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#cowboy stew instant pot
lakelandg · 1 year
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COWBOY STEW
Cowboy stew recipe is one part beef stew, one part chili, five parts DELICIOUS! Love hearty stew recipes? You’ll flip for this! With the tender meat of an Instant Pot beef stew and the veggies and beans of a Brunswick stew, cowboy stew takes the best parts of your favorite recipes and simmers them to perfection. The only thing it doesn’t have is a nod to chicken stew…but hey, let’s throw in…
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hdintexc · 3 years
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COWBOY STEW
COWBOY STEW – Love hearty stew recipes? You’ll flip for this! With the smooth meat of an Instant Pot pork stew and the greens and beans of a Brunswick stew, cowboy stew takes the high-quality elements of your favored recipes and simmers them to perfection. Dinner’s on! My Cowboy Stew recipe brings together three kinds of tender meat with legumes And veggies within a one-container wonder tasty…
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listsofrecipes · 3 years
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COWBOY STEW
COWBOY STEW – Love hearty stew recipes? You’ll flip for this! With the smooth meat of an Instant Pot pork stew and the greens and beans of a Brunswick stew, cowboy stew takes the high-quality elements of your favored recipes and simmers them to perfection. Dinner’s on! My Cowboy Stew recipe brings together three kinds of tender meat with legumes And veggies within a one-container wonder tasty…
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reddeadinmybed · 5 years
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Doubts & Anticipations (M)
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The road was quiet. All that could be heard was the crickets around us – which masked the sound of my breathing – and my horse‘s (Boadecia - my thoroughbred) hoofs making contact with the ground.
I had named my horse Boadecia because that was the name of Arthur’s old horse. He said he loved that horse and that they had a special bond. I couldn’t help but feel like I had a special bond with my horse so I named it Boadecia, in memory of that horse.
I wasn’t around when Arthur had Boadecia so I never met that horse. He likes to talk about her when we are both just sitting by the campfire, or in our tent. Arthur didn’t like to talk about his past much but Boadecia, he would talk about her any day.
I breathe in the fresh air and smile. This is living. Freedom. The ability to get on your horse and just ride. I have never been the girl to stay at home and cook for her husband and three children. I know that’s what Abigail wants but I just couldn’t live like that. I needed freedom, Arthur was my freedom.
It’s not strange to me that he once was in love with another girl. A girl named Mary. I had heard about her from Hosea. He had given me the details about her when Arthur and I had just started to show our feelings publicly. Hosea warned me that there could be even the slightest possibility that Mary would come back and...I can’t even bear to say it. That she would try and make Arthur change.
The thought of Arthur being a boy who isn’t free makes me want to be sick. Arthur is practically Dutch’s son, why would he leave them? Why would Mary even come back?
Not only that but I had felt a bit scared that Arthur would just pack up his things and go after this Mary girl. She was his first love and my Mamma used to tell me that it was always hard to fall out of love when they’re your first. That’s why my Mamma used to tell me to try your hardest to stay with your first love.
Arthur was almost my first everything. My first friend. My first boyfriend. Even the first to take my virginity.
There is one thing for certain, Arthur is two-sided. On one side he was the fluffy boy who was the most awkward person to ever live and then there was his other side; a complete badass. I found that this side was the side he showed when on “official business” as he likes to call it. This side of Arthur sure knows how to use his hands, I mean he knows how to work his gun so it was only natural.
The way that Arthur makes me feel, it’s indescribable. What he can do with those hands, he brings me to my knees. He’s so gorgeous and I’m so in love with him.
I had received a letter from Mary. She had asked to meet me in Valentine. Well a little outside Valentine in this house at the back. I remember telling the camp that I would be back soon and that it shouldn’t take a day at the least.
Then I had started my journey. When I approached the door, it had opened slightly and a gun was pointed in my face. This had surprised me, I had not expected to come face to face with a gun. I had asked for Mary and soon after I had finally seen her face.
She was gorgeous. I knew in that instant that any man would feel lucky to have a girl as beautiful as her. It was no wonder Arthur would come running back to her. Hell, if I was a man I would go running back to her. All this had me feeling self-conscious. She was beautiful and I was...me. I wouldn’t have no man come running after me because of how I looked.
When she saw me, her face distorted. She had the look of disdain on her face. Her eyes travelled from my face all the way down to my toes. Our attire was completely different. She was wearing a – no doubt expensive – dress and I was wearing black pants with a red button-up shirt (to which I always kept a few buttons undone in the cleavage area – just for Arthur) and my boots. I had my holsters on and a black cowboy (or in my sense, cowgirl) hat on. I had let my hair be free, the H/C (hair colour) waving gently in the wind.
“You must be Miss L/N.” She kept her voice brief but sharp. It had appeared as if she didn’t want to see me at all. So why did she write the letter to ask to go see me?
“That I am.” I had replied with. It had appeared this was a waste of time. I could have been at the campfire with Arthur and the rest of the gang but instead, I was here looking at Arthur’s first love which looked at me as if she hated me.
“Well I can see why Arthur chose you, you definitely wouldn’t change.” That irked me. She assumed that I wouldn’t change. Arthur and I had this discussion already. We discussed that when the time is right, we will eventually get married and have children. We wouldn’t leave the gang, the children would grow up in it. They were like family, we couldn’t ditch them.
The whole conversation didn’t go down well. Mary and I ended up having a fight about Arthur. Mary called Arthur a few names (to which she said “it’s because of you, you’ve brainwashed him”) and me a few names. Then she said this one thing that really got to me.
“He might have been you first but remember I was his first. There is no beating that.”
I had left her shortly after and didn’t bother coming back to camp. I didn’t want to go back for the first time. I couldn’t bear to see Arthur knowing that what she said was right. I wasn’t a first for Arthur. Everything that I have with Arthur, I wasn’t his first. She took everything.
I had camped out for around two days before I had finally decided to come back. I had realised that I was running from my problem which was causing the gang to suffer. The gang didn’t deserve me running from them, neither did Arthur. Mary had so easily run after realising the dangers of our way of living. Why would I do the same? It took me a while to realise that I was the first to stay with him, the first not to run away from him.
Now here I am, near the entrance of our camp. I was excited but mostly nervous to see Arthur again. What would he do? Would he be mad at me? I promised him I would not take a day but instead, I took a whole two days. What would he think?
“Who goes there?!” Bill shouted out and I let a small grin escape my lips. I had missed the sound of Bill’s paranoia when on guard duty. He sounded very paranoid that anything could happen. He was probably drunk as a skunk. Don’t know why he’s on guard duty.
“It’s me, Y/N,” I called out to Bill. In the dark, I could still see the surprised look that clouded Bill’s face. Was it really a shock for me to be gone that long?
“Well look what the cat dragged in.” I rolled my eyes at him and carried on walking towards the hitching post.
When near, I hitched Boadecia and gave him a few carrots. Boadecia loved carrots. He didn’t like anything else. I also gave him a brush, getting all the dirt off of everything.
Kieron will clean my saddle tomorrow hopefully. I mean, it is his job after all. People always give him shit for being an O’Driscoll, it was funny sometimes but most of the time I felt sorry for the poor sod. Arthur still gives him shit here and there but I usually smack him after causing him to mutter an incoherent apology.
Speaking of Arthur, where is he?
Two arms snaked around my waist and pulled me back towards its chest. The action shocked me, causing me to drop the brush. I then felt someone’s breathing on my neck, as their face got closer to it. The person then kissed my neck and brought their mouth up to my ear.
“I missed you darlin’, why were you gone for so long?” It was Arthur. I knew it was him all along but it was clear now.
“I-I had some business to discuss.” I stuttered and Arthur chuckled. I could feel the chuckle resonate through his chest as his chest rose up and down.
I turned around in his grip and leant my head forward, to kiss him. It was only then that I saw Pearson had laid out food for us all. It looked appetising and I was very hungry.
My stomach rumbled and Arthur looked at me with his eyebrow raised.
“Somebody’s hungry.” He said and I looked down on the floor, a blush apparent on my cheeks. He chuckled once again and pulled away, grabbing my hand and leading me to Pearson’s pot. He grabbed a bowl for himself and me before we walked towards the table and sat down.
It was quiet for a moment and all I could think about was telling him why I was gone. He deserves to know that I met with Mary. He deserves to know what happened.
“Arthur,” I called out to him. He looked up from his plate and shyly looked at me. God, he was gorgeous.
”Yes Y/N?” He scooped some stew on his spoon and brought it to his mouth where he ate the food. I gulped, this was harder than I thought it would be.
“When I left two days ago, I met up with Mary.” I blurted out. I watched all the colour drain from Arthur’s face. His shoulders became tense and he dropped his spoon into his bowl. He looked up at me and I have never seen him so uncomfortable in my life.
Maybe telling him was a bad idea.
“You...what?” He asked and I almost didn’t want to reply. Why was I so scared?
“I...met up with Mar–”
“I know what you said.” Arthur cut me off and I placed my hands between my lap. I fiddled with my fingers, trying not to look at Arthur.
Time went by slowly and he sighed.
“We’ll talk about it later, keep eating your food.” It was then over, Arthur had literally skulled his food down. I didn’t touch my food, my appetite had completely dissolved. I was stuck in my own thoughts, I didn’t even realise that Arthur had stood up and had been holding his hand out for me to grab. 
