Kansas

Beef Chat

Jul272015

Beef Production, More than Just Steak

Published by Robin Kleine at 8:21 AM under Agriculture | Coffee Shop Talk | General

Often when we speak of cattle production we only think about the meat we get from these animals. A juicy rib-eye is certainly a good supper (or breakfast or lunch for that matter), but sometimes we over look the MANY other products we get from cattle. These are called by-products, or secondary items that are produced in addition to the principal product.

 

Image courtesy of the Florida Beef Council

 

Obviously leather is a by-product, as it is made from the hide of animals. Therefore, items like car upholstery, wallets, purses, coats and footballs. Did you know that you can make 20 footballs with just one cowhide?

 

From the glands and organs of cattle, we get ingredients for making asphalt, plastic, insulation, medicines and soap. FUN FACT: Insulin is perhaps the best-known pharmaceutical derived from cattle. There are 5 million diabetics in the United States, and 1.25 million of them require insulin daily. It takes the pancreases from 26 cattle to provide enough insulin to keep one diabetic person alive for a year

 

Additionally, items like piano keys, chewing gum, knife handles and other candies are made from the bones and horns of cattle.

 

For more information regarding beef cattle and beef by-products, check out this handout from the Oklahoma Cooperative Extension Service -- http://www.ansi.okstate.edu/outreach-extension/uploaded_files/4-h-files/files/beef-handouts/beef%20byproducts.pdf.

 

Besides beef, which cattle by-products did you use today?

 

Until next time,

Robin



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Jun252015

Healthy Grilling & Sides for Fourth of July

Published by Amber Groeling RD LD at 3:04 AM under Coffee Shop Talk | General | Nutrition | Recipe

The Fourth of July is a great time to fire up the grill and enjoy delicious lean beef.  If you are watching your waistline, follow these simple tips to make your cookout tasty and nutritious.

 

Marinade – Lean cuts like sirloin and round are usually less tender and flavorful than a ribeye.  So, to boost flavor and tenderness try a marinade.  It is recommended to marinate in the refrigerator, not at room temperature, to avoid the growth of harmful bacteria. Marinades only penetrate the surface of the meat; therefore, flat cuts of meat such as steaks will benefit more from marinades than large cuts such as roasts. 

 

Build a better Burger – if you are going the burger route make sure to choose 90% lean or leaner ground beef.  Many companies offer low-calorie bun choices that are 80-100 calories.  Toppings can make or break your burger.  Try choosing lower fat cheeses like provolone or mozzarella.  Better yet, Sargento® makes an Ultra-thin cheese slice to help with portion control.  Load up with veggies like lettuce, tomato, onions, mushrooms, peppers and pickles.  For condiments mustard is the best choice.  If choosing ketchup or BBQ, make sure to watch the sugar.  If you must have mayo or salad dressing, choose the olive or canola based ones, or a light option.

 

Slim up your Sides

 

Go Greek - Swap half or all of the mayo in your salad recipes for plain Greek yogurt.  Make sure to use a good quality brand like Fage® to avoid it being overly tangy. 

 

Watch the Sugar – Canned baked beans, and many recipes for baked beans have a ton of sugar.  Try making your own using a lower sugar BBQ sauce like Bigg’s or Jack Stack. 

 

Choose Whole Grains – If making a pasta salad, try swapping the enriched pasta for a less processed product like quinoa, millet or bulgur.  These grains will give your salad a fiber boost, plus they add a great texture and nutty flavor to your dish. 

 

Double the Veggies – Half of our plate should be fruits and vegetables.  Doubling the amount of vegetables in your sides will help you achieve this goal. 

 

 

Citrus-Marinated Beef & Fruit Kabobs

 

Makes 4 servings

 

Cubes of Top Sirloin are marinated for flavor in a mixture of fresh-squeezed orange juice, orange peel, cilantro and smoked paprika. They are then grilled alongside skewers of watermelon, peaches, and mango.

 

INGREDIENTS 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange 1/4 cup chopped fresh cilantro 1 tablespoon smoked paprika 1/4 teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Salt

Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.Marinate beef and fruit in refrigerator 15 minutes to 2 hours. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.

 

Ingredients:

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick

1 medium orange

1/4 cup chopped fresh cilantro

1 tablespoon smoked paprika

1/4 teaspoon ground red pepper (optional)

4 cups cubed mango, watermelon, peaches and/or plums

Salt

Directions

1.       Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.  Marinate beef and fruit in refrigerator 15 minutes to 2 hours.

