MILK DRINKS ARE RETURNING
7/20/19
Drink-Up, there is nothing more satisfying than a cold glass of "cows milk." It adds much gusto for each meal and satisfies that hungry feeling for an extended period of time.
Several legislative acts and rule revisions have proposed to return "cow's milk"-- whole, low-fat, fat-free, and low-fat (1%) flavored milk -- to school lunchrooms. These acts and rules are the aim for the U.S.D.A. -- United Stated Department of Agriculture -- to encourage students to have more healthy meals during school.
The "Whole Milk for Healthy Kids," and School Milk Nutrition" acts for 2019 expands school breakfast and lunch programs milk offerings. These changes are an effort to improve fluid milk consumption by students. WHY???? Cow's milk provides the nutrition for more healthy meals for students. These important nutrients include protein, potassium, vitamin A and D, and calcium. Individual school districts/systems will be permitted to determine the varieties of milk available for students.
The U.S.D.A. is promoting a final rule, "The Child Nutrition Programs: Flex-abilities for Milk, Whole Grains, and Sodium Requirements," that was scheduled to begin during February 2019.
These rule changes give school systems and districts more flexibility in selection and providing healthy milk drinks to be served students during breakfast and lunch meal programs.
Drink-Up, students and enjoy that glass of cold "cow's milk" with those school meals. It puts a milk smile on your face. UM-Good !!!!
7/20/19
Drink-Up, there is nothing more satisfying than a cold glass of "cows milk." It adds much gusto for each meal and satisfies that hungry feeling for an extended period of time.
Several legislative acts and rule revisions have proposed to return "cow's milk"-- whole, low-fat, fat-free, and low-fat (1%) flavored milk -- to school lunchrooms. These acts and rules are the aim for the U.S.D.A. -- United Stated Department of Agriculture -- to encourage students to have more healthy meals during school.
The "Whole Milk for Healthy Kids," and School Milk Nutrition" acts for 2019 expands school breakfast and lunch programs milk offerings. These changes are an effort to improve fluid milk consumption by students. WHY???? Cow's milk provides the nutrition for more healthy meals for students. These important nutrients include protein, potassium, vitamin A and D, and calcium. Individual school districts/systems will be permitted to determine the varieties of milk available for students.
The U.S.D.A. is promoting a final rule, "The Child Nutrition Programs: Flex-abilities for Milk, Whole Grains, and Sodium Requirements," that was scheduled to begin during February 2019.
These rule changes give school systems and districts more flexibility in selection and providing healthy milk drinks to be served students during breakfast and lunch meal programs.
Drink-Up, students and enjoy that glass of cold "cow's milk" with those school meals. It puts a milk smile on your face. UM-Good !!!!
GOOD NEWS FOR PORK COOKING AND GRILLING
5/20/19
The USDA has officially changed their recommendations for cooking "whole muscle" pork cuts from a final end-point temperature of 160*F (medium degree of doneness) to 145*F with a 3-minute rest (medium-rare doneness).
Janeal Yancey, a meat scientist at the University of Arkansas with a love for medium-rare cuts, was eager to give the new recommendation a try on a thick cut pork chop.
U S pork has been free from trichine parasite for many years. Sadly, the fear of this parasite caused our grandmothers to worry about eating undercooked pork. Thus, teaching our mother's, who in turn taught us, to overcook pork. After generations of eating dry, well-done pork chops Janeal was excited to try them with a little pink in the middle. She found, medium-rare chops were tender, juicy and very flavorful.
The science behind tasty chops: The meat is largely composed of two major types of protein: Myofibrillar (protein that do the work of muscle contraction) and connective tissue (proteins that hold muscle together). Heat has a very different effect on those protein types. Myofibrillar proteins harden and toughen as temperature rises; whereas connective tissue proteins gelatize with increasing temperature.
When cooking or grilling cuts like loin chops and tenderloin, the amount of connective tissue is minimal, so they do not need the long, slow cooking methods of ham and shoulder cuts. Loin chops benefits from a fast cookery method and an optimal medium-rare end point temperature.
Meat scientist are finding that degree of doneness is important when it comes to tenderness and juiciness. Reachers have studied how cooking temperature and other factors affect tenderness and juiciness in pork chops. Many times they have found end point temperature was most important Cooking to 145*F resulted in chops that were more tender and juicier than chops cooked to 160*F.
Scientist had people taste the chops and rate them on tenderness and juiciness, and they measured chop tenderness using instrumental means. Each time, chops cooked to medium-rare were tender and juicier. Looking at the effects of marbling, packaging and fresh color, they found none of these were as important to tenderness as degree of doneness.
Janeal thinks more research will help us better understand the optimal cooked temperature for acceptable cooked color and tenderness for American Families.
Try cooking pork chops and tenderloin to medium-rare degree, 145*F, of doneness. Use a meat thermometer for best results.
5/20/19
The USDA has officially changed their recommendations for cooking "whole muscle" pork cuts from a final end-point temperature of 160*F (medium degree of doneness) to 145*F with a 3-minute rest (medium-rare doneness).
Janeal Yancey, a meat scientist at the University of Arkansas with a love for medium-rare cuts, was eager to give the new recommendation a try on a thick cut pork chop.
U S pork has been free from trichine parasite for many years. Sadly, the fear of this parasite caused our grandmothers to worry about eating undercooked pork. Thus, teaching our mother's, who in turn taught us, to overcook pork. After generations of eating dry, well-done pork chops Janeal was excited to try them with a little pink in the middle. She found, medium-rare chops were tender, juicy and very flavorful.
The science behind tasty chops: The meat is largely composed of two major types of protein: Myofibrillar (protein that do the work of muscle contraction) and connective tissue (proteins that hold muscle together). Heat has a very different effect on those protein types. Myofibrillar proteins harden and toughen as temperature rises; whereas connective tissue proteins gelatize with increasing temperature.
When cooking or grilling cuts like loin chops and tenderloin, the amount of connective tissue is minimal, so they do not need the long, slow cooking methods of ham and shoulder cuts. Loin chops benefits from a fast cookery method and an optimal medium-rare end point temperature.
Meat scientist are finding that degree of doneness is important when it comes to tenderness and juiciness. Reachers have studied how cooking temperature and other factors affect tenderness and juiciness in pork chops. Many times they have found end point temperature was most important Cooking to 145*F resulted in chops that were more tender and juicier than chops cooked to 160*F.
Scientist had people taste the chops and rate them on tenderness and juiciness, and they measured chop tenderness using instrumental means. Each time, chops cooked to medium-rare were tender and juicier. Looking at the effects of marbling, packaging and fresh color, they found none of these were as important to tenderness as degree of doneness.
Janeal thinks more research will help us better understand the optimal cooked temperature for acceptable cooked color and tenderness for American Families.
Try cooking pork chops and tenderloin to medium-rare degree, 145*F, of doneness. Use a meat thermometer for best results.
IT'S SLOW COOKER TIME
10/15/18
Its hard to believe summer is winding down. The daytime temps are a bit cooler and the days are shorter, leaves are beginning to change and fall, and nights are comfortable and a little longer. I heard the Rocky Mountains have had their first snow. It will not be too long for snow on "Ole Smoky."
Its crock pot or slow cooker time, however some folks continue to grill out regardless of the season. These cooking utinsils can produce tender roast and stews that can warm you up on a chilly afternoon or evening. We can prepare dinner/supper the night before, click it on first thing in the morning and dinner will be ready to serve when we arrive home following a full day's work.
A base recipe with four variations are for your consideration;
Recipe time: Low setting 9 1/2 to 10 1/2 hours High setting 5 1/2 to 6 1/2 hours; makes six servings
Ingredients for base recipe:
> 1 Beef Shoulder Roast; Arm Chuck Roast, boneless; Blade Chuck Roast, boneless; Your choice at 2 to 2 1/2 pounds per roast.
> 1 tablespoon vegetable oil -- optional
> 1 large onion -- chopped
> 2 tablespoons minced garlic
> salt and pepper per your taste
Instructions:
> optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot; Brown Beef roast on all sides
> place onion and garlic in 3 1/2 to 5 quart slow cooker; place beef roast on top. cover and cook on low 9 to 10 hours or on high 5 to 6 hours or until fork tender.
> remove beef roast from slow cooker. skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture
> shred beef using 2 forks. combine shredded beef and reserve onion mixture.
> season with salt and pepper to your taste
MEXICAN SHREDDED BEEF
> combine tomato or tomatillo salsa and beef mixture, as desired. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally.
> serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
B B Q SHREDDED BEEF
> combine prepared barbecue sauce and beef mixture. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally
> serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, cheddar cheese slices, chopped green bell pepper and/or canned french fried onion, as desired
ASIAN SHREDDED BEEF
> combine prepared hoison or teriaki sauce and beef mixture. place in large microwave safe bowl
> cover, vent an microwave until heated through, stirring occasionally
> serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired
INDIAN SHREDDED BEEF
> combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally
> serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onions, as desired.
These recipes are from National Cattlemen's Beef Association test kitchen and Executive Chef Dave Zino's culinary team.
These recipes are an excellent source of protein, niacin, vitamin b12, iron, selenium and zinc; a good source of vitamin b6 and choline.
10/15/18
Its hard to believe summer is winding down. The daytime temps are a bit cooler and the days are shorter, leaves are beginning to change and fall, and nights are comfortable and a little longer. I heard the Rocky Mountains have had their first snow. It will not be too long for snow on "Ole Smoky."
Its crock pot or slow cooker time, however some folks continue to grill out regardless of the season. These cooking utinsils can produce tender roast and stews that can warm you up on a chilly afternoon or evening. We can prepare dinner/supper the night before, click it on first thing in the morning and dinner will be ready to serve when we arrive home following a full day's work.
A base recipe with four variations are for your consideration;
Recipe time: Low setting 9 1/2 to 10 1/2 hours High setting 5 1/2 to 6 1/2 hours; makes six servings
Ingredients for base recipe:
> 1 Beef Shoulder Roast; Arm Chuck Roast, boneless; Blade Chuck Roast, boneless; Your choice at 2 to 2 1/2 pounds per roast.
> 1 tablespoon vegetable oil -- optional
> 1 large onion -- chopped
> 2 tablespoons minced garlic
> salt and pepper per your taste
Instructions:
> optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot; Brown Beef roast on all sides
> place onion and garlic in 3 1/2 to 5 quart slow cooker; place beef roast on top. cover and cook on low 9 to 10 hours or on high 5 to 6 hours or until fork tender.
> remove beef roast from slow cooker. skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture
> shred beef using 2 forks. combine shredded beef and reserve onion mixture.
> season with salt and pepper to your taste
MEXICAN SHREDDED BEEF
> combine tomato or tomatillo salsa and beef mixture, as desired. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally.
> serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
B B Q SHREDDED BEEF
> combine prepared barbecue sauce and beef mixture. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally
> serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, cheddar cheese slices, chopped green bell pepper and/or canned french fried onion, as desired
ASIAN SHREDDED BEEF
> combine prepared hoison or teriaki sauce and beef mixture. place in large microwave safe bowl
> cover, vent an microwave until heated through, stirring occasionally
> serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired
INDIAN SHREDDED BEEF
> combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. place in large microwave safe bowl
> cover, vent and microwave until heated through, stirring occasionally
> serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onions, as desired.
These recipes are from National Cattlemen's Beef Association test kitchen and Executive Chef Dave Zino's culinary team.
These recipes are an excellent source of protein, niacin, vitamin b12, iron, selenium and zinc; a good source of vitamin b6 and choline.
AUTUMN BEEF AND CIDER STEW
10/1/18
As the weather forecast begins to relay somewhat cooler temperatures, it's time to bring out the crock pot or slow cooker. The longer hours during fall harvest times can often put time strains on meal times, even more reasons for a good roast or stew from the crock pot. A recipe for consideration.
Recipe time: 2 to 2 1/2 hours
Ingredients:
> 2 pounds beef stew meat, cut into 1 to 1 1/2 inch pieces
> 2 slices of bacon, cut into !/2 inch pieces
> 1 teaspoon salt
> 1/2 teaspoon pepper
> 1 can (10 1/2 oz.) condensed French Onion soup
> 1 cup Apple Cider
> 1 pound sweet potatoes, peeled and cut into 1 inch pieces
> 1/3 cup unsweetened dried cranberries
Instructions:
> cook bacon in stockpot over medium heat until crisp
> remove with slotted spoon to paper towel lined plate
> brown 1/2 of beef in bacon drippings over medium heat
> remove from stockpot
> repeat with remaining beef
> season with salt and pepper
> return beef and bacon to stockpot
> add soup and cider, bringing to boil
> reduce heat; cover tightly and simmer 1 3/4 hours
> add sweet potatoes and cranberries to stockpot
> bring to a boil
> reduce heat, continue to simmer, covered 20 to 30 minutes or until beef and potatoes are fork tender
This recipe is an excellent source of protein, niacin, vitamin B 6 and B 12, iron, selenium and zinc.
Recipe is from National Cattlemen's Beef Association test kitchen. Check out other beef recipes at Beef Its Whats For Dinner web-page.
ENJOY MOUTH WATERING GOOD STEW.
A LEANER BEEF
10/1/18
Leaner beef has been a concern and continues to be a concern for American families during meal times. We as beef farmers/ranchers are just as concerned about our beef products as they are being marketed to American families.
Since the early 1980's beef farmers/ranchers have made significant changes thru breeding, feeding and management to raise leaner animals for American families. The dietary guidelines have spurred American families selection of leaner cuts of beef and increased trimming of excess external fat from meats by processors and retailers.
The USDA's definition of lean beef means less than 10 grams of total fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving of beef.
Today the beef community -- farmers/ranchers, processors, retailers, researchers, and nutritionist have helped to shape today's lean beef. Today there are more than 38 beef cuts that meet USDA's definition for lean beef.
The American Heart Association has certified 8 beef cuts as heart healthy through their "Heart Check" program. Plus, 10 beef recipes with their "Heart Check",mark.
Results from the gold-standard, randomized controlled trials including the "Beef in an Optimal Lean Diet" (BOLD) study, revealed that 3-5 ounces of cooked lean beef can be included each day as part of a heart healthy diet that is both low in saturated fat and cholesterol. For example: BOLD demonstrated such a diet can lower total and LDL cholesterol levels by 10 5 and improve other risk factors for cardiovascular diseases.
Today many cuts of beef are lean and provide ten essential nutrients, many that are essential for early development and strong bodies. A 3 oz serving of lean beef has on average 150 calories and is an excellent source of six nutrients: protein, zinc, vitamin B 6 and B 12, niacin and selenium; a good source of four nutrients: phosphorus, choline, iron and riboflavin.
A key to aid in remembering lean beef, look for the words loin and/or round.
Nutritional contacts:
Karmen Meyer, RDN, LDN at Tennessee Beef Industry Council or [email protected]
Dr. Shalene McNeill, PhD, RD Executive Director of Nutrition and Health at National Cattlemen's Beef Association or [email protected]
References:
1- Lean matters -- 2015 Cattlemen's Beef Board and National Cattlemen's Beef Association
2- 2017 Cattlemen's Stewardship Review
Related articles
1- Beef and Beef Quality Assurance
2- Labels parts 1,2,3,and 4
3- Heart Healthy
4- Heart Check
5- BOLD
10/1/18
Leaner beef has been a concern and continues to be a concern for American families during meal times. We as beef farmers/ranchers are just as concerned about our beef products as they are being marketed to American families.
Since the early 1980's beef farmers/ranchers have made significant changes thru breeding, feeding and management to raise leaner animals for American families. The dietary guidelines have spurred American families selection of leaner cuts of beef and increased trimming of excess external fat from meats by processors and retailers.
The USDA's definition of lean beef means less than 10 grams of total fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving of beef.
Today the beef community -- farmers/ranchers, processors, retailers, researchers, and nutritionist have helped to shape today's lean beef. Today there are more than 38 beef cuts that meet USDA's definition for lean beef.
The American Heart Association has certified 8 beef cuts as heart healthy through their "Heart Check" program. Plus, 10 beef recipes with their "Heart Check",mark.
Results from the gold-standard, randomized controlled trials including the "Beef in an Optimal Lean Diet" (BOLD) study, revealed that 3-5 ounces of cooked lean beef can be included each day as part of a heart healthy diet that is both low in saturated fat and cholesterol. For example: BOLD demonstrated such a diet can lower total and LDL cholesterol levels by 10 5 and improve other risk factors for cardiovascular diseases.
Today many cuts of beef are lean and provide ten essential nutrients, many that are essential for early development and strong bodies. A 3 oz serving of lean beef has on average 150 calories and is an excellent source of six nutrients: protein, zinc, vitamin B 6 and B 12, niacin and selenium; a good source of four nutrients: phosphorus, choline, iron and riboflavin.
A key to aid in remembering lean beef, look for the words loin and/or round.
Nutritional contacts:
Karmen Meyer, RDN, LDN at Tennessee Beef Industry Council or [email protected]
Dr. Shalene McNeill, PhD, RD Executive Director of Nutrition and Health at National Cattlemen's Beef Association or [email protected]
References:
1- Lean matters -- 2015 Cattlemen's Beef Board and National Cattlemen's Beef Association
2- 2017 Cattlemen's Stewardship Review
Related articles
1- Beef and Beef Quality Assurance
2- Labels parts 1,2,3,and 4
3- Heart Healthy
4- Heart Check
5- BOLD
30 DAY PROTEIN CHALLENGE
9/22/18
Say, are you up for a healthy challenge ???? American's currently consume 2/3 rds of their daily protein during dinner ( supper) , that does not leave much room for protein during other meals (breakfast, lunch) or snacks. I would like to introduce the "30 Day Protein Challenge."
For sometime now research has shown that consuming protein in balanced amounts at each meal is beneficial to improving over-all general health. Some of the more remarkable benefits of distributing protein throughout the day include: feeling satisfied after a meal or snack that features protein; while helping to reduce constantly eating. Additionally, meals with high quality protein helps to build muscle and reduce body fats.
The 30 Day Protein Challenge is a step by step way to get an optimal amount of quality protein throughout the day. It's easy/simple: work your way up to eat 25 to 30 grams of quality protein for each meal -- 3 daily meals -- and feel the difference. Whether you are seeking to maintain and/or build muscle, looking for craving control or striving for better overall health and wellness, the 30 Day Protein Challenge can help take control of your appetite and kick start the benefits from balanced protein consumption.
Intrested in joining the Challenge, lets get going. One small change in your diet can make a big difference in the way you feel.
The step by steo way to help you get an optimal amount of quality protein throughout the day. Research shows that some people can loose and/or maintain a healthy weight; support a healthy metabolism when they consume more high quality protein.
Keep a daily journal:
Day 1 thur 5, note what you ate at each meal and how did it make you feel.
Day 6, review your meals and identify where you may be able to shift protein consumption.
Day 7, eat your normal meals
Day 8, shift to a quality protein rich food at your lowest protein meal
Day 9, eat your normal meals
Day 10, protein shift, substitute a quality protein rich food to your lowest protein meal
Day 11, eat your normal meals
Day 12, protein shift; 25 to 30 grams of protein for at least two meals
Day 13, eat your normal meals
Day 14, review meals and determine where you can make any changes for quality protein
Day 15, eat your normal meals
Day 16, protein balance, 25 to 30 grams of quality protein at three meals
Day 17, eat your normal meals
Day 18, protein balance 25 to 30 grams of quality protein for three meals
Day 19, eat your normal meals
Day 20, protein balance 25 to 30 grams of quality protein for three meals
Day 21, review meals and determine where you may make any changes for high quality protein
Day 22, eat your normal meals
Day 23 thur 26, protein balance 25 to 30 grams of quality protein at three meals
Day 27, eat your normal meals
Day 28 thur 30, eat 25 to 30 grams of quality protein at each meal
Continue to keep your journal so that you may make quality adjustments for meals.
Enjoy-- I have tried the challenge and it works. Feel much better, a bit more energy and do not crave my chocolate chip or little Debbie cookie and mountain dew.
The 30 Day Protein Challenge is from "Beef It's Whats For Dinner web-page.
9/22/18
Say, are you up for a healthy challenge ???? American's currently consume 2/3 rds of their daily protein during dinner ( supper) , that does not leave much room for protein during other meals (breakfast, lunch) or snacks. I would like to introduce the "30 Day Protein Challenge."
For sometime now research has shown that consuming protein in balanced amounts at each meal is beneficial to improving over-all general health. Some of the more remarkable benefits of distributing protein throughout the day include: feeling satisfied after a meal or snack that features protein; while helping to reduce constantly eating. Additionally, meals with high quality protein helps to build muscle and reduce body fats.
The 30 Day Protein Challenge is a step by step way to get an optimal amount of quality protein throughout the day. It's easy/simple: work your way up to eat 25 to 30 grams of quality protein for each meal -- 3 daily meals -- and feel the difference. Whether you are seeking to maintain and/or build muscle, looking for craving control or striving for better overall health and wellness, the 30 Day Protein Challenge can help take control of your appetite and kick start the benefits from balanced protein consumption.
Intrested in joining the Challenge, lets get going. One small change in your diet can make a big difference in the way you feel.
The step by steo way to help you get an optimal amount of quality protein throughout the day. Research shows that some people can loose and/or maintain a healthy weight; support a healthy metabolism when they consume more high quality protein.
Keep a daily journal:
Day 1 thur 5, note what you ate at each meal and how did it make you feel.
Day 6, review your meals and identify where you may be able to shift protein consumption.
Day 7, eat your normal meals
Day 8, shift to a quality protein rich food at your lowest protein meal
Day 9, eat your normal meals
Day 10, protein shift, substitute a quality protein rich food to your lowest protein meal
Day 11, eat your normal meals
Day 12, protein shift; 25 to 30 grams of protein for at least two meals
Day 13, eat your normal meals
Day 14, review meals and determine where you can make any changes for quality protein
Day 15, eat your normal meals
Day 16, protein balance, 25 to 30 grams of quality protein at three meals
Day 17, eat your normal meals
Day 18, protein balance 25 to 30 grams of quality protein for three meals
Day 19, eat your normal meals
Day 20, protein balance 25 to 30 grams of quality protein for three meals
Day 21, review meals and determine where you may make any changes for high quality protein
Day 22, eat your normal meals
Day 23 thur 26, protein balance 25 to 30 grams of quality protein at three meals
Day 27, eat your normal meals
Day 28 thur 30, eat 25 to 30 grams of quality protein at each meal
Continue to keep your journal so that you may make quality adjustments for meals.
Enjoy-- I have tried the challenge and it works. Feel much better, a bit more energy and do not crave my chocolate chip or little Debbie cookie and mountain dew.
The 30 Day Protein Challenge is from "Beef It's Whats For Dinner web-page.
CHIMICHURRI STEAK WRAPS
7/30/18
Ingredients:
> 12 oz grilled beef steak -- your choice of cut -- cut into slices
> 3 cups fresh baby spinach
> 1/2 large bell pepper -- choose your color -- cut into thin strips
> 4 medium whole wheat tortilla's -- 8 to 10 inch size
Chimichurri Sauce ( adds big flavor )
> 1 cup fresh parsley leaves
> 2 cloves of garlic
> 3 tablespoons olive oil
> 1 tablespoon red wine vinegar
> 1/4 teaspoon salt
Instructions:
1- Place parsley leaves and garlic cloves in food processor
2- Cover processor and process until finely chopped
3- Add olive oil, vinegar, salt, and process until blended
4- Spread each tortilla evenly with sauce -- leave a border of about 1/4 inch
5- Top with equal amounts of spinach, bell pepper slices and beef slices on the top 2/3 of tortilla
6- Fold tortilla and roll tightly over filling -- secure with toothpick if desired
Nutrition:
> 340 calories -- 15% of daily value
> 3 grams saturated fat -- 15% of daily value
> 30 grams protein -- 60% of daily value
> 4.1 mg iron -- 25% of daily value
> 5.6 mg zinc -- 35% of daily value
> also a good source of niacin; vitamin B6 and B12; selenium and fiber
Enjoy with a glass of cold cow's milk.
Recipe is from National Cattlemen's Beef Association Test kitchen
7/30/18
Ingredients:
> 12 oz grilled beef steak -- your choice of cut -- cut into slices
> 3 cups fresh baby spinach
> 1/2 large bell pepper -- choose your color -- cut into thin strips
> 4 medium whole wheat tortilla's -- 8 to 10 inch size
Chimichurri Sauce ( adds big flavor )
> 1 cup fresh parsley leaves
> 2 cloves of garlic
> 3 tablespoons olive oil
> 1 tablespoon red wine vinegar
> 1/4 teaspoon salt
Instructions:
1- Place parsley leaves and garlic cloves in food processor
2- Cover processor and process until finely chopped
3- Add olive oil, vinegar, salt, and process until blended
4- Spread each tortilla evenly with sauce -- leave a border of about 1/4 inch
5- Top with equal amounts of spinach, bell pepper slices and beef slices on the top 2/3 of tortilla
6- Fold tortilla and roll tightly over filling -- secure with toothpick if desired
Nutrition:
> 340 calories -- 15% of daily value
> 3 grams saturated fat -- 15% of daily value
> 30 grams protein -- 60% of daily value
> 4.1 mg iron -- 25% of daily value
> 5.6 mg zinc -- 35% of daily value
> also a good source of niacin; vitamin B6 and B12; selenium and fiber
Enjoy with a glass of cold cow's milk.