I hesitantly lifted my hand up to gently place mine into his rough hands. He then helped me out of my chair and walked us to the campfire where everyone was sitting at. Micah wasn’t to be seen but that wasn’t a surprise. I had always gotten a weird feeling from him. I feel as if he’d snitch the first chance he could. Dutch wasn’t at the campfire either, he was in his tent with Molly O’Shea. They were probably talking, Molly loves to tell me everything they talk about - which might I say is completely boring. 
Arthur sat down on a chair and pulled me down on his lap. He was tense and it made me feel awkward. I understand that me meeting his first love must make him feel tense, I just need to tell him what I really feel. I need him to know what Mary had said and I need him to know that I feel self-conscious. 
For the rest of the night, Arthur and I had not said much. We made a few comments in the gang's conversation here and there but that was it. Even though Arthur was being tense, he was still really clingy. Everywhere I went, he followed with either his arm around my waist or with his hand intertwined with mine. I appreciated his clinginess but I still desperately needed to tell him how I felt. 
Eventually, it was time for Arthur and me to go to our tent. I was sweating profusely and I was fidgety. Arthur noticed this and wrapped me in an embrace. He must have had a bath because I could smell the soap on him. The closest bath was Valentine and I’m surprised he didn’t run into me within those two days I was gone, I was still in Valentine. I couldn’t completely run from the gang’s hideout. 
“What is it darlin’?” Arthur asked, his head still resting in the nape of my neck and shoulder. Every now and then, I could hear him breathing in my scent. I probably smelt like smoke, I was in front of the fire and almost completely blocking Arthur from the smoke. I was like a shield to him, causing me to be the bad smelling victim, not Arthur. 
“I need to talk to you about why I met with Mary.” I started off. Arthur pulled away slowly and looked me in the eyes. I could tell he was uncomfortable with the idea of his current girlfriend meeting his ex-girlfriend. I completely understood that. 
“Okay.” Was all he said. He sat down on the bed and looked up at me. 
I nodded and sighed. It was now or never Y/N. 
“She sent me a letter. She had asked me to meet up with her outside of Valentine. That was why I left. I didn’t expect to leave for a whole two days, I thought that this was going to be quick.” I paused to look at Arthur. He had his hands in his lap and his hat was off, placed on the bedside. 
“When I met her, she treated me disdainfully. When I met her, I felt self-conscious. She was absolutely gorgeous and I’m just me. There was one thing that she had said and that was why I had not come back for the two days.” Arthur’s eyebrows furrowed and he wiped his hands on his pants. I could tell this was hard for him. 
“She had told me that...that you might have been my first but she will always be your first and that had me feeling really unsure of myself. I felt unworthy of having you, I felt as if I didn’t deserve you.” I felt the tears coming up and I hated. I had never been one to cry, it made you look weak and Dutch didn’t like us being weak. He wanted a strong gang that could handle even the toughest times. 
Arthur stood up and his hand came up to cup my cheek. He guided my head up so I could make eye contact with him. He had gentle eyes and he moved his head so that we were almost kissing. 
“Listen to me girl, I will always love you. I’m the one who doesn’t deserve you. Don’t ever feel like that, you hear me?” He asked and I nodded, wanting to look away from him. I still felt self-conscious. 
He wasn’t having it because he made me look at him again and this time, his lips crashed onto mine. His lips moved against mine, moving in sync with my lips. His lips were rough but at the same time soft as they moved along with mine. I could never get enough of Arthur’s kissing. It had me addicted and I know I could kiss his lips forever. 
He pulled away, panting only a little. “Let me show you how much I love you.” 
I gave a little nod of my head before his lips were back on mine. The kiss was somewhat gentle and it almost made me dizzy. Those lips of his would be the death of me. His tongue swiped along my bottom lip, begging for entry. I graciously allowed him entrance, opening my mouth enough for his tongue to explore.
The kiss deepened and I didn’t even try to dominate the kiss, there was no point. Arthur was always the dominant one in the relationship. I just obey everything he tells me to do. 
Arthur’s hand gripped my hips and he turned us so that I was facing near the bed. He then moved us forward so that my legs hit the bed, causing me to fall onto the bed. Arthur stayed standing. He grabbed both of the overall’s on his shoulders and pulled them down. He then proceeded to unbutton his shirt. I just laid there and watched him. When his shirt was completely unbuttoned, he took it off and looked at me with a smouldering gaze. 
He was so good looking, I was so lucky to have him.
Arthur’s hands trailed down to his boots. He somehow managed to take them off with lightning speed and had managed to unbutton his pants along with pulling the zip down. All he had to do was pull those pants down and he was fully exposed while I was fully dressed. 
Finding it unfair, I had decided to unbutton my shirt. I had lent forward to completely take the shirt off. Arthur helped me, taking off my boots. He then leant over me, both of his hands on either side of my head. I could tell he didn’t want to put his weight on me and I appreciated that but we were not close enough. 
Arthur’s had managed to unbutton my pants and undo the zipper whilst I was distracted looking at his beauty. He then pulled them down, leaving me only in my underwear. I grabbed his face, making him look at me before pressing my lips against his. Arthur liked my bold move and continued to kiss me back. Becoming lazy, Arthur rested on his arms, causing him to be lowered. Making it easier to kiss. 
Arthur’s right hand travelled down my neck to the valley of my breasts. He growled when feeling the cloth in between my skin and his hands. He grabbed my waist, pulling me up. He then moved his other hand to grip the clasp of my bra, ripping it off. No doubt breaking my bra. He pulled the bra off and broke the kiss to look at the now exposed flesh. 
His eyes showed admiration and I felt my cheeks heating up. I had never felt so flustered around a man before. 
His hands came down to rub my nipples gently. His thumb flicked over the right one, a gasp protruding from my mouth. He looked up at me with a small smile on his face. His head went into the crevice between my neck and shoulder. His lips made contact, kissing here and there. His lips then travelled down to my collarbones. He sucked for a few minutes before moving back down to my left breast. He sucked on my nipple causing me to throw my head back in pleasure. Arthur flicked from left to right, rotating three more times before getting bored. 
He moved down my body, his lips coming in contact with my belly and slowly gliding down. His finger hooked in my panties and ever so slowly, pulled them down. He looked up at me and gave a light kiss to my belly, his hands holding my hips so I was restricted with movement. 
“I love you so much Y/N.” He whispered and I shuddered. 
When my panties were finally off, he lowered his head. 
He licked up my slit, a moan slipping from my lips. His tongue met up with my clit causing my hands to automatically grab his hair, pushing his head closer to where I needed him most. Arthur’s hands were still gripping my hips and still restricted me from bucking into his mouth. My legs wrapped around his head. 
Arthur rotated his tongue against my clit and I bit my lip to hold my moans back. Arthur didn’t seem to like that as he growled and brought his right hand down only to insert his pointer and middle finger in my pussy. A load moan managed to escape and I gripped Arthur’s hair even tighter. Arthur’s tongue continued the ministrations on my clit and the same with his hands. 
A tightening formed in my abdomen and I knew I was getting close. Arthur sensed this too and completely pulled back, causing me to whine at the loss of pleasure and contact. 
“Sorry darlin’, I can’t wait any longer.” Arthur’s hand trailed down to his pants and pulled them down, exposing me to his pulsating cock. It was hard and ready and I was beginning to be impatient. I wriggled in his grip but it only seemed to get tighter. 
Eventually, he lined his cock up with my entrance. He looked at me as if waiting for my permission to get what I’ve been almost begging for. I nodded and he gave me a little smirk before thrusting in slightly. 
His girth had caused my walls to stretch but it made the pleasure increase. As he continued to slide in deeper, I felt fuller than ever. When Arthur’s cock was fully inside of me, he waited until I gave the signal to go ahead. His cock inside me had my stomach tingling. 
I arched my back forward, letting Arthur know that I am ready for whatever he was going to give me. Arthur understood and pulled out. I whined at the feeling of being empty. Seconds later Arthur’s cock plunged back into me hard and rough. I moaned loudly as I wrapped my legs around his waist, allowing deeper access. 
Arthur continued thrusting into me, placing all his frustrations into the thrusts. He was being rough and hard but it was still sweet. The pleasure pulsated through my body and I moaned loudly, not giving a fuck who heard me. 
“Yes Arthur, yes, yes, it feels so good baby!” I moaned aloud and he grunted in response. Arthur’s thrusts accelerated and with every thrust, I was being jolted forward. 
Arthur’s hands travelled from my waist to my thigh, picking the left one up and throwing it over his shoulder. The stretch of my legs caused Arthur to have more access, causing me to scream in pleasure. 
“Yes! Yes! Right there, Arthur! Yes, you fuck me so good.” I screamed out. Arthur’s lips kissed my jawline and sucked, definitely making a bruise there the next day. 
A coil in my stomach was forming, along with a tightness and I knew I was close to orgasming. Arthur picked up on this and dragged his hand down my body to my clit. His thumb pressed on it, gyrating it in circles. Jolts of pleasure shot down my abdomen, only causing my moans to increase. 
“Arthur, baby, I’m gonna cum. Yes, keep going baby, I love you so much!” My words were rushed, my panting causing my words to be broken. I was so in love with this man and I was so stupid to doubt myself. 
Arthur’s lips made contact with mine and that was when the coil snapped. My body jolted forward and I broke the kiss to throw my head back as pleasure spread through my whole body. My body shook and I could feel my nails scratching down Arthur’s back, no doubt leaving scratch marks tomorrow. I screamed Arthur’s name making sure the whole camp knew who was making me feel this good. 