2.       Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.

3.       Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.

4.       Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.

 

Nutrition information per serving: 239 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 57 mg sodium; 20 g carbohydrate; 2.4 g fiber; 27 g protein; 11.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.1 mg iron; 31.0 mcg selenium; 5.0 mg zinc; 107.1 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

 

Healthier Potato Salad

Serves: 5

Ingredients:


1 ½ lbs. red potatoes, cut into ¾ inch pieces

1 lb. radishes, cut into ¾ inch pieces

Salt and Pepper (can use celery salt)

2 Tablespoons white vinegar

1/4 cup light mayonnaise (I used Olive Oil Mayo)

1/4 cup nonfat Greek yogurt (I used Fage)

1 celery rib, chopped fine

1 1/2 Tablespoon sweet pickle relish

1 Tablespoon stone ground Dijon mustard

2 scallions, green parts only, sliced thin

Directions:

1.      Bring potato and radish pieces, 1 teaspoon salt, and enough water to cover potatoes and radishes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until just tender, about 10 minutes.

2.      Reserve 1/4 cup cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potato/radish mixture to medium bowl; reserve. Refrigerate remaining potatoes/radishes until cooled, about 30 minutes.

3.      Using potato masher or fork, mash reserved hot potatoes/radishes with 3 tablespoons reserved cooking water until smooth, adding remaining cooking water as needed. Stir mayonnaise, yogurt, celery, relish, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.

4.      Add cooled potato dressing to cooed potatoes, stirring until evenly coated. Stir in scallions, cover, and refrigerate for 30 minutes. Season with salt and pepper to taste. Serve. Salad can be refrigerated for up to 2 days.  Nutrition Facts: 110 calories, 1 g fat, 24 g carb, 3 g fiber, 5 g protein

 

Lower Sugar BBQ Baked Beans

Serves: 15

Ingredients:


2-3 slices bacon

1 cup yellow onion, diced

1 can pinto beans, no salt added

1 can navy beans

1 can black beans, no salt added

1 can kidney beans, no salt added

8 oz. can no salt added tomato sauce

1 ½ cups Biggs BBQ sauce, or another lower sugar BBQ

1 Tbsp. molasses

1-2 pkts of stevia

1 Tbsp. prepared mustard

1 Tbsp. adobo sauce

Directions:

Cook bacon in a nonstick skillet over medium-high heat until crisp.  Remove bacon from pan.  Add onion to drippings in pan; sauté 3 minutes.

Combine bacon, onion and remaining ingredients in a large bowl; toss well.  Spray a 2-qt. baking pan with nonstick spray and place the beans in the pan.  Bake at 350 degrees for 45 minutes to 1 hour.  Note: this can be made in a slow cooker, just stir all ingredients in slow cooker and cook on low 4-6 hours. 

Nutrition Facts per serving: 115 calories, 3 g fat, 300 mg sodium, 17 g carb, 3 g fiber, 6 g protein



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Jun182015

Father’s Day Grilling Tips

Published by Katie Sawyer at 3:16 AM under Coffee Shop Talk | General

My father has always been the grill master in our house. My mom does the prep work; my father makes it great.

 

But my dad always operated the grill with a more-is-better attitude. More heat, more time, more done. I thought it was fine. I didn’t know any different. That is until my farmer/rancher husband came along. He had a whole different take on grilling and it was, well, delicious. Thankfully, my father was a willing student and quickly amended his grilling habits to create delicious medium-done steaks we all love.

 

As we approach Father’s Day this Sunday, I know I will find at least one of the men in my life – my father or my husband – behind the grill. When you raise beef, you tend to incorporate it into a lot of family meals. Plus, summer is the perfect time to enjoy a big, juicy steak.

 

It took my 30-something husband to teach my 60-something father the tips to perfect grilling. Thankfully, the Beef Checkoff (www.beefitswhatsfordinner.com) has simple, easy tips and recipes to make anyone a better griller. http://www.beefitswhatsfordinner.com/grilling.aspx A few tips to make your Father’s Day grilling adventure the best one yet . . .

  1. Marinate your steaks and let them rest at room temperature before cooking. Don’t take your steaks directly from the refrigerator to the grill.

  2. Make sure your grill is nice and hot before adding the steaks. You want the heat to get to work immediately.

  3. Leave the steaks alone – quick poking, checking or flipping your meat. Closing the lid on your grill will keep the heat in and your fingers out!

  4. Steaks will typically require 3-7 minutes of cooking on each side, depending on thickness. You can also add marinade or salt and pepper while on the grill.