Recipe is from National Cattlemen's Beef Association Test kitchen
GRILLED RIBEYE STEAKS AND POTATOES
7/20/18
Recipe time: 25 to 30 minutes
Ingredients:
> 2 beef ribeye steaks; boneless; cut 1 inch thick -- about 12 oz each
> 2 tablespoons vegetable oil
> 1/2 teaspoon salt
> 2 large russet potatoes; cut lengthwise into eight wedges each
> optional: 1 tablespoon minced green onions;--- sour cream and onion sauce-- recipe to follow
Seasoning:
> 2 tablespoons smoked or spanish paprika
> 1 1/2 teaspoons sugar
> 1 1/2 teaspoons chili pepper
> 1/2 teaspoon ground red pepper
Sour Cream and Onion Sauce: -- combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion -- sprinkle with smoked or spanish paprika as desired -- makes about 1/2 cup
Instructions:
1- combine seasoning ingredients in small bowl
2- reserve 2 tablespoons
3- press remaining seasoning onto steaks -- evenly
4- combine reserved seasoning; vegetable oil; and salt in large bowl
5- add potato wedges and toss to coat
6- place ribeye steaks on grill over medium heat, ash covered coals
7- arrange potatoes around steaks
8- grill steaks, covered, 10 to 14 minutes for medium rare 145*F; medium 160*F doneness; turning occasionlly
8A- gas grill: over medium heat on preheated grill 9 to 14 minutes -- temperatures are the same
9- grill potatoes 14 to 17 minutes ( charcoal ) and /or gas grill 13 to 15 minutes or until tender
10- carve steaks into slices
11- season with salt as desired
12- sprinkle green onion over potatoes
13- serve potatoes with sour cream and onion sauce for dipping -- your choice
This recipe is an excellent source of protein, niacin, vitamin b6 and b12, iron, selenium and zinc; and a good source of fiber.
Recipe from National Cattlemen's Beef Association test kitchen.
ENJOY BEEF ITS WHATS FOR DINNER
7/20/18
Recipe time: 25 to 30 minutes
Ingredients:
> 2 beef ribeye steaks; boneless; cut 1 inch thick -- about 12 oz each
> 2 tablespoons vegetable oil
> 1/2 teaspoon salt
> 2 large russet potatoes; cut lengthwise into eight wedges each
> optional: 1 tablespoon minced green onions;--- sour cream and onion sauce-- recipe to follow
Seasoning:
> 2 tablespoons smoked or spanish paprika
> 1 1/2 teaspoons sugar
> 1 1/2 teaspoons chili pepper
> 1/2 teaspoon ground red pepper
Sour Cream and Onion Sauce: -- combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion -- sprinkle with smoked or spanish paprika as desired -- makes about 1/2 cup
Instructions:
1- combine seasoning ingredients in small bowl
2- reserve 2 tablespoons
3- press remaining seasoning onto steaks -- evenly
4- combine reserved seasoning; vegetable oil; and salt in large bowl
5- add potato wedges and toss to coat
6- place ribeye steaks on grill over medium heat, ash covered coals
7- arrange potatoes around steaks
8- grill steaks, covered, 10 to 14 minutes for medium rare 145*F; medium 160*F doneness; turning occasionlly
8A- gas grill: over medium heat on preheated grill 9 to 14 minutes -- temperatures are the same
9- grill potatoes 14 to 17 minutes ( charcoal ) and /or gas grill 13 to 15 minutes or until tender
10- carve steaks into slices
11- season with salt as desired
12- sprinkle green onion over potatoes
13- serve potatoes with sour cream and onion sauce for dipping -- your choice
This recipe is an excellent source of protein, niacin, vitamin b6 and b12, iron, selenium and zinc; and a good source of fiber.
Recipe from National Cattlemen's Beef Association test kitchen.
ENJOY BEEF ITS WHATS FOR DINNER
ROAST BEEF AND VEGGIE WRAPS
7/20/18
Can you believe its almost August and school beginning is just around the corner ?? Will you be packing lunches or preparing those after school snacks ??????
Want to change up that traditional roast beef sandwich?? Try a "wrap" of roast beef and broccoli slaw, everyone is sure to like.
Ingredients:
> 12 oz cooked roast beef or deli roast beef , thinly sliced
> 2 cups broccoli slaw
> 6 tablespoons reduced-fat ranch dressing-- divided
> 1/2 cup reduced-fat cream cheese -- softened
> 4 medium tortillas -- 8 to 10 size
Instructions:
1- mix broccoli slaw and 1/4 cup ranch dressing in medium bowl, mixing gently to coat evenly
2- combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl -- mixing well
3- place tortilla on flat surface: spread about 2 1/2 tablespoons cream cheese mixture on tortilla
4- top cream cheese with 1/4 or 3 slices of roast beef
5- place about 1/3 cup of broccoli slaw mixture on roast beef -- spread evenly
6- roll tortilla tightly as to enclose fillings
7- cut wrap crosswise into 1 1/2 inch pieces or diagonally in half -- your choice
Nutritional Information:
> 511 calories per 3 oz serving
> 39 grams saturated fat
> 39 grams protein
> 5.7 grams iron
> 5.4 grams zinc
Enjoy with a cold glass of cows milk
7/20/18
Can you believe its almost August and school beginning is just around the corner ?? Will you be packing lunches or preparing those after school snacks ??????
Want to change up that traditional roast beef sandwich?? Try a "wrap" of roast beef and broccoli slaw, everyone is sure to like.
Ingredients:
> 12 oz cooked roast beef or deli roast beef , thinly sliced
> 2 cups broccoli slaw
> 6 tablespoons reduced-fat ranch dressing-- divided
> 1/2 cup reduced-fat cream cheese -- softened
> 4 medium tortillas -- 8 to 10 size
Instructions:
1- mix broccoli slaw and 1/4 cup ranch dressing in medium bowl, mixing gently to coat evenly
2- combine cream cheese and remaining 2 tablespoons ranch dressing in small bowl -- mixing well
3- place tortilla on flat surface: spread about 2 1/2 tablespoons cream cheese mixture on tortilla
4- top cream cheese with 1/4 or 3 slices of roast beef
5- place about 1/3 cup of broccoli slaw mixture on roast beef -- spread evenly
6- roll tortilla tightly as to enclose fillings
7- cut wrap crosswise into 1 1/2 inch pieces or diagonally in half -- your choice
Nutritional Information:
> 511 calories per 3 oz serving
> 39 grams saturated fat
> 39 grams protein
> 5.7 grams iron
> 5.4 grams zinc
Enjoy with a cold glass of cows milk
B L T
6/23/18
That's the American Classic, "Bacon, Lettuce and Tomato" sandwich. I was surprised as to the American Farmers share of these basic ingredients.
The U.S. Department of Agriculture, as of April, reports the American Farmers farm gate share of these basic ingredients as being .18 cents. The B L T retailing at $ 2.27, the break out is:
Bread .32 farmers share .01
Bacon .94 ------------------- .11
Tomato .56 ------------------ .03
Lettuce .35 ------------------ .03
During April each dollar spent by American Families for that American Classic B L T, the American Farmers share was an average of .08 !/3 cents at the farm gate.
those garde fresh, red ripe tomatoes sets those taste buds a watering for that first "B L T" of the season. Enjoy with a cold glass of cows milk.
6/23/18
That's the American Classic, "Bacon, Lettuce and Tomato" sandwich. I was surprised as to the American Farmers share of these basic ingredients.
The U.S. Department of Agriculture, as of April, reports the American Farmers farm gate share of these basic ingredients as being .18 cents. The B L T retailing at $ 2.27, the break out is:
Bread .32 farmers share .01
Bacon .94 ------------------- .11
Tomato .56 ------------------ .03
Lettuce .35 ------------------ .03
During April each dollar spent by American Families for that American Classic B L T, the American Farmers share was an average of .08 !/3 cents at the farm gate.
those garde fresh, red ripe tomatoes sets those taste buds a watering for that first "B L T" of the season. Enjoy with a cold glass of cows milk.
B L T BURGER
6/25/18
Ingredients:
> 1 pound ground beef
> 6 strips of bacon -- cooked crisp and crumbled
> 1 teaspoon sea salt
> 1/2 teaspoon freshly ground black pepper
> 1/2 cup mayonnaise
> 1/3 cup sweet onion -- finely chopped
> 1/8 teaspoon cayenne pepper
> 4 whole wheat burger buns -- toasted
Instructions:
1- Combine Ground Beef, Bacon, Sea salt, Black pepper
2- Form into 4 large patties
3- Grill to desired doneness -- ground beef should be grilled or cooked to an internal temperature of 160*F -- color is not a good indicator of doneness, use a meat thermometer.
4- Prepare sweet onion mayonnaise by mixing together mayo, sweet onion, and cayenne pepper
5- Place ground beef patties on buns and top with tomato slices, lettuce and mayo as prepared in step 4
Add a cold glass of cows milk and enjoy.
6/25/18
Ingredients:
> 1 pound ground beef
> 6 strips of bacon -- cooked crisp and crumbled
> 1 teaspoon sea salt
> 1/2 teaspoon freshly ground black pepper
> 1/2 cup mayonnaise
> 1/3 cup sweet onion -- finely chopped
> 1/8 teaspoon cayenne pepper
> 4 whole wheat burger buns -- toasted
Instructions:
1- Combine Ground Beef, Bacon, Sea salt, Black pepper
2- Form into 4 large patties
3- Grill to desired doneness -- ground beef should be grilled or cooked to an internal temperature of 160*F -- color is not a good indicator of doneness, use a meat thermometer.
4- Prepare sweet onion mayonnaise by mixing together mayo, sweet onion, and cayenne pepper
5- Place ground beef patties on buns and top with tomato slices, lettuce and mayo as prepared in step 4
Add a cold glass of cows milk and enjoy.
THE THRILL OF GRILLING
5/1/18
Its trying to be Spring Time, which opens the grilling season for most folks. So un-cover and dust the pollen off your favorite grill and let the Thrill of Grilling begin.
Can you think of a better way to enjoy family and friends ???? Nothing adds more to a get-together than steaks and beef burgers from the grill. Celebrate Mother's Day; Father's Day; Memorial Day and Independence Day with the Thrill of Grilling. Plus, grilling is a healthy cooking method.
Choose the meat -- Beef, Pork, Poultry, Fish, Lamb,-- there is a cut from the meat group that fits everyone's taste and pocketbook. Mine just happens to be Beef -- Rib Eyes, Top Loin, T-Bones, Flat Iron, Fillets, Strip Steaks. Also, mix in some Ground Beef, and over-all favorite.
Choice, the grade of beef most preferred by most home grillers, is determined by marbling, which is those white specks of "fat" within the red meat, that influences flavor, tenderness and juiciness.
Marinades and rubs can be used, all according to your taste. These can be used on a Select grade of Beef, giving the taste and flavor without the dollars for a pricy cut of Beef.
Generally meat straight from the frig is about 38*F. For that good grilling experience begin with meat having an internal temperature of 50*- 55*F, as determined using a meat thermometer inserted into the side of the meat. Meat at these temperatures produce a desirable even cooked flavor.
Begin grilling with "medium heat" or when coals are ash covered and you can hold your hand over the coals comfortably for 5 to 6. Seconds.
DO NOT use forks to turn or flip meat on the grill. These points punch holes in the meat, thus allowing moist juiceness to escape.
DO NOT press down on steaks or beef burgers to create smoke or sizzle. This pressure forces flavor and juiciness from the meat.
Doneness can be determined by inserting a meat thermometer into the thickest part of the meat for 10 to 15 seconds: Medium Rare = 145*F; Medium = 160*F; Well Done = 170*F; all Ground Beef should be cooked to an internal temperature of 160*F. Color is not a good indicator of doneness.
Once steaks and beef burgers have reached the desired degree of doneness, remove from the grill and let'em "rest" for about 5 to 6. Minutes. The rest period allows the juices to evenly distribute throughout the meat.
We generally think of Spring, Summer and Fall as grilling times but the Thrill of Grilling can be good year-around.
Beef from the grill is how the Thrill of Grilling occurs. Bring on the steaks and beef burgers and lets enjoy the Thrill of Grilling celebrating those special days and events.
Related Articles
1- Is It Done Yet
2- Handling Beef Safety
3- How To Store Beef
4- Western Burgers
5- Today's Beef Choices
5/1/18
Its trying to be Spring Time, which opens the grilling season for most folks. So un-cover and dust the pollen off your favorite grill and let the Thrill of Grilling begin.
Can you think of a better way to enjoy family and friends ???? Nothing adds more to a get-together than steaks and beef burgers from the grill. Celebrate Mother's Day; Father's Day; Memorial Day and Independence Day with the Thrill of Grilling. Plus, grilling is a healthy cooking method.
Choose the meat -- Beef, Pork, Poultry, Fish, Lamb,-- there is a cut from the meat group that fits everyone's taste and pocketbook. Mine just happens to be Beef -- Rib Eyes, Top Loin, T-Bones, Flat Iron, Fillets, Strip Steaks. Also, mix in some Ground Beef, and over-all favorite.
Choice, the grade of beef most preferred by most home grillers, is determined by marbling, which is those white specks of "fat" within the red meat, that influences flavor, tenderness and juiciness.
Marinades and rubs can be used, all according to your taste. These can be used on a Select grade of Beef, giving the taste and flavor without the dollars for a pricy cut of Beef.
Generally meat straight from the frig is about 38*F. For that good grilling experience begin with meat having an internal temperature of 50*- 55*F, as determined using a meat thermometer inserted into the side of the meat. Meat at these temperatures produce a desirable even cooked flavor.
Begin grilling with "medium heat" or when coals are ash covered and you can hold your hand over the coals comfortably for 5 to 6. Seconds.
DO NOT use forks to turn or flip meat on the grill. These points punch holes in the meat, thus allowing moist juiceness to escape.
DO NOT press down on steaks or beef burgers to create smoke or sizzle. This pressure forces flavor and juiciness from the meat.
Doneness can be determined by inserting a meat thermometer into the thickest part of the meat for 10 to 15 seconds: Medium Rare = 145*F; Medium = 160*F; Well Done = 170*F; all Ground Beef should be cooked to an internal temperature of 160*F. Color is not a good indicator of doneness.
Once steaks and beef burgers have reached the desired degree of doneness, remove from the grill and let'em "rest" for about 5 to 6. Minutes. The rest period allows the juices to evenly distribute throughout the meat.
We generally think of Spring, Summer and Fall as grilling times but the Thrill of Grilling can be good year-around.
Beef from the grill is how the Thrill of Grilling occurs. Bring on the steaks and beef burgers and lets enjoy the Thrill of Grilling celebrating those special days and events.
Related Articles
1- Is It Done Yet
2- Handling Beef Safety
3- How To Store Beef
4- Western Burgers
5- Today's Beef Choices
A KILLER BEEF CHILI
3/26/18
Ingredients:
> 2 pounds Ground Beef
> 1 chopped Onion - your choice on size
> 1 chopped Green Pepper - your choice on size
> 2 teaspoons of pepper
> 1 can Bush's Mild Chili Magic Chili Starter
> 1 can 40 oz , Kidney Beans - drained
> 2 cans 15 oz, Pinto Beans - drained
> 1 can 28 oz , Petite Diced Tomatoes
> 1 can 15 oz, Tomato Paste
> 1 can 15 oz, Tomato Sauce
> 1 cup Brown Sugar
> 1 teaspoon Chili Powder
Instructions:
> Brown together Ground Beef, Chopped Onion, Chopped Green Pepper and teaspoons of pepper
> Drain off any Fat
> Stir in Bush's Chili Starter, Kidney beans, Pinto beans, Diced tomatoes, Tomato paste, Brown sugar and teaspoon of Chili powder
> Bring to a boil, reduce heat to low and simmer for at least 30 minutes
> ENJOY CHILI
>> Chef Diana has tried the recipe, its rather good. Diana used all Bush's beans. Just be your own guide, Diana likes her chili blazed hot, which is too hot for me but I manage to eat it with lots of cold tea.
Recipe from Pennsylvania Beef Council
3/26/18
Ingredients:
> 2 pounds Ground Beef
> 1 chopped Onion - your choice on size
> 1 chopped Green Pepper - your choice on size
> 2 teaspoons of pepper
> 1 can Bush's Mild Chili Magic Chili Starter
> 1 can 40 oz , Kidney Beans - drained
> 2 cans 15 oz, Pinto Beans - drained
> 1 can 28 oz , Petite Diced Tomatoes
> 1 can 15 oz, Tomato Paste
> 1 can 15 oz, Tomato Sauce
> 1 cup Brown Sugar
> 1 teaspoon Chili Powder
Instructions:
> Brown together Ground Beef, Chopped Onion, Chopped Green Pepper and teaspoons of pepper
> Drain off any Fat
> Stir in Bush's Chili Starter, Kidney beans, Pinto beans, Diced tomatoes, Tomato paste, Brown sugar and teaspoon of Chili powder
> Bring to a boil, reduce heat to low and simmer for at least 30 minutes
> ENJOY CHILI
>> Chef Diana has tried the recipe, its rather good. Diana used all Bush's beans. Just be your own guide, Diana likes her chili blazed hot, which is too hot for me but I manage to eat it with lots of cold tea.
Recipe from Pennsylvania Beef Council
HEART HEALTHY
3/10/18
Would you like your cake and eat it too ????? Thats what you can do with today's lean beef. Enjoying your lean beef in a "Heart Healthy Lifestyle" is easier than you think with these recipe's featuring lean beef, fresh fruits and vegetables, and whole grains. These recipe's are found on web-page "Beef Its Whats For Dinner" and have all been "certified" by the "American Heart Association." We will be trying several of these, as during my last check-up, Doctor indicated I need to watch my "red meat." I promised to do so -- I watch it close as I aim for those waiting taste buds.
1- Spicy Korean Beef and Cucumber Appetizer > 25 minutes for 10 servings
2- Beef Crostini with Parmesan Crisps and Balsamic Drizzle > 25 minutes for 12 servings
3- Classic Beef Tenderloin Roast with Cranberry Drizzle > 1 hour 45 minutes for 12 servings
4- Indian Beef Flank Steak and Rice > 30 minutes for 8 servings
5- Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes > 1 1/2 hours for 8 servings
6- Beef Brisket with Savory Carrots and Dried Plums > 3 1/2 hours for 10 servings
7- Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes > 3 1/2 hours for 8 servings
8- Tangy Lime Grilled Beef Top Round Steak > 25 minutes for 4 servings
9- Beef Top Sirloin Steak with Asparagus and Tomato Orzo > 30 minutes for 6 servings
10- Holiday Mini Beef Meatball Skewerswith Cranberry BBQ Sause > 50 minutes for 12 servings
Enjoy having your lean beef and eating it too !!!!
Related articles
Today's Beef Choices
American Heart Association Certifies Extra Lean Ground Beef
Heart Month
BOLD
3/10/18
Would you like your cake and eat it too ????? Thats what you can do with today's lean beef. Enjoying your lean beef in a "Heart Healthy Lifestyle" is easier than you think with these recipe's featuring lean beef, fresh fruits and vegetables, and whole grains. These recipe's are found on web-page "Beef Its Whats For Dinner" and have all been "certified" by the "American Heart Association." We will be trying several of these, as during my last check-up, Doctor indicated I need to watch my "red meat." I promised to do so -- I watch it close as I aim for those waiting taste buds.
1- Spicy Korean Beef and Cucumber Appetizer > 25 minutes for 10 servings
2- Beef Crostini with Parmesan Crisps and Balsamic Drizzle > 25 minutes for 12 servings
3- Classic Beef Tenderloin Roast with Cranberry Drizzle > 1 hour 45 minutes for 12 servings
4- Indian Beef Flank Steak and Rice > 30 minutes for 8 servings
5- Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes > 1 1/2 hours for 8 servings
6- Beef Brisket with Savory Carrots and Dried Plums > 3 1/2 hours for 10 servings
7- Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes > 3 1/2 hours for 8 servings
8- Tangy Lime Grilled Beef Top Round Steak > 25 minutes for 4 servings
9- Beef Top Sirloin Steak with Asparagus and Tomato Orzo > 30 minutes for 6 servings
10- Holiday Mini Beef Meatball Skewerswith Cranberry BBQ Sause > 50 minutes for 12 servings
Enjoy having your lean beef and eating it too !!!!
Related articles
Today's Beef Choices
American Heart Association Certifies Extra Lean Ground Beef
Heart Month
BOLD
I know it's a tradition to have "Hog Jowl and Blackeyed Peas" for New Years but during these cold days wouldn't a really good Beef Roast be beyond Good??????
CLASSIC BEEF WELLINGTON
Total recipe time is about 1 1/2 hours to make a serving for four.
Ingredients:
> 1 Center Cut Beef Tenderloin Roast ( about 2 pounds )
> 1 teaspoon olive oil, divided
> 1/2 teaspoon salt
> 1/2 teaspoon pepper, divided
> 8 ounces of mushrooms
> 1 large shallot
> 2 tablespoons dry red wine
> 2 tablespoons Dijon-style mustard
> 1/2 teaspoon dried thyme leaves
> 1 sheet frozen puff pastry ( 1/2 package ), thawed
Instructions:
> Heat 1/2 teaspoon olive oil in large nonstick skillet on medium-high heat until hot
> Combine salt and 1/4 teaspoon pepper, and press evenly onto all surfaces of beef roast
> Place roast in skillet; brown evenly and remove roast from skillet
> Heat oven to 425 F
> Place mushrooms and shallot into food processor; pulse on and off about ten times until finely chopped -- be careful not to over process
> Heat remaining 1/2 teaspoon olive oil in same skillet over medium-high heat until hot
> Add mushrooms and shallot and cook 4 to 6 minutes, until tender and all liquid is evaporated, stirring often
> Add wine; cook 2 to 3 minutes until all liquid is evaporated
> Stir in mustard, thyme,and remaining 1/4 teaspoon pepper; cook 2 to 3 minutes. Remove from skillet to medium bowl and let cool
> Line rimmed baking sheet with aluminum foil and place in oven.
> Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9 inch rectangle; lay dough with shortest edge toward you
> Spread mushroom mixture onto pastry dough, leaving 1/2 inch border around edge of dough
> Place beef roast in center of mushroom mixture
> Fold pastry dough neatly around beef roast; stretching dough if necessary; cut off excess pastry dough
> Press to seal overlapping edges
> Remove baking sheet from oven and dust lightly with flour
> Plce pastry wrapped beef roast, seam-side down, on baking sheet
> Cut 4 ( 2-inch ) vents in top of pastry
> Bake in 425 F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium rare; 150 F for medium
> Transfer Beef Wellington to carving board and let stand for 10 minutes --- Temperature will continue to rise about 10 degrees to reach 145 F for medium rare; 160 F for medium
> Carve into slices and serve with families favorite vegetables
Recipe is from National Cattlemen's Beef Association Kitchen.
CLASSIC BEEF WELLINGTON
Total recipe time is about 1 1/2 hours to make a serving for four.
Ingredients:
> 1 Center Cut Beef Tenderloin Roast ( about 2 pounds )
> 1 teaspoon olive oil, divided
> 1/2 teaspoon salt
> 1/2 teaspoon pepper, divided
> 8 ounces of mushrooms
> 1 large shallot
> 2 tablespoons dry red wine
> 2 tablespoons Dijon-style mustard
> 1/2 teaspoon dried thyme leaves
> 1 sheet frozen puff pastry ( 1/2 package ), thawed
Instructions:
> Heat 1/2 teaspoon olive oil in large nonstick skillet on medium-high heat until hot
> Combine salt and 1/4 teaspoon pepper, and press evenly onto all surfaces of beef roast
> Place roast in skillet; brown evenly and remove roast from skillet
> Heat oven to 425 F
> Place mushrooms and shallot into food processor; pulse on and off about ten times until finely chopped -- be careful not to over process
> Heat remaining 1/2 teaspoon olive oil in same skillet over medium-high heat until hot
> Add mushrooms and shallot and cook 4 to 6 minutes, until tender and all liquid is evaporated, stirring often
> Add wine; cook 2 to 3 minutes until all liquid is evaporated
> Stir in mustard, thyme,and remaining 1/4 teaspoon pepper; cook 2 to 3 minutes. Remove from skillet to medium bowl and let cool
> Line rimmed baking sheet with aluminum foil and place in oven.
> Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9 inch rectangle; lay dough with shortest edge toward you
> Spread mushroom mixture onto pastry dough, leaving 1/2 inch border around edge of dough
> Place beef roast in center of mushroom mixture
> Fold pastry dough neatly around beef roast; stretching dough if necessary; cut off excess pastry dough
> Press to seal overlapping edges
> Remove baking sheet from oven and dust lightly with flour
> Plce pastry wrapped beef roast, seam-side down, on baking sheet
> Cut 4 ( 2-inch ) vents in top of pastry
> Bake in 425 F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium rare; 150 F for medium
> Transfer Beef Wellington to carving board and let stand for 10 minutes --- Temperature will continue to rise about 10 degrees to reach 145 F for medium rare; 160 F for medium
> Carve into slices and serve with families favorite vegetables
Recipe is from National Cattlemen's Beef Association Kitchen.
12/2/17
Tis the season to enjoy and build lasting memories with family and friends. As we gather around those festive tables that are prepared with perfection, can I suggest "Beef" for that holiday gathering.
MAPLE-GLAZED RIB ROAST with ACORN SQUASH
Time of preperation: 3 hours and 45 minutes for ten servings.
Ingredients:
> 1 Beef Rib Roast, Bone-In ( 2 to 4 ribs ), small end, chine ( back ) bone removed ( 6 to 8 pounds ).
> 1/2 cup pure maple syrup
> 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
> 2 cloves garlic, minced
> 2 medium acorn squash, cut lengthwise in half, seed removed
> Salt and Pepper as desired
Instructions:
1- Preheat oven to 350 F.
2- Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash.
3- Brush 1/2 of remaining syrup mixture onto all surfaces of the beef roast. Reserve the remaining for basting.
4- Place roast, fat-side up, in a shallow roasting pan.
5- Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
6- Roast in 350 F oven 2 1/4 to 2 1/2 hours for medium rare; 2 1/2 to 3 hours for medium doneness, basting with syrup mixture halfway through roasting time.
7- Meantime, place squash, cut sides up, in 13x9 inch glass baking dish.
8- Brush cut sides of squash with some reserved syrup mixture; evenly pour remaining mixture into each well.
9- Roast, uncovered, 45 minutes, brushing cut sides with syrup mixture form wells, halfway through baking time.
10- Remove roast when meat thermometer registers 135 F for medium rare; 145 F for medium doneness.
11- Transfer roast to carving board; tent loosely with aluminum foil and let stand 15 to 20 minutes. ( Temperature will continue to rise about 10 to 15 F to reach 145 F for medium rare and 160 F for medium.)
12- Meantime, increase oven temperature to 425 F and continue to roast squash 15 to 20 minutes or until tender and edges begin to brown.
13-- Carve roast into slices.
14-- Cut each squash half into two wedges, carefully spooning syrup mixture onto each wedge.
15-- Season beef and squash with salt and pepper, as desired.
Enjoy as the syrup drips off your chin.
Nutrition information per serving:
> 407 calories or 20% of daily value:
> 5 grams saturated fat or 25% of daily value
> 48 grams protein or 96% of daily value
> 3.8 grams iron or 20% of daily value
> 9.2 mg zinc or 60% of daily value
Recipe from Tennessee Beef Industry Council; also you may check out Beef Its Whats For Dinner.com for more than 800 beef recipes.
Tis the season to enjoy and build lasting memories with family and friends. As we gather around those festive tables that are prepared with perfection, can I suggest "Beef" for that holiday gathering.
MAPLE-GLAZED RIB ROAST with ACORN SQUASH
Time of preperation: 3 hours and 45 minutes for ten servings.
Ingredients:
> 1 Beef Rib Roast, Bone-In ( 2 to 4 ribs ), small end, chine ( back ) bone removed ( 6 to 8 pounds ).
> 1/2 cup pure maple syrup
> 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
> 2 cloves garlic, minced
> 2 medium acorn squash, cut lengthwise in half, seed removed
> Salt and Pepper as desired
Instructions:
1- Preheat oven to 350 F.
2- Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash.
3- Brush 1/2 of remaining syrup mixture onto all surfaces of the beef roast. Reserve the remaining for basting.
4- Place roast, fat-side up, in a shallow roasting pan.
5- Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
6- Roast in 350 F oven 2 1/4 to 2 1/2 hours for medium rare; 2 1/2 to 3 hours for medium doneness, basting with syrup mixture halfway through roasting time.
7- Meantime, place squash, cut sides up, in 13x9 inch glass baking dish.
8- Brush cut sides of squash with some reserved syrup mixture; evenly pour remaining mixture into each well.
9- Roast, uncovered, 45 minutes, brushing cut sides with syrup mixture form wells, halfway through baking time.
10- Remove roast when meat thermometer registers 135 F for medium rare; 145 F for medium doneness.
11- Transfer roast to carving board; tent loosely with aluminum foil and let stand 15 to 20 minutes. ( Temperature will continue to rise about 10 to 15 F to reach 145 F for medium rare and 160 F for medium.)
12- Meantime, increase oven temperature to 425 F and continue to roast squash 15 to 20 minutes or until tender and edges begin to brown.
13-- Carve roast into slices.
14-- Cut each squash half into two wedges, carefully spooning syrup mixture onto each wedge.
15-- Season beef and squash with salt and pepper, as desired.
Enjoy as the syrup drips off your chin.
Nutrition information per serving:
> 407 calories or 20% of daily value:
> 5 grams saturated fat or 25% of daily value
> 48 grams protein or 96% of daily value
> 3.8 grams iron or 20% of daily value
> 9.2 mg zinc or 60% of daily value
Recipe from Tennessee Beef Industry Council; also you may check out Beef Its Whats For Dinner.com for more than 800 beef recipes.
CITRUS - MARINATED BEEF and FRUIT KABOBS
8/8/17
Heart Healthy KRecipe from the American Heart Association. Enjoy lean beef in A heart healthy lifestyle. Its easier than you think with these recipes featuring lean beef, fresh fruit, vegetables and whole grains.
Recipe time: 45 minutes for four servings -- one beef skewer and one fruit skewer per serving.
Ingredients:
1- One pound Top Sirloin beef steak, boneless, cut one inch thick
2- One medium orange
3- 1/4 cup chopped cilantro leaves
4- One tablespoon smoked paprika
5- 1/4 teaspoon ground red pepper ( optional )
6- Four cups cubed mango, watermelon, peaches and plums ( if desired )
7- Garnish: chopped fresh cilantro leaves ( optional )
Instructions:
1- Grate peel and squeeze 2 tablespoons juice from orange, reserve remaining juice
2- Combine orange peel, cilantro, paprika and ground red pepper in small bowl
3- Cut beef steak into 1 1/4 inch pieces -- cubes
4- Place beef cubes and 2 1/2 tablespoons cilantro mixture in a food-safe plastic bag, turning to coat beef
5- Place remaining cilantro mixture and fruit in a separate food-safe plastic bag, turning to coat fruit
6- Close bags securely, marinate beef and fruit in refrigator for 15 minutes to 2 hours -- your choice
7- Soak eight nine inch bamboo skewers in water 10 minutes, drain
8- Thread beef evenly onto 4 skewers -- leaving a small space between beef cubes
9- Thread fruit onto remaining 4 skewers
10- Place kabobs on grill over medium heat -- ash covered coals
11- Grill beef kabobs, covered, 5 to 7 minutes -- for medium rare 145 F; medium 160 F doneness, turning occasionally
12- Gas Grill -- over medium heat on pre-heated grill 7 to 9 minutes
13- Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once
14- Drizzle reserved orange juice over fruit kabobs
15- Garnish with cilantro leaves if desired
TIME TO ENJOY !!!!!!
8/8/17
Heart Healthy KRecipe from the American Heart Association. Enjoy lean beef in A heart healthy lifestyle. Its easier than you think with these recipes featuring lean beef, fresh fruit, vegetables and whole grains.
Recipe time: 45 minutes for four servings -- one beef skewer and one fruit skewer per serving.
Ingredients:
1- One pound Top Sirloin beef steak, boneless, cut one inch thick
2- One medium orange
3- 1/4 cup chopped cilantro leaves
4- One tablespoon smoked paprika
5- 1/4 teaspoon ground red pepper ( optional )
6- Four cups cubed mango, watermelon, peaches and plums ( if desired )
7- Garnish: chopped fresh cilantro leaves ( optional )
Instructions:
1- Grate peel and squeeze 2 tablespoons juice from orange, reserve remaining juice
2- Combine orange peel, cilantro, paprika and ground red pepper in small bowl
3- Cut beef steak into 1 1/4 inch pieces -- cubes
4- Place beef cubes and 2 1/2 tablespoons cilantro mixture in a food-safe plastic bag, turning to coat beef
5- Place remaining cilantro mixture and fruit in a separate food-safe plastic bag, turning to coat fruit
6- Close bags securely, marinate beef and fruit in refrigator for 15 minutes to 2 hours -- your choice
7- Soak eight nine inch bamboo skewers in water 10 minutes, drain
8- Thread beef evenly onto 4 skewers -- leaving a small space between beef cubes
9- Thread fruit onto remaining 4 skewers
10- Place kabobs on grill over medium heat -- ash covered coals
11- Grill beef kabobs, covered, 5 to 7 minutes -- for medium rare 145 F; medium 160 F doneness, turning occasionally
12- Gas Grill -- over medium heat on pre-heated grill 7 to 9 minutes
13- Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once
14- Drizzle reserved orange juice over fruit kabobs
15- Garnish with cilantro leaves if desired
TIME TO ENJOY !!!!!!
WESTERN BURGERS
July 10, 2017
Recipe time: 20 to 25 minutes for 4 servings
Ingredients:
1- one pound ground beef - 93 % lean or leaner
2- one jalapeño pepper - seeded - chopped
3- two teaspoons chopped onion
4- two teaspoons finely chopped fresh cilantro
5- 1/8 teaspoon salt
6- 1/8 teaspoon pepper - black
7- four romain or iceberg lettuce leaves
8- one tomato - sliced
9- one avocado - sliced
10- onion - thinly sliced
Instructions:
1- Combine ground beef, jalapeño pepper, onion, cilantro, salt and black pepper in large bowl - mixing lightly but thoroughly.
2- Lightly shape into four 1/2 inch thick patties.
3- Place patties on grill over medium heat - ash covered coals - grill covered 8 to 10 minutes - until instant read meat thermometer reads 160 F - turning occasionally.
4- Gas grill - over medium heat on preheated grill - grill covered 7 to 9 minutes
5- Place each burger on lettuce leaf.
6- Evenly top with tomato, avocado and onion slices.
7- Wrap lettuce leaves around burger.
8- Buns are your choice.
Comment:
I liked'em each better on buns but its your choice.
Notes:
1- cooking times are for fresh or throughly thawed ground beef.
2- Color is not a good indicator of ground beef doneness - use instant read meat thermometer.
This recipe Is an excellent source of protein, zinc, niacin, vitamins B-6 and B 12, and selenium. Also a good source of iron and fiber.
Recipe is from National Cattlemen's Beef Association kitchen and Dave Zion, Executive Chef.
Related Recipes
1- Lean Beef Burgers
2- Zesty Cheeseburgers
3- Texas Chili Cheese Sliders
4- A New Thaw
5- Lean Beef
6- Todays Beef Choices
SWEET SESAME GLAZED BEEF KABOBS
06/12/17
Recipe time: 40 to 45 minutes
Marinade time: 30 minutes to 2 hours
Ingredients:
1- One pound beef Top Sirloin Steak, boneless, cut one inch thick
2- One medium red bell pepper, cut into one inch pieces
3- One medium zucchini, cut lengthwise in half, then crosswise into one inch pieces
4- Sixteen canned pineapple chunks, drained
5- Salt and Pepper
6- Uncooked quick cooking brown rice
Marinade ingredients:
1- Three large cloves garlic, minced
2- Two tablespoons sesame seeds
3- Two Tablespoons fresh lime juice
4- Two tablespoons honey
5- Two tablespoons soy sauce
Instructions:
1- Cut beef steak into 1 1/4 inch pieces
2- Combine marinade ingredients in a smalll bowl
3- Reserve 1/4 cup of marinade in a microwave safe measuring cup
4- Place cut beef steak and remaining marinade in a food-safe plastic bag, turning steak to coat each surface
5- Close bag securely and marinade in refrigerator 30 minutes to 2 hours, your choice
6- Remove steak from marinade, discard marinade
7- Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight ten-inch metal skewers
8- Place the kabobs on a grill over medium, ash covered coals
9- Grill, covered, 8 to 10 minutes ---- Gas grill 9 to 11 minutes on preheated grill, covered
10- For medium rare 145 F to medium 160 F doneness, turning once
11- Season with salt and pepper as desired
12- Prepare brown rice according to microwave package directions
13- Place the reserved marinade in microwave, microwave on high 30 to 60 seconds or until hot
14- Serve kabobs over rice, drizzle with heated marinade
Note: To determine temperature of coals, cautiously hold palm of hand above coals at cooking height. Count the number of seconds before the heat forces you to move your hand -- 4 to 5 seconds for medium heat
This recipe is an excellent source of Protein, Niacin, Vitamin B6 and B12, Selenium and Zinc. A good source of Fiber and Iron.
This recipe from Dave Zion, Executive Chef from National Cattlemen's Beef Association kitchen.
Chack out "Beefs Whats For Dinner'' web-page for additional beef recipes -- especially those approved by the American Heart Association's "Heart Check'' program.
06/12/17
Recipe time: 40 to 45 minutes
Marinade time: 30 minutes to 2 hours
Ingredients:
1- One pound beef Top Sirloin Steak, boneless, cut one inch thick
2- One medium red bell pepper, cut into one inch pieces
3- One medium zucchini, cut lengthwise in half, then crosswise into one inch pieces
4- Sixteen canned pineapple chunks, drained
5- Salt and Pepper
6- Uncooked quick cooking brown rice
Marinade ingredients:
1- Three large cloves garlic, minced
2- Two tablespoons sesame seeds
3- Two Tablespoons fresh lime juice
4- Two tablespoons honey
5- Two tablespoons soy sauce
Instructions:
1- Cut beef steak into 1 1/4 inch pieces
2- Combine marinade ingredients in a smalll bowl
3- Reserve 1/4 cup of marinade in a microwave safe measuring cup
4- Place cut beef steak and remaining marinade in a food-safe plastic bag, turning steak to coat each surface
5- Close bag securely and marinade in refrigerator 30 minutes to 2 hours, your choice
6- Remove steak from marinade, discard marinade
7- Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight ten-inch metal skewers
8- Place the kabobs on a grill over medium, ash covered coals
9- Grill, covered, 8 to 10 minutes ---- Gas grill 9 to 11 minutes on preheated grill, covered
10- For medium rare 145 F to medium 160 F doneness, turning once
11- Season with salt and pepper as desired
12- Prepare brown rice according to microwave package directions
13- Place the reserved marinade in microwave, microwave on high 30 to 60 seconds or until hot
14- Serve kabobs over rice, drizzle with heated marinade
Note: To determine temperature of coals, cautiously hold palm of hand above coals at cooking height. Count the number of seconds before the heat forces you to move your hand -- 4 to 5 seconds for medium heat
This recipe is an excellent source of Protein, Niacin, Vitamin B6 and B12, Selenium and Zinc. A good source of Fiber and Iron.
This recipe from Dave Zion, Executive Chef from National Cattlemen's Beef Association kitchen.
Chack out "Beefs Whats For Dinner'' web-page for additional beef recipes -- especially those approved by the American Heart Association's "Heart Check'' program.
SIRLOIN STEAK AND TOMATO SALAD
5/1/17
Recipe time: 30 to 35 minutes for 4 servings
Ingredients:
1- One Top Sirloin Beef Steak, boneless, cut 3/4 inch thick, about one pound
2- Two medium onions, cut into 1/2 inch thick slices
3- 1/3 cup plus one tablespoon regular balsamic vintage, divided
4- 1/2 cup to one teaspoon chipotle chile powder
5- Twelve cups mixed salad greens
6- Four medium tomatoes, cut into wedges
7- Salt and Pepper
Instructions:
1- Brush onion slices with one tablespoon vinaigrette, set aside
2- Press chili powder onto beef steak
3- Place beef steak in center of grill over medium, ash covered coals
4- Arrange onion slices around steak
5- Grill steak, covered, 11 to 15 minutes
6- Gas grill: over medium heat on preheated gas grill 13 to 16 minutes
7- For medium rare 145 F ; medium 160F doneness, turning occasionally
8- Grill onions 13 to 15 minutes or until tender, turning occasionally
9- Seperate onion slices into rings
10- Carve steak into slices
11- Season beef and onions with salt and pepper, as desired
12- Toss salad greens with remaining 1/3 cup vinaigrette and divide among four plates topping with tomato wedges and beef steak
TIME TO ENJOY BEEF STEAK !!!!!
This recipe is an excellent source of fiber, protein, niacin, vitamins B6 and B12, iron, selenium, zinc and choline
This recipe from National Cattlemen's Beef Association kitchen and Dave Zion, Executive Chef
For other great beef recipes check out Beef Its Whats For Dinner
5/1/17
Recipe time: 30 to 35 minutes for 4 servings
Ingredients:
1- One Top Sirloin Beef Steak, boneless, cut 3/4 inch thick, about one pound
2- Two medium onions, cut into 1/2 inch thick slices
3- 1/3 cup plus one tablespoon regular balsamic vintage, divided
4- 1/2 cup to one teaspoon chipotle chile powder
5- Twelve cups mixed salad greens
6- Four medium tomatoes, cut into wedges
7- Salt and Pepper
Instructions:
1- Brush onion slices with one tablespoon vinaigrette, set aside
2- Press chili powder onto beef steak
3- Place beef steak in center of grill over medium, ash covered coals
4- Arrange onion slices around steak
5- Grill steak, covered, 11 to 15 minutes
6- Gas grill: over medium heat on preheated gas grill 13 to 16 minutes
7- For medium rare 145 F ; medium 160F doneness, turning occasionally
8- Grill onions 13 to 15 minutes or until tender, turning occasionally
9- Seperate onion slices into rings
10- Carve steak into slices
11- Season beef and onions with salt and pepper, as desired
12- Toss salad greens with remaining 1/3 cup vinaigrette and divide among four plates topping with tomato wedges and beef steak
TIME TO ENJOY BEEF STEAK !!!!!
This recipe is an excellent source of fiber, protein, niacin, vitamins B6 and B12, iron, selenium, zinc and choline
This recipe from National Cattlemen's Beef Association kitchen and Dave Zion, Executive Chef
For other great beef recipes check out Beef Its Whats For Dinner
RIBEYE STEAKS WITH GRILLED PINEAPPLE SALAD
3/27/17
Recipe time: 25 to 35 minutes for 4 servings
Ingredients:
1- Two beef Ribeye Steaks, boneless, cut one inch thick ( about 12 ounces each ).
2- three tablespoons chopped fresh cilantro, divided
3- two teaspoons ground cumin
4- 1/2 to 1/4 teaspoon ground red pepper
5- four fresh pineapple slices, cut 1/2 inch thick "or" 4 to 6 canned pineapple slices can be substituted
6- one medium red bell pepper, cut in half lengthwise
7- one medium lime
8- salt if desired
Instructions:
1- combine two tablespoons cilantro, cumin and ground red pepper as desired, press evenly onto beef steaks
2- place steaks on grill over medium heat, ashcovere3d coals
3- grill steaks covered 10 to 14 minutes, for medium rare 145 F, for medium 160 F doneness, turning occasionally
4- grill steaks over medium heat on preheated gas grill 9 to 14 minutes
5- arrange pineapple slices and bell pepper hales around steak
6- grill pineapple 8 minutes or until heated through, turning once
7- grill red bell pepper halves 6 to 8 minutes or until tender, turning occasionally
8- meanwhile, grade two teaspoons peel and squeeze juice from lime, set aside
9- chop pineapple and red bell pepper into one inch pieces
10- combine remaining one tablespoon cilantro, two teaspoons lime peel and lime juice in medium bowl
11- stir in pineapple and bell pepper pieces
12- season with salt if desired
13- carve steaks into slices and serve with salad
This recipe is an excellent source of protein, niacin, vitamins B-6 and B-12, selenium and zinc; and a good source of iron.
Recipe is from National Cattlemen's Beef Association kitchen and Dave Zion, Executive Chef
3/27/17
Recipe time: 25 to 35 minutes for 4 servings
Ingredients:
1- Two beef Ribeye Steaks, boneless, cut one inch thick ( about 12 ounces each ).
2- three tablespoons chopped fresh cilantro, divided
3- two teaspoons ground cumin
4- 1/2 to 1/4 teaspoon ground red pepper
5- four fresh pineapple slices, cut 1/2 inch thick "or" 4 to 6 canned pineapple slices can be substituted
6- one medium red bell pepper, cut in half lengthwise
7- one medium lime
8- salt if desired
Instructions:
1- combine two tablespoons cilantro, cumin and ground red pepper as desired, press evenly onto beef steaks
2- place steaks on grill over medium heat, ashcovere3d coals
3- grill steaks covered 10 to 14 minutes, for medium rare 145 F, for medium 160 F doneness, turning occasionally
4- grill steaks over medium heat on preheated gas grill 9 to 14 minutes
5- arrange pineapple slices and bell pepper hales around steak
6- grill pineapple 8 minutes or until heated through, turning once
7- grill red bell pepper halves 6 to 8 minutes or until tender, turning occasionally
8- meanwhile, grade two teaspoons peel and squeeze juice from lime, set aside
9- chop pineapple and red bell pepper into one inch pieces
10- combine remaining one tablespoon cilantro, two teaspoons lime peel and lime juice in medium bowl
11- stir in pineapple and bell pepper pieces
12- season with salt if desired
13- carve steaks into slices and serve with salad
This recipe is an excellent source of protein, niacin, vitamins B-6 and B-12, selenium and zinc; and a good source of iron.
Recipe is from National Cattlemen's Beef Association kitchen and Dave Zion, Executive Chef
MEATBALLS
1/31/17
Recipe time: 35 minutes for four servings
Ingredients:
1- one pound ground beef - 93% lean or leaner
2- 1/4 cup seasoned dry bread crumbs
3- one pack (1 to 1 1/4 oz.) dry onion soup mix - divided
4- two egg whites
5- 1/4 teaspoon ground nutmeg
6- 1/4 teaspoon ground black pepper
7- two cups reduced fat - 2% fat milk
8- one tablespoon cornstarch
9- 1/8 teaspoon ground white pepper
10- two cups hot cooked whole wheat egg noodles
11- two tablespoons chopped fresh parsley leaves
Instructions:
1- preheat oven to 400F
2- combine ground beef, bread crumbs, two tablespoons onion soup mix, egg whites, nutmeg and black pepper in a large bowl, mixing lightly but thoroughly
3- shape into twenty one inch meatballs
4- stir remaining onion soup mix into milk in a medium bowl
5- generously spray broiler rack with non-stick spray
6- place meatballs on rack in aluminum foil lined broiler pan
7- bake in 400F oven 17 to 19 minutes until instant read meat thermometer, inserted in the center, reads 160F
8- meanwhile, heat large non-stick skillet over medium heat until hot
9- dissolve cornstarch in water
10- combine milk mixture with cornstarch, adding to skillet
11- bring to a boil, cooking 4 to 6 minutes until sauce is thickened, stirring often
12- stir in white pepper
13- return meatballs to skillet, cook 4 to 5 minutes until heated through
14- serve meatballs and sauce over noodles, garnish with parsley if desired
This recipe is an excellent source of protein, niacin, vitamins B-6 and B-12, iron, selenium, zinc and choline.
This recipe is from National Cattlemen's Beef Association test kitchen and Dave Zion, executive chef.
1/31/17
Recipe time: 35 minutes for four servings
Ingredients:
1- one pound ground beef - 93% lean or leaner
2- 1/4 cup seasoned dry bread crumbs
3- one pack (1 to 1 1/4 oz.) dry onion soup mix - divided
4- two egg whites
5- 1/4 teaspoon ground nutmeg
6- 1/4 teaspoon ground black pepper
7- two cups reduced fat - 2% fat milk
8- one tablespoon cornstarch
9- 1/8 teaspoon ground white pepper
10- two cups hot cooked whole wheat egg noodles
11- two tablespoons chopped fresh parsley leaves
Instructions:
1- preheat oven to 400F
2- combine ground beef, bread crumbs, two tablespoons onion soup mix, egg whites, nutmeg and black pepper in a large bowl, mixing lightly but thoroughly
3- shape into twenty one inch meatballs
4- stir remaining onion soup mix into milk in a medium bowl
5- generously spray broiler rack with non-stick spray
6- place meatballs on rack in aluminum foil lined broiler pan
7- bake in 400F oven 17 to 19 minutes until instant read meat thermometer, inserted in the center, reads 160F
8- meanwhile, heat large non-stick skillet over medium heat until hot
9- dissolve cornstarch in water
10- combine milk mixture with cornstarch, adding to skillet
11- bring to a boil, cooking 4 to 6 minutes until sauce is thickened, stirring often
12- stir in white pepper
13- return meatballs to skillet, cook 4 to 5 minutes until heated through
14- serve meatballs and sauce over noodles, garnish with parsley if desired
This recipe is an excellent source of protein, niacin, vitamins B-6 and B-12, iron, selenium, zinc and choline.
This recipe is from National Cattlemen's Beef Association test kitchen and Dave Zion, executive chef.
