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Stuffed Bell Peppers

Stuffed Bell Peppers

When it comes to cooking, The Pioneer woman, I am not.  But I’m very thankful that she posts delicious recipes that I can try to duplicate.   This recipe was very simple, has great south-west style flavors, and I love the beautiful color of the peppers.  Even my skeptical eater ate this after she declared she wouldn’t.   So, even though my picture may not be as pretty as hers on her website, I again, have found a new keeper for my recipe box.

Check out the full recipe and even a fancy little how-to video at her website:

http://thepioneerwoman.com/cooking/video-stuffed-bell-peppers/

Note: I substituted homemade salsa for the fresh tomatoes (cause that’s what I had) and it worked great!

 

 

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Slow Cooker Mongolian Beef

As I’ve said before, I love using my slow cooker for easy, ready anytime meals.  The flavors in this dish are amazing and beef is melt in your mouth tender!  I added cooked broccoli to it just before serving to give it a little more “substance” and to sneak more veggies into my kids meal. Don’t skip the green onions either, they definitely add a nice finish to the dish.  ENJOY!

 

Slow Cooker Mongolian Beef

1 ½ lbs Flank Steak

¼ cups Corn starch

2 tablespoons Olive oil

½ teaspoon Minced garlic

¾ cup Soy sauce

¾ cup Water

¾ cup Brown sugar

1 cup grated carrots

Green onion for garnish

  1. Cut flank steak into thin strips.  In a Ziploc bag add flank steak pieces and corn starch. Shake to coat.
  2. Add olive oil, garlic, soy sauce, water, brown sugar and carrots into slow cooker.  Stir.  Add steak and stir again until coated in sauce.
  3. Cook on High 2-3 hours or Low 4-5 hours.  Serve over rice and garnish with green onion.

 

 

 

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Valentine’s Date-In Favorites

Valentine’s Date-In Favorites

I must confess that I have never been a Valentine’s Day fan.   The chocolate hearts seem cheesy, I don’t need a teddy bear bigger than myself, and as beautiful as roses are….let’s face it….all they do is die!!  But, I know for many people, they enjoy lavishing their loved ones with gifts and going on a nice date. And, that’s great!   Celebrating the love you have for someone and doing something nice for them is a wonderful thing.  I just think we should do that EVERYDAY, not just on Valentine’s day (and thus my mediocre feelings towards the holiday).  But, I’ll get off my soap box and get back to the real reason for this post….Valentine’s Day Date-in Dinner!  I’ve mentioned before that with 4 kids, we don’t get out much for dates, but rather have Date night “in”.   Here are two of our favorite dishes that you can easily prepare for you Valentine that will rival any restaurant in flavor and taste, all without battling the crowds.

 

Seared Filet Mignon with sautéed Lemon-Butter Mushrooms

2 Mushrush Family Meats Filets (Our Ribeye steaks or KC strips are great as well!)

1 carton Portabella Mushrooms

4 Tablespoons butter

1 Tablespoon lemon juice

Herbs – Thyme, parsley or rosemary, to taste

  1. Preheat your oven to 350 degrees.
  2. Using a cast iron skillet, preheat the skillet on your stove until it is good and hot.
  3. Melt 2 T of butter in the skillet and season with any herbs you like (rosemary, thyme, garlic, etc). Sear each side of the steak for 2 minutes, then immediately place the cast iron skillet directly into the pre-heated oven.  Bake for 8-10 minutes for a medium rare steak, a little longer if you prefer your steak a little more done.
  4. While the steak is cooking, melt the other 2 T of butter in a large skillet.  Add lemon juice and stir.  Stir mushrooms (either whole or sliced) and cook for 5-7 minutes, stirring occasionally.
  5. When the steak is done, remove it from the oven and let rest at least 5 minutes.  Serve with lemon butter mushrooms.

 

 

Creme Brulee with fresh Raspberries

1 cup heavy cream

2 Tablespoons plus 1/3 cup sugar

2 extra large or jumbo egg yolks

½ teaspoon vanilla

  1. Preheat oven to 300 degrees.  Prepare some boiling water.
  2. In a saucepan over medium heat, combine cream and 2 T sugar.  Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes.  Set aside.
  3. In a bowl, beat egg yolks and vanilla until smooth and light.  Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.  Strain mixture through a fine sieve into a bowl.  Divide mixture among four 4 oz ramekins.
  4. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins.  Cover pan loosely with aluminum foil.  Bake until custard is just set, about 25 minutes.  Chill for 2-3 hours.
  5. Sprinkle remaining sugar evenly over top of cooled custards.  With a cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.  Serve immediately surrounded by fresh berries.