  5. Make sure your steak reaches safe internal temperatures. That’s 145°F for medium rare and 160°F for medium doneness.

  6. Don’t be quick to cut your steak. Let the steak sit for a minute or two before serving. This allows the juices to redistribute and make every bit juicy and delicious.

     

 

While you are enjoying your steak, don’t forget to wish your father a Happy Father’s Day – a great dessert to accompany your steak might just do the trick!



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Jun102015

Grill Your Fruit & Eat it Too

Published by Robin Kleine at 8:34 AM under Coffee Shop Talk | General | Nutrition | Recipe

One of our favorite summer time meals is a grilled steak, accompanied by fruits and vegetables. Any time this office working girl gets outside is a plus … and around the grill is one of my places to be. As an added bonus, June is fresh fruit and vegetable month.

 

Watermelon is a summer staple at our house; there is always one in my fridge. But sometimes it can be monotonous, so I wanted to find a new way to eat the juicy red fruit.

 

I had heard good things about grilling watermelon and decided to try it myself. Result: it was delicious.

 

Plus, it’s easy to make and you probably have all the ingredients on hand.

 

Here’s how:

  • 8 slices seedless watermelon wedges, cut 1 ½ inches thick, no rind
  • 2 tablespoons olive oil
  • sea salt
  • fresh ground pepper

 

Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour.

 

Preheat the grill to high.

 

After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.

 

Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes.

 

Remove from grill and sprinkle with sea salt and a little fresh ground pepper.

 

*Recipe courtesy of JanuaryBride on www.food.com [http://www.food.com/recipe/grilled-watermelon-317554]



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Mar092015

Finding Balance

Published by Heath Larson at 10:16 AM under Beef Team | General | Nutrition | Recipe

I often get the question from co-workers and friends:  "How many miles per day do you run?"  It's a question I have a difficult time answering, because I don't do the same workout every day.  Some days, I run 5 fast miles.  But other days feature slower runs anywhere from 8-12 miles long.  You see, in order to run fast and long, one has to practice running fast and long.  Just not at the same time (until race day), in order to prevent injury and burnout.  All effective training programs do this, creating the perfect "balance" of speed, endurance, and recovery, to get you to the finish line as quickly as possible.

 

The same balance is required when it comes to a nutrition plan.  Complex carbohydrates provide much needed energy for those long runs, and aids in rebuilding energy stores after a workout.  Essential nutrients strengthen my immune system when I'm exhausted, and rev my metabolism.  Protein squashes hunger, and speeds muscle recovery, so I can get up and do it all again the next day. 

 

Finally, one has to find a balance of time.  The "average" day of running will take about 60 minutes of my time, when I consider time spent changing, stretching, and showering.  That's a big commitment for someone with a growing family and a hectic career!

 

Fortunately, when it comes to balancing time and nutritional needs, lean beef comes to the rescue.  It's an excellent source of zinc (boosts immune system function), vitamin B12 (releases energy from food), and protein, and good source of several other essential nutrients including iron, niacin, and vitamin B6.  It tastes great "as is," so I don't have to spend valuable time trying to spruce it up.  Plus, the kids love it, saving the time and energy of trying to get them to eat!  Two weeks ago, we entertained guests at our home with this very easy, yet impressive recipe featuring lean grilled flank steak.  And it even looked as beautiful as the picture!  Enjoy with a large Greek salad.

 

http://www.beefitswhatsfordinner.com/recipe.aspx?id=2994



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Feb252015

Despite High Prices, Consumers Choose Beef for Its Value

Published by Kassie Curran at 10:04 AM under Coffee Shop Talk | General | Nutrition

It’s not news that beef prices are on the rise, and with the global beef production expected to be down 1.4% in 2015 it makes those with a stake in the beef industry wonder if consumers will keep paying for beef. Of course poultry and pork are viable protein substitutes that are less expensive than beef and we know that consumers will consume a great deal more of these options than beef over the coming year. But there’s just something about beef that keeps consumers coming back, in fact we’ve actually seen an increase in beef demand.

A 2013 study found that 72% of consumers list beef as their top choice of protein – but why? Is it the savory taste, great nutrition, or does it just make you happy? According to the study, consumers believe the price of beef accurately reflects its value. Where do you find value in beef? Is it flavor, juiciness, tenderness, or versatility? What is it about beef that makes you keep coming back for more?

