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This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes. < Back Guacamole Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: N/A Level: Beginner About the Recipe This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes. Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 2 roma (plum) tomatoes, diced ½ cup diced onion 3 tablespoons chopped fresh cilantro 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Preparation Restaurant-worthy guacamole is just a few ingredients away. You'll be surprised how easy it is to make this top-rated guacamole recipe. You'll come back to it again and again! What Is Guacamole? Guacamole is an avocado-based dip or spread that originated in Mexico. It's typically made with mashed avocado and lime juice, then seasoned with salt and cilantro. Guacamole often contains tomatoes and onions. How to Make Guacamole You'll find the step-by-step recipe below, but let's go over the basics: Guacamole Ingredients These are the ingredients you'll need to make this irresistible guacamole recipe: Avocados : Of course, you'll need avocados! Lime : Lime juice adds brightness and slows down the browning process. Salt : A teaspoon of salt enhances the flavors of the other ingredients. Vegetables : You'll also need an onion and roma tomatoes. Herbs and spices : Fresh cilantro, minced garlic, and cayenne pepper add tons of flavor. How Do You Make Guacamole? It couldn't be easier to make restaurant-worthy guac at home: Simply mix all the ingredients together! That's it. You'll find the step-by-step recipe below. How to Serve Guacamole Serve this guacamole with tortilla chips, crackers, or fresh vegetables for dipping. You can also spread it on toast, use it as a hamburger or sandwich topping, or dollop it onto a baked potato. Recipe Tip Wondering how to keep your guacamole from turning brown? Avocados have a tendency to turn brown when they're exposed to air, so guacamole loses its brightness rather quickly. You can prevent this by placing the guacamole in an airtight container, then covering the top with a thin layer of water, lemon juice, or lime juice. This barrier will keep the air from getting in. Seal the container and store it in the refrigerator for up to two days. Can You Freeze Guacamole? Yes, you can freeze guacamole. Ladle it (in serving-size portions) into freezer bags, squeeze out the excess air, and flatten. Wrap the bags in foil for extra protection against freezer burn. Freeze for up to three months. Thaw in the refrigerator. Directions Step 1 Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper. Step 2 Serve immediately, or cover and refrigerate for 1 hour for improved flavor. Previous Next

This recipe will have affiliate links, at no cost to you. I earn a commission if you purchase from the link! In order to save money, I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! < Back Homemade Chocolate Milk Prep Time: 2 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe This recipe will have affiliate links, at no cost to you. I earn a commission if you purchase from the link! In order to save money, I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! Ingredients 1/4 Cup Cocoa Powder (I prefer the Hershey brand , but any brand will do!) 1/2 cup Sugar Pinch of Salt Jar (I really like the jam jars ) or another storage container Preparation How to Make Chocolate Milk with Cocoa Powder Chocolate milk is almost every young child’s favorite drink. I’ll admit it, it is still one of mine! However, the already made Nesquik powder at the store can get kind of pricey if you are having to buy it regularly. It also comes in such huge containers that my kids think they have an endless supply. In order to save money , I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! What I really like about this recipe is that my kids don’t mind helping me make it. Even better, the ingredients include things I ALWAYS have on hand . This new DIY is great for everyone! Instructions Grab the 1/4 cup of cocoa powder and your 1/2 cup of sugar and mix them up. Add a pinch of salt and you’re ready for some cold chocolate milk. It’s that simple. TIP: To avoid the cloud of cocoa powder I just dumped the powder, sugar, and salt into the jar, shut the lid, and shook it up! That easy! I have tried making chocolate milk before with cocoa powder and it just did not work. Like at all. Big dust poofs of cocoa powder just floating around in my milk. It was gross. I know what you are thinking. “How on earth are you going to get the cocoa powder to dissolve in a cold cup of milk?” After a few trials and errors, I finally found the perfect solution: Mix 2 Tablespoons of warm water with 2 Tablespoons of your homemade chocolate milk Stir until the sugar and cocoa have dissolved. Add 1 cup of cold milk and you’re done! Enjoy Your Homemade Chocolate Milk! Grab some cookies, a good book, and enjoy the fruits of your super easy labor… er, I mean, pour the kids a glass. One more added bonus of this homemade chocolate milk is that it’s gluten-free! Can this get any better? Give this chocolate milk recipe a try and let me know what you think! If you think it’s better than Nesquik, I want to hear about it! INSTRUCTIONS Mix all items together in a storage container. Dissolve 2 Tablespoons of the mix into 2 Tablespoons of warm water. Add 1 Cup of cold milk. Enjoy. Previous Next