FOOD SAFETY
12/28/16
The festive activities at our home, family dinners and get-togethers, are generally centered around a table full of foods, meats, fruits and vegetables. However, these cheerful get-togethers can quickly turn to misery if those festive foods make you or your friends ill. Food safety may become more important as we try and eat all those left-overs, some may be sitting out on a counter top waiting for us.
Food safety is a number one priority of all meat and poultry farmers/ranchers. The U.S.A. Food supply is one of the, if not the safest in the world today. However, the U.S. Center for Disease Control and Prevention reports that some 76 million people get sick from foodborne illness each year. Becareful that we do not become one of these statistics. These left-overs make good soups and what-knows-what casseroles as these foods are recooked.
Employee's working on America's farms/ranches are often required to complete training in steps that are needed to ensure all meat and poultry are safe. Examples are, the beef business's Beef Quality Assurance, Pork's Pork Quality Assurance, along with other commodity programs, plus training for farmers/ranchers. An audit and several third party verification programs make sure these training programs are being used and provides american families the assurance of the care taken by farmers/ranchers to improve food safety. Also, the harvest facilities and food manufactures use programs to ensure food safety.
While many steps are taken to ensure the meats you purchase at local grocery stores, meat markets and other food suppliers is safe and wholesome, the first line of defense -- an important step -- is making sure those meats are handled properly and cooked to the correct temperature.
That responsibility resides with everyone preparing food for these family dinners and get-togethers that take place in many homes all across the U.S.A., including ours. The four basic safety measures -- clean, separate, cook and chill -- can go a long ways to ensure the food served to family and friends is safe.
Cooking meats to a safe temperature ( see article "Is It Done Yet ?") is the best method to ensure food safety. When foods reach a safe minimum internal temperature, bacteria are destroyed. Make sure to use a good oven, grill or heat proof meat thermometer.
For other articles of interest
1- Handling Beef Safety
2- How To Store Beef
3- Is It Done Yet ?
4- Beef Quality Assurance
5- Beef A Nutritional Powerhouse
6- Antibiotics Again
7- For several recipes check out Mom's Kitchen Table
12/28/16
The festive activities at our home, family dinners and get-togethers, are generally centered around a table full of foods, meats, fruits and vegetables. However, these cheerful get-togethers can quickly turn to misery if those festive foods make you or your friends ill. Food safety may become more important as we try and eat all those left-overs, some may be sitting out on a counter top waiting for us.
Food safety is a number one priority of all meat and poultry farmers/ranchers. The U.S.A. Food supply is one of the, if not the safest in the world today. However, the U.S. Center for Disease Control and Prevention reports that some 76 million people get sick from foodborne illness each year. Becareful that we do not become one of these statistics. These left-overs make good soups and what-knows-what casseroles as these foods are recooked.
Employee's working on America's farms/ranches are often required to complete training in steps that are needed to ensure all meat and poultry are safe. Examples are, the beef business's Beef Quality Assurance, Pork's Pork Quality Assurance, along with other commodity programs, plus training for farmers/ranchers. An audit and several third party verification programs make sure these training programs are being used and provides american families the assurance of the care taken by farmers/ranchers to improve food safety. Also, the harvest facilities and food manufactures use programs to ensure food safety.
While many steps are taken to ensure the meats you purchase at local grocery stores, meat markets and other food suppliers is safe and wholesome, the first line of defense -- an important step -- is making sure those meats are handled properly and cooked to the correct temperature.
That responsibility resides with everyone preparing food for these family dinners and get-togethers that take place in many homes all across the U.S.A., including ours. The four basic safety measures -- clean, separate, cook and chill -- can go a long ways to ensure the food served to family and friends is safe.
Cooking meats to a safe temperature ( see article "Is It Done Yet ?") is the best method to ensure food safety. When foods reach a safe minimum internal temperature, bacteria are destroyed. Make sure to use a good oven, grill or heat proof meat thermometer.
For other articles of interest
1- Handling Beef Safety
2- How To Store Beef
3- Is It Done Yet ?
4- Beef Quality Assurance
5- Beef A Nutritional Powerhouse
6- Antibiotics Again
7- For several recipes check out Mom's Kitchen Table
HERB - CRUSTED TOP LOIN ROAST
12/12/16
Yes, Beef Its Whats for Christmas Dinner. Isn't it time for a change???
Recipe Time: 1 1/2 to 1 3/4 hours for 6 to 8 servings
Ingredients:
1- Beef Top Loin Petite Roast ( 1 1/2 to 2 pounds )
2- Two tablespoons chopped fresh basil
3- Two tablespoons chopped fresh thyme
4- One tablespoon chopped fresh parsley
5- One tablespoon course grind black pepper
6- Three tablespoons olive oil, Divided
7- Twelve ounces fingerling potatoes, cut lengthwise in half
8- Twelve ounces new potatoes, cut in half
9- Four large shallots, peeled, cut lengthwise into quarters
10- Course salt, as needed
Instructions:
1- Pre-heat oven to 325 F
2- Combine basil, thyme, parsley and pepper; stir in one tablespoon olive oil.
3- Press evenly onto all surfaces of beef roast.
4- Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
5- Toss potatoes and shallots with remaining two tablespoons olive oil on rimmed baking sheet. Season with salt and ground black pepper, as desired. Turn vegetables, cut-side down.
6- Roast beef in 325 F oven 55 to 70 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
7-Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium.
8- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. ( Temperature will continue to rise about 10 F to reach 145 F for medium rare; 160 F for medium. )
9- Meanwhile, increase oven temperature to 425 F. Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.
10- Carve roast into slices, season with course salt, as desired. Serve with roasted vegetables.
This recipe is an excellent source of protein, niacin, vitamin B-6 and B-12, iron, selenium and zinc; a good source of fiber. From Dave Zion, executive chef from National Cattlemen's Beef Associations kitchen.
ENJOY BEEF ROAST FOR CHRISTMAS DINNER.
12/12/16
Yes, Beef Its Whats for Christmas Dinner. Isn't it time for a change???
Recipe Time: 1 1/2 to 1 3/4 hours for 6 to 8 servings
Ingredients:
1- Beef Top Loin Petite Roast ( 1 1/2 to 2 pounds )
2- Two tablespoons chopped fresh basil
3- Two tablespoons chopped fresh thyme
4- One tablespoon chopped fresh parsley
5- One tablespoon course grind black pepper
6- Three tablespoons olive oil, Divided
7- Twelve ounces fingerling potatoes, cut lengthwise in half
8- Twelve ounces new potatoes, cut in half
9- Four large shallots, peeled, cut lengthwise into quarters
10- Course salt, as needed
Instructions:
1- Pre-heat oven to 325 F
2- Combine basil, thyme, parsley and pepper; stir in one tablespoon olive oil.
3- Press evenly onto all surfaces of beef roast.
4- Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
5- Toss potatoes and shallots with remaining two tablespoons olive oil on rimmed baking sheet. Season with salt and ground black pepper, as desired. Turn vegetables, cut-side down.
6- Roast beef in 325 F oven 55 to 70 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
7-Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium.
8- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. ( Temperature will continue to rise about 10 F to reach 145 F for medium rare; 160 F for medium. )
9- Meanwhile, increase oven temperature to 425 F. Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.
10- Carve roast into slices, season with course salt, as desired. Serve with roasted vegetables.
This recipe is an excellent source of protein, niacin, vitamin B-6 and B-12, iron, selenium and zinc; a good source of fiber. From Dave Zion, executive chef from National Cattlemen's Beef Associations kitchen.
ENJOY BEEF ROAST FOR CHRISTMAS DINNER.
Chili, Chili and More Chili
12/9/16
Nothing takes away the bone chilling cold like a bowl of hot chili, warms the soul too. These winter days makes a pot of beef chili more inviting.
These are five recipes for your consideration. ENJOY !!!!!
Recipe time: 35 to 40 minutes
Ingredients:
1- One pound 95 % lean ground beef
2- One 15 1/2 ounce can of black beans, rinsed and drained
3- One 14 1/2 ounce can of reduced sodium or regular beef broth
4- One 14 1/2 ounce can of diced tomatoes with green chiles
5- Two tablespoons chili powder
Optional toppings:
Shredded cheddar cheese
Chopped fresh cilantro
Minced green onion
Instructions:
1- Heat large non-stick skillet over medium heat until hot. Add ground beef; cooking 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings.
2- Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.
3- Garnish with toppings as desired
Moroccan Version:
Prepare recipe as directed; add 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step #2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and greek yogurt, as desired.
Mexican Version:
Prepare recipe as directed; add 1 tablespoon cocoa powder with ingredients in step #2. Garnish with chopped fresh cilanto, pumpkin seed and corn tortilla chips as desired. Serve with corn tortillas.
Italian Version:
Prepare recipe as directed; add 1 1/2 teaspoons fennel seed with ingredients in step #2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is wilted. Serve over hot cooked orecchiette or cauatappi if desired. Garnish with grated parmisian cheese and pine nuts if desired.
Cincinnati Version: .
Prepare recipe as directed; add 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step #2. Serve over hot cooked elbo macaroni. Garnish with chopped white onion, sour cream, and shredded cheddar cheese if desired.
Other tips:
1- One 14 1/2 ounce can diced tomatoes combined with 2 tablespoons diced canned chilies may be substituted for diced tomatoes with green chilies.
2- For a thicker consistency, prepare as directed, add 1 tablespoon cornmeal with ingredients in step #2.
3- Cooking times are for fresh or thoroughly thawed ground beef.
4- Ground beef should be cooked to an internal temperature of 160 F and color is not a reliable indicator of ground beef doneness.
Chef Diana likes to add more than 2 tablespoons of chili powder. Her beef chili is rather hot to say the least. I wind up drinking lots of tea to put out the fire.
Recipe is from National Cattlemen's Beef Associations kitchen.
12/9/16
Nothing takes away the bone chilling cold like a bowl of hot chili, warms the soul too. These winter days makes a pot of beef chili more inviting.
These are five recipes for your consideration. ENJOY !!!!!
Recipe time: 35 to 40 minutes
Ingredients:
1- One pound 95 % lean ground beef
2- One 15 1/2 ounce can of black beans, rinsed and drained
3- One 14 1/2 ounce can of reduced sodium or regular beef broth
4- One 14 1/2 ounce can of diced tomatoes with green chiles
5- Two tablespoons chili powder
Optional toppings:
Shredded cheddar cheese
Chopped fresh cilantro
Minced green onion
Instructions:
1- Heat large non-stick skillet over medium heat until hot. Add ground beef; cooking 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings.
2- Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.
3- Garnish with toppings as desired
Moroccan Version:
Prepare recipe as directed; add 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step #2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and greek yogurt, as desired.
Mexican Version:
Prepare recipe as directed; add 1 tablespoon cocoa powder with ingredients in step #2. Garnish with chopped fresh cilanto, pumpkin seed and corn tortilla chips as desired. Serve with corn tortillas.
Italian Version:
Prepare recipe as directed; add 1 1/2 teaspoons fennel seed with ingredients in step #2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is wilted. Serve over hot cooked orecchiette or cauatappi if desired. Garnish with grated parmisian cheese and pine nuts if desired.
Cincinnati Version: .
Prepare recipe as directed; add 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step #2. Serve over hot cooked elbo macaroni. Garnish with chopped white onion, sour cream, and shredded cheddar cheese if desired.
Other tips:
1- One 14 1/2 ounce can diced tomatoes combined with 2 tablespoons diced canned chilies may be substituted for diced tomatoes with green chilies.
2- For a thicker consistency, prepare as directed, add 1 tablespoon cornmeal with ingredients in step #2.
3- Cooking times are for fresh or thoroughly thawed ground beef.
4- Ground beef should be cooked to an internal temperature of 160 F and color is not a reliable indicator of ground beef doneness.
Chef Diana likes to add more than 2 tablespoons of chili powder. Her beef chili is rather hot to say the least. I wind up drinking lots of tea to put out the fire.
Recipe is from National Cattlemen's Beef Associations kitchen.
SIRLOIN STEAK AND SALAD
10/31/16
Recipe time: 30 to 35 minutes For 4 servings
Ingredients
1- A boneless beef Top Sirloin steak (about 1 pound) cut 3/4 inch thick.
2- Two medium onions, cut into 1/2 inch thick slices.
3- 1/3 cup plus 1 tablespoon regular balsamic vinaigrette, divided.
4- 1/2 to 1 teaspoon chipotle chile powder.
5- 12 cups mixed salad greens.
6- 4 medium tomatoes, cut into wedges.
7- Salt and Pepper.
Instructions
1- Brush onion slices with 1 tablespoon vinaigrette, set aside.
2- Press Chilean powder onto steak.
3- Place steak in center of grill over medium heat, ash covered coals.
4- Arrange onion around steak.
5- Grill steak, covered, 11 to 15 minutes. For Gas Grill- preheated to medium for 13 to 16 minutes.
6- For medium rare 145 F to medium 160 F doneness, turning occasionally.
7- Grill onions 13 to 15 minutes or until tender, turning occasionally.
8- Separate onion slices into rings.
9- Carve steak into slices - season beef and onions with salt and pepper as desired.
10- Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates.
11- Top with tomatoes, onion and beef
ENJOY THE STEAK
The recipe is an excellent source of fiber, protein, niacin, vitaminB6 and B12, iron, selenium, zinc and choline.
The recipe is from National Cattlemen's Beef Association test kitchen and Chef Dave Zino.
10/31/16
Recipe time: 30 to 35 minutes For 4 servings
Ingredients
1- A boneless beef Top Sirloin steak (about 1 pound) cut 3/4 inch thick.
2- Two medium onions, cut into 1/2 inch thick slices.
3- 1/3 cup plus 1 tablespoon regular balsamic vinaigrette, divided.
4- 1/2 to 1 teaspoon chipotle chile powder.
5- 12 cups mixed salad greens.
6- 4 medium tomatoes, cut into wedges.
7- Salt and Pepper.
Instructions
1- Brush onion slices with 1 tablespoon vinaigrette, set aside.
2- Press Chilean powder onto steak.
3- Place steak in center of grill over medium heat, ash covered coals.
4- Arrange onion around steak.
5- Grill steak, covered, 11 to 15 minutes. For Gas Grill- preheated to medium for 13 to 16 minutes.
6- For medium rare 145 F to medium 160 F doneness, turning occasionally.
7- Grill onions 13 to 15 minutes or until tender, turning occasionally.
8- Separate onion slices into rings.
9- Carve steak into slices - season beef and onions with salt and pepper as desired.
10- Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates.
11- Top with tomatoes, onion and beef
ENJOY THE STEAK
The recipe is an excellent source of fiber, protein, niacin, vitaminB6 and B12, iron, selenium, zinc and choline.
The recipe is from National Cattlemen's Beef Association test kitchen and Chef Dave Zino.
DID YOU KNOW ???
10/20/16
The enhanced labeling on beef and beef products at local grocery stores offers American families cooking/preperation tips and tested recipes from National Cattlemen's Beef Association's chefs and test kitchens.
Farmers/ranchers providesthis information so the American families chef can prepare and serve the family a quality, nutritious beef dinner.
On package labels include temperatures, cooking times, recipe suggestions for American families consideration. The pamphlet "Confident Cooking With Beef" contains many ideas for many cuts of beef. It is available from the Tennessee Beef Industry Council.
10/20/16
The enhanced labeling on beef and beef products at local grocery stores offers American families cooking/preperation tips and tested recipes from National Cattlemen's Beef Association's chefs and test kitchens.
Farmers/ranchers providesthis information so the American families chef can prepare and serve the family a quality, nutritious beef dinner.
On package labels include temperatures, cooking times, recipe suggestions for American families consideration. The pamphlet "Confident Cooking With Beef" contains many ideas for many cuts of beef. It is available from the Tennessee Beef Industry Council.
GET THE GRILL GOING, AGAIN
08-29-16
As the days grow shorter and the weather tends cooler, vacations end and school begins and summer fades to fall -- winter soon to follow -- its time to "Get The Grill Going, Again.
A new extended grilling season is at hand. It's football tailgating time in Tennessee, plus several people that I know tend to "rill out" all winter regardless of Mother Nature.
Before placing those steaks, burgers or weinners on the grill lets remember a few items that can influence your grilling experience.
T'weren't the things I didn't know that done me in, but T'were the things I knew and didn't do, so I don't need to be taught, just reminded. a quote from John Ikred.
So here we go with a few reminders.
Whether you prefer charcoal or gas grills its important to clean the grill and keep it clean during the grilling season. Your beef cuts will turn-out delicious.
Its important to grill over medium heat. If using a charcoal grill, be patient until the coals are ash covered. Generally about 30 minutes after lighting. A on-hand test -- hold your hand about five inches above the grill grate, if you can hold your hand there four to five seconds, thats about medium heat. The gas grills vary, so check the manufacture's instructions.
Equipment: Use long handle tongs to turn steaks. Using a fork to turn steals will pierce the beef thus allowing flavorful juices to escape. For burgers, use a long handle spatula to turn'em -- NEVER press down on the patties. This presses out those flavorful juices. If you love the sound of sizzle and smoke, find another way.
To avoid cross-contamination, use a different platter for cooked steaks and burgers rather than the platter you brought the raw steaks and burgers to the grill.
What type of steak to grill, there is no wrong choice. Tender steaks include -- Ribeye, New York Strip, Kansas City Strip, Flat Iron, Top Sirloin, Tenderloin. Since these cuts are naturally tender, seasoning is optional.
The less-tender steaks include -- Top Round, Eye of Round, Flank and Skirt steaks. These steaks can benefit from a tenderizing marinade. These steaks should be marinaded for at least six hours or over-night. Its important to pat the steaks dry when remover from the marinade, so that they will brown properly.
Temperature: Is a key to a delicious steak or burger. Grilling steaks to medium rare 145* F, medium 160* F doneness.
Burgers, always cook to medium 160* F doneness as this will eliminate all bacteria. Let the steaks or burgers rest a few minutes thus allowing flavorful juices to return to the center before carving.
Using a met thermometer is the best way to determine doneness. Insert the thermometer into the side of the steak or burger to determine temperature.
The beef bible -- "Confident Cooking With Beef" includes grilling times for 23 different steaks, burgers and kabobs. Contact the Tennessee Beef Industry Council at 615-896-5811 for your copy.
HAPPY GRILLING.
Articles of interest,
1- How To Store Beef
2- Handling Beef Safety
3- Is It Done Yet
4- Beef A Nutritional Powerhouse
5- Sloow Cooking
6- Several recipes are available at Mom's Kitchen Table
08-29-16
As the days grow shorter and the weather tends cooler, vacations end and school begins and summer fades to fall -- winter soon to follow -- its time to "Get The Grill Going, Again.
A new extended grilling season is at hand. It's football tailgating time in Tennessee, plus several people that I know tend to "rill out" all winter regardless of Mother Nature.
Before placing those steaks, burgers or weinners on the grill lets remember a few items that can influence your grilling experience.
T'weren't the things I didn't know that done me in, but T'were the things I knew and didn't do, so I don't need to be taught, just reminded. a quote from John Ikred.
So here we go with a few reminders.
Whether you prefer charcoal or gas grills its important to clean the grill and keep it clean during the grilling season. Your beef cuts will turn-out delicious.
Its important to grill over medium heat. If using a charcoal grill, be patient until the coals are ash covered. Generally about 30 minutes after lighting. A on-hand test -- hold your hand about five inches above the grill grate, if you can hold your hand there four to five seconds, thats about medium heat. The gas grills vary, so check the manufacture's instructions.
Equipment: Use long handle tongs to turn steaks. Using a fork to turn steals will pierce the beef thus allowing flavorful juices to escape. For burgers, use a long handle spatula to turn'em -- NEVER press down on the patties. This presses out those flavorful juices. If you love the sound of sizzle and smoke, find another way.
To avoid cross-contamination, use a different platter for cooked steaks and burgers rather than the platter you brought the raw steaks and burgers to the grill.
What type of steak to grill, there is no wrong choice. Tender steaks include -- Ribeye, New York Strip, Kansas City Strip, Flat Iron, Top Sirloin, Tenderloin. Since these cuts are naturally tender, seasoning is optional.
The less-tender steaks include -- Top Round, Eye of Round, Flank and Skirt steaks. These steaks can benefit from a tenderizing marinade. These steaks should be marinaded for at least six hours or over-night. Its important to pat the steaks dry when remover from the marinade, so that they will brown properly.
Temperature: Is a key to a delicious steak or burger. Grilling steaks to medium rare 145* F, medium 160* F doneness.
Burgers, always cook to medium 160* F doneness as this will eliminate all bacteria. Let the steaks or burgers rest a few minutes thus allowing flavorful juices to return to the center before carving.
Using a met thermometer is the best way to determine doneness. Insert the thermometer into the side of the steak or burger to determine temperature.
The beef bible -- "Confident Cooking With Beef" includes grilling times for 23 different steaks, burgers and kabobs. Contact the Tennessee Beef Industry Council at 615-896-5811 for your copy.
HAPPY GRILLING.
Articles of interest,
1- How To Store Beef
2- Handling Beef Safety
3- Is It Done Yet
4- Beef A Nutritional Powerhouse
5- Sloow Cooking
6- Several recipes are available at Mom's Kitchen Table
SCHMACON
08-24-16
Bacon may have finally met an alternative in SCHMACON.
Schmacon is the beef's version of the popular pork treat, bacon. It was developed by Howard Bender, the owner of Schmaltz Deli in Naperville, Illinois.
Schmacon is delicious and different than anything else on the market today. It has about half the calories and half the fat, pus it taste good too.
The beef bacon product comes from the underbelly off cattle. The cut was originally used for ground beef. It is a new method for beef processors to utilize more of the total beef carcass.
Celery and cherry powder help naturally cure the meat and give it the cured meat color without using nitrates. The process helps reduce the amount of sodium used.
Schmacon is not currently available nationwide. However, it is sold on-line through Schmaltz Deli's web-site. Watch for Schmacon or ask for Schmacon at your local grocery store or supermarket.
Information from Drover's Cattle Network.
Other articles of interest
1- Is It Done Yet
2- Beef A Nutritional Powerhouse
3- Healthy Protein For The Heart
4- Breakfast Skillet Beef Tacos
08-24-16
Bacon may have finally met an alternative in SCHMACON.
Schmacon is the beef's version of the popular pork treat, bacon. It was developed by Howard Bender, the owner of Schmaltz Deli in Naperville, Illinois.
Schmacon is delicious and different than anything else on the market today. It has about half the calories and half the fat, pus it taste good too.
The beef bacon product comes from the underbelly off cattle. The cut was originally used for ground beef. It is a new method for beef processors to utilize more of the total beef carcass.
Celery and cherry powder help naturally cure the meat and give it the cured meat color without using nitrates. The process helps reduce the amount of sodium used.
Schmacon is not currently available nationwide. However, it is sold on-line through Schmaltz Deli's web-site. Watch for Schmacon or ask for Schmacon at your local grocery store or supermarket.
Information from Drover's Cattle Network.
Other articles of interest
1- Is It Done Yet
2- Beef A Nutritional Powerhouse
3- Healthy Protein For The Heart
4- Breakfast Skillet Beef Tacos
HANDLING BEEF SAFETY
08-24-16
There re a few basic safety rules that we should remember when handling beef for our families safety.
Keep the work area surface clean to avoid any cross-contamination and to prevent any food-borne illnesses.
Wash both hands (laugh now) well in hot soapy water before and after handling raw meats or other fresh foods.
It is important to keep raw meat and meat juices away from other foods, both in the refrigerator and during preparation.
Don't forget to thoroughly clean your work area surface with hot soapy water after contact with raw meat, also cooking utensils. Thus, avoiding any cross-contamination and reducing the possibility of food-borne illness.
Store any carving boards separate from other food preparation utensils and serving platters.
Other articles of interest
1- A New Star
2- Grilling Up The Good Times
3- A New Thaw
4- Is It Done Yet
08-24-16
There re a few basic safety rules that we should remember when handling beef for our families safety.
Keep the work area surface clean to avoid any cross-contamination and to prevent any food-borne illnesses.
Wash both hands (laugh now) well in hot soapy water before and after handling raw meats or other fresh foods.
It is important to keep raw meat and meat juices away from other foods, both in the refrigerator and during preparation.
Don't forget to thoroughly clean your work area surface with hot soapy water after contact with raw meat, also cooking utensils. Thus, avoiding any cross-contamination and reducing the possibility of food-borne illness.
Store any carving boards separate from other food preparation utensils and serving platters.
Other articles of interest
1- A New Star
2- Grilling Up The Good Times
3- A New Thaw
4- Is It Done Yet
HOW TO STORE BEEF
08-24-16
Looking for beef storage tips ?? Well keep reading for a few suggestions.
Beginning at your local grocery store or supermarket: When shopping, select your favorite beef cut at the meat counter just before check-out. Thus keeping the meat cool. At check-out ask for a "cool bag" or "insulated bag" to help keep the meat cool.
Another rule of thumb: If it will take longer than 30 minutes to get your freshly purchased meat ( beef ) home, consider placing it in a cool cooler.
