Shabby blogs

Saturday, August 13, 2011

Pressing On, My New Favorite Blog

My new, favorite blog is Pressing On. The funny thing is, it is written by a 17 year old girl that Josiah met through the Curles' Girls. They get together to play (music, not Legos or airsoft) when we are in San Diego. Lyssa is a talented musician, an engaging writer and wise way beyond her years. I am encouraged by her insight. You will be too. Check it out and subscribe... and be blessed by a young woman dedicated to Christ, using her gifts to direct the rest of us to Him and His truths.

Thursday, August 11, 2011

Soup Bones and Shanks

I know that this is not a really exciting post for most of you after much silence on the blog, BUT, some of our bison customers will be happy. I often have requests for ideas to use soup bones and shanks. These cuts are an excellent source of nutrients because of the marrow in the bones. Not only that, but they make the best soup stock/broth that you have ever tasted. I have a double use for my shanks and soup bones. First I make soup stock, then I use the meat for enchiladas. Both are super easy. Here is how I do it:

Bison Stock
2 packs soup bones/shanks
Water to cover
Seasonings….whatever you like

Place unwrapped, frozen shanks or soup bones in crock pot (mine is 6 quarts). Cover with water. Add salt, pepper, and any seasonings you like (I use real salt, garlic powder, Montreal steak seasoning, pepper). Cook on low for 10 – 24 hours (if you cook them for the longer period of time, you will need to add additional water). Turn off crock pot and let cool for an hour or so. Pull out the pieces of bone and meat and place in a large bowl. Strain broth through fine mesh cheese cloth (the only place I can find it is at Bed, Bath and Beyond). Store broth in freezer containers and label. Pick the meat from the bones and set aside for enchiladas. Here’s the way I do it.

Easy Bison Enchiladas
Tortillas (corn or flour)
Enchilada sauce
Shredded Cheese
Meat from your shanks/soup bones

Pour enchilada sauce over bottom of pan (9x13). Fill tortillas with meat and roll them up. Set in pan. Once the pan is full, pour sauce over the enchiladas – I use a lot – and then sprinkle (or totally cover) with shredded cheese of your choice. Bake at 350 degrees for about 30 minutes.

I make this for our monthly church potluck - super easy, makes a bunch and gets rave reviews….they disappear immediately.