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Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- Pain Relief Salve with RSO/CBD Infused Coconut Oil

This is an easy way to make pain relief salve.  Find out why salve has a slow absorption rate, what you will need from your kitchen, and how to successfully make pain relief salve.

Thank you and let’s get infused.

Why Salve Has a Slow Absorption Rate

Most choose salves for the texture.  Because of this texture salve stays on the skin for a longer period of time with a slow absorption rate into the skin.

With a slow absorption rate this provides pain relief for a longer period of time than topicals with thinner textures.

Note: Wash hands and the area the salve will be applied to. Your skin is in contact with a lot of germs and bacteria, and this can decrease the effectiveness of salve.

Fact: CBD salve consists of a balanced composition of beewax, CBD an RSO, along with other types of aromatic essential oils including lavender and eucalyptus essential oil.

Chef’s notes: Always use organic steamed refined coconut oil and organic essential oils.

What you will need to Make CBD Salve:

Double Boiler

Silicone Spatula

Glass Measuring Cup

Tins or glass containers for storage

Chef’s Notes: You can make your own double boiler using a pan and a glass bowl.

Infused CBD refined Coconut oil- 1 cup

Bees wax- 4 Table spoons

Refined Shea butter-2 Table spoons

Tapioca Starch-2 Table spoons

Essential oils- 10 drops Eucalyptus and 12 drops Lavender

Chef’s Notes: Be sure to use 100% pure essential oils and not fragrance oils.

How to Make CBD Salve

1. Bring the water to a simmer in the double boiler.

2. Put the CBD coconut oil into the double boiler along with the RSO and stir well.

3. Add the beeswax to the coconut oil and stir often.

4. As soon as the beeswax is dissolved, add the Shea butter and stir until completely dissolved.

5. Add the Tapioca Starch

6. Add essential oils

6. Pour CBD salve into tins or containers.

Storage Tips: Salve can be stored at room temperature for months. Keep from direct sunlight or heat.

Pro Tips: Adding Tapioca and whipping the salve will help keep the salve from becoming greasy when applied to the skin.

Chef’s Notes: Unrefined Shea Butter will also work but has a distinct scent. Unrefined coconut oil will also have a heavy coconut scent.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

CBD salves are so easy to use. Apply a small amount of salve on the skin, massage it in, and that’s it. This salve has the smell of Lavender and Eucalyptus with the benefits of CBD; it also applies to the skin without that greasy feel.

Thank you and Happy Infusing……………

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about-How to Infuse Coconut Oil with CBD Hemp

This is an easy method to infuse coconut oil with hemp flower.  Find out Why Coconut Oil is a great carrier for infusion, what you will need from your kitchen, and how to successfully infuse coconut oil with CBD Hemp.

Thank you and Lets get Infused.

Why Coconut Oil is a great carrier for infusion:

You can make cannabis-infused coconut oil that is dairy-free, plant-based, plus coconut oil is an excellent carrier for many cannabis infused foods and self-care products.

Most coconut oil is refined. Virgin or unrefined coconut oil is about as close to being as natural as you can get. Unrefined coconut oil has a pure coconut flavor.

Certain recipes don’t taste well with a heavy coconut flavor. One advantage to using refined coconut oil is that it has a neutral taste and flavor.

Refined coconut oil is about 63 percent MCTs and 50 percent lauric acid, making refined coconut oil a great carrier for infusions.

Fact: Coconut oil is the perfect substitute for butter and other oils.

Fact: Coconut oil is an excellent carrier for many cannabis infused foods and self-care products.

Chef’s notes: Always use organic steamed refined coconut oil.

What you will need to Infuse Coconut Oil

Kitchen Items:

Cheese Cloth

Strainer and Mason Jar

Double Boiler

Instant Read Digital Thermometer (Optional)

Glass bowl with lid for storage

Fact: Infusing Coconut Oil can be done in your own kitchen by using a double boiler by slowly infusing cannabis into coconut oil.

Chef’s Notes: You can make your own double boiler using a pan and a glass bowl.

