Tag Archives: cooking

Megan’s Easter Hamballs…

We were blessed to have family visit us for Easter weekend.  Not only did we celebrate the Easter holiday with good times, but my favorite 10 year old cowgirl/chef celebrated her 11th birthday.

She started the big day early helping me to exercise calves at the feed yard, and practicing her dance moves on top of the hay bale pile...

She started the big day early helping me to exercise calves at the feed yard—followed by practicing her dance moves on top of the hay bale pile…

One of Megan’s favorite meals is hamballs.  The meat dish is actually a Cozad tradition and is made from ground ham.  My husband is a master at preparing them, and he and Megan always have fun when they create their masterful hamballs together.

They taste awesome--even if they aren't made from beef...

They taste awesome–even if they aren’t made from beef…

Hamball needs:  Two pounds of ground ham loaf, one egg, two pieces of shredded whole wheat bread, one handful of oatmeal, twelve shakes of pepper, eight shakes of minced onion, six shakes of tarragon, four shakes of garlic powder, a generous helping of parmesan cheese.

Use a large bowl to combine the ingredients...

Use a large bowl to combine the above  ingredients…

Blend the ingredients by hand...

Blend the ingredients by hand…

Form the mixture into balls and place in a pyrex dish...

Form the mixture into balls and place in a pyrex dish…

Sauce needs:  Cup of water, 2 and 1/2 cups of apple cider vinegar, and 3/4 of a cup of brown sugar.  Mix the liquid ingredients together and pour over the hamballs.  Cook an hour in a 400 degree oven.

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Enjoy!  After all, they have the birthday girl’s seal of approval 🙂

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Masterful Beef Soft Tacos…

The Power of Protein!

Protein Packs a Powerful Punch!

A special thanks to my cousin Mary Laura for sending this awesome kitchen sign all the way from the East Coast to Megan :)

A special thanks to my cousin Mary Laura for sending this awesome kitchen sign all the way from the East Coast to my favorite volleyball playing–cowgirl–chef!

  • Season the burger and brown it in a skillet. 
  • Add one can of drained black beans, 6 ounces of cream cheese, and 6 ounces of corn. 
  • Mix together under medium heat until the cream cheese is melted and the corn is tender. 
  • Grate the Monterey jack cheese onto the soft taco shells and warm  them in the oven at 250 degrees. 
  • When the meat mixture is hot and the cheese on the taco shells is melted, distribute the meat mixture onto the tacos. 
  • Roll, eat and enjoy!
    Step 1...

    Zinc, Iron and Protein–all in one powerful punch!

    Don't forget to drain the beans!

    Don’t forget to drain the beans!

    Make sure that you stir frequently while melting the cheese and combining the ingredients!

    Make sure that you stir frequently while melting the cheese and combining the ingredients!

    Make sure that you grate the cheese and not your knuckles!

    Grate the cheese and not your knuckles!

    Remember that Daddy's taco should be bigger than little sister's...Otherwise you will spend 2 hours at the table waiting for her to finish!

    Remember that Daddy’s taco should be bigger than little sister’s…Otherwise you will spend 2 hours at the table waiting for her to finish!

     

  • Have a napkin ready...It might get a bit messy!

    Have a napkin ready…It might get a bit messy!

    We served ours with a fresh tossed salad 🙂

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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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Choosing beef…

One of Feed Yard Foodie’s most dedicated readers, Bill, asked last week if I could send out free samples of my beef with my final post of Calf #718…

While I would love to share my beef directly with all of you, logistically it is impossible…So, I figure that the next best thing to sharing my beef, is to share ideas of how to purchase great beef to enjoy!

The meat counter at the grocery store can be incredibly confusing—to add to the confusion is the fact that different regions of the country call different cuts of beef different names!

When you see this logo, you know that the information comes from beef farmers like me!

The Beef Checkoff (which is a national program that all beef farmers like me participate in to promote research and education regarding beef) has developed a virtual meat case to help consumers navigate the meat case at the grocery store.

For my first “Foodie Fun” post, I would like to share the link to the virtual meat case with you all and urge you to go explore it!  I think that it will be incredibly useful to you as you try to figure out the cuts of beef.  There are also recipes and cooking tips specific to the different cuts…

http://www.beefitswhatsfordinner.com/meatcase.aspx

Happy Learning…Take the opportunity this weekend to try out a new cut of beef!

If you like to grill, this T bone steak is ensured to make your mouth water! Thanks to the Nebraska Beef Council for the picture...

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Filed under Beef Life Cycle--Calf #718, Recipes and Beef Cooking Tips...