5 Recipes to Try this Month with Your Cotton Cattle Subscription Box

It’s safe to say we’re pretty blown away by the amount of customers investing in our NEW Subscription Box. Although, we can’t honestly say that we’re surprised. When you think about about it, who wouldn’t be on board for:

  • Nourishing their body and their loved ones with nutritious protein and essential vitamins.
  • Not wondering if products are in stock - subscribers are guaranteed monthly availability.
  • Having one less thing to remember - automatic monthly delivery for the win!
  • Putting money back into the local community. 
  • A routine investment in the environment.

With all those perks, we still understand that some people may be turned off by the intimidation factor - what in the world do I make with this meat each month?! That’s where these blogs come into play. We share recipe roundups regularly and have even begun a Subscription Feature where we specifically share recipes and tips relative to the items in the Subscription Box. I guess that’s just one other perk we could add to the list above. Enjoy!


Grass Fed Beef Enchilada Casserole

You’ll Need:

  • 2 pounds grass-fed beef
  • *1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1 Tbs. each: cumin, coriander
  • 1 tsp chili powder
  • 2 (10 oz) cans red enchilada sauce
  • 1/2 cup milk
  • 1 (15.5 oz) can black refried beans
  • a whole stack of white or yellow corn tortillas (around 30)
  • 1 (8 oz) block of Monterey Jack cheese, shredded
  • 1 jalapeno, thinly sliced
  • 1 or 2 roma tomatoes, diced
  • 1 cup chopped cilantro leaves, plus extra for garnish
  • lime wedges
  • salt and pepper

Get the Recipe: https://bevcooks.com/2015/12/grass-fed-beef-enchilada-casserole/


Tacos Carne Asada

You’ll Need:

For the Wet Rub

  • 1 lime zested
  • 3 large cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 pounds grass fed sirloin steak*

For the Tacos

  • 2 Haas Avocados
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • sprinkle salt and pepper
  • 1 cup pickled onions
  • 1 cup queso fresco
  • 1 cup salsa verde (I used Sprout's Hatch Chile Salsa)
  • 8 corn tortillas

*Cotton Cattle note: or other steak of choice from your Subscription Box

Get the Recipe: https://www.garlicandzest.com/tacos-carne-asada-grass-fed-steak/


Grilled Chicken Breast with a Homemade Spice Rub

You’ll Need:

  • 4 chicken breasts
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper
  • 2 tablespoon of olive oil

*Cotton Cattle note: or other chicken of choice from your Subscription Box

Get the Recipe: https://www.joyfulhealthyeats.com/the-best-grilled-chicken-recipe-with-spice-rub


Cajun Shrimp & Sausage Vegetable Skillet

You’ll Need:

  • 1 pound large shrimp peeled and deveined
  • 14 ounce pork or chicken sausage sliced
  • 2 medium sized zucchini sliced
  • 2 medium sized yellow squash sliced
  • 1/2 bunch asparagus sliced into thirds
  • 2 red bell pepper chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning

Get the Recipe: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-skillet/


BBQ Pork Chops and Peaches

You’ll Need:

  • 4 1-inch thick pork loin chops
  • 2 – 3 tablespoons bbq dry rub
  • 2 tablespoons of ghee or clarified butter*
  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 – 3 large firm ripe peaches
  • 1 teaspoon minced ginger
  • 1 teaspoon minced rosemary
  • kosher salt to taste
Get the Recipe: https://thenoshery.com/bbq-rubbed-pork-chops-peaches/

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