 

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Chipotle Sloppy Joes with Crunchy Coleslaw

If you are looking for a new recipe to put a twist on an old family favorite, this is it!   Cool, crunchy coleslaw paired with the smoky flavor of chipotle beef creates a new version of the Sloppy Joe you’ll never forget.  As you can see from the tab book mark in my cook book, this is a favorite recipe of ours and one that I’ve happily added into my “go to” recipe index. A well-used and loved cookbook Full of rich, hearty flavor this recipe is a crowd pleaser for everyone.  It can easily be doubled or tripled (if needed) to feed large crowds.   You can even make ahead of time and keep warm in a crockpot till meal time.  (I’ve done this many times when feeding working cattle crews).  The longer it simmers, the more the flavors intensify and meld together.     Enjoy!

Chipotle Sloppy Joes with Crunchy Coleslaw

1 pound Mushrush ground beef

¼ cup chopped onion

¾ cup ketchup

½ cup frozen corn

½ cup canned black beans, drained and rinsed

½ cup tomato sauce

1 to 2 teaspoons minced chipotle peppers in adobo sauce

½ teaspoon ground cumin

¼ cup chopped fresh cilantro

¼ teaspoon salt

¼ teaspoon black pepper

4 whole wheat hamburger buns

 

Crunchy Coleslaw

¼ cup plain nonfat yogurt

1 tablespoon light mayonnaise

2 teaspoons cider vinegar

¼ teaspoon hot pepper sauce

1/8 teaspoon salt

1 ½ cups packaged coleslaw mix

½ red pepper, cut into 1/8-inch thick strips

  1. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink.   Pour off drippings.  Stir in ketchup, corn, beans, tomato sauce, chipotle peppers, and cumin; bring to a boil.  Reduce heat; simmer 5 minutes, stirring often.  Remove from heat and stir in cilantro, salt, and black pepper.
  2. To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce, and salt in small bowl.  Add coleslaw mix and bell pepper; toss to coat.
  3. Place beef mixture on bottom half of each bun; top with coleslaw.

 

Recipe from The Healthy Beef Cookbook

 

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Make supper a snap with Roast!

Simple and easy! A Chuck Roast with carrots and potatoes

With 4 little kids running around, cooking supper can turn a bit chaotic.  It seems like it never fails.  As soon as I start to cook, someone has a melt down because her sister looked at her wrong, or the two year old needs help going to the bathroom, or the oldest needs help with her homework.  And before I know it, an hour has passed and I still have a half cooked meal.  That’s why I love using my time saver, life saver — the crockpot!    Before my day becomes a rat race, I can throw ingredients into the machine and tada!  8 hours later dinner is ready and waiting.  My go-to crockpot meal (and the easiest) is the good ‘ol Pot Roast with potatoes and veggies.  I simply put the roast in the crockpot, season with a little salt, pepper and cumin (I don’t even take the time to measure!) toss some washed potatoes in and some carrots (either baby carrots or peeled and cut carrots – whichever I have) put the crock pot on low and I’m done!  This works great for days when I need to have a meal on the table at a specific time in order to make a meeting or those days when I’m not in the house at all!  It’s simple, easy and tasty all at the same time.  Also, left over roast can be used lots of different ways to create other easy meals like Beef Pot pie or BBQ Beef sandwiches.

In my opinion, the roast is a very under valued and under appreciated beef cut.  Some people might balk at the long roasting time, but I love to use them for quick meals — and they make feeding a large crowd easy.  There are several different cuts of roasts to choose from and each is well suited for slow cooking or roasting.  Some cuts tend to be leaner (Sirloin Tip Roast and Top Round Roast), while other cuts have a little more fat/marbling (Chuck, Arm, and Rump).  While different roast recipes may call for different cuts, for my simple “dump and go” recipe above, any type will do!   That’s the beauty of using high-quality, tender beef like ours!