Arthur brought my jaw down to kiss me, his thrusts still continuing at the same pace. Arthur’s thrusts helped me ride through my high and eventually I knew Arthur was gonna come. 
Arthur came with a loud groan, his seed spilling in me. Arthur’s thrusts stilled as he dropped every drip he had into me, causing a strange tingling in my body. The mere thought that I could carry Arthur’s baby had me excited. I knew we talked about it, I knew he wasn’t planning just yet but it still excited me. 
When we both came down from our highs, Arthur pulled out and laid down beside me. We were both panting and our chests were rising up and down rapidly. We looked at each other and I could tell he was observing my face. 
I giggled and kissed him on the lips. “I love you so much, Arthur Morgan,” I whispered against his lips. 
He smiled at me, kissing me once again. 
“I love you more Y/N, I always will.” It was then that I realised, I didn’t have to worry at all. As long as I had Arthur and Arthur had me, we could conquer the world. 
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Thank you for reading. 
- REDDEADINMYBED
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paleorecipecookbook · 5 years
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27 Recipes to Sneak More Collagen-Rich Bone Broth into Your Diet
Bone broth, a nutrient powerhouse, is made by simmering animal bones for long periods of time until the bones and joints release skin-nourishing collagen. It’s packed with gut-healthy ingredients and is much deeper in flavor than typical broths or stocks.
You can make bone broth from anything, but the most common recipes rely on beef broth and chicken broth. And while you can make it at home, it’s now conveniently sold at most grocery stores.
These recipes compile many nourishing ways to use bone broth—from soups, stews, curries, braised meats, and more. You can eat bone broth for breakfast, lunch, and dinner thanks to this list.
Try gourmet Paleo Osso Bucco, which braises beef shanks in savory beef broth, or poached eggs with bone broth-soaked veggies for a nutritious breakfast. Whip up a pumpkin chicken curry with some bone broth, or some turmeric soup with quick and easy meatballs. You can’t go wrong.
Paleo Zuppa Toscana
Give Olive Garden a run for its money with this creamy, Paleo version of the popular chain’s soup, complete with bone broth and rich coconut milk. Recipe: PaleoHacks | Paleo Zuppa Toscana
Tripe, Bacon and Bone Broth Stew
If you’re iffy about tripe, give this nourishing stew a try. Tripe mingles with crisp, savory bacon, veggies, and lots of umami-flavored bone broth, which helps it all go down smoothly. Recipe: PaleoHacks | Tripe, Bacon and Bone Broth Stew
Chicken Bone Broth Florentine Soup
This veggie and herb-packed soup is filled with hearty basil chicken meatballs, all with a bone broth base, of course. Recipe: Food by Mars | Chicken Bone Broth Florentine Soup
Bone Broth Turmeric Soup with 5-Ingredient Meatballs
Hearty meatballs reign again in this anti-inflammatory, collagen-rich soup. Recipe: PaleoHacks | Bone Broth Turmeric Soup with 5-Ingredient Meatballs
AIP Wonton Soup
This autoimmune protocol-friendly wonton soup is perfect for a cold night. Recipe: Paleo on the Go | AIP Wonton Soup
DIY Instant Veggie Noodles in a Jar
Skip the preservative-laden instant noodles and whip up these quick and easy veggie-packed versions instead. Instead of powdered, artificially-flavored seasoning, you’ll use nourishing bone broth. Recipe: PaleoHacks | DIY Instant Veggie Noodles in a Jar
Pressure Cooker Paleo Beef Stew
 Pressure cookers are the ideal tool for breaking down meat into fork-tender mouthfuls, and the addition of bone broth in this recipe helps that process along. Recipe: Paleo Porn | Pressure Cooker Paleo Beef Stew
Easy Paleo Pho
Bone broth makes for an excellent, flavorful base in this Paleo pho, which subs in veggie noodles in place of rice noodles. Recipe: Rubies and Radishes | Easy Paleo Pho
Vegetable Coconut Curry
Bone broth doesn’t have to just be for soups! Here it adds warmth and flavor to a well-spiced curry sauce. Recipe: PaleoHacks | Vegetable Coconut Curry
AIP Carrot and Sweet Potato Chili
Making chili AIP-friendly can be tricky, but this recipe subs in sweet potatoes for tomatoes and packs tons of flavor—not just because of the collagen-rich bone broth. Recipe: Autoimmune Wellness | AIP Carrot and Sweet Potato Chili
Instant Pot Orange Duck and Gravy
A little bit of bone broth helps keep this duck moist and delicious. Recipe: Nom Nom Paleo | Instant Pot Orange Duck and Gravy
Swedish Meatballs in a Creamy, Dairy-Free Sauce
These Swedish meatballs are covered in a bone broth-laced cream sauce, which is just waiting to be ladled over some mashed cauliflower. Recipe: PaleoHacks | Swedish Meatballs in a Creamy, Dairy-Free Sauce
Paleo Osso Bucco
Use bone broth to help braise fall-apart beef shanks in this gourmet, homemade recipe. Recipe: The Healthy Foodie | Paleo Osso Bucco
Pumpkin Chicken Curry
Pumpkin adds creaminess to this curry, while bone broth adds warmth and nourishes your gut. Recipe: PaleoHacks | Pumpkin Chicken Curry
Detox Turmeric Chicken Soup
This soup is packed with anti-inflammatory turmeric, collagen-rich bone broth, and antioxidant-packed veggies—perfect for detoxing! Recipe: Unbound Wellness | Detox Turmeric Chicken Soup
Nourishing Egg Drop Soup
Bone broth is the gut-nourishing base of this egg drop soup, complete with healthy additions like shiitake mushrooms and bok choy. Recipe: Eat Drink Paleo | Nourishing Egg Drop Soup
Shrimp Paella with Turmeric Cauliflower Rice
This shrimp paella sneaks in some bone broth to plump up the well-spiced turmeric cauliflower rice. Recipe: PaleoHacks | Shrimp Paella with Turmeric Cauliflower Rice
Grain-Free Stuffing with Sausage
Bone broth can even lend flavor to homemade grain-free stuffing. This recipe uses grain-free bread at its base. Recipe: Eat Beautiful | Grain-Free Stuffing with Sausage
Low Carb Beef Stew
You’ll love all the low carb veggies that accompany this beefy, juicy bone broth-based stew. Recipe: Low Carb Maven | Low Carb Beef Stew
5-Minute Bone Broth Gravy
Need a quick gravy for your roasted meat or mashed cauliflower? Use up bone broth in this 5-minute recipe. Recipe: Raising Generation Nourished | 5-Minute Bone Broth Gravy
Instant Pot Cream of Mushroom Soup
This dairy-free cream of mushroom soup comes together quick in the Instant Pot, and the addition of bone broth helps to keep it silky-smooth. Recipe: Nom Nom Paleo | Instant Pot Cream of Mushroom Soup
Rainy Day Beef Tomato Soup
This hearty beef tomato soup features gut-nourishing bone broth and antioxidant-rich tomatoes, among many other nutritious ingredients. Recipe: PaleoHacks | Rainy Day Beef Tomato Soup
Poached Eggs in Bone Broth
Eat bone broth for breakfast in this poached egg and broth-soaked veggie recipe. Recipe: Well Nourished | Poached Eggs in Bone Broth
Better-for-You Chipotle Burrito Bowl
Get your Chipotle fix without ever having to leave your house, thanks to bone broth-braised pork shoulder. Recipe: PaleoHacks | Better-for-You Chipotle Burrito Bowl
Bone Broth Breakfast Soup
Bone broth makes an excellent breakfast all on its own, but if you crave something a little more substantial, throw in veggies and eggs, like in this recipe. Recipe: Emily Nachazel | Bone Broth Breakfast Soup
Instant Pot Cowboy Chili
What’s the secret ingredient to this chili’s depth of flavor? Unsweetened chocolate and bone broth! Recipe: Nom Nom Paleo | Instant Pot Cowboy Chili
Paleo Chicken Soup
This flu-fighting chicken soup is unique in that it lets you make chicken bone broth from scratch while cooking your chicken soup. Recipe: Civilized Caveman Cooking | Paleo Chicken Soup
Read This Next: Stock vs Broth. What’s the Difference? Plus: 6 Tips to The Perfect Bone Broth
The post 27 Recipes to Sneak More Collagen-Rich Bone Broth into Your Diet appeared first on PaleoPlan.
Source: http://bit.ly/10qRbxJ
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juilojio753 · 3 years
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My pork stew. My version of Pork Stew, this recipe is filled with vegetables and meat and it's delicious and healthy foods,quick and easy recipe for family. Mildly spicy, my pork stew is slow-simmered with fire-roasted peppers, onions and tomatoes, plus an abundance of flavorful spices until the meat is tender and the sauce deliciously rich. This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and You can't go wrong with pork and beans, at least not at my house.
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See recipes for My pork stew, Pork stew with mushroom and nut too. Fish sauce, garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper paste, onion, pork belly, pork shoulder, potato, sesame oil, tofu, water. Looking for a delicious pork stew recipe?
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, my pork stew. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
My version of Pork Stew, this recipe is filled with vegetables and meat and it's delicious and healthy foods,quick and easy recipe for family. Mildly spicy, my pork stew is slow-simmered with fire-roasted peppers, onions and tomatoes, plus an abundance of flavorful spices until the meat is tender and the sauce deliciously rich. This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and You can't go wrong with pork and beans, at least not at my house.