For me, beef serves as a high quality, nutrient dense protein source that not only tastes amazing, but can be used in many ways. Beef quality has been increasing over the years and we’ve actually seen more carcasses grading USDA Prime and Choice (which also makes it taste better too!). Nutritionally, beef is a superstar in my opinion. A 3-oz. serving of lean beef (find out which cuts are lean here) has less than 200 calories and still provides more than 10% of the Daily Value for nine essential nutrients including protein, zinc, B12, B6 and other B-complex vitamins, as well as selenium, phosphorus, and iron.

While it’s not hard to think of lots of ways to use ground beef – spaghetti, tacos, vegetable soup, and hamburgers are some of my favorites – thinking of other ways to use steak may not come as easy to you. I love preparing a steak for supper and then saving some to use on a salad for lunch the next day. Or I like to have steak with my eggs in the morning. There are all kinds of ways to get value out of beef just by its versatility! Check out some of the recipes shared on this blog to find more!

When you consider everything that beef has to offer, it’s actually a great deal! Share with us what makes you choose beef by commenting below. And I hope you choose beef for your next protein purchase.

Eat Beef,

Kassie



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Feb182015

Taboo No Longer - Happy, Healthy Hearts Love Beef!

Published by Amber Groeling RD LD at 9:12 AM under General | Nutrition | Recipe

Wait a minute...beef is okay to eat AND keep my heart healthy too? Yes, you read this correctly. No longer “taboo” for healthy, active lifestyles, nutrient-rich lean beef such as top sirloin steak can be enjoyed again without guilt. In fact, top sirloin meets the American Heart Association (AHA) certification as a lean cut of beef and heart-healthy choice.  The AHA Heart-Check certification is one of the most trusted nutrition logos and claims on a food label. 

Researchers at The Pennsylvania State University reported results from the BOLD (Beef in an Optimal Diet) study showed adding a daily serving of nutrient-packed lean beef to a heart-healthy diet could lower the risk of heart disease by reducing “LDL” (bad) cholesterol levels.

A three-ounce serving of lean sirloin (about the size of your smartphone) has about 150 calories plus the Daily Value (DV) of these nutrients:

  • Protein - 38% (for muscle growth and repair)                                                    

  • Vitamin B12 - 44% (important for brain health)

  • Selenium - 40% (protects cells from damage)

  • Zinc - 38% (strengthens the immune system)

     

    According to research published in the Journal of the American Dietetic Association, beef is the number-one source of protein, zinc and Vitamin B12. It is the number-two source for selenium and number-three source for iron. Protein in beef promotes the feeling of satiety or fullness longer than simple carbohydrates. This means that, for people trying to curb their calories for weight loss, type II diabetes or other health reasons, eating a three-ounce serving of top sirloin in a meal not only provides important nutrients and energy, but it helps keep a person from feeling hungry for a longer period of time.

     

    Here are some tips and reminders for preparing your delicious beef sirloin;

  • It’s not necessary to bring beef to room temperature before cooking. This practice does not provide any flavor or cooking advantage. For food safety reasons, it’s best to cook meat straight from the refrigerator to keep bacteria levels at a minimum.  

  • When stir-frying sirloin, partially freeze the steak prior to preparation. It will slice easier into thin, equal-thickness strips.

  • Pat steaks dry with paper towels before pan-searing to get better browning that seals in the juices. When grilling or broiling, use tongs rather than a meat fork. The fork tines will pierce the steak, causing the flavorful juices to seep out while tongs will not cause this.

 

Many recipes using sirloin steak are quick and easy. The following recipes take less than 30 to 35 minutes to prepare. Enjoy the powerful health benefits of lean beef!

  

Beef and Cabbage Stir-Fry with Peanut Sauce

 

 

Serves 4

 

All you need

1/4 cup Hy-Vee smooth natural peanut butter

1/3 cup orange juice

3 tbsp reduced-sodium soy sauce

1 tbsp rice vinegar

2 tsp sugar

4 tsp Hy-Vee canola oil, divided

3 cloves garlic, minced

1 pound Hy-Vee sirloin steak, trimmed and thinly sliced

1 small head Savoy cabbage, thinly sliced

2 to 5 tbsp water

2 medium carrots, grated

1/4 cup chopped unsalted roasted peanuts, optional

 

All you do

1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.

2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add steak; cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking); cook, stirring, until just tender, about 3 minutes more. Return the steak and any juices to the pan; add the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).