If you are looking for a more adventurous roast recipes than my simple time saver recipe, give these a try!

Irresistible Sirloin Tip Roast with Blue Cheese Sauce

Beer & Brown Sugar Marinated Roast

 

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Beer & Brown Sugar Marinated Roast

Beer & Brown Sugar Marinated Roast

Ingredients

  • 1 (3-pound) Certified Angus Beef ® ball tip (bottom sirloin) roast
  • 1 cup dark beer
  • 1/2 cup Dijon mustard
  • 3 tablespoons teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

 

Instructions

  1. Combine all ingredients. Place roast in a large plastic zippered bag and pour marinade over roast. Close bag and marinate in refrigerator 12 to 14 hours.
  2. Remove roast from refrigerator and pat dry with paper towels. Discard marinade and preheat oven to 450°F. Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper, if desired, and place in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven, then reduce heat to 325°F. Cook approximately 1 hour to reach medium (135-140°F) doneness.
  3. Remove roast from oven, tent loosely with foil and rest 10 minutes before carving.

 

Recipe from www.certifiedangusbeef.com

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Irresistible Sirloin Tip Roast with Blue Cheese Sauce

Irresistible Sirloin Tip Roast with Blue Cheese Sauce 

Ingredients

  • 1 (2 1/2-pound) Certified Angus Beef ® sirloin tip center roast (knuckle)
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons coarsely ground black pepper, divided
  • 3/4 teaspoon dried oregano leaves
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon crushed dried rosemary
  • 1/4 teaspoon dry mustard
  • 1/4 cup balsamic vinegar
  • 1 1/4 cups sour cream
  • 1/3 cup blue cheese, crumbled
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon celery salt

Instructions

 

  1. Preheat oven to 450°F. In a small mixing bowl combine salt 1 teaspoon pepper, oregano, thyme, rosemary and dry mustard.
  2. Brush roast with vinegar and rub with herb mixture. Roast uncovered for 15 minutes. Reduce heat to 325°F and continue roasting until reaching desired doneness, checking temperature with a meat thermometer (approximately 1 hour for medium doneness; 135-140°F on thermometer.)
  3. While roasting, blend or whisk together sour cream, blue cheese, Worcestershire sauce, remaining 1/2 teaspoon pepper, chives and celery salt.
  4. Remove from oven, tent loosely with foil, and let rest10 minutes before serving.
  5. Slice roast and serve with blue cheese sauce.

 

Recipe from www.certifiedangusbeef.com

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Thankful for Life Lessons

This Thanksgiving, I am particularly thankful for the life lessons which are taught to my kids through living and working on a three generation ranch.   One of the opportunities for learning life lessons comes about when raising bucket calves.  With two calving seasons – spring and fall – we almost always have bucket calves – also known as little calves in need of human mamas.   Whether they were born a twin or had the misfortune of losing their mama to illness, we take these little calves in, give them each a name and make them members of our family.  It’s fun to watch each calf attach to their new mama (or kid), develop a personality and grow alongside each kid.  Through the bucket calves, the girls learn responsibility, dedication, hard work and care and compassion for animals.

And though the girls might complain a little here and there, they understand the importance of what they are doing.  EVERY morning and EVERY night — school day, holiday, or weekend  – out the door they go, because “ The babies must eat!”  Even when its early before school and the sun has yet to rise, the girls go out and get the job done because “The babies must eat!”

To the girls, the calves are their babies and they take the responsibility of caring for them very seriously with the great expectation, that one day, maybe their bucket calf will grow up to be a great breeding bull or breeding heifer.   I think that’s what we all hope, as parents.  That our children will grow up and be great because of the care and influence we had in their lives.   So thank you little baby bucket calves.  You’re helping me raise great kids.

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BEEF up your Thanksgiving Dinner

If you Google search “Thanksgiving Dinner”, almost all of the images that pop up include a smorgasbord of foods neatly placed around (gasp) a TURKEY!  But, what if instead of the big, fat, bird you could replace it with a tender, mouth-watering brisket, or a lean, delicious roast?  As beef producers, we choose to have beef instead of turkey at our family gatherings not only because it is readily available to us, but also because it tastes better.  Here are some others reasons why you should BEEF up your Thanksgiving dinner this year.