My pork stew is one of the most well liked of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. My pork stew is something that I've loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook my pork stew using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My pork stew:
{Get 1.25 lb of pork or pork **stew meat.
{Make ready 4 cups of beef stock*.
{Prepare 1 (14.5 can) of diced tomatoes.
{Prepare 1 (15 oz) of can tomato sauce.
{Get 1 (4 oz) of cup green beans.
{Make ready 1 (15 oz) of can veg-all*.
{Make ready to taste of Salt.
{Prepare of Pepper to taste you.
{Take 2 tbsp of Butter.
{Make ready 1 tbsp of veggie oil*.
{Get 1 tbsp of parsley.
{Take 1 tsp of dried minced onion*.
{Prepare 1 tsp of garlic powder*.
{Make ready of Utensils.
{Prepare of Stock pot.
{Prepare of Notes.
{Make ready of this is all I had to work with so you can substitute.
{Get of Pork stew meat is just pork but in to 1in cubes.
{Prepare Can of substitute veggie oil with Oil of your preference.
{Make ready Can of use any veggies fresh, frozen or canned. I only had veg-all.
{Make ready of If you don't want beef broth you can use chicken broth.
{Prepare of You can use fresh onion and garlic I just didn't have any.
{Make ready of Use of fresh onion and garlic add to own before cooking the pork.
Plus, this one is made in the Instant Pot which Not only is this Instant Pot Pork Stew recipe delicious, it is ready to eat in no time, thanks to. Pork stew might not be the first thing that comes to mind when you think of stew recipes. This thick, hearty pork stew recipe, together with my slow cooker beef stew, Brunswick stew, and cowboy stew. Aromatic, hearty stovetop pork stew is perfect for cold winter nights and truly easy to make.
Instructions to make My pork stew:
Preheat stick pot. Add butter and oil..
Cut meat up. Add to pan. If using it cut up already add to pan when hot. Cook meat about 15 min..
While cooking add stock and sauce together with 4 oz green beans. Set aside.
Once meat is cooked add veg-all and diced tomatoes. Stir cook for 5 min..
Add stock mixture and heat up till boiling reduce heat to low to simmer.
Add parsley, dried minced onion and garlic powder. Stir..
Serve it in soup bowls, or atop rice, cauliflower rice, or spaghetti squash noodles. Low Carb Instant Pot Pork Stew, Small Recipes. This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew. A savory stew of pork and potatoes to warm you inside and out.
So that is going to wrap it up for this special food my pork stew recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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toolsofthechef · 5 years
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Instant Pot Slow Cooker Cowboy Stew
Instant Pot Slow Cooker Cowboy Stew
Using the Instant Pot in the Slow Cooker mode! Making delicious Cowboy Stew! Visit Debra’s website http://debraullrick.com/ Pressure Cookers http://amzn.to/2q66S1z Get yourself a HotLogic Mini Personal Portable Oven. Use Discount Code RickM https://www.hotlogicmini.com/?rfsn=2825742.10d3f
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titusrecipe141-blog · 6 years
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by  
Summer Miller
August 6, 2018
Jump to Recipe
How to Make Ginger Switchel
Drink
Ginger
Think of switchel as that refreshing summer drink you didn't know you needed—there's a reason farmers used to drink it after working in the fields all day. Made with fresh ginger, vinegar, water, and honey, it couldn't be simpler to make!
Photography Credit:  Leela Cyd
Switchels are a simple, non-alcoholic drink with an old history. You can find literary and historical references to this easy, zippy elixir — quenching the thirst of British sailors, Harvard students, and farmers — as early as the 17th century.
These days, switchel has seen a bit of a revival!
WHAT IS A SWITCHEL?
Switchel is a Colonial-era drink comprised of ginger, vinegar, water, and molasses—ingredients from different Caribbean islands brought together as American imports. Over time, home cooks replaced the molasses with other sweeteners such as honey, maple syrup, or sorghum depending upon where they lived.
Switchels are often referred to as Haymakers Punch because it was made in large batches and used to replenish parched farmers after working in the hot sun all day. Think of it as the original Gatorade, only with a refreshing pucker from the vinegar, a spicy kick from the ginger, and a bit of sweetness to balance it all out.
SWITCHELS VS. SHRUBS
Shrubs, another historic vinegar-based drink that appears throughout the world, are similar to a switchel, but not identical. Shrubs are made with fruit; switchel is made with ginger.
That’s the only real difference, but because the drinks are nearly identical, sometimes you will see shrub and switchel used interchangeably.
HOW TO MAKE A GINGER SWITCHEL
My preferred recipe for ginger switchel has a strong ginger element, a sour pucker from the apple cider vinegar, and a subtle sweetness from honey. Just mix with hot water, refrigerate, and it’s ready!
Use fresh ginger, peeled and sliced. I don’t recommend using ground ginger—it won’t dissolve, and it will leave a gritty feel in your mouth.
HOW TO SERVE SWITCHEL
I like to drink this switchel on its own, but sometimes soften it with carbonated or still water. You can also use it to add interest to cocktails, lemonade, or iced tea.
Make a batch and think of it as a concentrate—use it as a mixer for endless flavor combinations.
MAKE THIS RECIPE YOUR OWN
The best part of switchel is that it is easy to adapt to your personal tastes. If you want more of a ginger kick, then boil the ginger in water or vinegar, as I do in this recipe. If you want more of a subtle ginger flavor, then don’t bother boiling water and let it infuse gently on the counter. If you want more of a sour taste, add more vinegar. Up the sweetness? Increase the honey.
MORE REFRESHING SUMMER DRINKS!
Cucumber Mint “Shrub” Soda
Perfect Lemonade
Strawberry Watermelon Agua Fresca
Homemade Sassafrass Root Beer
Old Fashioned Pink Lemonade
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How to Make Ginger Switchel
Print
Prep time: 15 minutes
Steep time: Up to 4 days
Yield: 3 cups
                       This recipe can serve about 3 people undiluted or many more if you mix it with sparkling water. Feel free to double or even triple the recipe. Keep it in a lidded container in your refrigerator to sip on all week. Switchel will keep safely in the fridge for at least a week.
Ingredients
2- to 3-inch piece fresh ginger
2 1/4 cups water
1/2 cup apple cider vinegar
1/2 cup + 2 tablespoons honey
Sparkling or still water to finish
Special equipment:
Quart-sized glass canning jar, or other similarly sized container
MethodHide Photos
1 Prep the ginger: Use the side of a spoon to scrape the skin off the ginger. Cut the ginger into slices. You should have about 1/4 cup of sliced ginger.
2 Infuse the ginger: In a medium saucepan. bring the ginger and 2 1/4 cups water to a boil. Remove from the heat. Let sit for 10 minutes.
For a gentler, less-spicy switchel, don't boil the water; combine the water and ginger in a jar and let them infuse gently on the counter for a few hours.
3 Combine the ingredients: In a quart-sized glass canning jar or other lidded glass container, combine the honey and vinegar. Add the ginger and water. Cover with a lid and shake to combine the ingredients.
4 Refrigerate: Cover the jar and transfer to the fridge. Drink once cold or let the ginger infuse for up to 4 days, at which point you can strain out the ginger. The longer the ginger infuses, the stronger the flavor will become. The prepared switchel will keep for seven days in the refrigerator.
5 Serve: Pour the switchel into a glass filled with ice. Drink it straight (which will be more concentrated and spicy), or top with still or sparkling water to dilute and soften the flavor. Stir and enjoy.
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Summer Miller
Summer Miller is a freelance writer, recipe developer and author based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
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                         Cucumber Mint “Shrub” Soda                        
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                         Lavender Lemonade                        
                         Ginger Honey Chicken Wings                        
                         Chamomile-Honey Hot Toddy                        
                         Homemade Ginger Ale                        
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How to Make Ginger Switchel
Cucumber Mint “Shrub” Soda
Old Fashioned Pink Lemonade
Lavender Lemonade
Ginger Honey Chicken Wings
Chamomile-Honey Hot Toddy
Homemade Ginger AleRecipe CategoriesFeatured
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douglasconstruction · 6 years
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How to Nail Open Fire Cooking Every Time
Your kitchen stove is a recent development in human cultural evolution. For millenia, all cooking was live fire cooking. From traveling groups building a bed of coals in the wilderness, to stone and earth homes centered around the hearth, the use of wood as fuel for flame represented what it meant to be human for tens of thousands of years.
These days, cooking over an open flame makes a meal an event. Live fire cooking is portable, sure, but more importantly, it adds flavor and ambience your electric oven can never achieve. Whether grilling over glowing hardwood or slow roasting in a cast iron pan, cooking with real fire makes the meal the point of the evening.     
So, to bring you more smoke flavor into your life, we teamed up with  Pine Mountain, makers of the ExtremeStart Firestarter. Each one is made right here in the USA, and eliminates all the guesswork of starting the fire. They work indoors or out, in fireplaces, fire pits, charcoal grills, wood barbeque grills, smokers, or brick ovens.
 Just strike a single match, add a bit of kindling and fuel, and you get to focus your attention on getting your meal prepped. By the time the logs have burned down into those lovely, lovely coals, you'll be ready to cook. 
Building a Fire for Cooking
Unlike a consistent gas flame or an electric burner, each live fire has its own personality and character. This is good thing, as it allows you to use the diversity inside the fire to control the cooking process. 