Ingredients:

1-1/2 cup-refined Coconut Oil

Decardoxylated Cannabis- 12 grams Hemp

1 gram CBD Isolate

How to Infuse Coconut Oil with Hemp

1. Combine the Decardoxylated Cannabis and isolate to the coconut oil in a double boiler.

2 Simmer on a low heat for 90 to 120 minutes, Maintain low heat (ideally above 160ºF to 175ºF but never exceeding 200ºF). Allow the oil and cannabis mixture to infuse, occasionally stirring. The mixture should never come to a full boil.

3. Set a funnel on top of a Mason jar and line it with cheesecloth. Once the coconut oil has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. After the coconut oil is strained pour the coconut oil into a glass bowl with lid for storage.

Storage Tips: Coconut Oil can be stored in a cool dark area for 1-2 months.

Chef’s Notes: To maintain the highest levels of CBD potency, you should keep the double boiler temp as close as possible to 160 to 175ºF. Water will start to boil at 212ºF if your water is boiling the temperature is too high and can burn the coconut oil and destroy the infusion.

Fact: It’s important to regulate temperature controls when infusing coconut oil. Heat is needed to infuse, but too high of a temperature can burn the coconut oil and destroy the infusion.

Pro Tips:  Optional -Instant Read Digital Thermometer (Used to verify double boiler temp)

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

Thank you and Happy Infusing……………

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- Decarboxylating Hemp- Convert CBDa to CBD

Decarboxylation is the first and most important step to convert CBDa to CBD. In this video you will find out why it’s important to decarboxylate Hemp Flower, what you will need from your kitchen and how to successfully decarboxylate cannabis shake and trim.

Thank You. Let’s get Infuzed.

Why it’s important to decarboxylate Hemp Flower

In order to get the benefits of THC or CBD you must activate cannabis through decarboxylation. Once the CBD in hemp has been activated anything you can make with THC can also be made with CBD. Take it a step further and mix THC and CBD to get the benefits of both.

Fact: Just like THCA, CBDA needs to be decarboxylated to make CBD. Just follow the same process when activating THC flower, concentrates, or rosin.

Chef’s Notes -In order to decarboxylate hemp flower at home, all you need is hemp, an oven set to 240 degrees, some parchment paper, a baking tray and aluminum foil.

What Will Need to Decarboxylate Hemp Flower

Kitchen Items:

Oven

Oven Thermometer (Used to verify oven temp) optional

Baking Tray (Rimmed)

Aluminum foil

Parchment paper

Ingredients:

Hemp Flower 14 grams

How to Decarboxylate Hemp Flower

To maintain the highest levels of CBD potency, you should keep oven temperatures as close as possible to 240°F (160°C). Use an oven thermometer to double check the temperature within your oven.  The temperature on your dial may not represent the actual temperature within the oven.

Fact: It’s important to regulate temperature controls when decarboxylating cannabis. Heat is needed to decarboxylate, but extreme temperatures can destroy the THC and CBD contained in cannabis.

1. Pre-heat oven to 240°F (160°C).

2. Line a flat baking sheet or rimmed baking pan with parchment paper.

3. Do not grid hemp to a fine powder, doing this will put more plant material into the medium that you are infusing.

4. Spread your coarsely ground hemp evenly over the baking sheet or rimmed pan so that the heat distributes evenly, cover with foil.

Make sure the baking sheet or rimmed pan is the correct size so there is little or no empty space on the pan when you spread out your cannabis.

5. Bake the hemp at 240°F (160°C)-for 60 minutes to 90 minutes. This will activate the hemp and give it a roasted, nutty smell. (Try to minimize the times you open the oven to regulate the temperature.)

6. Remove from oven, let cool. Your hemp is ready to infuse.

7. Make sure to store the decarboxylated hemp in an airtight container in a cool, dark place.

Chefs Notes: Heating recommendation for THCA to THC decarboxylation is to bake the flower at 240° F for 40 minutes. Heating recommendation for CBDA to CBD decarboxylation is to bake the flower at 240°F for 60 to 90 minutes.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

Thank you and Happy infusing…………..

 Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Rosin Puck Concentrates

The Source Turbo is an easy way to make concentrates from rosin pucks.  In this video you will find out why concentrates made from rosin pucks work great for edibles, and what you will need to make rosin puck concentrates.

Thank you and let’s get infused……….