  1. Change is good! – Admit it…turkey can be boring! You really only have two choices: the  breast and the legs.  But with beef, you have a large number of different cuts, which gives you lots of options for a meal that will really WOW the family.  Mushrush Family Meats offers 12 different cuts of beef that have plenty to offer and priced within your budget.  If you need help choosing the right one for your Thanksgiving meal, give us a shout or visit our recipe page for ideas.  We’d love to help you prepare a meal using beef for an eating experience you won’t forget.
  2. Nutrition! – When it comes to nutrition, beef is a powerhouse in many ways.  A 3oz serving of beef (about the size of a deck of cards), provides more than 10 essential nutrients and about half of your Daily Value for protein.  To get the same amount of iron found in 3 oz of beef, you would have to eat 8 oz of chicken and 20 oz (that’s 7 times!) of chicken to get the same amount of zinc found in beef.  Not only that, some cuts of beef are as lean as a skinless chicken thigh.  And just to give you one more stat, research shows that including lean beef daily in your diet and lifestyle can help improve cholesterol levels.  (Source: www.beefitswhatsfordinner.com)
  3. Easy prep! – Many beef dishes can be a breeze to prepare and maybe even easier than a turkey, leaving you with more time to spend with the people you love.  For a large crowd, I highly recommend the smoked brisket, or try a pot roast with potatoes and veggies.   Have a grill master in the family?  Nothing can beat steaks on the grill…quick and simple.  Or maybe you aren’t in charge of the main course, but want to take a lighter fare for a snack.  Pair our summer sausage with a red wine and an aged cheese for a delightful appetizer.

No matter what choice you make, (although we sure hope it’s BEEF!), we wish you and yours a Happy Thanksgiving.

(Photo credit: www.beefitswhatsfordinner.com)

 

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Balsamic Marinated Steak Sandwich

I am by no means a gourmet chef.  Can I cook?  Yes.  Will I ever compete on Top Chef?  No, and I’m perfectly Ok with that.  I learned to cook from my mom – which means ½ of the things I make have no “real” recipe and no “real” measurements.  These types of meals are made so many times that when cooking you just add ingredients based off of what “looks right” or how the dough “acts”. That’s all fine and dandy, and I’m glad I have those go-to meals, but a few months back, I got the itch to add new recipes to my collection.   Most of the time when searching for new recipes, I tend to give up too soon after searching because of the long list of ingredients that the recipe contains. Granted, I understand that sometimes lots of ingredients are necessary for superior food (The salad dressing used on a corn salad we recently had catered had 32 ingredients!!!) but, living in rural Kansas means limited trips to the grocery store and limited access to certain ingredients.  Luckily, I have found help in the Healthy Beef Cookbook, put out by the National Cattlemen’s Beef Association.  While some of the recipes do contain a long list of ingredients, I have found several recipes that are quick with a manageable amount of ingredients.  I have added new zest to to my list of go-to meals with many of these recipes, and  I will share more soon, but here is the first one and probably my personal favorite.  It’s fresh, quick, simple and uses ingredients I normally keep in stock in my pantry.  You’ll notice I have no picture to accompany this recipe as we always eat it up too fast!  ENJOY!

BALSAMIC MARINATED FLANK STEAK SANDWICH

Marinade:

1/3 cup balsamic vinegar

1 tablespoon Dijon-style mustard

1 ½  teaspoons minced garlic

 

1 Mushrush Family Meats Beef flank steak

1 loaf whole wheat French bread (about 22 inches long)

1 cup arugula or baby salad greens

Tomato Chutney for Beef   (Don’t forget this! It makes this sandwich) (Click here for recipe)

Goat Cheese  (this is a Mushrush add-on and we think it takes this sandwich to a whole new level of YUM!)

INSTRUCTIONS:

  1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Cut bread crosswise into 6 equal pieces.  Split each piece length wise to form sandwich rolls.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.  About 2 minutes before steak is done, place rolls, cut sides down, on grid.  Grill until lightly toasted.
  4. Carve steak across the grain into thin slices. Season with salt and pepper if desired.  (Suggested add-on: Spread goat cheese on each side of the roll (as if spreading butter)).   Divide steak slices evenly over bottom of each roll.  Top beef evenly with arugula and Tomato Chutney for Beef.  Close sandwiches and ENJOY!

 

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