How to best store y our fresh beef upon arrival home: Refrigerate or freeze as soon as possible. If freezing -- place the beef in a freezer bag as the store rap is not designed for freezing. If the beef will be prepared in a short period of time, place the beef package on the lowest shelf of your refrigerator, on a plate or tray to catch any escaping juices.
Articles you may like
1- Zesty Cheeseburgers
2- Lean Beef Burgers
3- Is It Done Yet
4- Sloow Cooking
08-24-16
Looking for beef storage tips ?? Well keep reading for a few suggestions.
Beginning at your local grocery store or supermarket: When shopping, select your favorite beef cut at the meat counter just before check-out. Thus keeping the meat cool. At check-out ask for a "cool bag" or "insulated bag" to help keep the meat cool.
Another rule of thumb: If it will take longer than 30 minutes to get your freshly purchased meat ( beef ) home, consider placing it in a cool cooler.
How to best store y our fresh beef upon arrival home: Refrigerate or freeze as soon as possible. If freezing -- place the beef in a freezer bag as the store rap is not designed for freezing. If the beef will be prepared in a short period of time, place the beef package on the lowest shelf of your refrigerator, on a plate or tray to catch any escaping juices.
Articles you may like
1- Zesty Cheeseburgers
2- Lean Beef Burgers
3- Is It Done Yet
4- Sloow Cooking
LEAN BEEF BURGERS
7-18-16
Recipe time: 20 minutes
Ingredients:
1- One pound ground beef - 93 to 95% lean
2- 1/4 cup soft bread crumbs
3- one egg white
4- 1/4 teaspoon salt
5- 1/4 teaspoon pepper
6- four whole wheat hamburger buns split, toasted
7- lettuce leaves and sliced tomatoes
Instructions:
1- Combine ground beef, bread crumbs, egg white, salt and pepper in a large bowl mixing lightly but thoroughly
2- Shape into four 1/2 inch thick beef patties
3- Place beef patties on grill over medium heat, ash covered coals
4- Grill uncovered, 11 to 13 minutes to medium 160 degrees doneness -- confirmed with a meat thermometer inserted into side of beef patties, turning occasionally
5- Cooking times are for fresh or thoroughly thawed ground beef
6- Always use a meat thermometer, as color is not a good indicator of doneness
7- Always turn beef patties with a long handle spatula and NEVER press down on the beef patties as you will push out flavorful juices,. Turning with forks will also allow flavorful juices to escape
The recipe is from National Cattlemen's Beef Association and is an excellent source of protein, niacin, vitamins b6 and b12, iron, selenium and zinc; and a good source of fiber.
Related articles you may like
1- Zesty Cheeseburgers
2- A New Thaw
3- Is It Done Yet
4- The Power of 10
5- Beef A Nutritional Powerhouse
7-18-16
Recipe time: 20 minutes
Ingredients:
1- One pound ground beef - 93 to 95% lean
2- 1/4 cup soft bread crumbs
3- one egg white
4- 1/4 teaspoon salt
5- 1/4 teaspoon pepper
6- four whole wheat hamburger buns split, toasted
7- lettuce leaves and sliced tomatoes
Instructions:
1- Combine ground beef, bread crumbs, egg white, salt and pepper in a large bowl mixing lightly but thoroughly
2- Shape into four 1/2 inch thick beef patties
3- Place beef patties on grill over medium heat, ash covered coals
4- Grill uncovered, 11 to 13 minutes to medium 160 degrees doneness -- confirmed with a meat thermometer inserted into side of beef patties, turning occasionally
5- Cooking times are for fresh or thoroughly thawed ground beef
6- Always use a meat thermometer, as color is not a good indicator of doneness
7- Always turn beef patties with a long handle spatula and NEVER press down on the beef patties as you will push out flavorful juices,. Turning with forks will also allow flavorful juices to escape
The recipe is from National Cattlemen's Beef Association and is an excellent source of protein, niacin, vitamins b6 and b12, iron, selenium and zinc; and a good source of fiber.
Related articles you may like
1- Zesty Cheeseburgers
2- A New Thaw
3- Is It Done Yet
4- The Power of 10
5- Beef A Nutritional Powerhouse
ZESTY CHEESEBURGERS
7-18-16
Recipe time: 25 to 30 minutes
Ingredients:
1- One pound ground beef
2- 1/4 cup finely chopped red onion
3- four tablespoons barbecue sauce, divided
4- four slices white chedder, pepper jack cheese
5- four whole wheat hamburger buns, split, toasted
6- lettuce leaves, tomato slices and red onion slices
Instructions:
1- Combine ground beef, chopped onion and two tablespoons barbecue sauce in medium bowl,, mixing lightly but thoroughly
2- Shape into four 1/2 inch thick beef patties
3- Place beef patties on grill over medium heat, ash covered coals. Grill, covered 8 to 10 minutes. OR over medium heat on pre-heated gas grill 7 to 9 minutes, covered, turning occasionally.
4- Until instant read thermometer ( inserted horizontally ) registers 160 degrees
5- About one before beef burger patties are done, brush with remaining two tablespoons of barbecue sauce and top with cheese
6- Line bottom half of each bun with lettuce leaves, tomato and red onion slices
7- Top with beef burger patties and ENJOY
Notes:
Cooking times are for fresh or thoroughly thawed ground beef. Color is not a good indicator of doneness -- use a meat thermometer.
This recipe from National Cattlemen's Beef Association is an excellent source of protein, niacin, vitamins b6 and b12, iron, selenium and zinc. It's a good source of fiber and choline.
Related articles you may like
1- The Power of 10
2- A New Thaw
3- Is It Done Yet
4- Beef A Nutritional Powerhouse
5- Healthy Protein for The Heart
6- Lean Beef Burgers
7-18-16
Recipe time: 25 to 30 minutes
Ingredients:
1- One pound ground beef
2- 1/4 cup finely chopped red onion
3- four tablespoons barbecue sauce, divided
4- four slices white chedder, pepper jack cheese
5- four whole wheat hamburger buns, split, toasted
6- lettuce leaves, tomato slices and red onion slices
Instructions:
1- Combine ground beef, chopped onion and two tablespoons barbecue sauce in medium bowl,, mixing lightly but thoroughly
2- Shape into four 1/2 inch thick beef patties
3- Place beef patties on grill over medium heat, ash covered coals. Grill, covered 8 to 10 minutes. OR over medium heat on pre-heated gas grill 7 to 9 minutes, covered, turning occasionally.
4- Until instant read thermometer ( inserted horizontally ) registers 160 degrees
5- About one before beef burger patties are done, brush with remaining two tablespoons of barbecue sauce and top with cheese
6- Line bottom half of each bun with lettuce leaves, tomato and red onion slices
7- Top with beef burger patties and ENJOY
Notes:
Cooking times are for fresh or thoroughly thawed ground beef. Color is not a good indicator of doneness -- use a meat thermometer.
This recipe from National Cattlemen's Beef Association is an excellent source of protein, niacin, vitamins b6 and b12, iron, selenium and zinc. It's a good source of fiber and choline.
Related articles you may like
1- The Power of 10
2- A New Thaw
3- Is It Done Yet
4- Beef A Nutritional Powerhouse
5- Healthy Protein for The Heart
6- Lean Beef Burgers
IS IT DONE YET ??
6-21-16
Sound familiar -- "Are We There Yet" -- both grilling and travel times require just a bit of patients. Don't get in too big of a hurry and mess up an enjoyable experience. As usual I am a day late and a dollar short when it comes to this post, Memorial Day kicked off the summer grilling season for most. However some true grillers never put the grill in storage.
The food or meat thermometer should be a part of each grilling activity. Everyone - friends, children and family can be at risk for food-borne illness. The trusty food thermometer is the most effective way to reduce illness, check the temperature of all food being grilled or cooked, don't risk anyone's health.
USDA RECOMMENDED SAFE MINIMUM TEMPERATURES
Steaks and Roast 145 F
Ground Beef 160 F
Fish 145 F
Pork 160 F
Egg Dishes 160 F
Chicken, Turkey and Duck 165 F
(whole, pieces, or ground)
Do not attempt to judge cooked meat by its color. Color is not a good indicator of doneness. Use safe internal cooking temperatures for meat, poultry and egg dishes as indicated by a food thermometer.
Thermometers are for all cuts and sizes of meat. The food thermometer should be placed in the thickest part of the food but should not touch bones or fat. Insert the thermometer horizontal or sideways. Insert the thermometer near the end of cooking time to check internal temperatures.
Articles of interest from our web page
1- Grilling Up The Good Times
2- Three New Popular Cuts of Beef
3- A New Thaw
4- Healthy Protein for The Heart
5- Weaker Vegan Minds
6-21-16
Sound familiar -- "Are We There Yet" -- both grilling and travel times require just a bit of patients. Don't get in too big of a hurry and mess up an enjoyable experience. As usual I am a day late and a dollar short when it comes to this post, Memorial Day kicked off the summer grilling season for most. However some true grillers never put the grill in storage.
The food or meat thermometer should be a part of each grilling activity. Everyone - friends, children and family can be at risk for food-borne illness. The trusty food thermometer is the most effective way to reduce illness, check the temperature of all food being grilled or cooked, don't risk anyone's health.
USDA RECOMMENDED SAFE MINIMUM TEMPERATURES
Steaks and Roast 145 F
Ground Beef 160 F
Fish 145 F
Pork 160 F
Egg Dishes 160 F
Chicken, Turkey and Duck 165 F
(whole, pieces, or ground)
Do not attempt to judge cooked meat by its color. Color is not a good indicator of doneness. Use safe internal cooking temperatures for meat, poultry and egg dishes as indicated by a food thermometer.
Thermometers are for all cuts and sizes of meat. The food thermometer should be placed in the thickest part of the food but should not touch bones or fat. Insert the thermometer horizontal or sideways. Insert the thermometer near the end of cooking time to check internal temperatures.
Articles of interest from our web page
1- Grilling Up The Good Times
2- Three New Popular Cuts of Beef
3- A New Thaw
4- Healthy Protein for The Heart
5- Weaker Vegan Minds
TEXAS CHILI CHEESE SLIDERS
5-23-16
Give this hearty recipe a try in honor of National Beef Month. This month's recipe features cheesy, sirloin sliders topped with meaty chili.
Ingredients:
1- one pound ground sirloin
2- one cup canned tomatoes with chiles, drained
3- one teaspoon kosher salt
4- six white slider buns
5- three cheddar cheese slices, cut in half
6- one cup prepared Texas style chili
7- six small butted lettuce leaves
8- one jalapeño, sliced - optional
Instructions:
1- mix ground sirloin, tomatoes and salt in a large bowl
2- pat ground sirloin into six burger patties
3- heat a cast iron skillet over medium-high heat
4- sear burger patties to desired doneness ( ground beef should be cooked to an internal temperature of 160 F as color is not a good indicator of doneness )
5- top evenly with cheese slices
6- pour chili into a micro-waveable bowl and heat for two minutes, stirring at one minute
7- toast slider buns - optional
8- assembly burgers adding two heaping tablespoons of chili and jalapeño slices
9- ENJOY
This recipe from Progressive Farmer and Jay Yeargin of Greenfield, Tennessee.
5-23-16
Give this hearty recipe a try in honor of National Beef Month. This month's recipe features cheesy, sirloin sliders topped with meaty chili.
Ingredients:
1- one pound ground sirloin
2- one cup canned tomatoes with chiles, drained
3- one teaspoon kosher salt
4- six white slider buns
5- three cheddar cheese slices, cut in half
6- one cup prepared Texas style chili
7- six small butted lettuce leaves
8- one jalapeño, sliced - optional
Instructions:
1- mix ground sirloin, tomatoes and salt in a large bowl
2- pat ground sirloin into six burger patties
3- heat a cast iron skillet over medium-high heat
4- sear burger patties to desired doneness ( ground beef should be cooked to an internal temperature of 160 F as color is not a good indicator of doneness )
5- top evenly with cheese slices
6- pour chili into a micro-waveable bowl and heat for two minutes, stirring at one minute
7- toast slider buns - optional
8- assembly burgers adding two heaping tablespoons of chili and jalapeño slices
9- ENJOY
This recipe from Progressive Farmer and Jay Yeargin of Greenfield, Tennessee.
SPICY BEEF SAUSAGE and GRITS
5-17-16
National Cattlemen's Beef Association chef, Laura Hagen, has developed a breakfast beef sausage recipe. This is a cheesy grits with Cajun-Style Beef Sausage, a favorite beef for breakfast.
Ingredients:
1- Recipe for Cajun-Style Beef Sausage ( see below )
2- Cup of grits
3- 3/4 cup finely shredded Cheddar Cheese
Ingredients for Cajun-Style Beef Sausage
1- One pound ground beef ( 93% lean or leaner )
2- One tablespoon ( tbs ) liquid smoke
3- 1/2 teaspoon ( tsp ) garlic powder
4- 1/2 tsp onion powder
5- 1/2 tsp salt
6- 1/2 tsp smoked paprika
7- 1/2 tsp ground red pepper
8- 1/4 tsp ground black pepper
9- 1/4 tsp dried thyme leaves
Optional Toppings:
Shredded Cheddar Cheese
Chopped Green Onions
Chopped Green Bell Pepper
Instructions:
1- Combine one pound ground beef; one tbs liquid smoke; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp smoked paprika; 1/2 tsp ground red pepper; 1/4 tsp ground black pepper; 1/4 tsp dried thyme leaves in a large bowl mixing lightly but thoroughly
5-17-16
National Cattlemen's Beef Association chef, Laura Hagen, has developed a breakfast beef sausage recipe. This is a cheesy grits with Cajun-Style Beef Sausage, a favorite beef for breakfast.
Ingredients:
1- Recipe for Cajun-Style Beef Sausage ( see below )
2- Cup of grits
3- 3/4 cup finely shredded Cheddar Cheese
Ingredients for Cajun-Style Beef Sausage
1- One pound ground beef ( 93% lean or leaner )
2- One tablespoon ( tbs ) liquid smoke
3- 1/2 teaspoon ( tsp ) garlic powder
4- 1/2 tsp onion powder
5- 1/2 tsp salt
6- 1/2 tsp smoked paprika
7- 1/2 tsp ground red pepper
8- 1/4 tsp ground black pepper
9- 1/4 tsp dried thyme leaves
Optional Toppings:
Shredded Cheddar Cheese
Chopped Green Onions
Chopped Green Bell Pepper
Instructions:
1- Combine one pound ground beef; one tbs liquid smoke; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp smoked paprika; 1/2 tsp ground red pepper; 1/4 tsp ground black pepper; 1/4 tsp dried thyme leaves in a large bowl mixing lightly but thoroughly
Breakfast Skillet Beef Tacos
2-1-16
Time required 20 to 25 minutes
Ingredients
8 ounces cooked beef steak or roast chopped about 1 1/2 cups
2 teaspoons vegetable oil
4 large eggs beaten
1 cup frozen Mexican vegetable mix
8 small flour tortillas or taco shells, about 6 inches, warmed
Optional
Crumbled queso blanco or shredded reduced fat Mexican cheese blend
Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado
Instructions
Heat vegetable oil in large nonstick skillet over medium heat until hot
Add eggs and vegetable mix; Cook 1 to 3 minutes or until eggs are scrambled and just set, stir Occasionally
Stir in beef, Cook and stir for one minute or until beef is just heated through.
Evenly divide beef mixture between tortillas.
Optional: top evenly with cheese and serve toppings if desired.
Makes about six servings, 409 calories per serving
This recipe is an excellent source of protein, niacin, vitamins B6 and B12 are selenium, Zinc and choline. also a good source of fiber.
Recipe from national cattlemen's Association executive chef Dave Zino
2-1-16
Time required 20 to 25 minutes
Ingredients
8 ounces cooked beef steak or roast chopped about 1 1/2 cups
2 teaspoons vegetable oil
4 large eggs beaten
1 cup frozen Mexican vegetable mix
8 small flour tortillas or taco shells, about 6 inches, warmed
Optional
Crumbled queso blanco or shredded reduced fat Mexican cheese blend
Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado
Instructions
Heat vegetable oil in large nonstick skillet over medium heat until hot
Add eggs and vegetable mix; Cook 1 to 3 minutes or until eggs are scrambled and just set, stir Occasionally
Stir in beef, Cook and stir for one minute or until beef is just heated through.
Evenly divide beef mixture between tortillas.
Optional: top evenly with cheese and serve toppings if desired.
Makes about six servings, 409 calories per serving
This recipe is an excellent source of protein, niacin, vitamins B6 and B12 are selenium, Zinc and choline. also a good source of fiber.
Recipe from national cattlemen's Association executive chef Dave Zino
12-29-15
Slooow Cooker
Nothing creates "tastebuds a jumping", "mouth a watering" or "eye popping aroma" on a cool or cold winter day than a crockpot of beef stew, beef soup or beef chili as you come in from field work or on game day. Sloow cooking gives each individual flavor time to co-mingle; thus, creating new flavor so. Sloow cooking can be convenience as much as for taste, either way it's just hard to beat on a cool bone chilling day. It warms the body along with the soul.
Classic Beef Stew
The dish that offers everything in one bowl.
Makes six servings; preparation time 45 minutes
Cook time: 3-4 hours (high) or 6-7 hours (low)
Ingredients:
Cook: 6 strips thick sliced bacon, diced
Combine:
1/3 Cup of all-purpose flour
1 teaspoon kosher salt
1 teaspoon Spanish Pap Rica
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 pounds boneless beef chuck roast; cut into 1 1/2 inch chunks
1 pound small red skinned potatoes quartered
2 cups baby carrots
1 1/2 cups sliced celery
2 dried Bailey leaves
Combine:
Combine broth, vegetable juice and worcestershire sauce and star into a skillet. Bring to a simmer over medium heat and cook until thick, 2-3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook until beef is fork tender. High setting 3-4 hours; low setting 6-7 hours. Discard bay leaves.
Add:
Green peas, pearl onions and vinegar to stew. Garnish with parsley and bacon.
This "Classic Beef Stew" recipe is more detailed then I realized, from observing chef Diana.
Chef Diana makes beef chili from 1 to 2 pounds of ground beef, adding 1-2 packages of a commercial chilling mixture. She then adds a painter this, that and the other plus sufficient water. Diana doesn't have a set recipe and sometimes the chili package is hot, but that's how we like it.
Chef Diana also makes potato soup from a commercial potato soup mixture plus diced potatoes 1-4 depending on how thick. Again, no recipe just season with this that and the other.
The chili and potato soup mixture's require 3 to 4 hour slow cooking time. I have observed these preparations and that's why this recipe seems to be more detailed.
Slooow Cooker
Nothing creates "tastebuds a jumping", "mouth a watering" or "eye popping aroma" on a cool or cold winter day than a crockpot of beef stew, beef soup or beef chili as you come in from field work or on game day. Sloow cooking gives each individual flavor time to co-mingle; thus, creating new flavor so. Sloow cooking can be convenience as much as for taste, either way it's just hard to beat on a cool bone chilling day. It warms the body along with the soul.
Classic Beef Stew
The dish that offers everything in one bowl.
Makes six servings; preparation time 45 minutes
Cook time: 3-4 hours (high) or 6-7 hours (low)
Ingredients:
Cook: 6 strips thick sliced bacon, diced
Combine:
1/3 Cup of all-purpose flour
1 teaspoon kosher salt
1 teaspoon Spanish Pap Rica
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 pounds boneless beef chuck roast; cut into 1 1/2 inch chunks
1 pound small red skinned potatoes quartered
2 cups baby carrots
1 1/2 cups sliced celery
2 dried Bailey leaves
Combine:
Combine broth, vegetable juice and worcestershire sauce and star into a skillet. Bring to a simmer over medium heat and cook until thick, 2-3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook until beef is fork tender. High setting 3-4 hours; low setting 6-7 hours. Discard bay leaves.
Add:
Green peas, pearl onions and vinegar to stew. Garnish with parsley and bacon.
This "Classic Beef Stew" recipe is more detailed then I realized, from observing chef Diana.
Chef Diana makes beef chili from 1 to 2 pounds of ground beef, adding 1-2 packages of a commercial chilling mixture. She then adds a painter this, that and the other plus sufficient water. Diana doesn't have a set recipe and sometimes the chili package is hot, but that's how we like it.
Chef Diana also makes potato soup from a commercial potato soup mixture plus diced potatoes 1-4 depending on how thick. Again, no recipe just season with this that and the other.
The chili and potato soup mixture's require 3 to 4 hour slow cooking time. I have observed these preparations and that's why this recipe seems to be more detailed.
Caribbean Beef Burgers and Mango Salsa
11-04-15
Time 30 minutes
Ingredients
1 ½ pounds Ground Beef
2 tablespoons Caribbean jerk seasoning
Salt as desired
Mango Salsa:
1 large mango, pealed, coarsely chopped (about 1 cup)
1 Tablespoon chopped fresh cilantro]
1 Tablespoon chopped green onion
1 Tablespoon finely chopped seeded jalapeno pepper
1 Tablespoon fresh lime juice
Instructions
Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly.
Shape into four ¾ inch thick patties.
Place patties on grill over Medium heat.
Grill covered over ash covered coals 11-15 minutes
Gas grill over medium heat covered 13-14 minutes
Or until instant read thermometer reads 160 degrees when inserted horizontally into center, turn occasionally.
Combine Salsa ingredients in medium bowl, mixing lightly.
Server burgers with salsa.
Tips:
If using 95% lean ground beef, combine beef with ¼ cup soft bread crumbs, 1 egg white and ingredients as directed. Cooking times are fresh or thoroughly thawed ground beef.
Color is not a reliable indicator of ground beef doneness, use a instant read thermometer.
Burgers may be served open faced on thick slices of Texas toast, if desired.
Nutritional Information:
Per serving using 95% Lean ground beef, 374 calories, 23 grams fat (9grams saturated and 2 grams monounsaturated) 116 grams cholesterol, 517mg sodium, 8 grams carbohydrates, .8 grams fiber, 33grams protein, 6.8 mg niacin.
This recipe is an excellent sources of protein, niacin, vitamin B6 & B12, selenium, zinc and a good source of iron.
Recipe is from national Cattlemen’s Beef Association, for other recipes check out Beef Its What’s for Dinner.
11-04-15
Time 30 minutes
Ingredients
1 ½ pounds Ground Beef
2 tablespoons Caribbean jerk seasoning
Salt as desired
Mango Salsa:
1 large mango, pealed, coarsely chopped (about 1 cup)
1 Tablespoon chopped fresh cilantro]
1 Tablespoon chopped green onion
1 Tablespoon finely chopped seeded jalapeno pepper
1 Tablespoon fresh lime juice
Instructions
Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly.
Shape into four ¾ inch thick patties.
Place patties on grill over Medium heat.
Grill covered over ash covered coals 11-15 minutes
Gas grill over medium heat covered 13-14 minutes
Or until instant read thermometer reads 160 degrees when inserted horizontally into center, turn occasionally.
Combine Salsa ingredients in medium bowl, mixing lightly.
Server burgers with salsa.
Tips:
If using 95% lean ground beef, combine beef with ¼ cup soft bread crumbs, 1 egg white and ingredients as directed. Cooking times are fresh or thoroughly thawed ground beef.
Color is not a reliable indicator of ground beef doneness, use a instant read thermometer.
Burgers may be served open faced on thick slices of Texas toast, if desired.
Nutritional Information:
Per serving using 95% Lean ground beef, 374 calories, 23 grams fat (9grams saturated and 2 grams monounsaturated) 116 grams cholesterol, 517mg sodium, 8 grams carbohydrates, .8 grams fiber, 33grams protein, 6.8 mg niacin.
This recipe is an excellent sources of protein, niacin, vitamin B6 & B12, selenium, zinc and a good source of iron.
Recipe is from national Cattlemen’s Beef Association, for other recipes check out Beef Its What’s for Dinner.
Cucumber Ranch Steaks
11-3-15
Ingredients:
4 Ranch steaks, cut ¾ inch thick (about 5 oz)
½ cup finely chopped seeded cucumber
¼ cup prepared ranch dressing
1 tablespoon garlic-pepper seasoning
1 small tomato, seeded, diced
Instruction:
Combine cucumber and ranch dressing in a small bowl.
Press garlic-pepper seasoning evenly on to steak.
Place steaks on grill over medium heat (ash cover coals). Grill, covered, 8-11 minutes, for medium rare 145 degrees, 160 degrees for medium doneness.
Times remain the same for medium heat gas grill.
Serve steaks topped with cucumber sauce.
Garnish with tomato, if desired.
Makes 4 servings in about 25-30 minutes
Tip:
To easily seed a cucumber, cut lengthwise in half and use a teaspoon to scrape out the seed.
Nutrition:
263 calories, 15 grams of fat (3 grams saturated and 3 grams monounsaturated fat), 75 mg cholesterol, 539 mg sodium, 2 g carbohydrate, .4 g fiber, 29 g protein.
The recipe is an excellent source of protein, niacin, vitamin B 12 & B6, iron and zinc. The recipe is from the National Cattlemen’s Beef Association.