 Why Concentrates Made From Rosin Pucks Work Great for Edibles

Using concentrates made from rosin pucks works great for edibles. Making concentrates from rosin pucks with the Source Turbo in your own kitchen is very easy and can produce some potent concentrates for edibles.

Chef’ Notes: When adding rosin puck concentrate to an edible recipe you can get some great results and some great tasting edibles.

What You Will Need to Make Rosin Puck Concentrates

 Kitchen Items:

Source Turbo

Silicone matt

Small silicone spatula

Silicone or glass cups for storage

Dab Stick

Ingredients:

Rosin Puck QWET (Tincture filtered and ready to be placed in crucible)

How to Make Rosin Puck Concentrates

1. Put the crucible in the Source and start the process.

2. Start the Source using the green button or with the mobile app.

3. There are two modes: normal and turbo

4. The app is for viewing temp, vacuum, time remaining and altitude settings. (App is optional and not required to operate the Source)

5. Turbo takes about 2-hours and Normal takes about 4-hours.

6. The Oil remains in the crucible

7. Ethanol is reclaimed for re-use.

8. The oil from the crucible is the foundation for any type of concentrate for infusion. Stop the evaporation process towards the end so you can pour the oil out of the crucible.

9. Pour the oil onto the silicone mat to purge or evaporate any remaining alcohol in the oil.

10. Use a dab stick to whip the oil occasionally to speed up the purging process.

11. The oil is ready to use for infusions just add to a carrier. (Oil is already decarboxylated)

12. Place the concentrate into glass or silicone cups.

Fact: The Source has altitude tuning. The feature creates an optimal vacuum and temperature balance for peak extraction performance at almost any altitude.

Thank You and Happy Infusing……………….

 Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make a Potent Rosin Puck QWET

This method makes a QWET using rosin pucks. In this video you will find out why rosin pucks make a great QWET, what you will need from your kitchen, and how to successfully make a potent Rosin Puck QWET.

Thank you and let’s get infused……….

Why Rosin Pucks Make a Potent QWET

Pucks of smashed buds from a rosin press still contain cannabinoids and terpenes, although there’s less to extract from a puck. This process makes the ring of rosin wax that surrounds the rosin puck. The ring contains most of active compounds but even the very best rosin presses will not squeeze all of the rosin out. There is a lot left in that rosin puck worth saving.

Fact: You can extract more rosin from these pressed pucks for edibles. This may take a little more time than the first press, but will yield promising results.

Chef’ Notes: When using rosin chips to make a QWET the cell wall damage to the plant material will be extracted in your QWET wash, not that great for vaping but great for edibles.

What you will Need Make a Rosin Puck QWET

Kitchen Items:

Refrigerator

Mason jars x 2

Buchner filtration system

Source Turbo (using the vacuum)

Stainless steel coffee filter

110 mm slow filter paper

Ingredients:

Dry Ice

Rosin Pucks 14 grams

420 Extractor (ethanol)

How to Make a Rosin Puck QWET

1. Pour the 420 extractor into one of the mason jars.

2. Remove the rosin pucks for the rosin bags. Keep the bags.

3. Gently break up the rosin pucks and do not crush or grind into a fine powder

4. Put the rosin pucks in the Mason jar and the 2 jars in the freezer.

5. Leave the Mason jars in the freezer overnight.

6. Remove the rosin chips and one ethanol Mason jar and pour the frozen ethanol over the frozen rosin chips.

7. Place the Mason jars back into freezer for 30 minutes. Agitating every 5 minutes.

8. Remove the Mason jar and pour the cannabis mixture into coffee filter into a clean Mason jar.

9. Place the QWET Tincture back into the freezer.

10. The wash is ready to be run through the Buchner filtration system.

11. Set up the Buchner filter and attach to the Source Turbo for a vacuum to operate the filter.

12. Place a filter paper in the Buchner ceramic top and prim the filter with alcohol.

13. Next Remove the wash jar from the freezer and immediately pour the contents into the Buchner Ceramic Top with the primed filter. Pour the contents from the flask into a clean jar.

14. The Tincture is ready to be placed into the Crucible in the Source Turbo for evaporation.

Thank you and Happy Extracting……………

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Small Batch Rosin Chip Cannabutter

This small batch recipe uses rosin chips to make canna butter. In this video you will find out why it’s easy to make canna butter from rosin chips, what you will need from your kitchen, and how to successfully make rosin chip canna butter.