This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc. < Back Apple Upside Down Cake Prep Time: Cook Time: 45 Minutes Serves: 12 Level: beginner Ingredients 1 ½ cups brown sugar, or more to taste 3 tablespoons ground cinnamon, divided 5 medium apples - peeled, cored, and sliced 4 cups all-purpose flour 1 ½ cups unsweetened apple juice 1 ½ cups white sugar 1 cup butter, softened 4 eggs ½ cup milk 1 tablespoon vanilla extract 2 teaspoons baking powder 2 teaspoons salt Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top. Step 3 Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be. Step 4 Pour batter over apples in the baking pan, making sure they are evenly covered. Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over. Previous Next

Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! < Back Sheet Pan Chicken Thighs Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! Ingredients 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on 3 tablespoons olive oil divided 1 tablespoon Italian seasoning 1 teaspoon salt divided ¼ teaspoon ground black pepper 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon stone ground mustard 10 ounces (300 grams) brussels sprouts trimmed 1 red onion sliced into 8 wedges 6 cloves garlic Preparation One Pan Chicken Dinner I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table. But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go! The Ingredients The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper. The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference. The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard. For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks. How To Make This Sheet Pan Chicken Dinner First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions. Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it. So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready. Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies. You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes. Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven. How To Check If The Chicken Is Cooked Through And Safe To Eat? The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink. You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C. How To Trim Brussels Sprouts 1. Cut off the stem end and remove any yellow/brown outer leaves. 2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. What To Serve This Sheet Pan Chicken Thighs Dinner With? If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice. Recommended Tools To Make This Recipe Sheet pan . For this recipe, I used my half sheet pan which was the perfect size for 6 chicken thighs and the vegetables. Glass mixing bowl . Instant read kitchen thermometer . The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked. Instructions To marinate the chicken, put the chicken thighs in a large bowl. Then add 1 tablespoon of olive oil, Italian seasoning, half teaspoon of salt, pepper, lemon juice, dijon mustard, and stone ground mustard. Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes. Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves. Drizzle with the remaining olive oil, and season with the remaining salt and pepper. Toss so that everything is well coated. Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes. Notes: The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process. I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken. Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C). I like to add garlic cloves with the peel on , roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months. How to trim Brussels sprouts Cut off the stem end and remove any yellow/brown outer leaves. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. Previous Next

Can't make much better of a summer drink than this! < Back Rhubarb Strawberry Lemonade Prep Time: 30 minutes Cook Time: 10min Serves: Level: Beginner About the Recipe Ingredients 2 1/2 cups rhubarb coarsely chopped 2 cups strawberries fresh or frozen, no need to chop 1 1/4 cup sugar (1/2 c for Rhubarb. soak) 1 cup concentrated or fresh lemon juice 4 cups of water 3 cups of ice Lemons / strawberries and rhubarb for decoration (optional Preparation Put the rhubarb, strawberries and 1/4 c of water and 1/4 cup of sugar in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes. Pour the cooked strawberry rhubarb mixture into a blender and puree –Transfer the puree to the freezer to chill for a quick half hour. Once the strawberry rhubarb mixture is cooled. In a pincher of your choice pour in 4 cups of water, 1 cup of sugar and 1 cup of lemon juice stir well. Next put in your cooled down Rhubarb Strawberry blend and stir. You can keep as is or filter it to get the blended pulp out. I recommend you do that if you are serving it from a spout. Once everything is blended well, add in the 3 cups of ice. For a little extra lemon zip add some lemon zest To be extra fancy add some cut up strawberries, rhubarb and lemon slices! Previous Next