Selecting Wood for Cooking. If you're just looking for maximum flames for an outdoor bonfire, you can burn anything that's non-toxic, including pine, fir, and other softwoods. Fuel for a cooking fire is a little bit different, especially if your burning in an indoor fireplace. You want domestic hardwood, species like oak, ash, hickory, maple, cherry, and birch. And of course, never use treated lumber, plywood, or old shipping pallets that have added chemicals. 
Preparing Your Fire. Using the ExtremeStart Firestarter eliminates the need for tinder, as it burns for a solid twenty minutes, which is more than enough to get your fuel logs going. But before you strike your match, it's best to have your wood ready to go.
Kindling - these small pieces of wood, from the size of a pencil to as thick as your wrist, help to generate the heat that helps larger logs catch fire. The easiest way to start is just to use a pocket knife or small ax to rive the wood along its grain to create smaller pieces that will easily burn . 
Fuel - The dry, seasoned wood that will produce the heat. While a huge log is awesome for producing flames, the goal of a cooking fire is about getting to coals as quickly as possible. A large pile of small wood will produce a coal bed much quicker than a small pile of large wood. So, bust out that ax. 
Never Cook Over Flames. Only Coals. As fun as roasting something on a stick in a bright orange flame can seem, cooking should happen over glowing red coals. They're more consistent, and won't produce the acrid smoke that can give the food harsh, off-tasting flavors. You'll control the heat by adding or removing coals.
A Multilevel Fire Works for Almost Everything. By arranging your coals with a variety of heat zones, you can make sure your food gets as browned as you want it (and not a bit more), while guaranteeing the inside is cooked through. This is especially important when cooking over a long period of time, such as stewing, braising, or baking. You don't need to build the fire to account for this, but once your coals are established, move them around to create hot, medium, and low zones. 
Methods of Cooking Over a Open Fire
A wood fire is an extremely versatile way to cook almost any food and actualized it to its most delicious self. Searing a steak, braising a pot of beans, and baking biscuits all require a different type and intensity of heat. Thankfully, with the right tools, you can create whatever environment works best.
The cast iron skillet is a campfire's best friend. It can be placed directly on coals or on a grill grate and heats evenly for searing, sauteeing, and pan-roasting and frying. In this way, the fire is most like using a skillet on your range for direct heat cooking.
The dutch oven is best for moist cooking methods like boiling, braising, stewing, simmering, and some baking. It retains heat very well, and the lid can be used to control evaporation and condensation. The handle also makes it great for suspending over the flames, cowboy-style, for controlling heat levels.
A camp oven is variation on the dutch oven with two important features: it has been cast with three legs to raise the bottom of the pot off of the direct heat. It also features a flat, rimmed lid that allows you to place coals on top of the cooker as well. Together, this create an even source of convection for baking and slow roasting. 
Many dishes can be prepared in either form of oven, but a flat-bottomed dutch oven can be set on any surface, such as a burner, indoor oven rack, etc, so it's a more versatile investment. 
A grilling basket is an excellent way to cook solid, flat foods like hamburgers, hot dogs, fish, and vegetables. The long handle can be held by hand or rested on the fire ring, and its double sided design secures the food, guaranteeing you won't have to sacrifice anything to the flames.  
The hobopack method of cooking involves create a packet of aluminum foil that can be placed on the outside of a fire for indirect, high heat cooking. The food inside is cooked via steam roasting, and it's the perfect way to cook vegetables and sides with little attention while you focus on the main event.
To make one, place a double layer of heavy-duty aluminum foil on your surface. Place the food in the center, and add a bit of oil and season with salt and pepper. Then, place a second double layer of foil on top of the packet, and fold and crimp in the edges to make an air/liquid tight environment. Place it on the edge of your fire, flipping frequently with tongs. 
Building a Grill for Wood Fire Cooking
You can buy an adjustable grill for your fire pit or indoor fireplace. Known as a Tuscan grill, these featured handled grates that sit on a tiered rack to allow you to choose a specific height for intensity of heat. They're great, but they're expensive, and take up a lot of space to store and transport.
A more simple solution is to build your own grill using a replacement grill grate from the hardware store and a collection of firebricks. These cost less than $2.00 a piece, and can be stacked and turned on either side to create the perfect height. They're also useful for a variety of grilling and smoking tasks, and can be cut with a circular saw and specialty blade. I bought ten of these from a masonry supply store years ago, and I use them all the time.
Ash is Essential
Ash is by-product of burning wood, and it's also an essential component in maintaining your fire. Once your coal bed is established, surround it with a layer of ash around the outside. This restricts combustion, reducing the likelihood of flames, and protects your coals from burning out too fast. Seriously, try it. Your coals will last nearly twice as long. 
Intentional Leftovers: Don't Let All That Flavor Go to Waste
A fire has a long life. Once the high heat has burned out a bit and you've cooked your meal, it's time to use the remainder of the fire to live its second life as a leftover maker. It has to cool down anyway, so you might as well use that smokey goodness to make tomorrow's dinner taste extra awesome.
The obvious choice here is vegetables, which don't need to be cooked all the way through to be safe to eat. (You can finish them via indoor cooking methods if you run out of BTUs.) Plus, most vegetables have a protective outer layer built-in that allows them to be placed directly in the coals.
I never let a fire (or charcoal grill) cool down without throwing two things in the coals: whatever onions and shallots I have on hand, and whole eggplant. Once you've had charred eggplant cooked until the bitterness is gone and it collapses on itself, you'll never want it another way again. (And if you think you don't like eggplant, this method will actually convince you). The results are super flavorful smoke paste, and its amazingly versatile stuff: spread it on flatbread, mix with garlic and tahini to make baba ghanoush, extend some leftover cooked meat to make an amazing (and healthier) taco filling, or mix it in with your scrambled eggs in the morning. 
Also awesome cooked directly in coals: ears of sweet corn, butternut and acorn squash, bell peppers, potatoes and sweet potatoes, and whole heads of garlic. Mushrooms are amazing as well, and a grilling basket will keep the ash off the surface.
Campfire Cooking Tool Kit:
Long handled, heavy-duty spring loaded tongs. Two sets are even better, and there's no reason to buy anything other than Oxo. 
Instant Read Thermometer. A simple digital one works fast and helps you monitor cooking speed for the perfect outside crust and spot-on internal temp. 
Your beverage of choice. Coffee in the morning, beer anytime after noon. 
High heat gloves. Those made for welders are surprisingly useful for cooking.
Long handle spatula. Turn, turn, turn, and keep your hands away from the flames. 
Heavy-duty aluminum foil & disposable aluminum roasting pans. The second most important cooking vessel after a cast iron skillet. 
Some way to rake the coals. An ash shovel from your fireplace tools works great, as well as a handheld steel garden hoe.
Fire Bricks. Create custom cooking surface and insulation & heat-retention all in one go 
  The Recipes: Let's Cook Something.  
Okay, now that you have you coal bed bright red and glowing, it's time to eat.
Cornbread Johnny Cakes
Cooking technique: Direct heat, pan-frying Cooking vessel: Cast iron skillet
Except for fried chicken, there's no better expression of what a cast iron skillet can do than a pan of cornbread. Baking over the open fire is possible, but an advanced technique, so our vote: make it easy on yourself, and just cook up your cornbread batter as johnny cakes. These savory bites of deliciousness were originally known as hoe cakes, as workers would cook them in the field on an actual hoe, holding the irons of their farming tools over a fire.
The cornbread recipe is the same no matter how it's cooked, and if you wanted to make it easier with a box of Jiffy mixed up, no one here would judge you. 
Ingredients:
1 cup yellow corn meal
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon white sugar
1/4 teaspoon baking power
1/4 teaspoon baking soda
3 tablespoons butter, or equal parts butter and bacon drippings
1 egg
1 cup milk or buttermilk
Instructions:
Mix all the dry ingredients together. If camping, place them a sealed container and mix in the wet ingredients just before cooking.
Place the cast iron skillet over a medium fire to heat up. Warm the butter and bacon fat in the pan, and then add to the dry ingredients. Mix in the egg and milk and stir to combine.
Once the cast iron skillet is heated through, add a bit of oil or more butter, and spoon about 1/4 cup mixture onto the surface to make a johnny cake about 2 1/2" wide. Cook on the first side until you see the bubbles from the chemical leaveners start to pop up all over the surface, about 2-3 minutes. Flip, and cook the second side for 1-2 minutes until cooked through.
Top the hot cakes with butter and syrup/honey/molasses/sorghum, and serve with sausage or bacon (or both), some fried eggs, or last night's leftovers. 
Braised Beef with Cowboy Beans and Chiles
Cooking technique: Low and slow Cooking vessel: Dutch oven
This is my favorite way to prepare a pot of beans. It has lots of savory, baked bean-like flavor without the extra sweetness, while using beef instead of pork also recalls a tasty bowl of chili. Cooked low and slow, it's immensely satisfying, and tastes amazing with leftover johnny cakes from breakfast. 
Ingredients:
2-3 pound beef chuck roast, cut into 1 1/2" strips
3 cups diced yellow onion, diced (about one and half large)
6 garlic cloves, minced
2 whole dried ancho chiles or 3 dried New Mexico chiles --OR-- 2 tablespoons ground Ancho chile powder
1 1/2 tablespoons ground cumin
1 tablespoon dried Mexican oregano
1 tablespoon smoked paprika
1 lb pinto beans, soaked overnight
1/2 cup barbecue sauce, plus more to taste
1/4 cup ketchup
Water, salt, and pepper
Soy sauce or fish sauce (optional)
Instructions: 
Pile your coals into a pile producing a medium-high heat. (You can hold your hand above it for about two-three seconds.) Place the dutch oven on the coals to heat. Season the strips of chuck with salt and pepper on all sides. Once the cast iron is hot, add a glug of oil, and sear the beef hard until its nice and brown. Flip and repeat on all four sides.