Thank You. Let’s get Infuzed.

Why it’s Easy to Make Canna Butter from Rosin Chips

It’s quite easy to make canna butter with rosin chips. The process is pretty much the same as making canna butter with cannabis flower.

Smashed pucks still contain cannabinoids and terpenes but there’s less to extract from a puck. This small batch recipe uses pucks that were pressed for 180 seconds.

Fact: To fully activate the THC, the rosin chips need to be decarboxylated. See the video How to decarboxylate rosin pucks.

Chef’s Notes; Cannabis infused butter, or cannabutter, is one of the easiest and most common ways to make edibles. Using rosin chips is pretty much the same as making canna butter with cannabis flower.

 What you Will Need to Make Rosin Chip Cannabutter

Kitchen Items:

Double Boiler

Measuring cup

Funnel strainer

Cheese Cloth

Butter mold (optional)

Ingredients:

14 grams rosin chips

!/2 Cup Clarified butter

Chef’s Notes: As with any recipe add more or less cannabis to increase or decrease the potency.

How to Make Rosin Chip Canna Butter

1. To fully activate the THC, the rosin chips need to be decarboxylated, necessitating the need for the baking sheet. Once decarboxlated, it is time to infuse.

2. Fill up the bottom of the double boiler with water until the level reaches the bottom of the bowl. Bring water to a boil.

3. Once boiling, turn the heat on low and add the butter. After the butter has melted, add the decarboxylated rosin chips to the butter.

4. You will need to let this cook on low for 120 minutes to 150 minutes, stirring every 15 minutes or so.

5. After 2 hours or so take it off the heat and let cool.

6. Place the strainer funnel and cheesecloth over a container and pour cannabutter through it. Do not squeeze the rosin chips to get the remaining butter out.  Let gravity drain out all butter.

7. Pour the butter into a clean Mason jar or butter mold and then place in refrigerator for about an hour until the butter hardens.

Chef’s Notes: If using butter molds- remove the butter from the mold once the butter is solid and wrap with plastic wrap and place canna butter in an air tight container.

Note: Always let the canna-butter sit at room temperature to soften for immediate use.  Do not use a microwave to soften the butter.

Thank you and Happy Infusing…………….

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Decarboxylate Rosin Pucks for Edibles

Decarboxylation is the first and most important step to infusing edibles with cannabis. In this video you will find out why it’s important to decarboxylate rosin pucks, what you will need from your kitchen and how to successfully decarboxylate rosin pucks..

Thank You. Let’s get Infuzed.

Why it’s Important to Decarboxylate Rosin Pucks

Rosin chips or pucks are the flattened cannabis flowers that remain after being smashed on a press.

To make edibles with rosin pucks, the key is to activate the cannabinoids that remain in the pucks through decarboxylation. Decarboxylation is the process of heating cannabis to activate the THC.

This key step is debatable among edible makers because the rosin press has already applied heat to the flower during the press. Therefore why is there a need to decarboxylate?

Fact: Smashed pucks still contain cannabinoids and terpenes but there’s less to extract from a puck.

Chefs Notes: Rosin pucks are heated at low temps for approximately about 3 minutes which is not enough time to fully decarb rosin pucks.  That’s why it’s important to decarboxylate rosin pucks to get the best results.

What you will need to Decarboxylate Rosin Pucks

In order to decarboxylate rosin pucks at home, all you need is rosin pucks, an oven set to 240 degrees, some parchment paper, a baking tray and aluminum foil.

Kitchen Items:

Oven

Oven Thermometer (Used to verify oven temp)

Baking Tray (Rimmed)

Aluminum foil

Parchment paper

Ingredients:

14 grams of Rosin Pucks without the bag

How to Decarboxylate Rosin Pucks for Edibles

1. Pre-heat oven to 240°F (160°C).

2. Line a flat baking sheet or rimmed baking pan with parchment paper.

3. Remove the chips from the rosin bags. Break the rosin pucks up into smaller pieces using your fingers Do not grid the rosin pucks to a fine powder, doing this will put more plant material into the medium that you are infusing.

4. Spread the pieces of rosin pucks evenly over the baking sheet or rimmed pan so that the heat distributes evenly, cover with foil.

