Category Archives: Recipes and Beef Cooking Tips…

Megan’s Valentine BBQ Beef!

This BBQ Beef is so AWESOME  that you will not believe how easy it is to prepare!

Don't just take her word for it--try it yourself!

Don’t just take her word for it–try it yourself!

BBQ Beef Needs:

A 2-3 pound roast (I usually use a round roast).

Jar of BBQ sauce (I love KC Masterpiece Original recipe).

1 and 1/2 cups of water.

Minced Onion

Pepper

Crock Pot

IMG_2609

BBQ Beef Directions:

Place roast in the crock pot with the water.

Shake on the minced onion and pepper.

Cover the crock pot and cook on low all day.

About 1/2 hour prior to serving, remove excess water and break apart the beef.

Mix BBQ sauce throughout the beef and allow to heat thoroughly.

I use at least a whole container of the BBQ sauce--sometimes more depending on the size of the roast...

I use at least a whole container of the BBQ sauce–sometimes more depending on the size of the roast…

The BBQ beef can be served as a sandwich or as a main dish with twice baked potatoes and your favorite vegetable!

It is so tasty that she can't seem to help herself from sneaking bits as she serves the family!

It is so tasty that she can’t seem to help herself from sneaking bites as she serves the family!

Happy Valentine’s Day from your favorite CowGirl Chef!

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Megan’s Champion Chili!

My favorite cowgirl/chef is also a volleyball champion!

Her team won 7 of 8 games to win the tournament!  Her awesome serve earned 17 points in a row during one of the games :)

Her team won 7 of 8 games to win the tournament! Her awesome serve earned 17 points in a row during one of the games ūüôā

Champion Chili needs:

1 and 1/2 pounds of ground beef, 40 shakes of minced onion (or one chopped medium onion), 64 ounces of tomato juice, 15 ounces of chili beans (canned), 15 ounces of black beans (drain the juice out of the can before adding), 1 can of whole tomatoes (or fresh tomatoes if you have them), 1/2 tablespoon of chili powder, 1 teaspoon of garlic powder, dutch oven pot to cook it in, marbled cheese, crackersIMG_2644

Champion Chili directions:

Brown hamburger on the stove top.

Shake in the minced onion (or add the minced fresh onion) while cooking the beef.

Add the two cans of beans (remove liquid from the black beans before adding).

Add the garlic and the chili powder.

Add the whole tomatoes (28 ounce can or you can slice fresh ones if you have them).

Add the tomato juice.

Cook on medium low for 2-3 hours before serving stirring occasionally.

Serve with cubes of marbled cheese and your choice of crackers!

The victorious girls!

The Champions!

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Megan’s Fantastic Flat Irons!

The Flat Iron steak is a portion of the chuck roast (shoulder roast).¬† Dr. Chris Calkins at the University of Nebraska discovered the “Flat Iron” doing tenderness tests on cuts of beef.¬† It is one of the most tender cuts of beef and is one of Megan’s favorite steaks!

It's one of her favorite meals...

It’s one of her favorite meals…

During the summer months, we cook our Flat Iron steaks on an outside grill.¬† When the temperatures are holding in the single digits during January, we cook our Flat Iron steaks on Matt’s grandmother’s¬†Farberware inside grill.¬† They take longer to cook on the¬†Farberware grill than our charcoal grill, but you stay much warmer cooking them inside!

The type of grill will determine the cooking time.  Flat Irons are meant to be served medium rare to medium in doneness.

The type of grill will determine the cooking time. Flat Irons are meant to be served medium rare to medium in doneness.

Needs: Flat Iron Steaks, Balsamic Vinaigrette salad dressing, a container or plastic bag to marinate the meat, a grill.

Marinate the meat with the salad dressing and let sit covered in the refrigerator for several hours.

Marinate the meat with the salad dressing and let it sit covered in the refrigerator for several hours.

Cook on the grill.  It takes 10-12 minutes on our fiber wear grill, but only about 7 on an outside charcoal grill.  You will need to experiment with the cooking time depending on your choice of grill.

Cook on the grill. It takes 10-12 minutes on our inside grill, but only about 7 on an outside charcoal grill. You will need to experiment with the cooking time depending on your choice of grill, the thickness of the meat and how hot the grill is.

Feel free to use a knife to determine whether or not the steak is finished to your taste.

