Stroganoff in a Flash!

 

Life always gets hectic after school begins. When I get home from class and meetings at night, the last thing I want to do is make dinner.

dog-26zhs75

 

I make some kind of casserole very frequently. They are easy and fast. Last week my mom gave me the recipe for Stroganoff casserole. It is very quick and tastes great.

Ingredients:

  • 1 tube of biscuits
  • 1 pound ground beef
  • 1 chopped onion
  • 1-7 oz. Can of mushrooms
  • 1 cup of sour cream
  • Optional Cheese to sprinkle over the top

Directions:

Cook the ground beef to 160° F add the onion and cook until soft. Mix in the mushrooms and  sour cream. Open the can of biscuits.

dog-26zhs75

 

Place the individual biscuits into a greased 9×9″ dish. Place the beef mixture over the biscuits in the dish. Sprinkle cheese over the top. Bake at 350° for about 20 minutes, or until the cheese has melted.

I like to serve this with peas and a fresh garden salad. Bon Appétit!

Happy Labor Day!

Happy Labor Day everyone! I always think Labor Day marks the official end of summer. Labor Day is a good day to kick back and spend time with friends and family. Most years, my family and I would load up and head to the mountains. The weekend would be spent with family and friends at a remote cabin in the mountains. It was a nice mini vacation from the work of the farm before school started for my brother, mother, and I.

cabin photos 054

The view wasn’t bad either!

At the cabin, we played countless board games, hiked for miles, and enjoyed everyone’s company. One thing was always the center of our pilgrimages to the cabin-the food! Each family that went would take turns cooking meals for everyone. Since the cabin lacked the amenities of indoor plumbing or electricity, cooking was always interesting. Grilling was always popular on Labor Day. vote

I love grilling, I think it really brings out the robust flavor profile of beef. Beef It’s What’s For Dinner has some great resources for cooking beef any way you could think of. Check out their grilling page for tips, tricks, and recipes to make any barbecue a success! My personal favorite meal on the grill is kabobs. I really love using the vegetables that are in season to pair with beef. Here’s a recipe for kabobs to kick off your Labor Day weekend:

Beef, Pepper, & Mushroom Kabobs

zucchini

INGREDIENTS:
1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt

SEASONING:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

DIRECTIONS

  1. Trim fat from beef steak; cut into 1-1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
  2. Prepare rice according to package directions; keep warm.
  3. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beef Up Zucchini

Every fall, it seems like zucchini is always abundant from gardens. This recipe is a great way to beef up zucchini. Zucchini bread gets boring eventually.

Beef-Stuffed Zucchini Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
zucchini
Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  •  1/4 cup seasoned bread crumbs
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
  2. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
  4. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

Life Hacks: Beef Edition

Saving money is always a good thing! Here are some tips to save time and money.

  • Buy in bulk! I like to buy the bigger packages of hamburger or steaks because they are cheaper per pound.Steak USA
  • Separate and freeze! For steaks, wrap it in cling wrap as tight as possible. Then wrap it in butcher paper and label it with the date and what the package is. I like to put it into individual servings, because I am only cooking for myself. For ground beef, see the video below. 

     

  • During the week, I do not have a lot of time to prepare meals. I like to cook some ground beef and then freeze it. When I need some cooked ground beef for a recipe it is very simple to just pull it out of the freezer and microwave it and be ready to go.Steak USA
  • Plan your meals for the week. By getting organized, you can get the ingredients you need in one trip to the grocery store.

If you need some beef-spiration, check out this website!

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Life’s a Picnic

July is National Picnic Month!picnic_scene I love eating outside, it is such a great way to enjoy the wonderful summertime weather. Here are some beefy recipes to provide inspiration for your picnic!

  • Roast Beef Tea Sandwiches: These are so fun and easy to make. You can experiment with different fruits or vegetables in them too. Some ideas are: cucumber, baby spinach leaves, tomato, red onion, pear, or apples.Steak USA
  • Mediterranean Beef and Veggie Wraps: In about 10 minutes you’ve got an easy, portable wrap made with common ingredients and fresh vegetables. Perfect to pack in your picnic basket!Steak USA
  • Beef and Cheese Roll-Ups: These wraps tend to be less messy than sandwiches. Steak USA
  • Beef and Broccoli Wrap: This recipe is also great for picnics. The broccoli slaw helps incorporate vegetables into the meal too.Steak USA
  • Vietnamese Beef and Vegetable Spring Rolls: Spring rolls are new to the picnic table, but if you make them at home and bring to your picnic they are a fun change of pace.Steak USA

Picnics are a fun way to make eating a meal an experience. I still remember fondly a picnic that I ate with my host family in France last summer. It is such a fun eating experience to sit on the blanket and watch the world around you. Food, friends, and location make a meal memorable. It’s also a fun date!