5. Make sure the baking sheet or rimmed pan is the correct size so there is little or no empty space on the pan when you spread out your cannabis.

6. Place the baking sheet in the oven at 240-250℉ for 20-25 minutes. This will activate your cannabis and give it a roasted, nutty smell. (Try to minimize the times you open the oven to regulate the temperature.)

7. Remove from oven, let cool.

8. Now you are ready to infuse the rosin chips into your butter or oils.

9. If not using right away make sure to store the decarboxylated pucks in an airtight container in a cool, dark place.

Chef’s Notes: There are other methods of extraction for rosin pucks with the bag using solvents such as Ethanol.  These solvents are ok to use for edibles, because they will evaporate and purge using the Source Turbo.

Thank You and Happy Infusing………….

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make CBD Lip Balm with Coconut Oil

This basic lip balm recipe is incredibly easy.  Find out why lip balm is perfect for complete facial skin care, what you will need from your kitchen, and how to successfully make Coconut Lip Balm.

Thank you and let’s get infused.

Why Lip Balm is Perfect for Complete Facial Skin Care

This recipe is incredibly easy and makes a lip balm that is firm, yet softens on contact with your lips. Contains CBD infused coconut oil for better hydration and faster healing.

The wind combined with cold and hot weather often leads to chapped and dry lips. So it is mandatory to wear a lip balm for complete facial skin care.

The skin on our lips is thinner than our facial skin. When suffering from chapped and dry lips, using a lip balm with CBD keep lips well hydrated and heal faster.

Fact: It’s perfect for tubes or pots.

Chefs Notes: Moisturizing lips every day is a great way to ensure complete facial skin care.

What you will need

Kitchen Items

Glass Measuring cup

Silicone spatula

Tubes and pots

Tube rack

Ingredients

3 Tbsp Beeswax Pellets

2 bsp Shea Butter

4 Tbsp Coconut Oil

2 to 5 drops of your favorite Essential Oil

1 gram of CBD broad spectrum  distillate

How to Make Coconut Oil Lip Balm

1. Use a double boiler or set up a makeshift double-boiler. Fill the saucepan with water. Place a heat-safe glass bowl on top of the saucepan. If you don’t have such a bowl, you can set a glass canning jar into the water instead.

2. Place 3½ tablespoons of coconut oil into the bowl melt the coconut oil.

3. Add 1 tablespoon beeswax pellets; they will be easier to melt. If you are a strict vegan, use ½ tablespoon of candelilla wax instead.

4. Add 1 tablespoon of shea butter this helps make the lip balm more creamy.

5. Melt the ingredients. Wait for the ingredients to melt.

6. Remove the bowl from the saucepan. Set it down onto a heat-safe surface and stir the ingredients together until the color is consistent. You do not want any streaks or swirls.

7.Stir in 1 gram of CBD distillate, mix well.

8. Stir in 5 to 10 drops of essential oil, if desired. You can skip this step if you want to, but the essential oils will give your lip balm a nice fragrance and flavor. Not all types of essential oils are safe to use on skin, but the following types are

Vanilla absolute is sweet and delicious, like a pastry.

Peppermint or spearmint are cool and refreshing.

Mandarin, orange sweet or tangerine, sweet and tangy.

9. Pour the lip balm into clean, lip balm containers.

Thank you and Happy Infusing………..

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- Infusing Whole Chicken With LEVO Butter

This is an easy way to infuse a whole chicken. In this video you will find out why butter infused chicken is so delicious. What you will need from your kitchen, and how to successfully infuse a whole chicken.

Thank You. Let’s get Infuzed.

Why Butter Infused Chicken is so Delicious

Chicken is one of the tastiest meats around, full of protein, sweet and flavorful. It’s important to know all the tricks of cooking a perfect chicken breast, but this video is about infusing a whole chicken.

Fact: One great way of having tender, juicy chicken every time is a butter injected chicken.

Chef’s Notes: This method of injecting is marinating from the inside out. Rubs, and glazes are placed on the surface of the meat and very little penetrates the meat, but with a meat injector, having a flavor packed chicken is just a simple push of a plunger.