Remove the beef to a plate, and saute the onions in the drippings until translucent. After two minutes or so, add the dried spices and chile powder if using. When the onions are almost done, scoop in the minced garlic, stirring occasionally.
Place the beef back in the pot, and if using whole chiles, toast them briefly by holding them in tongs over the fire until they get bubbly and pliable, about 15 seconds per side. Put the chiles in the pot and add enough water to cover the surface of the beans.
Spread out your coals with a barrier of ash around the side to maintain a slow simmer - small bubbles every second or so. Put the lid on and cook for two hours.
About an hour before you think everything is done, add the barbecue sauce and ketchup. If the solution is very wet, take the lid off and allow the water to boil away. Cook until the beans are tender and the meat shreds up.
Removed the chile stems, and season to taste - if you're at home, a splash of soy or fish sauce will lend some extra umami. If you're in the backcountry, salt will do just fine. 
Grilled Whole Trout with Bacon and Herbs
Cooking technique: High heat grilling Cooking vessel: Grilling grate and fire bricks, or steel grilling basket
If you're lucky enough to have caught your own fish earlier in the day, this is the best way to make them shine. But you can find cleaned and boned whole rainbow or brook trout at fish markets or a well-stocked grocery store. 
Ingredients: 
One whole trout per person, cleaned, scaled, and deboned if you know what you're doing
Two strips thin-cut bacon per trout
Thin sliced lemon rounds
Whole springs of woody herbs such as rosemary and thyme
Instructions:
Season the fish with salt inside and out. Place three lemons slices in each belly. 
Top the lemon slices with the herbs. 
Then, wrap two slices of bacon around each whole fish, pulling it tight to secure the whole thing into a nice compact package.
Build a hot fire and set up the grill about 6" from the coals. Allow it to heat up, then oil the grates, and lay the fish over direct heat. Cook, without moving, until the bacon starts to crisp along the edges and smells amazing, about five minutes. Carefully flip, and cook four-five minutes more until the bacon is finished cooking. 
Place on a plate, and remove the herb stems and lemon slices. Pick every bit of meat off with your fingers, saving the shoulder and collar for last. (This is the best part). Marvel at how lucky we are to live in a world where nature just makes food like this and we figured out how to catch it. 
The Final Embers
Whether your camping, cooking in the backyard, or your own fireplace, cooking with wood and flame makes simple ingredients into something seriously special. It turns dinner cooking into hang out time, and if you're having friends over for dinner, it's much less awkward to have everyone sit around the fire than awkwardly stand around in your kitchen while you saute stuff. 
A fire is the source of many things: heat for food, warmth for people, something to stare at an think about life's big questions, and a non-ending supply of cheer. Well, at least until the woodpile runs out. 
This ManMade post was sponsored by Pine Mountain. Thanks for supporting the brands the support ManMade. Learn more about Pine Mountains products on their web site and Facebook page. 
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giantsfootball0 · 7 years
Text
Oklahoma State Cowboys have best offense in the nation and it’s not close
Mike Gundy is making this look too easy.
On Friday, Sept. 8, his Oklahoma State Cowboys laid waste to South Alabama on the road in Mobile, racking up 505 yards of offense and 44 points. They barely broke a sweat, sitting the starters the entire fourth quarter. The next day, as the rest of the college football world spun on, Gundy left the office to go turtle hunting with his son.
He wasn’t distracted, mind you. Gundy’s eccentricities make the Oklahoma State head coach who he is. The very next weekend, the Cowboys went to Pittsburgh and scored 59 points, scoring touchdowns on each of their first seven possessions. It was a barrage of offense that should feel familiar to anyone who pays attention to the Big 12.
Mike Gundy’s Oklahoma State team is off to a flying start. Scott Donaldson/Icon Sportswire
“Gundy has been doing it a long time,” Pitt coach Pat Narduzzi said afterward. “He’s got what he wants there.”
Boy, does he. He has a Heisman Trophy-caliber quarterback from SEC country, he has a first-round-caliber receiver that no one paid attention to playing 1A football in a tiny Texas town, and he even lucked into a four-year starting center who simply wouldn’t take no for an answer. Gundy threw them all in a pot, let them stew for a few years and got this: an offense with the experience and firepower capable of setting records and crashing the College Football Playoff.
It’s a no-huddle that also shifts gears.
It’s a spread that also goes vertical.
It’s a quarterback who executes run-pass options by reading the front seven and the secondary.
It’s the convergence of speed and efficiency, strength and elegance. Every piece fits just so, as if tied together by a string, working in concert to average 35.7 points and 430.3 yards per game — in the first half.
“You’re not going to stop them completely,” South Alabama coach Joey Jones said. “You’re just not.”
“You’re searching for answers,” Pitt safety Dennis Briggs said. “You really can’t figure it out.”
Maybe slowing them down isn’t possible. But maybe we can better understand how and why the Cowboys’ offense came to be so devastatingly good.
It started, of all places, at the end of a five-game losing streak in November of the 2014 season. The location was Waco, Texas, and the final score was a doozy: Baylor 49, Oklahoma State 28.
It was just one week after the lowest point of the season, according to Gundy, when unranked Texas came into Stillwater and beat up on the Cowboys, winning 28-7. Losing by three touchdowns was tough enough, but it was the offense’s ineptitude that hurt most.
Watch out for weird things in Week 4. It’s possible we’ll have very interesting — and unlikely — 4-0 teams after Saturday’s games.
Almost 10 years since his epic rant became college football’s earliest viral sensation, the man who was 40 is a decade older. And wiser. How his outburst and everything after came to define and change Mike Gundy.
1 Related
“There was nothing we could do,” Gundy said. “It’s like being 200 [yards] out from the green, you got to hit it up on the green to putt to tie it, and all you have in your bag is a 7-iron. It’s going to be hard.”
So, before facing the seventh-ranked Bears on the road, Gundy emptied his bag. He looked around his locker room and decided to make some changes. It was time to go all-in on the future.
That included freshman walk-on offensive lineman Brad Lundblade. Eight months earlier, Gundy and his staff had made the difficult decision to not offer Lundblade a scholarship. He was a smart kid who loved Oklahoma State, visited campus often and got along well with everyone. But at around 6-foot-4, 280 pounds, he was a tad undersized to play offensive line in the Big 12.
Thankfully for Gundy, Lundblade’s father had a heart-to-heart with his son. “Don’t worry about the money,” he told him. “Go follow your dream.” Lundblade said thanks but no thanks to some lower-tier FBS offers, walked on at Oklahoma State and made the team out of camp. Then injuries hit and a few offensive linemen underperformed. Lundblade, who was on the scout team, was surprised when coaches told him he’d start traveling with the team.
Then the implosion against Texas happened.
“It was a tough year for us,” Lundblade said. “They were looking to make a couple changes, so they gave me a shot.”
The other change was at quarterback.
Gundy was planning to redshirt true freshman Mason Rudolph, a four-star prospect from Rock Hill, South Carolina, but after talking it over, they decided to give him a shot. At that time, Rudolph wasn’t quite the Louis Vuitton-backpack-wearing, record-setting quarterback he has become, but he had confidence.
Mason Rudolph was thrust into the starting role as a true freshman in 2014. Charles LeClaire-USA TODAY Sports
Rudolph and Lundblade both started in that game against Baylor. In the second quarter, trailing by three touchdowns, Rudolph dropped back and found David Glidden for an 8-yard touchdown. It was instant comfort after that. In the fourth quarter, Rudolph really let loose with a 68-yard touchdown pass to fellow true freshman James Washington.
It wasn’t a pretty game by any means, but according to Gundy, the Cowboys started looking like an offense again. Looking back, it was the start of something special for Rudolph, Lundblade, Washington and the rest of that freshman class who are seniors today.
“We made our first start together, and we’ve been together ever since,” Lundblade said. “We knew that we were young. We knew that any time you play that many young players, there’s going to be a learning curve. So obviously, it was frustrating, but we weren’t too worried about it. We knew it was going to pay off eventually. It was just a matter of time.”
Most Career Pass TDs In OSU HistoryTDsSpanBrandon Weeden752007-11Mason Rudolph662014-pres.Zac Robinson662005-09
The next week against archrival Oklahoma, Rudolph threw for 273 yards and two touchdowns in a 38-35 win in overtime.
That offseason, Washington remembers waking up at 6 a.m. on Friday mornings to meet at Boone Pickens Stadium to run up and down the bleachers.
“Coming off of that year, we decided that we needed to actually work,” he said. “We worked hard every single day, and that’s really what set us up for these past few years. I feel like that gave us that drive.”
For Washington, who grew up in Stamford, Texas, with a population of fewer than 4,000 people, working hard and running stadiums were nothing. If it weren’t for football, he said he would be running a ranch putting in grueling dawn-to-dusk hours.
In fact, he chose Oklahoma State because it had a top agricultural program.
James Washington has 367 receiving yards on 13 catches through three games. Joe Sargent/Getty Images
But if all goes according to plan, he won’t have to plant seed or herd cattle for money anytime soon. The 6-foot wideout has NFL written all over him, with one coach calling him a potential top-10 pick.