You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking. < Back Watermelon Popsicles Prep Time: 15 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking. Ingredients 1 pound watermelon 2 tablespoons sugar 2 tablespoons lime juice Preparation Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze. Previous Next

Learn how to make mozzarella cheese from scratch using this delicious recipe! You can create any shape you desire — try larger balls, small balls, or twists and knots. Store in the refrigerator. < Back Mozzarella Cheese Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe Learn how to make mozzarella cheese from scratch using this delicious recipe! You can create any shape you desire — try larger balls, small balls, or twists and knots. Store in the refrigerator. Ingredients ¾ cup cool water, divided 1/4 teaspoon liquid rennet 1 ½ teaspoons citric acid 1 gallon raw milk 1 teaspoon salt (Optional) Preparation Step 1 Combine 1/4 cup water and rennet in a small bowl; mix well. Step 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved. Step 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture. Step 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes. Step 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness. Step 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact. Step 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat. Step 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot. Step 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd. Step 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator. Step 11 Enjoy! Tips Do not use ultra-high temperature processed (UHT) milk. Regular pasteurized milk will work, but raw milk is best. At the end of step 7, you may place your curds in a plastic bag and store both the curds and the whey in the refrigerator for 2 to 3 days before continuing the process. If you want a softer-textured, moist mozzarella, do not let the curd get as firm and work less when stretching and kneading. You can speed up the cooling process in step 9 by placing mozzarella balls in an ice-water bath. Previous Next

For when you are feeling especially Latin spicy! < Back Latin Spice Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 tablespoons dry mustard 2 tablespoons grated orange peel, dried and ground 1 ½ tablespoons allspice 1 ½ tablespoons nutmeg 11 ½ tablespoons ginger 2 teaspoons salt 2 teaspoons pepper 2 teaspoons cayenne Preparation Combine all ingredients. Store in an airtight container. Previous Next

My grandbabies ask for these pancakes every time we have a sleepover. I have to make sure that I have whipped cream, blueberries, and strawberries to top these heavenly pancakes. < Back Family Favorite Pancakes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 ¼ cup all-purpose white flour 1 tablespoon baking powder 1 tablespoon sugar ½ teaspoon salt 1 slightly beaten egg 1 cup milk 2 tablespoons oil Preparation Mix dry ingredients together and then add milk, egg, and oil. Mix batter until all ingredients just until moistened. If you find that the batter is too thick, add a touch more milk. Pour on to hot griddle, turning when bubbles start to rise. It is finished cooking when golden brown on both sides. Serve with butter and homemade syrup, or jam, or sprinkled with powdered sugar. Fresh fruit on top is always good with a bit of whipped cream. My dad’s favorite way to eat his pancakes is with an easy-over egg on top, slathered with syrup. It is all good eating! Previous Next

This recipe can be used for fancy events, or everyday use. It is very versatile and very tasty. < Back Chicken Salad Sandwich Prep Time: 15 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 4 croissants or 8 slices of bread 1 can chicken, 12.5 oz or ½ pint bottled chicken ½ cup mayonnaise (or to desired moisture) ¼ teaspoon celery salt or lemon pepper ¼ cup celery, finely chopped ¼ teaspoon black pepper ¼ cup slivered almonds (or any nut) - optional ¼ cup raisins (or fresh grapes, cut in half) Butter to butter bread (optional) Preparation Drain the canned chicken (reserve the juices to flavor soups or make gravy). Mix the chicken and other ingredients together. Distribute mixture evenly between four sandwiches. Cut diagonally and serve. You can also add lettuce and cut up green onions on the sandwich as a garnish. Previous Next

Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. This recipe includes affiliate links, if you purchase something I receive a commission at no extra cost to you. < Back Beef Tallow Rendering Prep Time: 10 Minutes Cook Time: 4 hours Serves: 30 Level: Beginner About the Recipe Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. This recipe includes affiliate links, if you purchase something I receive a commission at no extra cost to you. Ingredients 3-4 pounds white beef fat or suet Preparation What is Beef Tallow? “Tallow” is a fancy name for rendered fat. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Tallow is a liquid when heated and a solid when cool, making it a great substitution for oil and butter in recipes. Tallow used to be used much more often until vegetable shortening and other oils became mainstream, but there is no reason why it can’t be used when cooking at home. It’s also a great way to use up all those trimmings leftover from Trimming a Brisket to get the most bang for your buck when purchasing a whole-packer brisket. Beef tallow is extremely versatile. In the past, it was often used in making candles, soaps, skin products, and much more. For those of us into BBQ, beef tallow is a great item to have on hand for cooking as it’s packed full of flavor that brings a different element to sautéed veggies and cooked potatoes. Tools for Making Beef Tallow Making beef tallow is not difficult, but there are a few items and tools you’ll need to have on hand to help you achieve that gorgeous, smooth beef tallow as a final product. I’ve linked a few of the things you’ll need to assemble prior to rendering the tallow. 16-quart stock pot. The fat cooks down in a stock pot, and I recommend you use a bigger pot that you think you’ll need. You don’t want any fat splashing on your countertops or stove top, believe me. Fine mesh strainer. Make sure you have a pretty fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat. Funnel. A funnel is a must-have when doing the final straining into your storage jar(s). Any funnel will do here. I linked a funnel/strainer combo so you can snag both and have fewer items to purchase for making this tallow. 100% cotton cheesecloth. Cheesecloth is the best item to use to do the final straining, but if you don’t have any on hand, you can also use a coffee filter or paper towel. Wide-mouth mason jars. A wide-mouth mason jar makes the perfect jar for storing your tallow. The wide mouth makes it easier to get the tallow in and out, and it’ll store nicely in the fridge. How to Render Beef Tallow Once you have all your tools gathered, you’re ready to render some beef tallow! Do not be intimidated by this process! Once you’ve tried it, you’ll find it’s pretty straightforward. 1. ADD THE BEEF FAT TO A STOCK POT. Gather the beef fat in a large stock pot, and heat to a low simmer. Low and slow temperatures while you render or the fat will result in a browned tallow with a funkier flavor, and it won’t be as white when it cools. 2. SLOWLY SIMMER TO RENDER THE BEEF FAT. During the cooking time, you will notice the fat slowly starts to render and cook. There will be a light simmer and small bubbles forming during the cooking process, but you don’t ever want a rolling boil. If your rendered fat starts bubbling too much, reduce the heat and stir well. 3. STRAIN. Straining is important. Impurities won’t taste great and can cause the tallow to spoil faster, so make sure to strain twice. The first strain is in a fine strainer to remove any large pieces, and the second uses cheesecloth, a coffee filter, or a paper towel to get all the final small pieces removed. 4. USE OR STORE. You can use this immediately. It will remain a liquid until cooled where it will turn solid and white. Once you have your beef tallow cooked down and strained, store it in a lidded glass jar or container in the fridge for up to 3 months. INSTRUCTIONS Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat. Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer. Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won't be able to see any more white or solid pieces of fat. Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer. Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef. Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow. Use immediately or store. Your tallow is ready to use immediately, or cover with a tight fitting lid. It should be stored safely in your fridge for 3 months. Used to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats. Previous Next

Homemade ranch dressing tastes so good! < Back Healthy Ranch Dressing Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup dried parsley leaf 1 tablespoon dill 1 tablespoon granulated garlic 1 tablespoon onion powder ½ teaspoon basil (optional) ½ teaspoon ground black pepper Preparation Mix all ingredients together. Store in an airtight container. To make ranch dressing: Mix 1 tablespoon of ranch dressing mix with 1/3 cup mayonnaise or Greek yogurt and a ¼ cup milk (or ¼ cup coconut milk). Previous Next