The Ranch Table – Elizabeth Poett

The Ranch Cookbook is a delicious collection of family friendly recipes that will easily become great meal experiences for anyone you make them for. So many to choose from – this is a book full of great things to make and a TV show “The Ranch Table” to go with it. Elizabeth Poett is the pioneer woman of California.

I have been looking for an easy and delicious carb friendly breakfast option to make for my health conscious and diabetic family members. Elizabeth Poett’s Sausage and Cheddar Frittata fits the bill perfectly and it can be loaded with veggies as well. As an added bonus this is also a one pan meal because you brown the sausage and onion in an oven safe pan, add your eggs and veggies and into the oven it goes. Less dishes to wash always makes the cook happy. My new go to for breakfast or brunch gatherings.

Sausage and Cheddar Frittata

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I have made it clear that I am not a fan of mayonnaise which makes me really struggle to like coleslaw. This book has a healthy version of slaw that not only tastes great but the combination of purple and green cabbage and carrot peels is appetizing to the eye and looks incredible on the plate. With a light vinaigrette as a dressing this can be something you serve all summer with steaks, burgers or pulled pork sandwiches.

Cabbage and Carrot Slaw

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When looking at cookbooks it’s always interesting as to what pulls me in enough to make it. With the Santa Maria-Style Tri-Tip it was the red wine in the steak marinade. I have made and shared a lot of flank steak/tri-tip recipes, but I LOVE red wine and had never used it as a marinade on this type of cut before. The end result was very good. With that being said, this recipe is so easy the only thing you could do to ruin it is over cook the meat. Depending on thickness these steaks it usually take less than 15 minutes on the grill. I have added her open fire version, but I marinated and threw it on the grill for a quick and tasty weeknight meal.