 

Nutrition facts per serving: 364 calories, 17g fat, 3g saturated fat, 42mg cholesterol, 469mg sodium, 23g carbohydrate, 7g fiber, 31g protein. Daily values: 140% vitamin A, 110% vitamin C.

 

Source: adapted from Eating Well, Inc.

 

 

The information is not intended as medical advice.   Please consult a medical professional for individual advice.



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Jan232015

Getting it Started

Published by Heath Larson at 10:17 AM under Beef Team | General | Nutrition

Each year I take a mental and physical break from hard running between Halloween and New Year's Day.  The break allows me a chance to decompress and rest, so that when spring races roll around (and hard early spring training, for that matter), I'm ready to rock and roll. 

 

One thing I notice every year when I start training again is a big increase in appetite.  Especially first thing in the morning, when I get back to the house from a hard 6-8 mile workout.  Unfortunately, eating everything in sight (especially when there are still so many Christmas cookies left) doesn't bode well for fast distance running.  That said, a bowl of cereal on its own doesn't cut it, either.  So what's to be done?  When hunger calls, especially after a morning workout, I reach for a dose of tasty animal protein.  If time is tight before the kids wake up and the fridge is empty, I love making "egg in a hole," which is essentially just like it sounds...a cooked egg dropped in the middle of a slice of toasted bread.  And if the kids like it too!  But after a really hard run, it's time to double down on protein, taste, and satisfaction.  So, what I really love to do is take a few strips of last night's grilled steak and toss into my breakfast burrito...or omelet, depending on my mood. 

 

In doing so, I'm reaping two huge benefits of lean protein when I need them most:  hunger satisfaction and muscle recovery.  Of course, the recovery aspect helps me to "reload" for tomorrow morning's workout.  As a bonus, lean beef packs more protein into into fewer calories than any other protein rich food...plant or animal based.  And since I'm not hungry 30 minutes later, it keeps me from hunting for empty calories in the pantry at mid morning. 

 

And if I time it right, as soon as I finish, our kids will wake up, give me a hug, and say they're ready for a hearty, protein rich breakfast of their own.  I can't think of a better start to the day than that.



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Nov262014

Simple & Elegant Beef Appetizers

Published by Amber Groeling RD LD at 6:47 AM under General | Nutrition | Recipe

Lean beef can be a simple and elegant addition to your holiday appetizer menu.  Plus, beef provides a filling protein to help keep your weight on track this holiday season.  Taking advantage of deli roast beef and lean ground helps save time and money.  As an added bonus, deli roast beef typically has much less sodium than deli turkey, chicken or ham.  Beef also contains a good source of immune boosting zinc, and B vitamins to help us use energy better.  While these recipes may look gourmet, they are simple to make and sure to impress your guests!

Appetizers using Deli Roast Beef: INGREDIENTS 1 beef Eye of Round Roast (2 pounds) 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper Vegetables: 3 medium zucchini or yellow squash, sliced (1/2-inch) 1 tablespoon olive oil 1 teaspoon lemon juice 1/2 teaspoon dried basil 1/2 cup cherry tomatoes halves

Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast 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. Roast in 325°F oven 1-1/4 hours for medium rare doneness. Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.

  • Asparagus Beef Roll-ups: Cook asparagus stalks to crisp-tender and immediately place in ice water to stop the cooking.  Drain and pat dry.  In a small bowl combine 8 oz. light garlic and herb cream cheese (such as laughing cow) and 3 to 5 tablespoons prepared horseradish.  Pat deli roast beef slices dry with paper towels.  Spread beef with the cream cheese mixture, place 1-3 asparagus spears on top and roll up.  Refrigerate until serving.  Modified slightly from Taste of Home and picture source is Pinterest.

  • Beef & Blue Cheese Ball: In a medium bowl stir together 8 ounces of light cream cheese, softened, 5 oz. plain Greek yogurt (Fage works best), 1 cup finely diced lean roast beef, ½ cup shredded 2% cheddar, ½ cup crumbled blue cheese, 2-4 minced green onions and 1 tablespoon worchestire sauce until well combined.  Transfer to a bowl lined with plastic wrap, wrapping and forming into a ball.  Refrigerate overnight.  Remove plastic wrap and roll in chopped walnuts or pecans.  Serve with assorted veggies and whole-grain crackers.

  • Beef & Herb Crostini: Either purchase crostini, or prepare your own by slicing a baguette into ¼-inch slices and toasting at 400 degrees until lightly browned, about 5-6 minutes.  Once cooled spread with a light garlic-herb cheese such as Boursin, top with deli roast beef and a few snips of fresh chives.  Modified from www.hardlyhouswives.com.    