11-3-15
Ingredients:
4 Ranch steaks, cut ¾ inch thick (about 5 oz)
½ cup finely chopped seeded cucumber
¼ cup prepared ranch dressing
1 tablespoon garlic-pepper seasoning
1 small tomato, seeded, diced
Instruction:
Combine cucumber and ranch dressing in a small bowl.
Press garlic-pepper seasoning evenly on to steak.
Place steaks on grill over medium heat (ash cover coals). Grill, covered, 8-11 minutes, for medium rare 145 degrees, 160 degrees for medium doneness.
Times remain the same for medium heat gas grill.
Serve steaks topped with cucumber sauce.
Garnish with tomato, if desired.
Makes 4 servings in about 25-30 minutes
Tip:
To easily seed a cucumber, cut lengthwise in half and use a teaspoon to scrape out the seed.
Nutrition:
263 calories, 15 grams of fat (3 grams saturated and 3 grams monounsaturated fat), 75 mg cholesterol, 539 mg sodium, 2 g carbohydrate, .4 g fiber, 29 g protein.
The recipe is an excellent source of protein, niacin, vitamin B 12 & B6, iron and zinc. The recipe is from the National Cattlemen’s Beef Association.
The Tenderloin Steak with Blue Cheese Topping
10-13-15
Ingredients:
4 beef tenderloin steaks Cut 1 inch thick about 1 pound
One large clove garlic halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
Topping:
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons Minced onion
Dash Ground white pepper
Instructions:
Combined topping ingredients in small bowl
Rub beef steaks with garlic evenly
Place steaks on rack in broiler pan so surface of beef is 2–3 inches from heat
Roll 13–16 minutes for medium rare 145°F, medium 160°F Doneness. Turning once.
1 to 2 minutes before steaks are done, top evenly with topping
Season with salt, sprinkle with parsley.
To Grill:
Lay steaks over medium heat or Ash covered coals. Grill covered 10 - 14 minutes. Turning occasionally.
Nutrition:
209 calories, 10 g fat (5 g saturated, 4 g mono unsaturated
78 mg cholesterol, 398 mg sodium, 1 g carbohydrate, .1 g fiber, 26 g protein.
The recipe is an excellent source Protein, niacin vitamin B6 and B12, and selenium and zinc.
Recipes from national cattlemen's Beef association
10-13-15
Ingredients:
4 beef tenderloin steaks Cut 1 inch thick about 1 pound
One large clove garlic halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
Topping:
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons Minced onion
Dash Ground white pepper
Instructions:
Combined topping ingredients in small bowl
Rub beef steaks with garlic evenly
Place steaks on rack in broiler pan so surface of beef is 2–3 inches from heat
Roll 13–16 minutes for medium rare 145°F, medium 160°F Doneness. Turning once.
1 to 2 minutes before steaks are done, top evenly with topping
Season with salt, sprinkle with parsley.
To Grill:
Lay steaks over medium heat or Ash covered coals. Grill covered 10 - 14 minutes. Turning occasionally.
Nutrition:
209 calories, 10 g fat (5 g saturated, 4 g mono unsaturated
78 mg cholesterol, 398 mg sodium, 1 g carbohydrate, .1 g fiber, 26 g protein.
The recipe is an excellent source Protein, niacin vitamin B6 and B12, and selenium and zinc.
Recipes from national cattlemen's Beef association
One Pan Ground Beef and Cabbage skillet
August 28, 2015
A simple cabbage and ground beef skillet using just a few ingredients and is made in an open pan. So little clean-up and works really well taking about 30 minutes. The recipe is budget friendly, healthy and delicious when combining cabbage, tomatoes and ground beef.
Ingredients:
1 lb ground beef
1 chopped onion
½ to 1 head cabbage, chopped
1 tablespoon butter
1 garlic clove, minced
1 – 14.5 oz can tomato sauce
Salt and pepper to taste
Instructions:
In a large pan brown ground beef until no longer pink.
Add onion and continue cooking until translucent.
Drain extra fat if needed or leave it and skip butter.
Add garlic and continue cooking 1 minute
Add butter (skip if leaving fat) cabbage, tomatoes, tomato sauce, salt and pepper.
Stir to combine ingredients.
Cover and simmer 20-30 minutes or until cabbage is soft.
Eat til the heart is content.
August 28, 2015
A simple cabbage and ground beef skillet using just a few ingredients and is made in an open pan. So little clean-up and works really well taking about 30 minutes. The recipe is budget friendly, healthy and delicious when combining cabbage, tomatoes and ground beef.
Ingredients:
1 lb ground beef
1 chopped onion
½ to 1 head cabbage, chopped
1 tablespoon butter
1 garlic clove, minced
1 – 14.5 oz can tomato sauce
Salt and pepper to taste
Instructions:
In a large pan brown ground beef until no longer pink.
Add onion and continue cooking until translucent.
Drain extra fat if needed or leave it and skip butter.
Add garlic and continue cooking 1 minute
Add butter (skip if leaving fat) cabbage, tomatoes, tomato sauce, salt and pepper.
Stir to combine ingredients.
Cover and simmer 20-30 minutes or until cabbage is soft.
Eat til the heart is content.
Grilled Beef Summer Squash and Onion Salad
August 28, 2015
Ingredients
2 beef strip steaks, boneless cut about 1 inch thick abut 8 ounces each
¼ cup balsamic vinegar
¼ cup olive oil
1 large garlic clove, minced
Salt and pepper
2 teaspoons garlic pepper seasoning divided
1 medium onion, cut into 12 wedges
1 medium yellow squash, cut lengthwise in half
8 cups mixed salad greens
Instructions:
Bring vinegar to a boil in a small sauce pan; reduce heat; simmer 3 minutes or until reduced by half.
Whisk vinegar, olive oil, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.
Press 1 teaspoon garlic pepper seasoned evenly onto beef steaks.
Soak 2 t1 inch bamboo skewers.
Brush onions and cut sides of squash with oil.
Sprinkle with the remaining teaspoon garlic pepper seasoning.
Place steaks on grill over oven medium heat, ask ash covered coals; arrange vegetables around steaks.
Grill steaks covered 11-14 minutes ( 11-15 over preheated medium gas grill) for medium tare (145) for medium (160) turning occasionally.
Grill squash 8-12 minutes preheated- medium heat gas grill an onions 12-15 minutes on gas or until tender, turning occasionally.
Cut squash into ¾ inch pieces, arrange squash, onions over greens.
Carve steaks into slices, season with salt and pepper as desired. Arrange over salad.
Drizzle vinaigrette over salad and toes.
Enjoy!!
Time require 15-20 minutes, serving 4
Recipe from National Cattlemen’s Beef Board
August 28, 2015
Ingredients
2 beef strip steaks, boneless cut about 1 inch thick abut 8 ounces each
¼ cup balsamic vinegar
¼ cup olive oil
1 large garlic clove, minced
Salt and pepper
2 teaspoons garlic pepper seasoning divided
1 medium onion, cut into 12 wedges
1 medium yellow squash, cut lengthwise in half
8 cups mixed salad greens
Instructions:
Bring vinegar to a boil in a small sauce pan; reduce heat; simmer 3 minutes or until reduced by half.
Whisk vinegar, olive oil, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.
Press 1 teaspoon garlic pepper seasoned evenly onto beef steaks.
Soak 2 t1 inch bamboo skewers.
Brush onions and cut sides of squash with oil.
Sprinkle with the remaining teaspoon garlic pepper seasoning.
Place steaks on grill over oven medium heat, ask ash covered coals; arrange vegetables around steaks.
Grill steaks covered 11-14 minutes ( 11-15 over preheated medium gas grill) for medium tare (145) for medium (160) turning occasionally.
Grill squash 8-12 minutes preheated- medium heat gas grill an onions 12-15 minutes on gas or until tender, turning occasionally.
Cut squash into ¾ inch pieces, arrange squash, onions over greens.
Carve steaks into slices, season with salt and pepper as desired. Arrange over salad.
Drizzle vinaigrette over salad and toes.
Enjoy!!
Time require 15-20 minutes, serving 4
Recipe from National Cattlemen’s Beef Board
New Star
July 22, 2015
The “Flatiron” steak is the new star of the beef steak gallery, along with costars; Ranch Steak, Petite Steak, Sirloin Tip and Western Griller. The “Flatiron” has a rich beef flavor that makes your mouth water and is the second most tender cut in the beef animal, second only to the terderloin, better known by its stage name of Filet Magion.
The following recipe is for your family’s enjoyment.
Ingredients:
2 Flatiron beef or Strip Steaks, boneless,
cut 1 inch think, about 8ounces each
1 Cup balsamic vinegar
½ to 1 teaspoon cracked black pepper
¼ cup butter, softened
4 teaspoons all purpose flour
1 cup beef broth
¼ teaspoon cracked black pepper
Instructions:
1. Bring balsamic vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to ¼ cup
2. Meanwhile, press pepper evenly onto beef steaks. Heat in large non-stick skillet over medium heat until hot.
3. Place steaks in skillet: cook flatiron steaks 11-14 minutes (top loin steaks 12-15 minutes). Medium rare 145 degrees, 160 medium; turning occasionally. Remove to platter, keep warm.
4. Mix butter and flour in a small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet.
5. Gradually whisk in butter mixture until smooth, bring to a boil; reduce heat, simmer for 1 minute, stirring constantly. Serve steaks with sauce.
The recipe is an excellent source of protein, niacin, vitamin B-6 and B-12, selenium and zinc as well as a good source of iron.
This recipe is from National Cattlemen’s Beef Association Chef Dave Zino.
Enjoy the Beef!
July 22, 2015
The “Flatiron” steak is the new star of the beef steak gallery, along with costars; Ranch Steak, Petite Steak, Sirloin Tip and Western Griller. The “Flatiron” has a rich beef flavor that makes your mouth water and is the second most tender cut in the beef animal, second only to the terderloin, better known by its stage name of Filet Magion.
The following recipe is for your family’s enjoyment.
Ingredients:
2 Flatiron beef or Strip Steaks, boneless,
cut 1 inch think, about 8ounces each
1 Cup balsamic vinegar
½ to 1 teaspoon cracked black pepper
¼ cup butter, softened
4 teaspoons all purpose flour
1 cup beef broth
¼ teaspoon cracked black pepper
Instructions:
1. Bring balsamic vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to ¼ cup
2. Meanwhile, press pepper evenly onto beef steaks. Heat in large non-stick skillet over medium heat until hot.
3. Place steaks in skillet: cook flatiron steaks 11-14 minutes (top loin steaks 12-15 minutes). Medium rare 145 degrees, 160 medium; turning occasionally. Remove to platter, keep warm.
4. Mix butter and flour in a small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet.
5. Gradually whisk in butter mixture until smooth, bring to a boil; reduce heat, simmer for 1 minute, stirring constantly. Serve steaks with sauce.
The recipe is an excellent source of protein, niacin, vitamin B-6 and B-12, selenium and zinc as well as a good source of iron.
This recipe is from National Cattlemen’s Beef Association Chef Dave Zino.
Enjoy the Beef!
Fairlife Milk
July 13, 2015
FAIRLIFE milk that makes real “Cow’s Milk” even better health and nutrition wise.
The Fair Oaks farm of Indiana are dairy farmers who believe in better, along with all their farm family partners began “Fairlife Milk” to provide the highest quality real milk, Cow’s Milk, filtered for more natural nutrition from farms where exceptional care is taken every step of the way from grass to glass.
Fairlife believes in better milk. How do they accomplish this feat? Their cows’ milk flows through a series of several soft filters (much the same as other milk processors use) to concentrate natural goodness; nutrition, like protein, calcium while filtering out sugars.
Fairlife milk contains: 13 grams protein, 370 grams calcium, 6 grams sugar and no lactose per serving. Ordinary milk contains 8 grams of protein, 276 grams calcium, 12 grams sugar and lactose per serving.
I have tried Fairlife fat free milk several times, having been pleasantly surprised as to the taste and quality. Try it, “Let’s give it to Mikey.” “Yeah. ” “He won’t eat it, he hates everything.” …. “hey he likes it”… “Hey Mikey!” Try it you to will be like Mikey, you’ll like it! I did!
Related Articles:
Think Your Drink
July 13, 2015
FAIRLIFE milk that makes real “Cow’s Milk” even better health and nutrition wise.
The Fair Oaks farm of Indiana are dairy farmers who believe in better, along with all their farm family partners began “Fairlife Milk” to provide the highest quality real milk, Cow’s Milk, filtered for more natural nutrition from farms where exceptional care is taken every step of the way from grass to glass.
Fairlife believes in better milk. How do they accomplish this feat? Their cows’ milk flows through a series of several soft filters (much the same as other milk processors use) to concentrate natural goodness; nutrition, like protein, calcium while filtering out sugars.
Fairlife milk contains: 13 grams protein, 370 grams calcium, 6 grams sugar and no lactose per serving. Ordinary milk contains 8 grams of protein, 276 grams calcium, 12 grams sugar and lactose per serving.
I have tried Fairlife fat free milk several times, having been pleasantly surprised as to the taste and quality. Try it, “Let’s give it to Mikey.” “Yeah. ” “He won’t eat it, he hates everything.” …. “hey he likes it”… “Hey Mikey!” Try it you to will be like Mikey, you’ll like it! I did!
Related Articles:
Think Your Drink
Organic Milk Vs Regular Milk
May 15, 2015
Should you fill your glass with organic or regular milk? Credit: Benjamin Horn My husband and I were at the milk section of the super-market. I reached for “conventional” milk. He told me to put it back and that we were buying organic. The truth is we have always been buying organic. We met 5 years ago and I doubt we’ve ever bought non-organic milk.
But since I started this research about what we should really be eating, I’ve realized that organic is hype and I had to ditch it.
Organic Milk Vs Regular Milk I was always buying organic milk because I thought that regular milk:
- Had antibiotics (I was wrong)
- Had dangerous growth hormone (I was wrong)
- Was coming forms cows who were treated less humanely than the ones in organic farms (see below for details)
- May have higher nutritional value (I was wrong)
Organic Milk Vs Regular Milk: Which one has the highest antibiotics residue?Organic Milk is produced without antibiotics. Regular Milk is safe from antibiotics as well!
Apparently every tank of raw milk is checked for antibiotics residue before the milk gets processed. If a tanker is found positive then the milk is rejected for human consumption.
In particular, here’s what the FDA states about the process of testing for drug residues:
“The PMO requires a milk sample to be collected every time raw milk is picked up at the farm (also known as a “universal sample”). A milk sample is also taken when a truckload or bulk tank of milk arrives at a Grade “A” dairy plant for processing. Each arriving truckload of milk at the plant must be tested for the presence of at least four of six specific Beta-lactam drugs (penicillin, ampicillin, amoxicillin, cloxacillin, cephapirin, and ceftiofur).
If this bulk milk sample shows concerning results, each farm that supplied milk for that truckload will undergo mandatory testing. Universal samples collected at the farm level are typically only tested if the bulk tank of milk that arrives at the processing plant tests positive for drug residues.”
Now every year the FDA produces a report with its finding on drug residues in milk. The most recent one is the one for the year 2014. Want to guess the percentage of drug residue in pasteurized milk and milk products?
0.000%
That’s right. Zero milk products were found with residues above the tolerance level.
But here’s the differentiation between organic and regular milk. Organic milk is produced from cows not treated with antibiotics. If a cow is treated with antibiotics, then her milk is not labeled as organic.
Regular milk may contain residue from antibiotics, it’s just that this residue is below the tolerance level.
So let’s get back to the article about natural vs. synthetic food. In this article we covered that it’s all about the dose! Any substance can be good in some doses, bad in some others. Even vitamin C is bad if taken in big quantities.
Same is true for antibiotics, and that’s exactly why there’s a tolerance level. And the news is superb – all 100% of pasteurized milk is safe!
Where can I learn more about drug testing of milk?
Organic Milk Vs Regular Milk Antibiotics Verdict
Both milks are equally safe. It’s a tie!
Organic Milk Vs Regular Milk: Which one contains growth hormones?If you’ve ever watched TV, then you might have learned about the “evil” growth hormones. These are hormones injected in cows in order to make them grow faster and produce more milk. I say “evil” not because they’re evil, but because they are presented as evil.
First, what is a growth hormone? According to the FDA “Growth hormone is a protein hormone produced in the pituitary gland of animals, including humans, and is essential for normal growth, development, and health maintenance.” We’re talking about estrogenic growth hormones that have the potential to increase milk supply usually 10-15%.
First, let’s start with how “dangerous” these hormones really are.
I’ll take it directly from Dr Jude Capper, an animal scientist:
An 8-oz steak from a steer given a hormone implant contains more estrogen than a steak from a non-implanted animal. 42% more estrogen in fact. That’s undeniable. Yet the amount of estrogen in the steak from the implanted animal is minuscule: 5.1 nanograms. One nanogram (one-billionth of a gram or one-25-billionth of an ounce) is roughly equivalent to one blade of grass on a football field.
By contrast, one birth-control pill, taken daily by over 100 million women worldwide, contains 35,000 nanograms of estrogen. That’s equivalent of eating 3,431 lbs of beef from a hormone-implanted animal, every single day. To put it another way, it’s the annual beef consumption of 59 adults. Doesn’t that put it into perspective?
If birth-control is a sensitive subject, let’s compare it to vegetables: one 8-oz serving of cabbage = 5,411 nanograms of estrogen, over 1,000 times more estrogen than the same serving size of steak from a steer given a hormone implant.
Apparently, cabbage has more hormones than beef! BAD cabbage! (just kidding, these quantities are extremely small, and yes, safe.)
Second, not every cow in every “regular milk” farm is treated with hormones. In 2007, only 17.2% of cows were treated with bST (recombinant bovine growth hormone.) So yes, most cows producing conventional milk have never been treated with growth hormones anyway.
Third, pasteurization destroys most of the bST contained in milk.
Fourth, after ingestion, growth hormone as any other protein in milk “is digested into its constituent amino acids and di- and tripeptides. There is no data to suggest that BST present in milk can survive digestion or produce unique peptide fragments that might have biological effects.”
So yes, even if there are traces left, they are destroyed. So you see, growth hormone poses literally no risk.
Finally, here’s the major reason growth hormone has become controversial: it is insulin growth factor-1 (IGF-1), as milk from rBGH-treated cows has higher levels of this hormone. This serum has been linked to cancer. So naturally, I researched cancer.org for their take:
“Some studies have shown that adults who drink milk have about 10% higher levels of IGF-1 in their blood than those who drink little or no milk. But this same finding has also been reported in people who drink soy milk. This suggests that the increase in IGF-1 may not be specific to cow’s milk, and may be caused by protein, minerals, or some other factors in milk unrelated to rBGH. There have been no direct comparisons of IGF-1 levels in people who drink ordinary cow’s milk vs. milk stimulated by rBGH.
At this time, it is not clear that drinking milk, produced with or without rBGH treatment, increases blood IGF-1 levels into a range that might be of concern regarding cancer risk or other health effects.”
The FDA has been asking these questions about IGF-1 since the 1990s and has concluded that there is no appreciable risk for consumers.
Where can I learn more about growth hormones in milk?
Organic Milk Vs Regular Milk Growth Hormones Verdict
I didn’t find any real risks from growth hormone in milk. Plus, most regular milk doesn’t have any traces anyway since cows are not treated with it. So I have to call it a tie.
Organic Milk Vs Regular Milk: Which one comes from “happier” cows?Originally I was under the impression that organic milk comes from really happy cows, you know the ones that roam freely in the fields, eating grass and sleeping under the sun.
However, organic certification doesn’t require either full-time pasture access, more space for the animals, or better animal practices. The only requirement is that farmers allow cows and other ruminants to graze for at least 120 days a year. That’s it.
A simple Google search on “organic milk animal cruelty” and PETA’s site comes first calling out the organic myth: “Cattle have their horns cut off and their testicles cut out of their scrotums, and many are branded with sizzling-hot irons, resulting in third-degree burns.”
Apparently, both organic and non-organic cattle farms could do better.
As for conventional milk I couldn’t find any welfare-specific guidelines. I did read that especially in good climates they get a lot of pasture time, however I didn’t find any strict rules. If you do know of any, then please leave a comment below and let me know.
If you want to make sure the products you buy come from well-cared animals, look for labels like the Animal Welfare Approved. Such labels can be applied to both organic and non-organic milk: As long as the animals are treated according to their specifications and then they can get the label.
Organic Milk Vs Regular Milk Animal Welfare Verdict
The only relevant guideline for organic milk was grazing for a minimum of 120 days a year. I’m not sure what the length is for cows producing regular milk. Hence, I’ll have to give this win to organic milk.
Organic Milk Vs Regular Milk: Which one has highest nutritional value?Apparently they are the same. You’ll get equally nutritious milk regardless of whether you pick organic or conventional.
What you should know though is that the quality of the milk depends heavily on multiple factors, irrelevant to the organic vs regular farming practices. According to a 2015 review study in the Journal of Dairy Science:
“A main complication is that farming practices and their effects differ depending on country, region, year, and season between and within organic and conventional systems. Factors influencing milk composition (e.g., diet, breed, and stage of lactation) have been studied individually, whereas interactions between multiple factors have been largely ignored.”
Now let’s discuss a 2013 PLoS ONE Journal study that found a difference in Fatty Acid profiles. According to the study, “organic milk contained 25% less omega-6 fatty acids and 62% more omega-3 fatty acids than conventional milk.”
Now we like omega 3 fats because they help protect against heart disease and may decrease the risk of depression, stroke, cancer and other diseases. So based on this knowledge we should conclude that organic milk is superior, right?
Wrong.
First, we used to think that omega 3 fatty acids are better than omega 6 fats, but that’s no longer supported. “While there is a theory that omega-3 fatty acids are better for our health than omega-6 fatty acids, this is not supported by the latest evidence,” says Dr Frank Sacks, a professor in the Department of Nutrition at Harvard.
Second, these quantities are not meaningful. Just to put things in perspective: You’d have to drink 5.5 gallons of full-fat organic milk to equal the omega-3 content of one eight-ounce piece of salmon.
Organic Milk Vs Regular Milk Nutritional Value Verdict
It’s a tie. There’s no evidence that one type of milk is better than the other.
Why After 5 Years of Religiously Buying Organic Milk, I’m Ditching it for ConventionalI honestly thought that organic was better. However, after doing my research I realized that organic may be better when it comes animal welfare, yet even that is highly questionable. Everything else is hype.
I used to be afraid of antibiotics, and hormones, I even thought that organic was more nutritious – all wrong.
I’m actually surprised at how wrong I was.
So back to the super-market, when my husband and I disagreed about what milk to buy.
“Why organic?” I asked. “I told you there’s no risk with antibiotics, or growth hormone and nutritional value is the same.”
He implied we could afford it, so why not.
Then we looked at the price again. At Trader Joe’s half a gallon of organic milk costs $3.99 while regular milk costs $1.99. So organic milk is $2 or 100% more expensive than regular milk.
Still we can afford it. But is this a good reason to buy something that offers no value? Just because you can?
We’re buying about 1 bottle per week, which would give us 52 bottles in a year. That’s $2×52 = $104 invested annually to organic milk.
With those $104, we could:
- Buy an annual Netflix subscription (and also save $8). Yay for movie nights and House of Cards!
- Donate to the United Nations Refugee Agency and buy 14 thermal blankets, or else 6 tarps for the families in Nepal. Let’s do some good.
- Pay a one- or two-month exercise class pack – and exercising for one or two months will definitely bring benefits (unlike organic milk!)
This article is part of the What Should We Really Be Eating? series.
May 15, 2015
When you look around the beef section of the grocery store, you might be overwhelmed at the sight of so many different cuts. Maybe you've always purchased the same cuts and want to try something different, but don’t know what to choose.
Let’s start with the basics: There are four major, or primal, cuts of beef, according to the USDA: chuck, loin, rib and round. These cuts are divided into sub-primal cuts and then finally into retail cuts, which you find in the grocery store.
There are specific characteristics, uses and recommended cooking methods for each cut. We’re going to look at the basic cuts: ground beef, steaks, oven and pot roasts and prepared cuts like kabobs, stew meat and stir-fry meat.
Ground beef: Ground beef is beef that’s cut into small pieces with a meat grinder. It’s taken from several cuts, like the chuck, rib and flank. Sometimes ground beef is taken from the plate, but it’s fatty. Ground beef varies in lean-to-fat ratios; it’s no more than 30 percent fat and is always at least 70 percent lean.
Ground beef that’s 70 percent lean is great for burgers, taco meat and spaghetti sauce because it’s moist and juicy. Ground beef that’s 80-85 percent lean is best used for meatloaf and meatballs because even though it’s slightly firm, it’s still moist and juicy. 93 percent lean beef doesn’t have as much fat to drain, so it works well for meat sauces, casseroles and stuffed peppers.
Cooking methods: grilling (dry heat), broiling (moist heat)
Steaks: A steak is a cut of meat typically taken from the rear of the cow.
A lot of tender steaks come from center cuts (the rib and the loin). The center of the cow is used for suspension and doesn't get much movement, so the meat that’s taken from there is generally tender. The two types of tender steaks are premium tender steaks and family-priced tender steaks.
