Dice up onions and add to ground beef and cook until brown. While cooking add salt & pepper (to taste).
Transfer to pot and add lemon juice, minced garlic, butter and yogurt.
Cook on low/medium for 15 minutes (or until liquids start to thicken a bit).
Serve over rice/pasta or on it's own with your favorite veggie on the side.
Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
This recipe is fun to make and it helps a little meat go a long way. It is one of our favorites at Nature's Roots Farm as it has an excellent taste. Add a side of fresh salsa and a dollop of our sour cream and you are are set.
This recipe comes from the Joy of Cooking cookbook (one of our favorites). It is a very flavorful sauce that is a great complement to any BBQ dish.
These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast!
This is an excellent Spanish dish where you can use ground beef or pork or a little of both.
Classic Pulled Pork recipe that captures a true smoky flavor but doesn't mask the great taste of the meat. This is great for a dinner party where you can throw it in and it will only require some attention every few hours.
Rub the roast with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat, and brown the roast, about 3 minutes per side.
Place the meat in a slow cooker with the water, tomato sauce, onion and garlic. Cook on low heat all day, for about 5-6 hours.
About 1 1/4 hours before you are ready to eat, combine the brown sugar, dry mustard, lemon juice, vinegar, ketchup, and Worcestershire sauce. Pour over the meat, and continue cooking another hour until fork-tender.
Remove the meat, slice, and place on a warm platter. Meanwhile, let the sauce thicken by simmering on the stove for a few minutes; pour over sliced roast and serve.