Appetizers using Ground Beef:

Recipes provided by: www.beefitswhatsfordinner.com

 

Mini Meatballs with Apricot Dipping Sauce

Ingredients:

1 pound Ground Beef (96% lean)

1/4 cup seasoned dry bread crumbs

2 egg whites or 1 egg, beaten

2 tablespoons water

1/4 teaspoon salt

1/8 teaspoon pepper

TIME SAVER – use frozen, prepared meatballs to make this appetizer a snap!

Sauce:

3/4 cup apricot preserves

3/4 cup barbecue sauce

2 tablespoons Dijon-style mustard

INSTRUCTIONS

1. Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.

 2. Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.

 3. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).

 Test Kitchen Tips

Cooking times are for fresh or 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.

To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

Nutrition information per serving, 1/36 of recipe: 45 calories; 1 g fat (0 g saturated fat; 0 g monounsaturated fat); 7 mg cholesterol; 126 mg sodium; 7 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0 mg vitamin B6; 0.2 mcg vitamin B12; 0.3 mg iron; 2.6 mcg selenium; 0.6 mg zinc; 9.1 mg choline.

 

Mini Bell Pepper Beefy Nachos

Serves: 4 main dish size servings

Ingredients:

¾ lb. lean ground beef, browned, drained

6 green onions, sliced, white parts and green parts separated

1 teaspoon chili powder

1 tsp cumin

1 cup fresh salsa

salt and pepper to taste

1 pound mini bell peppers

1 cup shredded 2% milk Mexican cheese blend

1/4 cup sliced black olives

1/2 large tomato, diced

1/4 cup cilantro

Directions:

Heat oven to 350 degrees. In a skillet heat cooked beef, white parts of onions, seasonings, salsa and cheese.  Heat until combined and warm. Season to taste with salt and pepper. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet. Spoon beef mixture evenly over pepper halves. Top with black olives and diced tomatoes. Bake for 10 minutes, or until cheese has melted. Remove from oven, top with cilantro, and green part of onions. Serve.



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Nov062014

The BEST Marinated Steak Kabobs

Published by Kiley DeDonder at 3:00 AM under Agriculture | General | Recipe

Fall is my favorite season. I’m a fan of the cool, crisp air, football and of course the new baby calves that hit the ground! What’s not to love? Well, when it starts to get dark outside at 5:30 pm it does make it a little more difficult to grill up our favorite supper time meals. This time of year I’m always a big fan of quick and easy recipes. Earlier this summer I stumbled upon this awesome marinated steak kabob recipe and it quickly became a staple in our kitchen. It is mouthwatering.

The key to a delicious steak kabob is starting with good steak. I love to use sirloin with kabobs. It’s flavorful, affordable and cubes up easily. The rest of the magic happens in the marinade and it’s so simple. I use this same marinade for the steak and veggies. What makes it even more awesome is that I usually have all the ingredients in my pantry and fridge!

Yield: 6+servings     Prep Time: 25 minutes     Cook Time: 10-12 minutes

INGREDIENTS:

2 pounds sirloin steak, cut into bite sized cubes

1 red, orange and green bell pepper, cut into chunks

1 large red onion, cut into cubes

4 cloves of minced garlic

1 tablespoon seasoning salt

¾ teaspoon ground black pepper

2 tablespoons Dijon mustard

2 ½ tablespoons Worcestershire sauce

¼ cup lemon juice, freshly squeezed is best

¼ cup soy sauce

½ cup olive oil

Skewers that have been soaking in water for 30-45 minutes (less likely to catch on fire over open flame)

 

DIRECTIONS:

In a large bowl combine the garlic, seasoning salt, black pepper, Dijon mustard, Worcestershire sauce, soy sauce, lemon juice and whisk while pouring in the olive oil.

Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few minutes.

Skewer the steak and peppers. You can alternate skewering the peppers, onion and meat on the same skewer, but I like to skewer each ingredient separately. The veggies cook a little longer than the meat; this makes it easier to cook them to proper doneness.

On a hot preheated grill place skewers down and immediately reduce the temperature medium/medium-high. Cook, turning occasionally, until the beef is cooked to its proper doneness. We love steak on the medium rare side of doneness (145 degrees F).

Remove and let rest for 5 minutes or so before serving. It’s difficult to let the mouthwatering meat rest but it’s best for the meat to rest so that all the juices have a chance to redistribute.

Enjoy!

Kiley Stinson



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