Roswell Adventures

When it comes to beef, we order by a quarter beef from JX Ranch natural Beef every fall. The cows are grass-fed from start to finish. No growth hormones or antibiotics. And the flavor is fabulous! The other plus side is we get cuts of beef we don't really have experience with - one being short ribs.   I first tried this recipe a few years back, and then I got busy and the short ribs hid in the deep freeze until I had several packages and knew it was time to cook them up. You start off with onions, carrots and beer in the bottom of a slow cooker. Pull out your short ribs - I like to trim the extra fat - and rub some salt and pepper in to both sides. Have your pan (I use my big cast iron skillet) nice and hot with some olive oil on the bottom, then sear all sides of the ribs, placing the seared ribs into the crock. Once they are all in, add the sauce on top, put the lid on, and cook away!  Serve it up with some kind of potatoes and veggies - we

When you have a bunch of mushroom you need to use, plus a pound of ground beef...stroganoff to the rescue! Ingredients 2 tablespoons extra virgin olive oil 16 oz. Baby Bella mushrooms sliced 8 roasted green chiles, peeled, seeded & diced Salt & pepper to taste 1 small onion , finely diced 1 1/2 tsp granulated roasted garlic 1 lb.   grass fed ground beef 3 heaping teaspoons smoked paprika 4 cups boiling water 4 tsp Better Than Bullion beef 8 oz. gluten-free pasta (I used Tinkyada brown rice pasta) 1 tablespoon cornstarch 1/2 cup sour cream Instructions Using a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with salt and pepper. Add in the onions and garlic. Cook until the onions are translucent. Add the ground beef and cook until all browned. Stir in the smoked paprika. Add in the beef stock, green chiles, and egg noodles. Stir together and cover with lid. Let simmer f