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

God Bless America

Nothing says Happy Fourth of July quite like a barbecue complete with family, friends, beef, sweet corn, and watermelon. Although I am having the time of my life at my internship this summer, I am a little bit bummed that I am missing the small town celebrations for the Fourth of July. Steak USAIn the rural community I am from, the Fourth of July is always a big celebration. The farmers and ranchers typically take the day off (after taking care of their cattle of course!). Family and friends get together to enjoy the fireworks and fellowship. It really is a fun time. Here are some fun recipes and dishes with a patriotic spin to enjoy at a Fourth of July barbecue.

  • July 4th Kabobs Recipe: This is a fun recipe because it includes red, white, and blue! I also love how quick the kabobs are ready. I like mushrooms and avocados on my kabobs, so experiment with your favorite vegetables to find a combination that you love.

    Yum!

    Kabobs are a refreshing and fun dish to prepare and enjoy.

  • Patriotic Beef Pinwheels: Pinwheels are one of my favorite appetizers. This recipe provides a unique blend of flavors in just four ingredients!

    Additional bonus: Fun patriotic colors!

    Additional bonus: Fun patriotic colors!

  • Burgers: They are always a favorite! If you want to add a patriotic flare, use a star shaped cookie cutter to make fun shapes.

    A fun twist on a favorite!

    A fun twist on a favorite!

  • Patriotic Taco Salad: Food doesn’t have to be boring, make it festive!

    Ready in just 30 minutes!

    Ready in just 30 minutes!

7441383174_20aa6286a2_o

Remember, ground beef needs to be cooked to 160, and steaks and roasts need to reach at least 145.

Although barbecues can be a lot of fun, be sure to take precautions to ensure the food is kept at a safe temperature.

Patriotic food can be really fun! I hope everyone has a safe and fun Fourth of July. As always, thank you so much to the brave men and women in uniform that keep our great country free. God bless America.

Rachel Purdy
Princess Farmer

Live a Flavorful Life

As a generation, millennials like to show off their creative side when it comes to cooking. Not using a recipe to create a delicious meal can be fun and challenging, yet turn into a delicious new way to prepare a favorite cut of beef! As a summer campaign through the National Beef Checkoff, the entitled, “No Recipe Recipe” videos are a way to showcase to individuals the basics to remember when preparing a cut of beef, but allow the imagination and ingredients used by the chef to be an unlimited supply. The videos simply feature a cut of beef, a way to cook the beef, and simple rules to remember when cooking beef, such as how to check the temperature of a steak, or to season steaks after they come off the grill with salt to keep the flavors in the meat. From taco creations to mixing it up with stir-fry meals and salads, these new videos give everyone a taste of summer and a boost of confidence when it comes to cooking in the kitchen! Featuring easy, quick, and delicious meals, these new ideas are a great way to impress your friends and family alike. These simple 30 second to one minute interactive videos allows the chef to create their own recipe with their own ingredients of choice for a savory eating experience!

Below is the link to view the five different videos on the beefitswhatsfordinner website. http://www.beefitswhatsfordinner.com/easy-dinner-ideas.aspx  

white-chefs-hat[1]

So go-ahead, you be the chef and create a masterpiece tonight!

Happy cooking!

~Demi~

 

 

Beyond Beef: Part 3

Today is the final part of the beyond beef series I have done the past few weeks. Steak does not have to take hours to perfect. Sometimes, you might want an Instagram worthy meal to show off to your friends. This recipe is perfect for that!

Succulent Filet in a Field of Greens

Yum!

Yum!

Total Recipe Time: 20 to 25 minutes
Makes 4 servings
INGREDIENTS

  • 4 beef Tenderloin Steaks, cut 1 inch thick
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic, divided
  • 1 teaspoon chopped fresh thyme
  • 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
  • 2 cups red and/or yellow cherry tomatoes, cut in half
  • 2 tablespoons champagne or white wine vinaigrette
  • Salt and pepper
  • 1/2 cup mixed baby salad greens

Instructions

  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
  2. Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.

    Be sure to take the temperature of your steak to ensure you cook it to the desired doneness!

    Be sure to take the temperature of your steak to ensure you cook it to the desired doneness!

