Five Marys ‘Ranch Raised’ Week of Dinners

This week is the 1 year anniversary of my Ranch Raised Cookbook! It’s so crazy to believe that it was already released one year ago! Creating a book is a true labor of love and takes so much time to complete. I am so proud of this one – the food, the photography, the stories… everything. We have already been busy for several months working on my second cookbook, and the photos and food we’ve created are stunning! I can’t wait to show you in 2022.

BUT, back to Ranch Raised! 🙂 To celebrate the 1 year anniversary, we are going to give away 10 signed copies to you guys!

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To enter, just leave a comment on this blog telling me your favorite recipe from the cookbook, or which recipe you are most excited to try! Don’t forget to add your email too! I will choose 10 winners on Friday, September 17th.

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In the meantime, here’s a weekly meal plan containing 5 dinner recipes straight from the cookbook to give you some cooking inspiration… ENJOY!

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MONDAY

BRINED PORK CHOPS WITH APPLESAUCE (PAGE 134)

This is the most requested dinner in our family. The girls usually ask for it to be their birthday meal because they love pairing pork chops with warm applesauce. Brining is a great way to infuse flavor and lots of juiciness. Use this brine as a starting point, then add aromatics like black peppercorns, orange peels, garlic cloves, fresh sage, or juniper berries to play around and find out what you like best. You can use any thick bone-in chop, be a rib chop or loin (T-bone/Porterhouse) chop.

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INGREDIENTS:

For the pork:

• 6 (10 to 12 ounce, 1-inch-thick) bone-in pork rib or loin chops
• 1/2 cup kosher salt

For the applesauce:

• 2 to 2 1/2 pounds apples, such as McIntosh, Golden Delicous, Fuji, Jonagold, or a combination
• 1/2 cup water
• 2 cinnamon sticks, or 1/2 teaspoon ground cinnamon
• Juice of 1/2 large lemon (about 2 tablespoons)
• 1/2 teaspoon kosher salt

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TUESDAY

CAST IRON TAMALE PIE (PAGE 90)

Tamale pie is a marriage of chili-laced beneath a tender cornbread crust. Pops of sweet corn and flavorful enchilada sauce give the beef plenty of rich flavor, and it all comes together in one cast-iron pan, making for easy serving and clean up. Cast iron gives this dish a great caramelized crust because it retains heat so well. If you like, add a can of rinsed and drained black beans to the filling, or stir a big handful of shredded cheddar or jack cheese into the cornbread batter. Serve it with a big dollop of sour cream and of course avocado, hot sauce, and plenty of sliced jalapeños!

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INGREDIENTS:

For the filling:

• 1 1/2 pounds ground beef, preferably chuck or sirloin
• 1 tablespoon canola oil
• 1/2 medium yellow onion, finely chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can mild or spicy red enchilada sauce
• 1/2 cup frozen corn kernals
• 1/4 cup chopped fresh cilantro

For the cornbread topping:

• 1/2 cup fine cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons canola oil

For serving:

• Sour cream (optional)
• Hot sauce (optional)

INSTRUCTIONS:

Preheat the oven to 425 degrees F.

To make the filling, in a 10-inch cast iron pan over medium heat, warm the oil. Add the onion and cook, stirring, until softened and lightly golden, about 6 minutes. Add the beef and cook, stirring and chopping it up, until no longer pink, about 5 minutes. Drain off excess fat. Add the chili powder and cumin and stir to combine, then stir in the enchilada sauce. Reduce the heat to low and simmer until slightly thickened, 12 to 15 minute.

Meanwhile, to make the cornbread topping, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and oil. Add the wet mixture to the dry mixture and stir to combine.

Stir the corn and cilantro into the meat filling. Pour the cornbread batter over the top in an even layer.

Bake the pie until bubbly and the cornbread is cooked through, about 18 minutes. Serve with a big dollop of sour cream and some hot sauce.

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WEDNESDAY

SLOW COOKER PULLED PORK SANDWICHES (PAGE 141)

Whenever I need to feed a crowd, like when we head out of town to a rodeo weekend, I always make a bunch of pulled pork because it’s so easy when you use a slow cooker. It’s good straight from the pot with creamy coleslaw, or loaded onto just about everything – sandwiches, tacos, nachos, salads, or Brian’s favorite – breakfast burritos. Pork shoulder roasts are the classic cut for pulled pork, but you can also use leg or arm roasts for equally tender shreddable meat. The ranch-barbecue sauce is worth the effort, but you can also just use any favorite sauce.

