Diana's Verde Chili

Diana's Verde Chili

With fall approaching and cool weather in sight, go ahead and put Diana's Verde Chili on your meal plan for the week; you will probably want to use it again and again throughout the season! This fabulous dish features our farm's lamb sausage. We realize that lamb can sometimes be tricky to cook well. That's why we are here to help! Well actually, that is why the amazing Diana is here and we are lucky to call her friend! Check it out!

Ingredients:

• 12 tomatillos
• 2 jalapenos
• Small red onion
• 2 cloves of garlic minced
• 1 lb. BF Farms lamb sausage – mild
• 1/2 cup cooked brown rice

Preparation:

My first mistake was not cooking the brown rice first…so I gladly suggest that you cook the brown rice first. I always learn by trial.

Heat your oven to 450 degrees under a broil setting.  Cut your tomatillos in half. Then take the seeds and membrane out of the jalapenos (or leave them in if you like the extra heat) and cut in half. Peel the onion then slice it in half also.  Put all the veggies on a baking sheet with a lip (jelly roll pan).  Drizzle olive oil on the veggies, and toss with hands coating the veggies well.  Sprinkle with a 2 tsps. of cumin, salt and pepper to taste.  Put into oven and roast/broil for 5-10 minutes.  Keep a constant eye on the veggies, since they can burn quickly.  I like a little char on mine, so the tops looked burnt on mine.  Pull the sheet out and set aside to cool.

In the meantime… start browning the lamb sausage, with the minced garlic and salt/pepper.  While this is going on, toss your roasted veggies into a blender or food processor.  The cooler they are the better this is.  Process until it resembles salsa.  Add this “salsa” to the browned meat along with the cooked rice.  Add enough water to just barely cover the ingredients, put a lid on it and let it simmer over medium heat for about 15 minutes or so.  Serve hot with either shredded cheese or sour cream.  I tried it both ways and loved it.

*A side note – Traditionally, Verde Chili is made with cubed pork, or shredded chicken and doesn’t include rice.  I had the beautiful lamb sausage from BF Farms, and used it instead.  I think it’s just as good, maybe better.*

www.BF-Farms.com

BF-Farms, LLC, Oklahoma's #1 source for 100% grass-fed beef and lamb.

Diana's Meatloaf

Diana's Meatloaf is the best!

If you're hungry for a great meatloaf, give Diana's Meatloaf a try. I think you'll agree, it's the best!!

Ingredients:

2 lbs grass fed ground beef (BF Farms' ground beef, of course)
2 eggs beaten
½ cup panko bread crumbs
3-4 tbsp. of olive oil
Fresh oregano, thyme, & rosemary chopped
A pinched of crushed dried fennel seeds
(You can forgo the fresh herbs and fennel seed and simply use a tablespoon of dried Herb de Provence.  I have done both.)
Salt and pepper to taste…but you want more than a pinch.

Preparation:

Preheat oven to 375

Combine all ingredients in a bowl and mix with your hands to ensure you aren’t over mixing it.

I use a glass loaf pan.  If you are using metal, I suggest a piece of parchment paper on the bottom of the loaf pan. 

Place mixed ingredients in the loaf pan….drizzle olive oil over the top of the loaf and a pinch or two of kosher salt.

Bake for 30-40 minutes.  In my oven 30 minutes just about does it.  Of course it will continue to cook for a few minutes as it rests on the counter. 

While the meatloaf is baking, I like to make a little balsamic “sauce” to go over the meatloaf when served.  Put ¾ cup of good, well-aged balsamic vinegar (I use Teaoli’s traditional) and two cloves of garlic (cut in half) in a small pan, over low to medium low heat, and heat while the meatloaf bakes.  I don’t want to say cook…because you really just are infusing the garlic with the balsamic, not making a reduction, so you don’t want it to simmer. I serve this over each slice of meatloaf once I have plated it. 

This meatloaf is a family favorite.  It’s also very good when I mix 1 lb. of BF Farms ground lamb with 1 lb. of their ground beef.

Diana, thanks for sharing your family recipe!

www.BF-Farms.com

BF-Farms, LLC, your Oklahoma source for 100% grass-fed beef and lamb.

Grass-Fed Greek Lamb Meatballs

Recipe for Grass-Fed Greek Lamb Meatballs

This delicious Grass-Fed Greek Lamb Meatball recipe is for those of you who LOVE Greek food. It has all the seasonings that make it, well…Greek. We also made a garlic sauce to drizzle on top for moisture and more flavor. You can put them in a pita wrap with tomatoes or eat them with reds and greens to the side.  If you are afraid of spice, I would tone down the garlic and the red pepper flakes.  This recipe makes 12 small meatballs. Recipe is courtesy of www.thestayathomechef.com.

Meatball Ingredients:

1 lb grass-fed ground lamb (we recommend our lamb of course)
2 tb chopped fresh parsley
2 tb chopped fresh mint
2tb chopped fresh cilantro
4 cloves garlic, crushed
2 tsp red wine vinegar
2 tsp ground cumin
½ tsp salt
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground ginger

Garlic Sauce Ingredients:
4 cloves garlic, crushed
¼ cup greek yogurt
1 lemon, juiced
¼ tsp salt

Preparation:

1. Preheat oven to 400 degrees and lightly grease 9x13 glass dish.
2. In a medium size mixing bowl, combine all meatball seasonings. Knead lamb into the mixture thoroughly.
3. Form meat into 12 balls.  Place in prepared pans. Bake until cooked through, approximately 25 minutes.
4. While the meatballs are cooking, combine garlic sauce ingredients into small bowl and place in the refrigerator until meat is ready to eat.
5. When meat is ready, drizzle sauce on top and eat with whatever sides you choose.  We recommend fresh tomatoes.

BF-Farms, LLC

Oklahoma's #1 source for 100% grass-fed beef and lamb.

www.BF-Farms.com