Premium tender steaks include top loin, T-Bone, Porterhouse, rib-eye, rib and tenderloin.
Family-priced tender steaks, such as top sirloin, chuck top blade, chuck eye and round tip, are more affordable.
Cooking method: Dry heat cooking methods, like roasting, grilling, broiling or skillet cooking.
Less tender steaks come from the front (the chuck) and rear (the round) of the cow. These parts are used for movement, so the meat is much tougher than the center of the cow. Some less tender steaks include full-cut round, top round, eye round and bottom round
Cooking method: These cuts can be prepared with moist heat since they aren't as tender as center cuts.
Cubed steak is another type of steak. This cut normally come from the round, so it’s more on the tough side.
Cooking method: Moist heat or skillet cooking (dry heat)
Some steaks are considered lean, while others are not. For more information, see Beef, It’s What’s For Dinner’s Interactive Butcher Counter.
Roasts and Ribs A roast is a two-inch or thicker cut of beef. Beef roasts come from several different cuts, usually in fore- and hindquarters of the cow, although some come from center cuts.
Oven roasts are classified as premium oven roasts or family-priced oven roasts.
Premium oven roasts include cuts like rib, rib-eye and tenderloin. They’re more expensive than family-priced oven roasts.
Family-priced oven roasts are more affordable, plus they’re leaner than premium oven roasts. Some popular family-priced oven roasts are tri-tip, round tip, rump, bottom round and eye round.
Cooking method: On an oven rack in a shallow pan or in a covered grill (dry heat)
Pot roasts come from the fore- and hindquarters, so they’re less tender than oven roasts. Pot roasts from the chuck are more flavorful because they contain more fat than the round. Meat from the brisket are used for pot roast, too.
Cuts from the chuck that are great for pot roast include bone-in and boneless chuck arm pot roast, bone-in and boneless chuck blade pot roast, chuck 7-Blade pot roast and boneless chuck shoulder pot roast. Bone-in and boneless chuck cross rib pot roast, boneless chuck mock tender roast, boneless chuck top blade roast and boneless chuck eye roast can also be used for pot roast, but they’re not as common.
Cuts from the round that can be used for pot roast include round rump roast, bottom round roast, eye round roast and round tip roast.
Brisket cuts are boneless and are sold either fresh or corned. Brisket cuts include whole brisket, point half/point cut, flat half/flat cut and middle cut.
Beef chuck (chuck blade, arm or shoulder roast) and round cuts (boneless rump roast, bottom round roast) work well for pot roasts.
Cooking method: Preparing a pot roast means you’re using moist heat. It may take longer, but the results will be tender, juicy meat.
Other cuts Beef for kabobs is usually from the sirloin or the round, but it can be taken from any cut other than the shank. It’s cut into 1 to 1.5 inch thick pieces. Kabob meat from the round will need to be tenderized. Meat from a more tender cut won’t need to be tenderized.
Cooking method: Grilling or broiling (dry heat)
Stew meat is taken from any cut except the shank, but it usually comes from the chuck or the round. Stew meat is boneless and cut into ¾ or ½ inch cubed pieces.
Cooking method: Braising or pot roasting (moist heat)
Stir-fry, or strips, are cuts taken from tender beef cuts like sirloin, top sirloin, tri-tip, rib-eye, top loin or tenderloin. Flank, top round and round tip steaks aren’t very tender, but they can work for stir-fry meat, too.
Cooking method: Stir-frying (dry heat)
The shank is the leg of the animal. It’s juicy but tough, so it’s normally used as stock for soups and stews.
Cooking method: Braising (moist heat)
Sources: USDA Food Safety and Inspection Service, Iowa Beef Industry Council, Cattlemen’s Beef Board, Certified Angus Beef, Beef, It’s What’s for Dinner
Think Your Drink
May 6, 2015
"Milk” alternatives like almond, soy, coconut and rice milk are one of the latest health food fads. They may sound healthy, but when it comes down to it, very little of the nutritional value from that original nut, grain or plant makes it into the glass. You’re actually drinking a mechanically produced watered-down, nut, grain or plant juice with usually at a minimum of 8 additives to mimic the taste and nutritional profile of real cow’s milk. Some add sugar to make the drink taste better. And they’re typically more expensive than cow’s milk.
Cow’s milk is nature’s way of letting you enjoy a nutrient-packed drink. Cow’s milk is simply milk with added vitamins A and D. It has more nutrients that occur naturally – including eight grams of high-quality protein in every glass – with no added sugar. And the health benefits like improved bone health, a reduced risk of cardiovascular disease and type 2 diabetes and lower blood pressure in adults are supported by decades of science. It’s nature’s original protein drink.
If someone is diagnosed with a milk allergy then they need to discuss their options with their physician.
Just check out the numbers.
The Dietary Advisory Committee's Report
These are my thoughts and comments that were submitted to Secretary Sylvia Burwell ( United States Department of Health and Human Services ) and Secretary Tom Vislack ( United States Department of Agriculture ) concerning development of United States Dietary Guidelines for american families for the next five years.
4- 8- 2015
Dear Secretary Burwell and Secretary Vilsack:
Where's the beef for U. S. Dietary Guidelines for 2015? I contact you as a disappointed and concerned beef cow/calf farmer.
The dietary advisory committee's report is riddled with misleading nutritional advice. In 2010, the dietary guidelines had lean meat as a part of a healthy diet. This year, against their own review of the science and despite a large body of sound science, the advisory committee removed lean meat from what they consider a healthy diet.
Lean meat can be a part of a healthy diet. Even the advisory committee endorsed a Mediterranean-style diet which has higher red meat intake than what is currently consumed in the United States. The american family diet is already 70% plant-based and as the red meat consumption has continued to decline, americans have increased intake of empty calories while obesity rates have steadily increased.
While the serving size has reminded the same, removing lean meat from their healthy dietary pattern conclusion statement is misleading. Mentioning lean meat in a footnote is not enough. Lean meat is not a footnote, it is a headline!
Today, american families have 30 cuts of lean beef, as defined by U.S.D.A., and 8 cuts certified by the American Heart Association as heart healthy from which to choose. These give our bodies more of ten essential nutrients we require in a three ounce serving for 160 calories.
Animal proteins assist in the digestion of plant derived nutrients for our bodies. Several research studies indicate saturated fats from lean meat, milk and eggs are actually beneficial to/for our bodies. Beef fats contain high portions of "oleic acid" found in healthy olive oil, which doesn't raise cholesterol levels. Also, 50% of beef fats are mono-saturated.
The dietary guidelines advisory committee appears to have a personal agenda to promote reduced environmental impact by elimination of animal proteins from the american family diet at the expense of increased diabetes, obesity, high blood pressure and heart disease.
Can we as beef farmers count on your assistance to restore facts and science for the 2015 Dietary Guidelines ?
Sincerely,
I offer these references that include information concerning beef's role in a healthy diet:
1- facts about beef.com
2- beef its whats for dinner
The Breakfast Mug
The National Cattlemen’s Beef Association culinary Innovations Team has developed “beef and egg Breakfast Mug” recipe. The recipe was developed to work in a coffee mug and is perfect for a delicious protein packed breakfast. A nutritious breakfast is only one minute and a half away.
First, the basic country beef sausage recipe:
Ingredients:
One pound of 93% lean ground beef
Two teaspoons of chopped fresh sage or half teaspoon rubbed sage
One teaspoon onion powder
One teaspoon garlic powder
Half teaspoon salt
¼ to ½ teaspoon crushed red pepper
Instructions:
These ingredients in a large mixing bowl, mixing lightly but thoroughly.
Heat large non-stick skillet over medium heat until hot
Add the beef mixture, cooking 8-10 minutes, breaking into ½ inch crumbles and stirring occasionally.
Brown the ground beef with your favorite seasoning, drain and let it cool. Divide the ground beef into equal portions and place into eight quart re-sealable plastic bags.
The recipe has several variations, the one stated above or a second is adding a package of taco seasoning. If these don’t strike your taste buds add; your own favorite seasoning.
Wait just a minute, here’s the fun part, add one cup chopped vegetables such as: tomatoes, baby spinach, bell pepper, zucchini or green onion. Also, add half cup of shredded reduced fat cheese such as; cheddar, American or Monterey Jack.
The Taco version add diced tomatoes, green onions, pickled jalapenos and shredded pepper jack cheese.
Now once the vegetable decision has been made, add to the bags of ground beef. Seal the bags and place in your refrigerator. Depending on the family size, you may wish to half or double the recipe.
Beef Its What’s Breakfast:
Grab a beef and veggie bag and one egg. Spray a microwave safe mug with non-stick cooking spray. Crack the egg into the mug adding 1 tablespoon of water, mixing together. Stir in the beef and veggie mixture.
Place mug uncovered in microwave, on high for 30 seconds, remove and stir mixture and continue to microwave for 30 to 60 seconds or until the egg is just set.
The recipe makes eight servings and is an excellent source of protein, niacin, vitamin B12, selenium, zinc and choline; a good source of vitamin B6 and iron.
The stated cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees as color is not an indicator of doneness.
A New Thaw
The “Culinary Innovations Team” from National Cattlemen’s Beef Association has conducted new research for thawing frozen ground beef. Thus developing a new procedure for thawing frozen ground beef.
Many consumers thaw ground beef by leaving it on the kitchen counter all day or thawing in hot water. These are not approved methods of thawing.
The Approved thawing methods are: 1. Thawing in the refrigerator; 2. Under cool running water; 3. In the micro wave, and now # 4. The new Thaw.
The following steps will allow frozen ground beef to be ready in a matter of minutes:
1. Remove a pound of frozen ground beef from packaging and place in a gallon size storage bag. Discard original packaging.
2. Seal the storage bag, leaving a small opening for steam to escape.
3. On a microwave safe plate, heat the bag in the microwave on “HIGH” for one more minute.
4. Flip the bag over.
5. Heat on “HIGH” for one more minute, then wait one minute.
6. Remove ground beef from the microwave, then message it in the bag for up to ten seconds to redistribute the heat.
7. If needed, heat on “HIGH” for 30 seconds longer, followed by 30 seconds rest.
8. Immediately cook and prepare ground beef (formed or crumbles). Cook to 160F.
The ground beef should not to be hot to the touch, just thawed enough to formed or crumbled. There will be pea-sized frozen bits of meat after following theses eight steps.
The whole process requires less than five minutes from start to finish. Now the American family is ready to prepare burgers, meatballs, or skillet dishes and have dinner in 30 minutes or less.
Thanks to the Culinary Innovations Team form National Cattlemen’s Association.
The “Culinary Innovations Team” from National Cattlemen’s Beef Association has conducted new research for thawing frozen ground beef. Thus developing a new procedure for thawing frozen ground beef.
Many consumers thaw ground beef by leaving it on the kitchen counter all day or thawing in hot water. These are not approved methods of thawing.
The Approved thawing methods are: 1. Thawing in the refrigerator; 2. Under cool running water; 3. In the micro wave, and now # 4. The new Thaw.
The following steps will allow frozen ground beef to be ready in a matter of minutes:
1. Remove a pound of frozen ground beef from packaging and place in a gallon size storage bag. Discard original packaging.
2. Seal the storage bag, leaving a small opening for steam to escape.
3. On a microwave safe plate, heat the bag in the microwave on “HIGH” for one more minute.
4. Flip the bag over.
5. Heat on “HIGH” for one more minute, then wait one minute.
6. Remove ground beef from the microwave, then message it in the bag for up to ten seconds to redistribute the heat.
7. If needed, heat on “HIGH” for 30 seconds longer, followed by 30 seconds rest.
8. Immediately cook and prepare ground beef (formed or crumbles). Cook to 160F.
The ground beef should not to be hot to the touch, just thawed enough to formed or crumbled. There will be pea-sized frozen bits of meat after following theses eight steps.
The whole process requires less than five minutes from start to finish. Now the American family is ready to prepare burgers, meatballs, or skillet dishes and have dinner in 30 minutes or less.
Thanks to the Culinary Innovations Team form National Cattlemen’s Association.
Beef Chili 5 Ways
These cool or cold wintery days make a pot/bowl of beef chili more inviting. These five recipes are for your consideration.
Recipe time: 35-40 minutes
Ingredients:
One pound 95% lean ground beef
One 15.5 ounce can of black beans, rinsed and drained
One 14.5 ounce can of diced tomatoes with green chiles
Two tablespoons chili powder
Optional toppings:
Shredded cheddar cheese, chopped fresh cilantro, minced green onion
Instructions:
Heat large non-stick skillet over medium heat until hot. Add ground beef, cooking 8-10 minutes, breaking into ¾ inch crumbles and stirring occasionally. Pour off drippings.
Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
Garnish with toppings as desired.
MOROCCAN VERSION
Prepare as directed; add ¼ teaspoon pumpkin pie spice and ¼ cup chopped pitted dates or golden raisins with ingredients; Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
MEXICAN VERSION
Prepare as directed; add 1 tablespoon cocoa powder with ingredients; Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with chopped cilantro, pumpkins seeds and corn tortilla chips as desired. Serve with corn tortillas.
ITALIAN VERSION
Prepare as directed; add 1.5 teaspoons fennel seed with ingredients; Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3-5 minutes or until spinach is wilted. Serve over hot cooked orecchiette or cauatappi if desired. Garnish with grated parmesan cheese and pine nuts if desired.
CINCINNATI VERSION
Prepare recipe as directed; add 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients; Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally. Serve over hot cooked elbo macaroni. Garnish with chopped white onion, sour cream and shredded cheddar cheese as desired.
Other Tip:
One 14.5 ounce can diced tomatoes combined with 2 tablespoons diced canned chilies maybe substituted for diced tomatoes with green chilies.
For thickening consistency, prepare as directed, add 1 tablespoon cornmeal with ingredients; Stir in beans, broth, tomatoes and chili powder, bring to a boil. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
Cooking times are for fresh or thoroughly thawed ground beef.
Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a good indicator of ground beef doneness.
Chef Diana, my loyal wife, likes to add more than 2 tablespoons of chili powder. Her beef chili is “rather hot” to my taste, to say the least. I wind up drinking lots of tea to put-out the fire.
Recipe is from National Cattlemen’s Beef Association.
Grilled Ribeye Steaks & potatoes with Smoky Paprika Rub
Making 2 to 4 servings in 25 to 30 minutes
Ingredients:
2 beef ribeye steak (about 12 oz ea) boneless, cut 1 inch thick
2 tablespoons vegetable oil
½ teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
1 tablespoon minced green onions
Seasoning:
2 tablespoons smoked or Spanish paprika
1 ½ teaspoons sugar
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon ground red pepper
Instructions:
1. Combine seasoning ingredients in a small bowl, remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.
2. Combine reserved seasoning, oil and salt in a large bowl. Add potatoes, toss to coat.
3. Place steaks on grill over medium, ash-covered coals. Arrange potatoes around steaks. Grill steaks, covered 10-14 minutes (over medium heat on preheated gas grill 9-14 minutes) for medium rare (145 degrees) medium (160 degrees) of doneness, turning occasionally.
4. Grill potatoes 14-17 minutes or until tender, turning occasionally, (over medium heat on preheated gas grill 13-15 minutes)
5. Carve steaks into slices; season with salt, as desired.
6. Sprinkle green onion over potatoes. Serve potatoes with sour cream and onion sauce for dipping if desired.
Sour Cream and Onion Sauce: Combine ½ cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika as desired.
The recipe is an excellent source of protein, niacin, Vitamin B6 and B12, iron, selenium and Zinc. As well as a good source of fiber.
Recipe from: Beef Its What’s for Dinner.
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Making 2 to 4 servings in 25 to 30 minutes
Ingredients:
2 beef ribeye steak (about 12 oz ea) boneless, cut 1 inch thick
2 tablespoons vegetable oil
½ teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
1 tablespoon minced green onions
Seasoning:
2 tablespoons smoked or Spanish paprika
1 ½ teaspoons sugar
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon ground red pepper
Instructions:
1. Combine seasoning ingredients in a small bowl, remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.
2. Combine reserved seasoning, oil and salt in a large bowl. Add potatoes, toss to coat.
3. Place steaks on grill over medium, ash-covered coals. Arrange potatoes around steaks. Grill steaks, covered 10-14 minutes (over medium heat on preheated gas grill 9-14 minutes) for medium rare (145 degrees) medium (160 degrees) of doneness, turning occasionally.
4. Grill potatoes 14-17 minutes or until tender, turning occasionally, (over medium heat on preheated gas grill 13-15 minutes)
5. Carve steaks into slices; season with salt, as desired.
6. Sprinkle green onion over potatoes. Serve potatoes with sour cream and onion sauce for dipping if desired.
Sour Cream and Onion Sauce: Combine ½ cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika as desired.
The recipe is an excellent source of protein, niacin, Vitamin B6 and B12, iron, selenium and Zinc. As well as a good source of fiber.
Recipe from: Beef Its What’s for Dinner.
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Pesto Steak and Arugula Pizza
A delicious new idea on pizza. This recipe features grilled Sirloin Steak, Pesto, Tomatoes and arugula atop your favorite pizza dough. Good taste and nutrition with every bite.
Recipe time: 45-50 minutes for 6 servings
Ingredients:
1 beef sirloin steak, boneless, cut 1 inch thick
2 tablespoons basil pesto
2 tablespoons fresh lemon juice
1 refrigerated who grain, whole wheat or regular pizza dough, about 1 pound
non-stick cooking spray
1 cup yellow and or red cherry tomatoes, halved or quartered if large
½ cup reduced fat shredded Italian blend cheese
Salt
1 cup arugula or baby spinach leaves
½ to ¼ teaspoon crushed red pepper
Instructions:
Combine pesto and lemon juice in small bowl. Evenly brush top sirloin steak with one teaspoon of pesto mixture.
Place top sirloin steak on grill over medium heat, ash covered coals. Grill covered for 11 to 15 minutes, turning occasionally. Gas grill, medium heat 13-16 minutes.
Meanwhile, pre-heat oven 425. Spray 10 x 15 inch rimmed baking sheet ant pat dough to edges of baking sheet.
Spread dough with remaining 3 tablespoons pesto mixture.
Top with tomatoes, cheese and bake in 425 oven 15-16 minutes or unti crust in golden brown.
Carve steak into slices, season with salt if desired.
Top pizza evenly with arugula and steak slices, sprinkle with red pepper as desired.
Note:
Spinach could be substituted for arugula leaves if desired.
Recipe from South Dakota Beef Council
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Burgers, Burgers and More Burgers
Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo
Cowboys begin their day with a hardy breakfast and a strong cup of coffee. Why not end your day the same way?
Being physically active leads to more muscle, which uses up more calories compared to body fat. The bonus: the more muscles you have, the more calories you burn.
Total preparation time 25 minutes
Spicy Pico de Gallo
1 cup chopped red onion
1 cup chopped seeded tomatoes
½ cup coarsely chopped fresh cilantro
1 ½ teaspoons minced pickled jalapeno pepper slices
1 tablespoon fresh lemon juice
¼ teaspoon salt
Cowboy Coffee Rub
1 tablespoon freshly ground coffee beans
1 ½ teaspoons kosher salt or table salt
1 ½ teaspoons brown sugar
1 teaspoon coarse-ground black pepper
Steaks
3 beef shoulder center steaks (ranch steaks)
Cut ¾ inch thick or about 8 oz each
Combine Spicy Pico de Gallo ingredients in medium bowl, mix thoroughly. Set aside
Combine Cowboy coffee Rub ingredients in a small bowl. Press evenly onto beef steaks. Place steaks on grill over medium ash covered coals. Grill covered 9-12 minutes for medium rare to medium doneness, turning once.
Carve steaks into slices; serve with spicy Pico de Gallo.
Option:
Four beef tenderloin steaks cut 1 inch thick (4 to 6 each) may be substituted for Ranch Steaks. Grill steaks, uncovered, 13-15 minutes for medium-rare to medium doneness, turning occasionally.
Serve with mixed steamed or sautéed summer vegetables such as zucchini, summer squash and green beans.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc, and a good source of niacin, vitamin B6 and iron.
This recipe is from the American Dietetic Association and National Cattlemen’s Beef Association.
BEEF Video’s I would like to encourage you to visit the website www.beefitswhatsfordinner.com. Five new cooking videos have been added to show American families just how easy it is to make a quick, delicious beef meal.
1. Stress free Grilling
2. Satisfying Salads
3. Stir-Fries for Small Fries
4. DIY Taco’s
5. Easy Lean Burgers
These “no-recipe recipe” videos can be viewed by clicking on “Simple Meals” on the home page. Each video last about 2 minutes and offers easy ways to fit beef into meals.
A variety of beef cuts were used for these videos to indicate beefs flexibility.
1. Strip Steak
2. Top Sirloin Steak
3. 93% Lean Ground Beef
4. Flat Iron Steak
Also the website features new ideas for preparing winning beef meals. Plus, an update on Beef’s “Power of 10”, the ten essential nutrients we receive from a 3 oz serving of lean beef.
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Grecian Beef, Tomato and Cucumber Salad
Recipe Time: 20-25 minutes for 4 servings
Marinade Time: 30 minutes to 2 hours
Ingredients:
One pound boneless beef top Sirloin or top round steak, cut ¾ inch thick
¼ cup prepared Greek Dressing
3 medium tomatoes cut into 8 wedges each
2 medium cucumbers
1 cup pitted kalamata olives cut in half
½ cup prepared Greek dressing
½ cup cucumber feta cheese
Instructions:
Cut beef steak lengthwise in half, the crosswise into 1/8 to ¼ inch thick strips; Place beef and ¼ cup dressing in medium bowl, toss to coat, Cover and marinade in refrigerator for 30 minutes to 2 hours.
Remove beef from marinade, discard marinade.
Heat large non-stick skillet over medium heat until hot. Add ½ beef, stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Toss tomatoes, cucumbers and olives with 1/2 cup of
dressing in serving bowl. Top with beef, sprinkle with
cheese.
Cooks Idea:
Try using English cucumbers. These cubes have
almost no seeds and thin, edible skin.
The recipe is a good source of protein, niacin, vitamins B-6 and B-12, selenium, iron and a excellent source of fiber.
Recipe from the National Cattlemen’s Beef Association
Spicy Five-Pepper T-Bone Steaks
T-Bone steaks rubbed with 5-pepper seasoning are grilled and served with a spicy, peppery sauce for the ultimate peppercorn steak.
Five- Pepper Seasoning
3 tablespoons coarsely ground mixed peppercorns (black, white, green, & pink)
2 tablespoons kosher to table salt
1/8 teaspoon ground red pepper
Spicy Peppercorn Steak Sauce
2 tablespoon vegetable oil
¼ cup chopped onion
1 teaspoon minced garlic
1 cup ketchup
½ cup ready to serve beef broth
1/3 cup raisins
3 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon soy sauce
2 T-Bone steaks, cut ¾ inch thick about 12oz each
Instructions:
Combine 5 pepper seasoning ingredients in a small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn steak sauce. Set aside remaining mixture for seasoning beef steaks.
To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 tablespoons 5 Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally.
Place sauce in blender or food processor container. Cover-pulse on and off for a slightly chunky mixture. (For thinner sauce additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.
This recipe is an excellent source of protein, niacin, Vitamin B6, Vitamin B12, Iron and a good source of fiber and selenium.
This recipe is from American Dietetic Assoc. and National Cattlemen’s Beef Assoc.
Other Articles of Interest:
Grilling Time
Fire Up the Grill
Southwest beef and pasta Skillet
Can’t decide if you’re in the mood for Mexican or Italian? Try skillet meal that combines both in very little time.
Total preparation and cooking time: 25 minutes
Makes 4 servings
Ingredients:
2 cups uncooked rotini(spiral) pasta
1 pound beef round steak, cut 1/8 to ¼ inch thick
Seasoning:
1 package (about 1.25 ounces) taco seasoning mix
1 tablespoon chopped fresh cilantro
3 cloves garlic minced
1 tablespoon olive oil
1 jar (16oz) prepared mild or medium chunky salsa
1 can (15 oz) black beans, rinsed and drained
½ cup water
Instructions:
1 cook pasta according to package instructions
2 stack beef steak strips; cut lengthwise in half and then crosswise into 1 inch wide strips.
3 combine seasoning ingredients in a medium bowl. Add beef, toss to coat.
4 heat large non-stick skillet over medium high heat until hot. Add half of the beef; stir fry 1-2 minutes or until surface of beef is longer pink. Remove from skillet, keeping warm. Repeat with remaining beef.
5 combine pasta, salsa, beans and water in the same skillet; cook 4-5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine.
6 garnish as desired
Cooks Tip: Serve with freshly cooked corn on the cob sprinkled with chili powder for a complete Southwestern Meal.
The recipe is an excellent source of fiber, protein, niacin, vitamin B-12 and B-6, iron, selenium and zinc.
Recipe from National Cattlemen’s Beef Association and American Dietetic Association
Beef Lettuce Wraps
Let these light and refreshing lettuce wraps add a new flair to your healthy eating.