Feel free to use a knife to determine whether or not the steak is finished to your taste.

Megan also make Chocolate Crinkle cookies to serve for dessert.  They were almost as good as the Flat Irons!

The cookies turned out to be "super sized"---I am still trying to get her to super size her vegetables just like her cookies!

The cookies turned out to be “super sized”—I am still trying to get her to super size her vegetables just like her cookies!

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Megan’s Magnificent Homemade Pizza…

When Matt and I lived in New Hampshire, there was a little pizza parlor about a mile away from the Dartmouth College campus where we could go to get “take and bake” pizza.¬† What I loved most about the take and bake was the option of getting a whole wheat crust.

Ah, those where the days before wrinkles and gray hair!

Ah, those where the days before wrinkles and gray hair!

When we moved to Nebraska, my mom bought us a bread maker and we started making our own home made pizza with whole wheat crust.¬† I love it best with cheese, hamburger, and broccoli.¬† Megan only agrees to put broccoli on it if I give her a direct order (she would tell you that direct orders are common place in our house)…You can be creative with the toppings or you can be boring like me and always have it the same ūüôā

Tasty, Tasty!

Tasty, Tasty!

Needs:¬† Whole Wheat Crust = 1 and 1/8th cup of warm water, 1 and 1/2 tablespoons of olive oil, 2 cups of whole wheat flour,¬†1 cup of bread flour, 1/3 of a cup of rye flour, 1 and 1/2 teaspoons of sugar, 1 and 1/2 teaspoons of dry yeast, and 1 and 1/2 teaspoons of salt (optional–we do not put salt in ours).

IMG_2395Add all ingredients into the bread¬†maker in the order given above (if you include salt–put it in after the sugar).¬† Set the bread machine on the “dough” cycle.¬† It takes about an hour¬†for our machine to blend¬†it into dough.

Needs: Pizza = 1 and 1/2 pounds of hamburger (browned and cooked thoroughly), 1 can of pizza sauce, grated 1lb of mozzarella, grated 1/2lb of marbled chedder/jack cheese, and chopped fresh broccoli (not quite an entire head).  Matt and Megan sometimes gang up on me and sneak in some pepperoni!

She tossed it with such exuberance that the pictures were all blurry...

She tosses it with such exuberance that the pictures come out blurry…

When the dough is finished in the bread maker, toss and stretch¬†it before placing it on a pizza stone (this is Megan’s favorite part–watching her learn to toss the dough is hilarious).¬† Add pizza sauce, then burger (meat), then broccoli (vegetables), then the cheese is last.

It takes a little bit of encouragement on my part to get Megan to put on enough broccoli!

It takes a little bit of encouragement on my part to get Megan to put on enough broccoli!

Cook in a 350 degree oven for 45 minutes.  Let stand for a few minutes (5-10) before slicing and serving.  This recipe makes a thick crust pizza.  You can add more toppings if you would like!

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Megan’s Meatful Mondays: Marvelous Meatballs…

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef...

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef…

From the pasture to the kitchen, Megan’s your go-to girl!

Needs: 1 and 1/2 pounds of hamburger, 2 eggs, 1/4 cup of Shake N Bake Parmesan Crusted Seasoning, 1 cup of Oatmeal, diced onion, 1¬†ten and¬†1/2 ounce can of Beef Consomme’ Soup, and fresh Parmesan Cheese.IMG_2296

In a large bowl, combine hamburger, eggs, Parmesan Seasoning, Oatmeal, and diced onion by hand making sure to blend all of the ingredients well.IMG_2309

  • Shape mixture into balls and place them in a pyrex dish.¬†
  • Pour soup over the meatballs.¬†
  • Grate fresh Parmesan Cheese over the top.
  • Cook for 45 minutes to 1 hour at 350 degrees in the oven (depending on the size of your meatballs).
  • Serve with your favorite steamed vegetable (Megan chose steamed Broccoli).

    Don't forget to have fun!

    Don’t forget to have fun!

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Megan’s Meatful Mondays: Harvest Skillet

My favorite blonde ten year old announced over Christmas break that she was ready to graduate from baking goodies to cooking dinner.¬† Her daddy applauded this¬†proclamation in the hopes that the number of home made baked goods tempting him on the kitchen counter would decrease in number…

My budding young chef...

