When even your kitty wants some of the Kettle & Fire bone broth, then you KNOW that it’s a great product!

Kettle & Fire is one of my favorite products. Don’t get me wrong, I love making bone broth but there are times when I haven’t made any and I need it for cooking purposes. I often use bone broth in my recipes so having this readily available in my kitchen is helpful, especially after a long day at work and having to come home and cook.

I was so grateful when I received the two boxes of this awesome product in the mail. My birthday was coming up and I had decided I wanted to make some meals during the weekend that would taste delicious but wouldn’t take me hours to prepare.

Bone broth is NOT  a cure-all. That being said, I have found bone broth to be very soothing for the gut. It’s high in beneficial collagen which helps with joint pain. Your skin will also benefit by helping reduce the appearance of wrinkles. And the best part for me of course, is that it adds some delicious flavor to my dishes when cooking and makes my job a lot easier. Note: I used the Instant Pot for these recipes but you can also use your slow cooker if you don’t have one.

Here are a couple of my favorite recipes that I used:

Portobello Mushroom Chicken:
1 cup Kettle & Fire chicken bone broth
1 cup of a good quality red wine (I used a Pinot Noir for this recipe)
1 whole organic, pastured chicken (thawed)
2  tsps. Bragg Organic Sprinkle Seasoning
1 sliced portobello mushroom
1 tsp avocado oil

Sprinkle each side of the chicken with the seasoning. Add the avocado oil to the Instant Pot and program to “sauté”. When the oil is hot, place the chicken in, breast side first. Brown for about 3 – 5 minutes then flip the chicken and brown the other side for another 3 – 5 minutes.

Add broth, wine and mushrooms. Turn sauté program off, close the instant pot and program to “poultry” cooking on high for 30 minutes. Allow a natural release on the Instant Pot. Carve the chicken and serve.

Drunken Steak and Olives

Okay I had a REALLY hard time naming this dish! It has 8 SIMPLE ingredients and is SO freaking easy to make but tastes like you’ve been cooking for hours. You will need a slow-cooker for this dish.


4 Grass-fed Sirloin steaks chopped into long pieces
4 oz pastured bacon chopped in pieces (don’t forget to wash your hands thoroughly with soap and warm water after handling the bacon)
16 black olives
1 cup Fire & Kettle beef broth
1 1/2 cup good-quality white wine
1 organic yellow onion chopped in big chunks
1 tsp Bragg Sprinkle
1 tsp nutmeg

In a pot, cook the chopped bacon thoroughly and set aside, leaving the bacon fat in the pot. Cook the onion slightly and quickly in the bacon fat for about 1 minute (so it won’t get translucent). This is just to add a bit of flavor to the dish and not overcook the onion. Set the onion aside.

Add the steak pieces and cook in the same pot for about 5 minutes on each side, allowing it to brown. Place the steak in the slow cooker. Add broth, wine, nutmeg, Bragg Sprinkle, olives, bacon and onion. Cover and cook on high for about 3 hours. This will allow all the flavors to set in


Roasted Red Potatoes (In the Instant Pot)

2 lb. red potatoes
1 tbsp coconut oil (you can use ghee if you prefer)
1 tablespoon fresh rosemary (I have it in my garden)
1/2 cup beef (or chicken) Kettle & Fire bone broth
A dash of salt to taste

Wash, dry and then stab tab each potato with a fork. Set your instant pot on the sauté setting and add the oil (or ghee). Add the potatoes and stir to make sure that the oil coats each one of the potatoes well. Sauté for about 5 minutes. Add the bone broth, rosemary and salt. Close the lid on the instant pot. Shut off the “sauté” setting and turn on the manual setting on “high” for 8 minutes. Once the instant pot is done cooking, allow it to release naturally.