Happy 4th of July – Grill Some BEEF Today!

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Honey-Dijon BEEF Steak Kabobs with Mushroom Wild Rice

I made these for dinner last night and they were outstanding!  A great way to use a really lean and inexpensive BEEF cut and have a super tasty dinner on the grill.  I prefer to grill the steaks without any veggies on the kabob because they never get done at the same time. I put my veggies on a separate skewer or in my grill basket.  Last night I grilled zucchini (very abundant in the garden right now) in my grill basket and topped it off with some mozzarella cheese. Delish! I also made Mushroom Wild Rice in my crockpot using some morels I picked and dried this spring.  Super easy and fast meal on a hot summer Sunday.

Honey-Dijon BEEF Steak Kabobs
2 lbs boneless beef round tip steak, cut in 1/2-inch thick strips

4 Tbsp water
4 Tbsp red wine vinegar
4 Tbsp coarse-grain Dijon-style mustard
4 Tbsp honey
4 cloves garlic, minced
2 tbsp vegetable oil
1 tsp coarse grind black pepper

Cut beef steak into  1/2-inch strips. Combine marinade ingredients in a small bowl. Place beef and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

If using bamboo skewers soak in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef strips, evenly onto skewers. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 6 to 10 minutes) – for medium rare (145 degrees) to medium (160 degrees) doneness – turning occasionally.

This delicious crockpot side dish recipe is perfect served alongside grilled steak.

Mushroom Wild Rice
2 cups uncooked wild rice
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 (14-ounce) cans ready to serve chicken broth
1/2 cup water
½ cup dried morel mushrooms
1 (4-ounce) cans sliced mushrooms, undrained
3 sprigs fresh thyme
Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with onion, salt, pepper, chicken broth, water, mushrooms, (you can use any combination of mushrooms you have on hand) and thyme and mix well. Cover crockpot and cook on high for 3-4 hours or on low for 7-8 hours. 6 servings

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A BEEF Farmer’s Commitment to Sustainability

The cattle farmer and rancher commitment to the environment goes beyond just lip service. Here are 7 ways raising BEEF is greener than you think…

1. Provide habitat for ground nesting birds.

2. Practice contour farming, in which crops are planted along the natural contours of the land. The rows slow water run-off during rainstorms to prevent soil erosion and allow the water time to soak into the soil.

3. Utilize rotational grazing in which livestock are moved to different pastures every few days to prevent overgrazing.

4. Protect open spaces from development through programs like conservation easements.

5. Compost cattle manure into fertilizer products that can be used by golf courses, athletic fields, gardens, etc.

6. Maintain and introduce habitats as homes for numerous endangered species.

7. Plant trees for windbreaks, which provide protection for livestock, wildlife and soil.

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BEEF Tacos in a Sleeping Bag

Here is a neat idea for a make-ahead and freeze BEEF treat that everyone will love!

2 packages refrigerated crescent roll or biscuit dough
1 lbs. lean ground BEEF
1 package taco seasoning
.5 cup cheddar or mozzarella cheese, shredded
shredded lettuce, tomatoes, sour cream, etc. if desired

Preheat oven to 375ºF. Brown the ground BEEF in a skillet. Drain in a colander and rinse well in hot water to remove fat. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.

Freezing Directions:
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag.

To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.

Servings: 16 rolls

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Ranch Cheddar BEEF Burgers on MEATY Monday!

This Ranch Cheddar BEEF burger adds a hint of ranch along with cheddar inside.  Top with an additional slice of cheddar the last minute of cooking for a seriously YUMMY burger!


2 lbs ground BEEF

1 cup shredded or cubed cheddar cheese

3 Tbsp Ranch Dressing Mix


Combine BEEF, ranch dressing mix and shredded cheddar cheese.  Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.  This helps the patties to cook evenly.  Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done.  If desired, during the last minute of grilling, place a slice of cheese on each patty to melt.  Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

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Slow Cooker Southwestern BEEF Wraps

Here is a simple recipe for a hectic day! The best thing about this easy slow cooker recipe is that it is packed with Southwestern flavor. It is a tender, flavorful mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for. spice up your hectic day with BEEF!

Makes 12 (2-tortilla) servings.
Prep Time: 20 minutes
Cook Time: 8 hours on LOW

1 medium onion, cut into 1-inch wedges
2 1/2 pounds boneless BEEF chuck roast, trimmed and cut into pieces
2 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon salt
1 green bell pepper, cut into 1/2-inch pieces
1 can (14 1/2 ounces) diced tomatoes with mild green chiles, undrained
1 to 2 tablespoons chopped fresh cilantro
24 flour tortillas (6-inch)


1. Layer onion and BEEF in slow

2. Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over BEEF. Top with green pepper. Pour diced tomatoes over top. Cover.

3. Cook 8 hours on LOW or 5 hours on HIGH.

4. Remove BEEF from slow cooker. Shred BEEF with 2 forks. Drain liquid from remaining vegetable mixture. Return BEEF and vegetables to slow cooker. Stir in cilantro. Mix and heat with sauce. To serve, use a slotted spoon to fill warm tortillas with mixture.

Per serving
Calories: 391
Fat: 15 g
Carbohydrates: 37 g
Cholesterol: 75 mg
Sodium: 779 mg
Fiber: 2 g
Protein: 27 g

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