What you will Need to Infuse a Whole Chicken

Kitchen Items:

Oven

Baking dish

Aluminum foil

Meat Injector

Glass Measuring Cup

Instant Read digital thermometer

Ingredients:

Whole chicken

1 stick LEVO Butter (melted)

1/4 cup apple juice

2 tsp brown sugar

1 tsp garlic powder

1 tsp ground black pepper

1 cup-meat rub

How to Infuse a Whole Chicken With Levo Butter

1. In a glass measuring cup, thoroughly combine melted butter, apple juice, brown sugar, and garlic powder to make the butter sauce.  Preheat Oven to 375 degrees.

2. Keep a little extra brown sugar and apple juice. Insert the meat injector into the sauce.

3. Pull back the plunger and fill the injector with the sauce.

4. To inject chicken, insert the needle into the drumsticks and wings and slowly push it into the opposite side, careful not to breach the skin.

5. Inject the sauce slowly until you start to feel pressure pushing back.

6. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavors.

7. You don’t want to go too fast or the built up pressure will cause the butter to leak.

8. Using the same method, inject the chicken breasts in several locations across the breast.

9. Season the whole chicken with dry rub.

10. Then, sprinkle on some of that extra brown sugar into the skin to give it a crisp skin.

 11. Cook the chicken for 45 to 60 minutes.

12. Cook until the chicken reaches an internal temp of 175 degrees. Insert the meat thermometer into the breast meat for the most accurate temperature reading.

13. Once the chicken has finished cooking, remove from the oven and allow the chicken to rest for a few minutes. Carve and enjoy!

Chef’s Notes:  If you want to keep the apple juice flavor subtle, dilute the juice with water. You can also dilute with your favorite bourbon or rum for an extra flavor.

There are a lot of different options for sprays to moisturize your meats while cooking – soda, vinegar and fruit juices.

Thank You and Happy Infusing……………..

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Colorado Shepherd’s Pie

This version of shepherd’s pie is my favorite. In this video you will find out why Colorado Shepherd’s Pie is so flavorful, what you will need from your kitchen, and how to successfully make Colorado Shepard’s Pie.

Thank You. Let’s get Infuzed.

Why Colorado Shepherd’s Pie is so Flavorful

Shepherd’s pie is a dish of cooked meat topped with mashed potato. Ingredients are lamb or beef, onions, sauce, and a topping of mashed potato. Variations can include adding vegetables to the meat and topping the potatoes with cheese.

This version will use ground bison instead of beef or lamb.

Fact: Many of my foodie friends have stated that shepherd’s pie uses lamb while cottage pie uses beef.

Chef’s Notes: Compared to beef, bison is lighter, coarser, and slightly sweeter. Bison doesn’t have much of an aftertaste. It’s very lean and so flavorful.

What you will Need to Make Colorado Shepherd’s Pie

Kitchen Items:

Oven/Stove

9×18 baking dish

Skillet

Medium Sauce Pan

Large pot

Measuring cup and spoons

Silicone spatula

Cutting Board

Knife

Potato peeler

Ingredients:

3 large (1 1/2 to 2 pounds) potatoes, peeled and quartered

8 tablespoons (1 stick) LEVO butter, divided

1 medium red onion, chopped (about 1/2 cup)

1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas

1 pound of ground bison

1/2 cup beef broth

1 teaspoon Worcestershire sauce

1 teaspoon salt, plus more for taste

Pepper and/or other seasonings of choice

How to Make Colorado Shepherd’s Pie

1. Place the peeled and quartered potatoes in a large sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2. Preheat the oven to 400°F.

3. While the potatoes are cooking, melt a ½ stick of the LEVO butter in a large pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

4. Adding peas or corn, add them toward the end of the cooking of the onions, they take very little cooking time.

5. Remove the onions and vegetables and set aside.

6. Add ground bison to the pan. Cook until no longer pink then season with salt and pepper.

7. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

8. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

9. When the potatoes are done, remove them from the pot and place them in a bowl with the remaining ½ stick of LEVO butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

10. Layer the meat mixture and mashed potatoes in a casserole dish:

11. Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

12. Spread the mashed potatoes over the top of the ground bison. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

13. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Chef’s Notes: Put a layer of creamed corn between the ground bison and the mashed potatoes.Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Thank You and happy Infusing……………………….