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INGREDIENTS:

• 1 (5 to 6 pound) bone-in pork shoulder butt
• 1 1/2 tablespoons M5 spice rub, or kosher salt and freshly ground black pepper
• 2 medium oranges
• 1 cup apple cider or water
• 1 medium yellow onion, chopped
• 3 cloves garlic, peeled and smashed
• Burger buns, split and toasted
• Barbecue Sauce
• Creamy coleslaw

INSTRUCTIONS:

Pat the pork butt dry and rub all over with spice rub. Place the pork in a 6-to-8 quart slow cooker.

Halve the oranges and squeeze most of the juice into the slow cooker, then cut each half into quarters and toss them in too. Add the cider, onion, and garlic. Cover and cook on low for 10 hours or high for 8 hours.

Transfer the pork to a cutting board. When cool enough to handle, shred the pork with two dinner forks, removing and discarding the bone and any big pieces of fat or gristle. Strain the cooking juices through a fine-mesh sieve into a bowl, discarding any solids. Using a large metal spoon, skim off as much fat from the surface of the liquid as possible. Return the meat and juices to the slow cooker and cook on low until the meat is warm, very tender, and has absorbed some of the liquid, about 1 hour.

Pile the pork on the bottom of each toasted bun, then drizzle with the sauce. Pile the coleslaw on top of the meat (or on the side). Top the sandwiches with the remaining bun halves and serve right away.

Leftover pulled pork can be cooled completely and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

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THURSDAY

COWBOY CHILI (PAGE 87)

When we have a physically demanding job to do like branding, it’s all hands on deck. After hours of hard work, everyone is ready for a hearty afternoon lunch, and this is an ideal recipe for such occasions. You can leave out the beans if you prefer, or if you love them, add even more. Serve it as is, or put out a bunch of different toppings for everyone to create their own favorite chili bowl. And, of course, don’t forget to make cornbread, its perfect companion, to serve alongside.

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INGREDIENTS:

• 2 pounds ground beef, preferably chuck or sirloin
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 1 small green bell pepper, diced
• Kosher salt and freshly ground black pepper
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 cup water

For serving:

• 1 cup shredded Monterey Jack or cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped green or red onions
• Skillet cornbread with honey butter (page 211)

INSTRUCTIONS:

In a large heavy pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt. Cook, stirring, until the vegetables soften and start to brown, about 8 minutes. Increase the heat to medium-high, add the beef, and cook, stirring, until it is no longer pink, about 5 minutes.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes, and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. If it gets too thick, add a little more water). Taste and season with more salt and pepper if you like.

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions, and the cornbread on the side.

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FRIDAY

LEFTOVER CHILI MAC & CHEESE (PAGE 89)

Chili plus mac and cheese is a match made in heaven. If you manage to have leftover chili (it doesn’t happen often at our house!) this is a great solution to create a second satisfying meal that will disappear fast. My girls love it so much that sometimes I just make a double batch of chili so we are sure to have enough for this. Of course, this mac and cheese is a classic crowd-pleaser on its own. You can even stir some sautéed mushrooms, peas, or blanched broccoli or cauliflower florets into the mac and cheese before baking for a veggie-full variation.

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INGREDIENTS:

• 1 pound elbow macaroni or penne
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose whole milk
• 8 ounces white cheddar, shredded (about 3 cups)
• Kosher salt and freshly ground black pepper
• 4 cups leftover Cowboy Chili

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Grease a 9×13 inch baking dish.

Bring a large saucepan filled halfway with salted water to a boil. Add the macaroni and cook just until al dente (it will continue to cook in the oven), about 4 minutes or according to package directions. Drain in a colander, rinse with cold water, and set aside.

In the same saucepan over medium-low heat, melt the butter. Sprinkle with flour over it, and whisk until smooth. Slowly add the milk, whisking constantly until smooth. Let simmer for about 2 minutes to thicken slightly. Slowly add the cheese, whisking until smooth. Season with salt and pepper. Add the macaroni and stir until well combined.

Spread the chili in an even layer in the baking dish. Scrape the mac and cheese over the chili and spread into an even layer. Bake until bubbly and lightly browned around the edges, about 20 minutes. Let stand 5 minutes before serving.

Enjoy!