Lundblade said he has never seen anyone run as fast as Washington. Through three games, Washington has three touchdowns, and all of them have been for 40 yards or more. He currently ranks 12th nationally in receiving yards (367), despite catching just 13 passes.
It doesn’t matter that he isn’t that tall, according to his quarterback.
“That’s what you’re seeing today isn’t your Terrell Owens- and Randy Moss-type height,” Rudolph said. “You’re seeing the Odell Beckhams, the Antonio Browns and the Edelmans of the year that are smaller and change direction really well and are extremely fast. I don’t think it’s a problem. It’s who he is and what he does.”
But what’s truly scary for opposing defenses is that Washington doesn’t have to do it alone. Ask around, and Washington might not even be the most explosive receiver on the roster. That honor could belong to former LSU transfer Tyron Johnson, whom Washington called a shifty, “make-you-miss” player.
Most Career Rec TDs In OSU HistoryTDsSpanRashaun Woods421999-03Justin Blackmon402008-11Hart Lee Dykes311985-88James Washington292014-17Dez Bryant292007-09
Johnson didn’t even play against Pitt. Against the Panthers, four Cowboys had at least 100 receiving yards: Washington, Marcell Ateman, Jalen McCleskey and Dillon Stoner.
In a bit of premonition, Narduzzi was asked before the game how he felt about his defense’s ability to give up big plays.
“I don’t feel good when I look at James Washington out there and Mason Rudolph,” he said. “Just go put on Oklahoma State [film]: big, explosive passes and runs. … As soon as you start playing Cover 2 and trying to put two over that guy, it’s out the gate going 98, and that’s not good, either. So it’s pick your poison.”
Washington scared him, Narduzzi said, “but I’m scared of them all.”
That is music to Rudolph’s ears. What might be seen as a problem to some — too many receivers, not enough passes to go around — is a solution to the senior quarterback, who said he prefers that his receivers be a little angry at one another.
“That’s healthy,” he said. “Not necessarily angry, but competitive angry. That just makes them run their routes harder and 100 percent effort every snap.”
Said Washington: “When it’s your turn to get the ball, make it happen. Because you don’t know how many you’re going to get.”
It’s the combination of talent and experience that makes Oklahoma State’s offense special.
Offensive coordinator Mike Yurcich is a taskmaster, according to Gundy, and Rudolph is a “workaholic.” He compared Rudolph’s work ethic to that of Peyton Manning and freely admits that he won’t be able to hide the brilliant mind of Yurcich on his staff much longer.
That is probably true, considering his offense is second in points scored, third in total yards and fifth in third-down conversion percentage among FBS teams. Oklahoma State is first in expected points added on offense, which factors in things such as down and distance, field position, home-field advantage and time remaining. The Cowboys are doing this with incredible balance (104 passes to 109 rushes) and speed (29th in time of possession per play).
“I’ll be honest, and I mean this as humble as possible,” Gundy said. “I have no clue what people are going to do.”
Tulsa tried to stop the pass and lost 59-24 as running back Justice Hill rushed for 132 yards and a touchdown.
South Alabama went with a Bear front to try to stop the run, only to lose 44-7 as Rudolph completed 25 of 38 passes for 335 yards and three touchdowns.
ESPN Stats and Info
“We felt like we always want to stop the run,” Jones said. “But that guy, the quarterback, obviously had a great game.
“It’s kind of like damned if you do, damned if you don’t.”
Tulsa coach Philip Montgomery said he thought his defense could get pressure on Rudolph and create turnovers. On one play, he had two defenders get to Rudolph.
“And he still dropped a dime and threw a touchdown for about 50 yards,” Montgomery said of the QB.
The spread, RPO concepts Oklahoma State is able to use are more advanced than most, Montgomery said, and it’s a direct testament to how experienced and well-versed Rudolph is in the offense. When he gets to the line of scrimmage, he has three different checks he can make within a single formation.
The best you can do, Montgomery said, is make a stop on first down and hope for the best.
“If you want an opportunity to get after Oklahoma State, you have to play really good defense on first down, get them behind the sticks, and you have to do that continually throughout the game,” he said. “They’re going to get their chunks of yardage, they’re going to make some plays, but if you can get them in a situation where they’re struggling on first down and having to really make yards on second down, to me that’s where you put pressure on them. If you can’t do that, if they can do whatever they want on first down, they’re going to eat you up.”
It sounds painful, if not outright unfair, from the other side of the field.
But ask the Cowboys, and it’s a blast.
“It’s crazy,” Hill said. “It’s really fun. Just being out there with your teammates, you don’t have to do much besides your job. And then you look up, and you see James and Marcell and somebody else are out there running for a touchdown.”
Hill makes it sound easy, marching up and down the field at will, but it didn’t start out that way. You’ll have to forgive him because the sophomore is something of a newcomer to the party.
In fact, this offense was years in the making.
But now that it’s all pieced together, it really is something to behold.
The post Oklahoma State Cowboys have best offense in the nation and it’s not close appeared first on Daily Star Sports.
from https://dailystarsports.com/2017/09/21/oklahoma-state-cowboys-have-best-offense-in-the-nation-and-its-not-close/ from https://dailystarsports.tumblr.com/post/165580692201
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footballleague0 · 7 years
Text
Oklahoma State Cowboys have best offense in the nation and it’s not close
Mike Gundy is making this look too easy.
On Friday, Sept. 8, his Oklahoma State Cowboys laid waste to South Alabama on the road in Mobile, racking up 505 yards of offense and 44 points. They barely broke a sweat, sitting the starters the entire fourth quarter. The next day, as the rest of the college football world spun on, Gundy left the office to go turtle hunting with his son.
He wasn’t distracted, mind you. Gundy’s eccentricities make the Oklahoma State head coach who he is. The very next weekend, the Cowboys went to Pittsburgh and scored 59 points, scoring touchdowns on each of their first seven possessions. It was a barrage of offense that should feel familiar to anyone who pays attention to the Big 12.
Mike Gundy’s Oklahoma State team is off to a flying start. Scott Donaldson/Icon Sportswire
“Gundy has been doing it a long time,” Pitt coach Pat Narduzzi said afterward. “He’s got what he wants there.”
Boy, does he. He has a Heisman Trophy-caliber quarterback from SEC country, he has a first-round-caliber receiver that no one paid attention to playing 1A football in a tiny Texas town, and he even lucked into a four-year starting center who simply wouldn’t take no for an answer. Gundy threw them all in a pot, let them stew for a few years and got this: an offense with the experience and firepower capable of setting records and crashing the College Football Playoff.
It’s a no-huddle that also shifts gears.
It’s a spread that also goes vertical.
It’s a quarterback who executes run-pass options by reading the front seven and the secondary.
It’s the convergence of speed and efficiency, strength and elegance. Every piece fits just so, as if tied together by a string, working in concert to average 35.7 points and 430.3 yards per game — in the first half.
“You’re not going to stop them completely,” South Alabama coach Joey Jones said. “You’re just not.”
“You’re searching for answers,” Pitt safety Dennis Briggs said. “You really can’t figure it out.”
Maybe slowing them down isn’t possible. But maybe we can better understand how and why the Cowboys’ offense came to be so devastatingly good.
It started, of all places, at the end of a five-game losing streak in November of the 2014 season. The location was Waco, Texas, and the final score was a doozy: Baylor 49, Oklahoma State 28.
It was just one week after the lowest point of the season, according to Gundy, when unranked Texas came into Stillwater and beat up on the Cowboys, winning 28-7. Losing by three touchdowns was tough enough, but it was the offense’s ineptitude that hurt most.
Watch out for weird things in Week 4. It’s possible we’ll have very interesting — and unlikely — 4-0 teams after Saturday’s games.
Almost 10 years since his epic rant became college football’s earliest viral sensation, the man who was 40 is a decade older. And wiser. How his outburst and everything after came to define and change Mike Gundy.
1 Related
“There was nothing we could do,” Gundy said. “It’s like being 200 [yards] out from the green, you got to hit it up on the green to putt to tie it, and all you have in your bag is a 7-iron. It’s going to be hard.”
So, before facing the seventh-ranked Bears on the road, Gundy emptied his bag. He looked around his locker room and decided to make some changes. It was time to go all-in on the future.
That included freshman walk-on offensive lineman Brad Lundblade. Eight months earlier, Gundy and his staff had made the difficult decision to not offer Lundblade a scholarship. He was a smart kid who loved Oklahoma State, visited campus often and got along well with everyone. But at around 6-foot-4, 280 pounds, he was a tad undersized to play offensive line in the Big 12.
Thankfully for Gundy, Lundblade’s father had a heart-to-heart with his son. “Don’t worry about the money,” he told him. “Go follow your dream.” Lundblade said thanks but no thanks to some lower-tier FBS offers, walked on at Oklahoma State and made the team out of camp. Then injuries hit and a few offensive linemen underperformed. Lundblade, who was on the scout team, was surprised when coaches told him he’d start traveling with the team.
Then the implosion against Texas happened.
“It was a tough year for us,” Lundblade said. “They were looking to make a couple changes, so they gave me a shot.”
The other change was at quarterback.
Gundy was planning to redshirt true freshman Mason Rudolph, a four-star prospect from Rock Hill, South Carolina, but after talking it over, they decided to give him a shot. At that time, Rudolph wasn’t quite the Louis Vuitton-backpack-wearing, record-setting quarterback he has become, but he had confidence.