Total recipe time: 30 minutes
Makes 4 servings
Ingredients:
1 ½ pounds ground beef (93-95% lean)
½ cup hoisin sauce
½ cup peanut sauce
1 medium cucumber, seeded, chopped
½ cup carrot shredded
¼ cup torn fresh mint
Salt and pepper as desired
12 large Boston lettuce leaves (about 2 heads)
Or iceburg or romain lettuce
Fresh mint –optional to your taste
Instructions:
1 Brown ground beef in a large nonstick skillet over medium heat 8-10 minutes or until no longer pink, breaking up into small crumbles.
2 Pour off drippings. Stir in hoisin sauce and peanut sauce. Heat through.
3 Just before serving, add cucumber, carrots and torn mint; toss gently. Season with salt and pepper as desired.
4 Serve beef mixture in lettuce leaves.
5 Garnish with mint if desired.
For a complete meal serve with a side of brown rice.
The recipe is an excellent source of : Protein, niacin, vitamin B6, vitamin B12, iron selenium, zinc and a good source of fiber.
Recipe from:
American Dietetic Association and National Cattlemen’s Beef Association
Other recipes you may like: (scroll down)
1 Zesty BBQ Cheeseburgers
2 Buffalo-Style Beef Tacos
3 Basic Lean Beef Burgers
4 Rock & Roll Beef Wraps
Buffalo Style Beef Tacos
The family’s favorite taco’s get a flavor update with wing sauce, blue cheese, celery and carrots.
Ingredients:
1 pound of ground beef (95% lean)
¼ cup cayenne pepper sauce for Buffalo wings
8 taco shells
1 cup thinly sliced lettuce
¼ cup reduced fat or regular prepared blue cheese dressing
½ cup shredded carrot
1/3 cup chopped celery
2 tablespoons chopped fresh cilantro
Optional: carrot and celery sticks
Time:
25-30 minutes
Instructions:
Heat Large, nonstick skillet over medium heat until hot.
Add ground beef, cooking 8-10 minutes, breaking into small crumbles, stirring as needed. Remove from skillet with slotted spoon and pour off drippings.
Return ground beef to skillet, stir in pepper sauce cooking 1 minute or until heated throughout.
Meanwhile, heat taco shells according to package instructions.
Evenly spoon ground beef mixture into taco shells. Add lettuce and drizzle with dressing. Top evenly with carrot and celery.
Garnish with carrot and celery sticks if desired.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 Color is not a good indicator of doneness.
Recipe from Tennessee Beef Industry Council
Santa Fe Corn Chili
Total recipe time: 30 minutes and 4 servings
Ingredients
1 pound of ground beef
1 large clove of garlic, minced
1 can (15 ½ oz) red kidney beans- drained
1 can (15 ¼ oz) sweet corn drained
1 can (15 oz) tomato sauce
1 can (14 ½ oz) diced tomatoes with mild green chilies (undrained)
1 package (1 ¼ oz) chili seasoning mix
Sauce: optional
¾ cup dairy sour cream
1 ½ teaspoons green hot pepper sauce
Instructions:
Heat large non stick skillet over medium heat until hot. Add Ground beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Stir in bean, corn, tomato sauce, tomatoes, and chili seasoning, bring to a boil. Reduce heat, simmer uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
Cooks Tip
cooking times are for fresh thoroughly thawed Ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Recipe is from Tennessee Beef Industry Council.
Other recipes are available from their web page.
A Classic Beef Pot Roast
Ingredients:
! Boneless Beef Chuck Roast (2 ½-3 lbs)
1 tablespoon Vegetable oil
½ teaspoon salt
½ teaspoon pepper
1 can (14oz) beef broth
1 pound small red skinned potatoes
1 pound carrots, pealed and cut into small pieces
1 large onion cut into eight wedges
½ cup frozen peas
2 tablespoons all purpose flour dissolved in ¼ cup water
Seasoning:
2 cloves garlic minced
2 teaspoons dried thyme, leaves crushed
Instructions:
1. Combine seasoning ingredients, press evenly onto all surfaces of the beef roast. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; browning evenly. Pour off drippings. Season with salt and pepper as desired.
2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 ¼ hours. Add potatoes, carrots, onions to stockpot bring to a boil. Reduce heat; continue simmering, covered; 25-30 minutes or until pot roast and vegetables are fork tender. Stir in peas; simmer 5 minutes.
3. Carve pot roast into thin slices and serve with vegetables.
4. Total recipe time 3 ¼ to 3 ½ hours and makes 8 servings.
“Slow Cooker Variation”
Recipe can be prepared in a 4 ½ to 5 ½ quart slow cooker.
Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon
Prepare recipe through instruction 1.
Place potatoes, carrots, and onions in slow cooker; top with beef pot roast. Add broth. Cover and cook on high 5 to 6 hours, until beef is fork tender.
Add peas, cook 5 minutes more.
Remove beef roast and vegetables ready to serve.
This recipe is from Tennessee Beef Industry Council.
Ingredients:
! Boneless Beef Chuck Roast (2 ½-3 lbs)
1 tablespoon Vegetable oil
½ teaspoon salt
½ teaspoon pepper
1 can (14oz) beef broth
1 pound small red skinned potatoes
1 pound carrots, pealed and cut into small pieces
1 large onion cut into eight wedges
½ cup frozen peas
2 tablespoons all purpose flour dissolved in ¼ cup water
Seasoning:
2 cloves garlic minced
2 teaspoons dried thyme, leaves crushed
Instructions:
1. Combine seasoning ingredients, press evenly onto all surfaces of the beef roast. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; browning evenly. Pour off drippings. Season with salt and pepper as desired.
2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 ¼ hours. Add potatoes, carrots, onions to stockpot bring to a boil. Reduce heat; continue simmering, covered; 25-30 minutes or until pot roast and vegetables are fork tender. Stir in peas; simmer 5 minutes.
3. Carve pot roast into thin slices and serve with vegetables.
4. Total recipe time 3 ¼ to 3 ½ hours and makes 8 servings.
“Slow Cooker Variation”
Recipe can be prepared in a 4 ½ to 5 ½ quart slow cooker.
Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon
Prepare recipe through instruction 1.
Place potatoes, carrots, and onions in slow cooker; top with beef pot roast. Add broth. Cover and cook on high 5 to 6 hours, until beef is fork tender.
Add peas, cook 5 minutes more.
Remove beef roast and vegetables ready to serve.
This recipe is from Tennessee Beef Industry Council.
Boneless Country-Style Ribs
Boneless Country-Style Ribs:
Ribs are cut from the Beef Chuck, Chuck Eye Roll. Boneless Country-Style Beef Ribs are everything you love about ribs, but without the bones. With their robust beef flavor, they’re unbelievably delicious, tender and meaty.
The Boneless Country-Style Ribs are a real crowd pleaser, whether slowly braised with vegetables or finished on the grill with barbecue sauce; they’re equally enjoyable reheated!
Characteristics:
Meaty, tender ribs without bones.
Perfectly portioned and pre-cut, resulting in the right size and shape for many applications.
Classic Substitutions:
Substitute Beef short ribs or Chuck Shoulder.
Pot Roast if the Boneless Country-Style Ribs are not available.
Note: Cooking times will need to be adjusted according to the cut that is substituted.
Simple Meal Ideas:
Brown on all sides over medium heat, then braise with vegetables until fork tender.
Braise the grill, brushing with barbecue sauce or other glaze.
Bite-Sized Sweet and Spicy Beef Ribs
Total recipe time: 2 ½ to 2 ¾ hours
Makes 6 to 8 servings
Ingredients
1 ½ to 2 pounds Beef Country-Style ribs (cut into 2 inch pieces)
1 cup mirin (rice wine)
½ cup sweet chili garlic sauce
½ cup water
¼ cup agave nectar or honey
¼ cup light brown sugar
1 teaspoon minced fresh ginger
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Minced fresh chives (optional)
INSTRUCTIONS
*Preheat oven to 325 degrees. Combine Mirin (rice wine), water, sweet chili garlic sauce, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325 degree oven 1 ¾ to 2 hours or until beef is fork-tender.
*Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
*Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired.
Tips: Beef ribs can be served on 6 inch wooden skewers or with wooden toothpicks.
NUTRITIONAL INFORMATION: Per Serving
170 calories, 7 g fat (3 g saturated fat); 0 g monounsaturated fat; 57 mg cholesterol, 179 mg sodium, 9 g carbohydrate, 0 g fiber, 18 g protein, 2.1 mg niacin, .1 mg vitamin B6, 2 mcg vitamin B12, 1.9 mg iron, 18.9 mcg selenium, 6.1 mg zinc, 56 mg choline
Sweet Potato Mash-up
Ground Beef and sweet potato chunks get wrapped up in a whole-wheat tortilla
Recipe time 30-35 minutes
1 pound ground beef (93% lean or leaner)
½ cup water, divided
4 teaspoons taco seasoning mix, divided
1 large sweet potato, cut into ½ inch cubes
1 medium yellow onion, chopped
1 tablespoon vegetable oil
¼ cup Greek or regular nonfat yogurt
½ to 1 teaspoon hot pepper sauce
Chopped fresh cilantro
Small whole wheat tortillas (6 to 7 inch diameter) warmed (optional)
Heat Large nonstick skillet over medium heat until hot. Add Ground beef, cook 8-10 minutes, breaking into ½ inch crumbles and
stirring occasionally. Remove drippings. Stir in ¼ cup water, 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet, keep
warm.
Combine sweet potatoes, onion, remaining water and 2 teaspoons taco seasoning in same skillet. Bring water to a boil. Reduce
heat, cover and simmer 10 minutes, stirring once. Remove lid, stir in oil, continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and
begin to brown, stirring frequently. Return beef mixture to skillet, continue to cook 2 to 4 minutes or until heated through, stirring occasionally.
Meanwhile, combine yogurt and hot sauce, as desired, in small bowl.
Evenly divide beef mixture into tortillas, if desired, garnish with cilantro and serve with yogurt mixture as desired.
Nutritional Info:
per serving 247 calories, 12g fat (4g saturated; 5g monounsaturated), 76mg cholesterol, 236mg sodium, 8g
carbohydrate, 1.0g fiber, 26g protein, 6.3mg niacin, .4mg vitamin B6, 2.3mcg vitamin B12, 2.8mg iron, 18.3mcg selenium, 6mg zinc, 82.3mg choline
Spy Thai Beef
Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
Recipe time 30-35 minutes
1 pound ground beef (93% lean or leaner)
¼ cup water
3 tablespoons reduced fat creamy peanut butter or
regular sunflower seed butter
2 tablespoons reduced sodium soy
sauce
2 tablespoons fresh lime juice
¾ teaspoon garlic powder
¾ teaspoon ground ginger
1/8-1/4 teaspoon crushed red pepper
Optional: wonton wrappers
Optional toppings:
red bell pepper strips, shredded carrots,
cucumber slices, sliced green onion, sliced fresh pea pods, sliced basil or
cilantro leaves, shelled edamame, pickled ginger, lime
wedges
heat large nonstick skillet over medium heat
until hot, add ground beef; cook 8-10 minutes, breaking into ½ inch crumbles,
stirring occasionally; remove drippings.
meanwhile, combine water, peanut butter, soy
sauce, lime juice, garlic powder, ground ginger and red
pepper.
Stir peanut butter mixture into beef, continue to
cook over medium heat 2 to 3 minutes or until heated thoroughly, stirring
occasionally.
Evenly divided beef mixture over 6 wonton
triangles, if desired, garnish with toppings as
desired.
Nutritional Info:
per serving 259 calories, 13g fat (4g saturated,
3g monounsaturated), 76mg cholesterol, 455mg sodium, 7g carbohydrate, .9g fiber,
28g protein, 8mg niacin, .4 vitamin B6, 2.3 mcg vitamin B12, 3.1mg iron, 18.4
mcg selenium, 6.3mg zinc, 79.6mg choline
Wrangler’s Beef Chili
Serve this classic chili atop whole wheat noodles and offer
family a variety of toppings. Plus 3 options: Cincinnati Style, Moroccan style and whole
wheat macaroni style.
Recipe time: 40-45 minutes
1 pound ground beef (93% lean or
leaner)
½ cup chopped onion
1 can pinto beans, drained and
rinsed
2 cans no salt added or regular tomato
sauce
1 cup frozen corn
1 cup water
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
leaves
¼ teaspoon pepper
Hot cooked whole wheat macaroni (optional)
Toppings: optional
crushed baked tortilla chips, chopped onion, chopped tomato,
chopped bell pepper, chopped cilantro, reduced fat shredded cheese, nonfat Greek
yogurt.
Heat large nonstick skillet over medium heat until hot. Add
ground beef and onions, cook 8 to 10 minutes, breaking beef into ¾ inch crumbles
and stirring occasionally. Remove drippings.
Stir in beans, tomato sauce, corn, water, spices and herbs.
Bring to a boil. Reduce heat cover and simmer 20-25 minutes, stirring
occasionally. Serve over baked potatoes, if desired. Garnish with toppings.
Cincinnati-style: Stir in 1 teaspoon cinnamon with other
seasonings. Serve over hot cooked whole wheat
spaghetti.
Moroccan-style: Substitute 1 cup frozen peas for corn. Stir in 1
teaspoon pumpkin pie spice with other seasonings. Serve over whole wheat
couscous (hot) or brown rice.
Nutritional Info:
Cincinnati-style: 344 calories, 10g fat (3g saturated, 4g
monounsaturated), 76 mg cholesterol, 289mg sodium, 32g carbohydrate, 3.3g fiber,
31g protein, 8.1mg niacin, .4mg vitamin B6, 2.3mcg vitamin B12, 5.2mg iron,
18.6mcg selenium, 6.7mg zinc, 88.8 choline
Moroccan style: 348 calories, 9g fat (4g saturated, 3g
monounsaturated), 76mg cholesterol, 332mg sodium, 3.9g fiber, 32g protein, 8.3mg
niacin, .5mg vitamin B6, 2.3mcg vitamin B12, 5.7mg iron, 19.1mcg selenium, 6.8mg
zinc, 90mg choline
whole wheat style: ½ cup cooked whole wheat macaroni, 443
calories, 10g fat (4g saturated, 4g monounsaturated), 76mg cholesterol, 302mg
sodium, 53g carbohydrate, 5.3g fiber, 35g protein, 9.6mg niacin, .5mg vitamin
B6, 2.3mcg vitamin B12, 6mg iron, 36.8mcg selenium, 7.3mg zinc, 97.5mg
choline
Sweet and Sloppy Joe
This recipe incorporates lots of veggies for a nutritious take
on a family favorite.
1 pound ground beef (93% lean or
leaner
1 cup diced bell pepper
½ cup chopped onion
1 can tomato sauce
½ cup water
½ cup dark or golden raisins
2 teaspoons ancho chile powder
1 teaspoon dried oregano
leaves
4 whole wheat hamburger buns
Heat large nonstick skillet over medium heat until hot. Add
ground beef, bell pepper and onion; cook 8 to 10 minutes, breaking beef into ¾
inch crumbles and stirring occasionally; remove
drippings
Stir in tomato sauce, water raisins, ancho chili powder and
oregano; bring to a boil. Reduce heat, simmer uncovered 15-18 minutes or until
sauce thickens, stirring occasionally.
Evenly divide beef mixture on bottom half of each bun. Garnish
with toppings as desired and close sandwich.
Rock and Roll Beef Wraps
A colorful way to introduce Quinoa to your family with ranch-seasoned Ground Beef
and slaw.
Recipe
time: 35-45 minutes
1pound ground beef (93% lean or leaner
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix
¼ teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium whole grain or spinach tortillas (7 to 8in
diameter)
Optional toppings:
apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds
or chow mein noodles.
Heat large nonstick skillet over medium heat until hot, add ground beef, cook 8 to
10 minutes, breaking into ½ inch crumbles and stirring occasionally. Remove
drippings.
Stir in water, quinoa, ranch dressing mix and pepper, bring to a boil. Reduce heat
and simmer 10-15 minutes until quinoa is tender. Stir in slaw, cook uncovered
3-5 minutes or until slaw is crisp-tender, stirring
occasionally.
Divide beef mixture evenly among tortillas, garnish with toppings, as desired. Fold
over sides of tortillas and rolling up to enclose
filling.
Nutritional Info: per serving
418 calories, 12g fat (3g saturated 3g monounsaturated fat), 76mg cholesterol,
695mg sodium, 41g carbohydrate, 6.8g fiber, 31g protein, 6.4mg niacin, .5mg
vitamin B6, 2.3 vitamin B12, 5.6mg iron, 19.6mcg selenium, 6.6mg zinc, 84.2mg
choline
Smoked Top Sirloin Steak
It’s a good time to celebrate; Independence Day (July 4th holiday) is fast approaching, no better time!! The celebration can occur most anywhere in the backyard, on a patio, on the deck, at the pool or lake but don’t miss the opportunity. Generally we do not need a reason, just a get together with family and friends.
Recipe:
1 top sirloin steak choice grade
(2 ½ to 3 pounds)
Salt and black pepper
Olive oil
3 cups of wood chips (apple, cherry, hickory)
The recipe is simple and all the necessary items are probably already on-hand. No smoker “improvise” all that’s needed is a gas grill, heavy duty aluminum foil and three cups of wood chips, flavor or kind of your choice, but do not forget the steak. As the grill heats and chips smoke, the steak absorbs smoke and results will be hard to beat.
Begin with a 2 ½ to 3 pound choice top sirloin steak, which can make 5 to 8 servings, you be the judge on serving size. The steak needs to be this size to absorb the smoky flavor. A smaller steak will not pick up the flavor and the wood chips will burn out before a larger steak is properly cooked.
Place the wood chips in the middle of a sheet of heavy duty foil. Wrap the ends and sides by folding each into each other several times sealing each to make a chip package. Punch a few holes in the top of the chip package.
Light only one side of the gas grill heating this side to high while leaving the other side unheated. Place the chip package in the middle of the heated side. As the chip package begins to smoke, sear the olive oil coated and seasoned (salt and black pepper) steak on both sides using the heated side of the grill, giving the steak grill marks. Approximately 2 minutes on both sides.
Leave the chip package in the middle of the heated side and move the steak to the unheated side of the “covered grill”.
The steak will need to be turned, possibly every 4 to 5 minutes. Do not use forks, as punching holes in the meat results in loss of juices and flavor. Turn using a long handle spatula or thongs.
Smoke and cook the steak by indirect heat until the meat thermometer, inserted into the side of the steaks thickest part, reads: 145 for medium rare, 160 for medium or 170 for well-done. It’s your choice to the degree of doneness.
Remove the steak from the grill, wrapping with foil for approximately 10 minutes, before serving. Use your choice of steak sauce or just enjoy the smoke flavor.
The recipe originated from a neighbor meat smoker who likes Top Sirloin Steaks.
Other Articles:
Grilling Time
Basic Lean Beef Burgers
Zesty BBQ Cheeseburgers
It’s a good time to celebrate; Independence Day (July 4th holiday) is fast approaching, no better time!! The celebration can occur most anywhere in the backyard, on a patio, on the deck, at the pool or lake but don’t miss the opportunity. Generally we do not need a reason, just a get together with family and friends.
Recipe:
1 top sirloin steak choice grade
(2 ½ to 3 pounds)
Salt and black pepper
Olive oil
3 cups of wood chips (apple, cherry, hickory)
The recipe is simple and all the necessary items are probably already on-hand. No smoker “improvise” all that’s needed is a gas grill, heavy duty aluminum foil and three cups of wood chips, flavor or kind of your choice, but do not forget the steak. As the grill heats and chips smoke, the steak absorbs smoke and results will be hard to beat.
Begin with a 2 ½ to 3 pound choice top sirloin steak, which can make 5 to 8 servings, you be the judge on serving size. The steak needs to be this size to absorb the smoky flavor. A smaller steak will not pick up the flavor and the wood chips will burn out before a larger steak is properly cooked.
Place the wood chips in the middle of a sheet of heavy duty foil. Wrap the ends and sides by folding each into each other several times sealing each to make a chip package. Punch a few holes in the top of the chip package.
Light only one side of the gas grill heating this side to high while leaving the other side unheated. Place the chip package in the middle of the heated side. As the chip package begins to smoke, sear the olive oil coated and seasoned (salt and black pepper) steak on both sides using the heated side of the grill, giving the steak grill marks. Approximately 2 minutes on both sides.
Leave the chip package in the middle of the heated side and move the steak to the unheated side of the “covered grill”.
The steak will need to be turned, possibly every 4 to 5 minutes. Do not use forks, as punching holes in the meat results in loss of juices and flavor. Turn using a long handle spatula or thongs.
Smoke and cook the steak by indirect heat until the meat thermometer, inserted into the side of the steaks thickest part, reads: 145 for medium rare, 160 for medium or 170 for well-done. It’s your choice to the degree of doneness.
Remove the steak from the grill, wrapping with foil for approximately 10 minutes, before serving. Use your choice of steak sauce or just enjoy the smoke flavor.
The recipe originated from a neighbor meat smoker who likes Top Sirloin Steaks.
Other Articles:
Grilling Time
Basic Lean Beef Burgers
Zesty BBQ Cheeseburgers
Zesty BBQ Cheeseburgers
Total recipe time: 25-30 minutes
1 pound of ground beef
1/4 cup finely chopped red onion
4 tablespoons barbecue sauce, divided
4 slices white cheddar, pepper jack, smoked gouda or provolone cheese
4 whole wheat hamburger buns split, toasted; lettuce leaves, tomato slices and red onion slices
1. combine ground beef, onion and 2 tablespoons barbecue sauce in medium bowl, mixing lightly and thoroughly, over mixing will result in firm patty that will not cook properly. Shape into four 1/2 inch thick patties.
2. Place patties on grill over medium, ash covered coals.Grill, covered, 8-10 minutes (over medium heat on preheated grill, 7-9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees turning occasionally. We know at 160 degrees all bacteria is eliminated. About one minute before burgers are done, brush with remaining 2 tablespoons barbecue sauce and top with cheese.
3. Line bottom half of each bun with lettuce leaves, tomato and red onion slices as desired.
Cooking Tips:
1. Cooking times are for fresh thoroughly thawed ground beed. Color is not a reliable indicator of ground beef doneness, always use a thermometer.
2. Always turn the patties with a long handled spatula and never press down on the patties when they are on the grill or in the pan, as you will push out flavorful juices,
Nutritional information per serving, using 80 percent lean ground beef: 462 calories, 24 grams fat (10g saturated fat & 7g monosaturated fat); 97mg cholesterol, 509mg sodium, 29g carbohydrate, 3.5g fiber, 31g protein, 8.7mg niacin, .4mg vitamin B6, 2.3mcg vitamin B12, 3.2mg iron, 39.8mcg selenium, 6.2mg zinc, 81.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamins B6 and B12, selenium and zinc and a good source of fiber, iron and choline.
Nutritional information per serving using 93 percent lean ground beef.
note: Blends in this range are a little more particulate due to the lack of fat, so we need to add in a love so we can form the perfect patty. The solution add 1/4 cup bread crumbs and one egg white. The addition of these two ingredients helps the beef congeal and stay intact when cooking.
410 calories, 17g fat ( 8g saturated; 4g monosaturated fat) 96mg cholesterol, 518mg sodium, 29g carbohydrates, 3.5g fiber, 33g protein, 8.7g niacin, .5mg vitamin B6, 2.3mcg vitamin B12, 3.8 iron, mcg selenium, 6.8mg zinc, 91.1mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6 and B12, iron, selenium and zinc and a good source of fiber and choline.
The recipe is from Dave Zino, executive chef for the National Cattlemans Beef Association.
Reference Article: Grilling Time
Basic Lean Beef Burgers
Total recipe time: 20 minutes
1 pound ground beef-95 percent lean
1/4 cup soft bread crumbs
1 egg white
1/4 teaspoon salt
1/4 teaspoon pepper
4 whole wheat hamburger buns split, lettuce leaves, tomato slices
1. Combine ground beef, bread crumbs, egg white, salt and pepper in large bowl. Mixing lightly and thoroughly. Shape into 4 1/2 inch thick patties.
2. Place patties on grill over medium, ash covered coals. Grill uncovered 11-13 minutes to medium 160 degrees doneness with a meat thermometer, turning occasionally.
3. To broil, place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 10-12 minutes to medium 160 degree of doneness, until no longer pink in center and juices show no pink color, turning once.
4. Cooking times are for fresh or thoroughly thawed ground beef.
5. Always turn the patties with a long handle spatula and never press down on the patties when they are on the grill or in the pan. As you will push out flavorful juices. Turning with forks will also allow flavorful juices to escape.
Nutritional information per serving:
Calories 272, 8g fat (3g saturated fat, 3g monounsaturated fat) 65mg cholesterol, 439 mg sodium, 24g carbohydrate, 3.6g fiber, 27g protein, 6.8g niacin, .4mg vitamin B6, 2.1mcg vitamin B12, 3.6mg iron, 41.9mcg selenuim, 6.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamins B6 and B12,, iron, selenuim, zinc and fiber.
The recipe is from The Healthy Beef Cookbool from National Cattlemans Beef Association and American Dietetic Association.
Reference Article:
Grilling Time
Zesty BBQ Cheeseburgers