Recipe ! Quick & Easy Nachos !

3 Cups of Tortilla Chips
1/2 Cup of chopped Tomatoes
1/4 Cup of chopped Black Olives
1/4 Cup of chopped Green Onions
1 Package of Signture Series Steak Sticks (pull apart into small pieces, or chop up)
0r use 1 Package of Shredded Buffalo Jerky
1 Cup of Shredded Cheddar Cheese

Arrange chips on baking dish. Preheat oven to 350' Top with all your favorite chopped ingredients. Sprinkle with the cheese and place in oven for 5 to 8 minutes. Watch carefully and take out when cheese is golden brown.

Garnish with guacamola or sour cream if you like ! Enjoy !


Enroll for wholesale prices and free shipping. Join Jerky of the Month or choose from 35 flavors ! http://sweetprofitsteam.jerkydirect.com

Hi Linda,  Luella and the jerky team.  Linda, I like your recipe for nachos!!! I  got my first try of the Package of Shredded Buffalo Jerky this month and I like it!!    YUM!

I'm going to give ONE package of the shredded jerky to my "guys" in their Christmas stockings this year. They will LOVE it!!!   Thanks. 

Pat   http://patsradianceteam.jerkydirect.com/

 

Pat   http://patsradianceteam.jerkydirect.com/

I really like the shredded buffalo !  I use it in anything I would want bacon in.  I have not tried making a dip with it, for veggies and crackers for a party yet, but plan on it....

Linda, TeamLeader

Recipe ! Quick & Easy Nachos ! 3 Cups of Tortilla Chips 1/2 Cup of chopped Tomatoes 1/4 Cup of chopped Black Olives 1/4 Cup of chopped Green Onions 1 Package of Signture Series Steak Sticks (pull apart into small pieces, or chop up) 0r use 1 Package of Shredded Buffalo Jerky 1 Cup of Shredded Cheddar Cheese Arrange chips on baking dish. Preheat oven to 350' Top with all your favorite chopped ingredients. Sprinkle with the cheese and place in oven for 5 to 8 minutes. Watch carefully and take out when cheese is golden brown. Garnish with guacamola or sour cream if you like ! Enjoy ! Enroll for wholesale prices and free shipping. Join Jerky of the Month or choose from 35 flavors ! http://sweetprofitsteam.jerkydirect.com Buffalo Jerky Recipes: Cut them up into cubes and put it in your favorite salad. Add them to shish kabob vegetables and grill. Chop up and add to rice a roni 5 minutes before done cooking; flavors to be coordinated; very yummy Heat slightly serve with scrambled eggs instead of bacon Shredded buffalo is great to put in omelets, potatoes, soups, beans, casseroles.... anything thing you would use bacon in for flavoring! Deeeeeeeeelicioussssssss ! ! ! TOMATOES with FETA CHEESE and BUFFALO shredded jerky ~ 2 Medium Tomatoes Dash of sea salt, ground pepper 1/4 cup of crumbled feta or shredded mozzarella cheese 2 tablespoons chopped pitted ripe olives 1 medium green onion chopped Sprinkle with Hickory Smoked Shredded Buffalo Jerky Cut tomatoes in half and arrange on oven proof dish, mix remaining ingredients, sprinkle over tomatoes... cover and put under preheated broiler for 2 minutes, watch carefully to take out when toasteee brown and melted cheese ! or eat as cold salad ! mmm a healthy meal ! Shredded buffalo is great to put in omelets, potatoes, soups, beans, casseroles.... anything thing you would use bacon in for flavoring! Deeeeliciousss ! ! ! Orange Teriyaki Beef Dinner 1/2 Cup Orange Juice 1/4 Cup Teriyaki sauce (or soy sauce) 1/4 cup packed brown sugar 3 cloves garlic, sliced thin 1 teaspoons grated orange peel 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup sliced green onions Gently saute ingredients together. Add 1 pack of Teriyaki Beef Jerky (or Buffalo), simmer for 10 minutes. Make 4 servings of brown or wild rice. Spoon meat and sauce over rice and garnish with a steamed veggie of your choice like broccoli or asparagus. Enjoy ! SLOW COOKER COWBOY STEW (using meat products from Jerky Direct) INGREDIENTS 2 bags Signature Series Steak Sticks (From Jerky Direct) cut into 2 inch pieces 4 potatoes - unpeeled, cut into 1 inch pieces 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1 can (28 ounces) baked beans in barbecue sauce DIRECTIONS: 1. IN 3 1/2 TO 4 QUART SLOW COOKER, MIX BEEF, POTATOES, ONION, SALT AND PEPPER. Spread beans over mixture. 2. Cover and cook on low heat setting 6 to 8 hours or until beef and potatoes are tender. (my own preference. I would add 2-3 carrots and 2-3 stalks Celery - both chopped in 1 inch pieces. And I would also add a couple chopped up Roma Tomatoes to this stew! I like my vegtables.) Linda TeamLeader/Guardian

Roast Loin of Pork with Baked Apples and Cider Gravy Recipe courtesy Tyler Florence Roast Loin of Pork with Baked Apples and Cider Gravy Pork: 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed Small bunch sage, leaves chopped Small bunch thyme, leaves chopped 1 1/2 cups extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 1 (12-ounce) bottle hard cider 1 cup chicken broth 1 lemon, juiced optional Apples: 8 Gala or Golden Delicious apples 1 lemon, juiced 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples 1/2 cup golden raisins 6 sage leaves, chopped 2 garlic cloves, minced 1/4 cup dark brown sugar Kosher salt and freshly ground black pepper 1 cup hard cider 1 tablespoon lemon juice Preheat the oven to 375 degrees F. Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.) Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples. To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.