  3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
  4. Season steaks with salt and pepper, as desired. Serve with salad.

My favorite feature of this recipe is that it is ready in under 30 minutes. The dishes for this recipe are also minimal, since the same skillet is used for the mushrooms and the beef. Tenderloin is my favorite cut of beef, so this recipe is one of my favorites. This recipe also enhances the umami flavor by pairing mushrooms and tomatoes with beef. The umami taste is described as meaty, savory and delicious. Although this recipe is so simple, it does not taste or look like a quick meal. It is a high quality eating experience.

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beyond Beef: Part 2

Last week, I shared a recipe to mix up breakfast. This week, I’m sharing a fabulous recipe to shake up steak! Most people either skillet cook or grill steaks, which is great! One of my newfound favorite ways to cook beef is by stir-frying it.

Apricot Teriyaki Beef Stir-Fry
Total Recipe Time: 25 minutes
Makes 4 servings

Ingredients:

While we were at the Southern Women's Show in Nashville, Alicia and I were able to cook this recipe on stage!

While we were at the Southern Women’s Show in Nashville, Alicia and I were able to cook this recipe on stage!

  • 1/2 cup (47% less sodium) teriyaki sauce
  • 1/4 cup apricot preserves
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1 beef flank steak (about a pound)
  • 1 egg white
  • 1/2 teaspoon ground ginger
  • 3 teaspoons butter, divided
  • 1 package (8 ounces) frozen sugar snap peas, thawed
  • 2 cups hot cooked rice

Instructions:

  1. Combine teriyaki sauce, apricot preserves and 1 teaspoon cornstarch in a blender container. Blend 30 seconds until smooth; set aside.
  2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  3. Whisk egg white, remaining cornstarch and ginger in large bowl until smooth. Add beef; toss to coat.
  4. Heat 1-1/2 teaspoons butter in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not over cook). Remove from skillet. Repeat with 1-1/2 teaspoons butter and remaining beef. Remove from skillet; keep warm.
  5. In same skillet, stir-fry sugar snap peas 2 minutes or until crisp-tender, stirring frequently. Return beef to skillet. Carefully stir in apricot sauce. Cook and stir 1 minute or until heated through. Serve over rice.
Yum!

It is a very colorful dish!

Before I was assigned this recipe, I was not very familiar with stir-frying beef. Here are the biggest lessons I learned:

  • Try to cut the steak as evenly as possible! The more uniform the pieces are, the easier they will be to cook later down the road.
  • Put the steak in the freezer for about 30 minutes before you start cutting it. This will make it easier to cut.
  • Cut across the grain of the steak. This results in a more tender eating experience.
  • Do not put too much beef in the pan! Small batches are essential.
  • If you do not have teriyaki sauce on hand, do not panic. It is very easy to make from scratch. Here is a sample recipe. I made this sauce for my recipe, and it turned out great!
  • Instant rice is wonderful! It saves some time if you are in a hurry to get dinner on the table.

I was very skeptical of this recipe before I tried it. Once I made it, this honestly is going to be a recipe that I add to my list of favorites. It is the perfect blend of flavors, but it does not overpower the beef flavor I like so much. It is also done in 25 minutes, with minimal dishes to clean up! I would encourage you to try it, you will not regret it!

The final product

The final product

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beyond Beef: Part 1

When most people think about beef, breakfast might not be the first thing that comes to mind. Steak, hamburger, or casseroles are often what people think of when they hear beef. Dinner or lunch is the typical time most people eat beef as well. A good way to jumpstart your morning is with protein. I’m a big fan of breakfast burritos. I highly recommend this recipe for Breakfast Beef Burritos.

Total Recipe Time: 15 to 25 minutes
Makes 2 servings

INGREDIENTS

  • Beef is very versatile!

    Beef is very versatile!

    8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick

  • 2 eggs, beaten
  • 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
  • 1 tablespoon water
  • 1/4 teaspoon pepper
  • Salt
  • 2 medium flour tortillas (10-inch diameter), warmed
  • 1/4 cup prepared salsa
  • Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)

INSTRUCTIONS

  • Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
  • Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
  • Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

When I make this recipe, I substitute a sharp cheddar cheese instead of the jalapeño pepper cheese. I am not a big fan of spicy food, so this appeals more to my tastes. I also like topping it with avocados. That is a great way to add some more flavor and color to this breakfast.

Interested in more beefy breakfast recipes? Check out Breakfast to BeefItsWhatsForDinner.com

Happy Meaty Monday!

Rachel Purdy
Princess Farmer