My budding young chef…

So, as we delve into 2013, Megan and I would like to announce a new blogging project: Megan’s Meatful Mondays.¬† As Megan learns to cook new beef dinner dishes, we will share them on the blog site.¬† Make sure that you look for Megan’s cooking adventures on Monday’s throughout the winter!

Harvest Skillet

Needs: 1# ground beef, 1/2 cup chopped onion, 3/4 cup milk, 1 can cream of mushroom soup, 8 ounces of cream cheese, 1 cup corn (I prefer fresh or frozen¬†rather than¬†canned), 8 ounce package of cooked noodles (I prefer whole wheat), a touch of pepper and Lawry’s seasoning salt.¬† In the summertime, when I have fresh zucchini, I dice it into little pieces and put 1 cup into the mixture as well.

Brown burger and onion in a large skillet at medium high heat until the burger is completely cooked...

Brown burger and onion in a large skillet¬†on medium high heat until the burger is completely cooked…

Add cream cheese and stir until the cheese is melted...

Add cream cheese and stir until the cheese is melted…

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Stir on medium heat until it is heated through.  This will take 5-10 minutes so be patient!

Stir on medium heat until it is heated through. This will take 5-10 minutes so be patient!¬† (The patience part was slightly challenging for Megan…)

Enjoy!  And, always remember Feed Yard Foodie's kitchen rule when you are asked to do the dishes...

Enjoy! And, always remember Feed Yard Foodie’s kitchen rule when you are asked to do the dishes…

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Mr. Chuck, Prepare To Be Roasted!

My favorite roast to prepare is a chuck roast…My favorite way to prepare a chuck roast is in a crock pot…I can start it early in the morning and cook it all day and not have to worry about what I am going to cook for dinner when I get home…

Many times when we prepare to cook a chuck roast, my smarty pants husband will laughingly say "Mr. Chuck, prepare to be roasted!"

There are weeks (like this one) where my life is so chaotic that without my crock pot and beef roasts my family would be hungry‚ĶThe blondes ¬†and I arrived back into Omaha on Sunday morning in time to drive to Megan‚Äôs volleyball tournament‚ÄĒwe have not stopped running since‚Ķ¬† For those of you that are not familiar with Nebraska, Omaha is a three and a half hour drive from my house.¬† Megan‚Äôs volleyball tournament was in a town half way in between Omaha and home.

She makes me proud...Up at 3:15am to catch an airplane and 12 hours later playing "setter" on the volleyball court...

Monday was filled with my cattle nutritionist’s monthly visit and shipping cattle to harvest.

This bovine arrived a few months ago, and was shipped Monday to make lots of great tasting beef!

Tuesday, I drove up into the Sandhills to get new cattle for the feed yard (If you missed my post of how I am my own¬†Cattle Buyer¬†last fall, then you can click here to read it!)¬† https://feedyardfoodie.wordpress.com/2011/10/13/the-cattle-buyer/, and then I participated in a Nebraska Beef Quality Assurance meeting before heading back home to help at our church’s pancake feed…

I am the current Chaiman for the Nebraska Beef Quality Assurance Advisory Committee...

Wednesday was filled with acclimating and vaccinating the two pens of new cattle.  Wednesday night brought the realization that it was Wednesday night and I had yet to write my Feed Yard Foodie post for Thursday!  Yikes!

One of my favorite "jobs" at the feed yard is to acclimate newly arrived cattle into the feed yard so that they feel comfortable in their home pen...

Although I am not sure that I have had the chance to sit down and breathe yet this week, Matt and I have managed to get the girls fed with the help of my crock pot.  In all honesty, my crock pot ranks right up at the top of the list for useful wedding presents.  There are many days when it is the difference between having a home cooked dinner and eating a peanut butter sandwich…

So, what do I look for in a roast and how do I cook it?

As a cattle farmer, I am spoiled because my freezer is full of home grown beef.  But, if I were to buy a roast at the grocery store here is what I would look for…

The meat case has many choices...

*My favorite type of roast is a chuck roast.¬† The chuck is the shoulder of the animal and there are several roast cuts: chuck 7 bone roast, chuck pot roast, shoulder pot roast, or shoulder center.¬† Look for the words “chuck” and “shoulder”. You can also click on this link to see an interactive guide to the beef meat case….http://www.beefitswhatsfordinner.com/

*I would only buy a chuck roast that is USDA grade choice at the minimum—and I would try to find one that is Certified Angus Beef or certified tender.