Mason Rudolph was thrust into the starting role as a true freshman in 2014. Charles LeClaire-USA TODAY Sports
Rudolph and Lundblade both started in that game against Baylor. In the second quarter, trailing by three touchdowns, Rudolph dropped back and found David Glidden for an 8-yard touchdown. It was instant comfort after that. In the fourth quarter, Rudolph really let loose with a 68-yard touchdown pass to fellow true freshman James Washington.
It wasn’t a pretty game by any means, but according to Gundy, the Cowboys started looking like an offense again. Looking back, it was the start of something special for Rudolph, Lundblade, Washington and the rest of that freshman class who are seniors today.
“We made our first start together, and we’ve been together ever since,” Lundblade said. “We knew that we were young. We knew that any time you play that many young players, there’s going to be a learning curve. So obviously, it was frustrating, but we weren’t too worried about it. We knew it was going to pay off eventually. It was just a matter of time.”
Most Career Pass TDs In OSU HistoryTDsSpanBrandon Weeden752007-11Mason Rudolph662014-pres.Zac Robinson662005-09
The next week against archrival Oklahoma, Rudolph threw for 273 yards and two touchdowns in a 38-35 win in overtime.
That offseason, Washington remembers waking up at 6 a.m. on Friday mornings to meet at Boone Pickens Stadium to run up and down the bleachers.
“Coming off of that year, we decided that we needed to actually work,” he said. “We worked hard every single day, and that’s really what set us up for these past few years. I feel like that gave us that drive.”
For Washington, who grew up in Stamford, Texas, with a population of fewer than 4,000 people, working hard and running stadiums were nothing. If it weren’t for football, he said he would be running a ranch putting in grueling dawn-to-dusk hours.
In fact, he chose Oklahoma State because it had a top agricultural program.
James Washington has 367 receiving yards on 13 catches through three games. Joe Sargent/Getty Images
But if all goes according to plan, he won’t have to plant seed or herd cattle for money anytime soon. The 6-foot wideout has NFL written all over him, with one coach calling him a potential top-10 pick.
Lundblade said he has never seen anyone run as fast as Washington. Through three games, Washington has three touchdowns, and all of them have been for 40 yards or more. He currently ranks 12th nationally in receiving yards (367), despite catching just 13 passes.
It doesn’t matter that he isn’t that tall, according to his quarterback.
“That’s what you’re seeing today isn’t your Terrell Owens- and Randy Moss-type height,” Rudolph said. “You’re seeing the Odell Beckhams, the Antonio Browns and the Edelmans of the year that are smaller and change direction really well and are extremely fast. I don’t think it’s a problem. It’s who he is and what he does.”
But what’s truly scary for opposing defenses is that Washington doesn’t have to do it alone. Ask around, and Washington might not even be the most explosive receiver on the roster. That honor could belong to former LSU transfer Tyron Johnson, whom Washington called a shifty, “make-you-miss” player.
Most Career Rec TDs In OSU HistoryTDsSpanRashaun Woods421999-03Justin Blackmon402008-11Hart Lee Dykes311985-88James Washington292014-17Dez Bryant292007-09
Johnson didn’t even play against Pitt. Against the Panthers, four Cowboys had at least 100 receiving yards: Washington, Marcell Ateman, Jalen McCleskey and Dillon Stoner.
In a bit of premonition, Narduzzi was asked before the game how he felt about his defense’s ability to give up big plays.
“I don’t feel good when I look at James Washington out there and Mason Rudolph,” he said. “Just go put on Oklahoma State [film]: big, explosive passes and runs. … As soon as you start playing Cover 2 and trying to put two over that guy, it’s out the gate going 98, and that’s not good, either. So it’s pick your poison.”
Washington scared him, Narduzzi said, “but I’m scared of them all.”
That is music to Rudolph’s ears. What might be seen as a problem to some — too many receivers, not enough passes to go around — is a solution to the senior quarterback, who said he prefers that his receivers be a little angry at one another.
“That’s healthy,” he said. “Not necessarily angry, but competitive angry. That just makes them run their routes harder and 100 percent effort every snap.”
Said Washington: “When it’s your turn to get the ball, make it happen. Because you don’t know how many you’re going to get.”
It’s the combination of talent and experience that makes Oklahoma State’s offense special.
Offensive coordinator Mike Yurcich is a taskmaster, according to Gundy, and Rudolph is a “workaholic.” He compared Rudolph’s work ethic to that of Peyton Manning and freely admits that he won’t be able to hide the brilliant mind of Yurcich on his staff much longer.
That is probably true, considering his offense is second in points scored, third in total yards and fifth in third-down conversion percentage among FBS teams. Oklahoma State is first in expected points added on offense, which factors in things such as down and distance, field position, home-field advantage and time remaining. The Cowboys are doing this with incredible balance (104 passes to 109 rushes) and speed (29th in time of possession per play).
“I’ll be honest, and I mean this as humble as possible,” Gundy said. “I have no clue what people are going to do.”
Tulsa tried to stop the pass and lost 59-24 as running back Justice Hill rushed for 132 yards and a touchdown.
South Alabama went with a Bear front to try to stop the run, only to lose 44-7 as Rudolph completed 25 of 38 passes for 335 yards and three touchdowns.
ESPN Stats and Info
“We felt like we always want to stop the run,” Jones said. “But that guy, the quarterback, obviously had a great game.
“It’s kind of like damned if you do, damned if you don’t.”
Tulsa coach Philip Montgomery said he thought his defense could get pressure on Rudolph and create turnovers. On one play, he had two defenders get to Rudolph.
“And he still dropped a dime and threw a touchdown for about 50 yards,” Montgomery said of the QB.
The spread, RPO concepts Oklahoma State is able to use are more advanced than most, Montgomery said, and it’s a direct testament to how experienced and well-versed Rudolph is in the offense. When he gets to the line of scrimmage, he has three different checks he can make within a single formation.
The best you can do, Montgomery said, is make a stop on first down and hope for the best.
“If you want an opportunity to get after Oklahoma State, you have to play really good defense on first down, get them behind the sticks, and you have to do that continually throughout the game,” he said. “They’re going to get their chunks of yardage, they’re going to make some plays, but if you can get them in a situation where they’re struggling on first down and having to really make yards on second down, to me that’s where you put pressure on them. If you can’t do that, if they can do whatever they want on first down, they’re going to eat you up.”
It sounds painful, if not outright unfair, from the other side of the field.
But ask the Cowboys, and it’s a blast.
“It’s crazy,” Hill said. “It’s really fun. Just being out there with your teammates, you don’t have to do much besides your job. And then you look up, and you see James and Marcell and somebody else are out there running for a touchdown.”
Hill makes it sound easy, marching up and down the field at will, but it didn’t start out that way. You’ll have to forgive him because the sophomore is something of a newcomer to the party.
In fact, this offense was years in the making.
But now that it’s all pieced together, it really is something to behold.
The post Oklahoma State Cowboys have best offense in the nation and it’s not close appeared first on Daily Star Sports.
from http://ift.tt/2wC5MRw from http://ift.tt/2w9DMk8
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vincentpennington · 7 years
Text
Instant Pot Ground Beef Chili
Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot to the rescue! Homemade ground beef chili is one of my favorite comfort foods. It’s inexpensive to make, packed with robust flavors, feeds a crowd, and—if you make it in a pressure cooker—keeps your kitchen (relatively) cool. Did I mention it’s Whole30-friendly, too?
I know: Folks can be very opinionated about what should or shouldn’t go in a hearty bowl of chili. (For another version that uses chunks of beef stew meat, try the Southwest Cowboy Chili on page 224 of my first cookbook, Nom Nom Paleo: Food for Humans.) Some of you chili snobs may turn up your nose at this Instant Pot Ground Beef Chili ’cause it includes tomatoes and fish sauce(!), and omits legumes, but that’s okay—just call it something else. No matter if you think it qualifies as chili or not, I love this umami-packed recipe because it hits the spot with my family, and I can whip it together on a weeknight with stuff that’s readily available in my kitchen. Besides, have I ever steered you wrong in the past? (Bonus trivia: Henry and I won a chili cook-off way back in college, so either we know our stuff, or we had lots of friends who stuffed the ballot box. But who remembers?)
Last but not least, this chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it! Now, go get your chili on!
Ingredients:
1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
Optional toppings:
Sliced avocado
Slivered scallions
Finely diced white onions + minced cilantro
Unsweetened coconut yogurt (I like Coyo brand the best)
Lime wedges
Equipment:
Instant Pot (I like this one and this one) or stovetop pressure cooker
Chef’s knife
Cutting board
Measuring spoons
Measuring cups
Liquid measuring cup
Silicone spatula
Method:
Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
Add in the ground beef…
…along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).
Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce.
Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
Taste the chili and adjust the seasoning if necessary. 
Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Instant Pot Ground Beef Chili
Prep 5 mins
Cook 30 mins
Inactive 10 mins
Total 45 mins
Author Michelle Tam
Yield 6 servings
Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!
Ingredients
1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
Optional toppings:
Sliced avocado
Slivered scallions
Finely diced white onions + minced cilantro
Unsweetened coconut yogurt (I like Coyo brand the best)
Lime wedges
Instructions
Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. 
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
Add in the ground beef, along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.
Notes
This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!
Courses Dinner
Cuisine Whole30, American, Comfort Food, Tex-Mex, Paleo, Gluten-free, Instant Pot, Pressure Cooker, Primal
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