Green chile buffalo burger

1lb buffalo

1/2 cup mild green chiles (we were serving to the kids so we kept the chile heat down)

1-2 table spoons ghee (or butter) 

1 tablespoon hamburger or steak seasoning low sodium

Mash and combine all ingredients, form into round patties with a thinner middle so burger will be flat once done instead of raised in the center. Cook in a skillet or grill over medium heat, 3-4 per a side for well done.

Serve with toppings, cheese, etc. or open faced along side a green veggie!

Apple Cajun Pork Tenderloin

This would be a great Sunday lunch that can be made while your at church!

1-2lb pork tenderloin with little slits every half inch or so

1 apple cord and cut into several slices

1-2 tablespoons butter or ghee

2-3 tablespoons honey or blue agave

1 medium white onion cut into slices

Cajun seasoning

Salt and pepper

In a pan melt butter over medium heat. Sprinkle Cajun seasoning on tenderloin and add to pan to sear all sides of the meat. Add honey. Add the pork tenderloin to crock pot and pour sauce all over. In each slit in the tenderloin, place an apple slice. Toss remaining apple slices and onions over tenderloin, cover and cook on high for 2 hours or low for 3-4 hours.

Slice and serve with the apples and onions on top of rice or mashed potatoes? 

This was so easy and Jonny asked for it to be added to the regular menu!

Pioneer woman's drip beef sandwiches

http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

I went the spicy route for these Italian spicy drip beef sandwiches and they were really yummy!

What I used according to recipe from link above with a few alterations

1 chuck roast 

16oz can of beef broth

7-8oz of pepperoncinis with liquid (aka banana peppers)

1 onion cut up in eighths

1 packet Italian dressing seasoning  

Place all in a crock pot on low for about 9 hours, pull meat out and shred then return to pot with juices and serve on Hawaiian king rolls with drippings on the side.