture. 4. Season with salt, pepper, and crushed red pepper. 5. Cover and store in the refrigerator for up to a week. 6. Serve at room temperature and top any grilled Ellison Farms steak, especially the Flat Iron.
Tzatziki Sauce Ingredients:
•2 C Plain Greek Yogurt •1 C Lebanese Cucumber (or English Cucumber) - Grated •2 Garlic Cloves - Minced •2 T Fresh Mint - Chopped •½ Lemon - Juiced •1 T Extra Virgin Olive Oil •Salt & White Pepper
Directions:
1. Place the grated cucumber in a sieve with a pinch of salt for 10 minutes. Pat with a paper towel. 2. In a mixing bowl, add the yogurt, cucumber, garlic, mint, lemon juice, olive oil, with a hearty pinch of salt and white pepper. 3. Whisk the ingredients together, cover and refrigerate at least 1 hour.
Ellison Farms Taco Seasoning Our Taco Seasoning is a healthy alternative to pre-packaged Taco Seasonings. For the healthiest recipe possible, choose ingredients that are organic and low sodium.
Ingredients:
•4 tablespoons chili powder •1 teaspoon garlic powder •1 teaspoon onion powder •1 teaspoon crushed red pepper flakes or cayenne pepper (adjust this ingredient to your own taste buds. More for spicy or less for a milder taste) •1 teaspoon dried oregano •1 tablespoon paprika •3 tablespoons ground cumin •1 tablespoon salt •1 tablespoon black pepper
Directions:
1. Combine all ingredients in a bowl, mix well to blend. 2. Place in an airtight container and store in a cool dark place to extend seasoning flavor. Fun Fact: Ground spices and herbs maintain their freshness for a year while whole spices and herbs have the ability to last 3 to 5 years.
Just natural, healthy grass-fed beef.