*I would look for little white flecks of marbling in the roast because those are what give it tenderness and flavor.

Once I brought the chuck roast home here is what I would do with it…

*Place it in my crock pot with:  a couple of cups of liquid (either all water or a blend of red wine and water) and a can of soup.  I use all different types of soup depending on what taste I am in the mood for…For example:  beef consume, cream of mushroom, or cream of tomato.

*I chop up some onion and add it and a bit of pepper to the meat and liquid.

*I cook it on low for about 6 hours.  After about 6 hours, I add vegetables.  Sometimes I just add baby carrots, sometimes I also add chopped celery, sometimes I add chopped yellow squash or zucchini from my garden, sometimes I put in a bag of frozen mixed vegetables if I have forgotten to go to the grocery store to get fresh vegetables and it is winter time so I have none in my garden…If my girls liked potatoes then I would add them but they don’t so I never do…(If, however, your family liked potatoes they would be another great thing to add!)

*I check my fluid level in the crock pot to make sure that I do not need to add any more water, and then continue to cook it on low for several more hours.

*Whenever everyone finally gets home from work, basketball, volleyball, gymnastics, Destination Imagination or any number of activities, I serve my great tasting roast to the hungrily awaiting mouths…My girls like it when I also cut up some cheese and serve cheese and Wheatable Crackers along with the roast.

He makes just as good a chuck roast as I do...

Apart from the flexibility of this meal and the consistent great taste of the roast, I also like this dinner because I only get one pan dirty preparing it so clean up is easy!

Easy clean up means that I can get to bed earlier and get ready to start all over again!

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The Nourisher…

My youngest daughter is built like a colt with long legs that will one day make her an outstanding runner just like her big sister.  Her body is growing, her brain is developing, and good nutrition will ensure that she reaches her genetic potential!

At 52" tall, she is one of the tallest children in Cozad's 1st grade class...

As a wife, mother, and Boss Lady (https://feedyardfoodie.wordpress.com/2011/10/11/the-boss-lady/), I wear many different ‚Äúhats‚ÄĚ each day.¬† However, no matter which ‚Äúhat‚ÄĚ I am wearing, I am a nourisher‚Ķ

I nourish my animals…

A group of cattle resting after breakfast...These cattle will ship to harvest in approximately one month.

My animals nourish my children…

Of all of the things that I have done, I am the most proud of my beautiful and strong daughters...

A maternal instinct runs deep within me, and it brings me great joy to know that I spend each and every day nourishing animals that will nourish my children.

Beef is an outstanding source of zinc, iron and protein.¬† The ZIP that a serving of beef provides will enable my “colt like” daughter‚Äôs body to build muscles and a strong immune system, as well as to stimulate cognitive development and increase the ability of her red blood cells to carry oxygen to all of the tissues of her body.¬† As a parent, I want my daughter to grow strong while also being cognitively intelligent.¬† I can set her up for success by making great tasting beef dinners filled with ZIP!

I nourish their bodies with my beef and with my "soccer coaching savvy"!

While my daughter’s favorite beef dinner is the Hamburger Casserole Recipe that I shared a couple of weeks ago, this recipe is a close second…

Beef Stroganoff

1 ¬Ĺ ¬†pounds of partially frozen Sirloin Steak

8 ounces of dairy sour cream

1 can Beef Consume’

3 teaspoons of whole wheat flour

¬Ĺ cup chopped onion

black pepper to taste

Thinly slice beef into bite-size pieces.  Brown and cook beef and onion in a large skillet.  While the beef is cooking: combine flour and sour cream in a bowl, and then add the Beef Consume’ to the flour and sour cream mixture.  Then, add the sour cream mixture to the cooked beef and onion and turn down the heat on the skillet to medium (add pepper).  Stir the mixture constantly until it bubbles and thickens (the mixture thickens after a few minutes of bubbling).  Make sure that you stir constantly so that it does not scorch on the bottom of the pan!  I serve the Beef Stroganoff over cooked and steamed brown rice, but you could also serve it over noodles if you prefer.  (This recipe will serve 6.)

I encourage you all to use this recipe to nourish your family!

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