Archive for May, 2010

The Final Mom Profile, Jennifer Jones

Hello Everyone, and welcome to the last Mom’s profile here on It has been a full month of May, and Anna-Lisa and I appreciate your continued support and visits to our site. We enjoy cooking and sharing with you and are excited about the coming summer of great beef recipes.

Have a safe and happy Memorial weekend, and remember some Hero’s gave all so we can take a day off!

Walk On,

I have been ranch raised all my life, I’m the oldest of 4, and we were all homeschooled. We grew up on the Turkey Track ranch in South Eastern NM. My husband went to work out here riding colts before we married, and has been here ever since. We started out at Headquarters, but now have our own camp. It’s a 600 section ranch, and he takes care of 100 sections. My folks are still here, on the camp we grew up on.

We have a one year old little boy. We hope for one or two more in the future.

I cook with beef everyday. My dad called chicken “Yard Bird” and it was pretty much banned from our house. One of my favorite memories growing up was eating brisket on Thanksgiving instead of turkey.

Jennifer’s Green Chile Enchiladas
Hamburger meat
Corn tortillas
Frozen/Fresh Green Chile (or red, depending on your preference)
Brown your ground beef, season it up well. Whatever suits your taste. I do Chile powder, onion powder, salt and pepper and whatever else strikes my fancy.
Meanwhile, sauté` half an onion and garlic in olive oil. Dump your green Chile’s in the pot, add a little water and flour. I like my sauce a little thicker. And simmer until ground beef is well done.
Heat oil in a skillet and soften your tortillas, in a casserole dish add first layer of tortillas. Then add ground beef, green Chile’s and cheese. Repeat until your dish is full, and ingredients are gone. Ending with cheese, and sprinkle with a little cayenne, bake at 350 until cheese is melted, and a little brown on top.


The Motherlode Burger

Good afternoon! The sun is finally out after a day of rain yesterday.  Friday is National Hamburger Day so I decided it would be fun to give you a new twist on an old favorite.  The Motherlode Burger is loaded with blue cheese, and topped with jalepenos!  This flavor packed burger can be served with or without a bun and will pair easily with many sides.  I chose broccoli and onion rings!  So gather up your family, head to the kitchen and cook up this Gold Rush worthy burger!

Motherlode Burger
1.5 lbs Ground Beef
1/2 C Blue Cheese
1 Jalepeno
Salt & Pepper


On a cutting board seperate the ground beef into four similar sized balls. 

***We use wood cutting boards. Note you have to be careful to ensure they get cleaned properly so that they don't house germs and bacteria.

Smash each ball flat.  Then place blue cheese crumbles in the center of each round.  Smash the blue cheese into the ground beef, then bring the corners to the center and mold back into a burger shape.  (The blue cheese is now in the center of the burger)  These can be grilled but because it was raining and cold I cooked them in a skillet.  So when cooking a burger in a skillet, put a little bit of canola oil in the pan.  Sear both sides of the burger, then put a little water in the pan and cover with a lid to steam the burger through.  It is important to cook ground beef through to at least medium rare.  Once the burgers come off the stove I top them with a little bit more cheese (I’m a cheese lover!) and then add a “Lightening Q” touch with some Jalapenos, it just adds that kick of flavor!  So delicious!


Easy Onion Rings
1 Bag Frozen Onion Rings
Seasoned Salt


I am a huge fan of homemade onion rings, but I don’t always have the time to prepare them so I have found that Ore Ida Onion Rings are a great substitute for the real thing when you season them with Lawry’s Seasoned Salt.  So Before you start preparing your burgers turn on your oil.  I hate having to wait for oil to get hot while everything else is done.  So once your oil is hot place the frozen rings into the oil.  Be careful because ice crystals can cause oil to pop! I use an old fish frying trick (Thanks to Uncle Bob), once the onion rings are floating the are ready to come out of the oil. Then place them in a bowl with a paper towel in the bottom and season with seasoned salt.  These make a great side for the summer!

Easy Steamed Broccooli
Broccoli Crowns
Salt & Pepper


I loved steamed broccoli, so for this meal I just steamed up some broccoli and seasoned it with salt & pepper.  Remember that you don’t need anything fancy to steam broccoli, just put it in a pot with a little water in the bottom and cover it. So easy and so delicious!

I hope that you enjoy this unique twist on the traditional hamburger.  If you are not a blue cheese fan you can replace it with any kind you wish, I just personally love the combination of beef, blue cheese and jalepeno!

The Mothelode Burger Costs
Ground Chuck – $4.04
Blue Cheese – $1.60
Broccoli- $2.17
Onion Rings- $3.57
Oil & Seasonings- $1.50
Total Costs- $12.88 (Serves 4)
Cost Per Plate- $3.22

Don’t forget to celebrate National Hamburger Day this Friday!

Happy Trails,

~ Anna-Lisa

Green Chilie Twist Ribeye

Thank you all for your patience, I left my card reader on my kitchen table when I went home on Friday, and had no way to upload this great and yummy recipe’s picture, and it makes me hungry just looking at!

Griffin (18) and I spent the weekend being lazy, so fun you need days like that! We were both hungry for steak, and this is what we came up with. 😉

Green Chili Twist Ribeye
1 – 15 oz Ribeye
Montreal Steak Seasoning
1/4 cup Asiago Cheese, grated
4 T. Green Chilies, chopped and drained
3-4 chopped green onions (stems included)

Grill thawed steaks until desired tenderness. The cooking time varies, depending on the thickness of your steak. Season generously with Montreal Steak Seasoning, (I love this flavor, so umm umm good!) 🙂

When you bring in your steak, sprinkle your cheese on top, add your green chilies and chopped green onions.

Light and Fun Salad

1/2 head of Romain Lettuce
1/2 Alvarado, diced
1/2 Tomato diced
1/4 c. chopped Green Onions
Sun Dried Tomatoes Vinaigrette, (Kraft brand, we love this salad dressing goes so well wi

Toss salad and serve with steak – and biscuits if desired, they are a great addition to this fast, easy spring meal.


New post coming this evening

Hello everyone,

I had a wonderful weekend at the ranch, and my brother Griffin (18) cooked a great steak with a new twist that I wanted to share with you – but alas I left my photo card reader at my house for the weekend, and am at work until 5;00 – so Please stop back by for the Monday addition, that will posted this evening!

Please share with us you food plans for memorial weekend, We would love to hear what Beef you’ll have cookin!


Lean Beef Burns Away Pounds

It is so good to be home!  I am enjoying every minute and gaining inspiration daily.  Yesterday, I was catching up with the online world and stumbled across an article by Men’s Health Magazine that lists lean beef as one of the 15 fat burning foods.  I was elated and so today, we are taking a break from mom posts to share this glorious news!

See I have always known that beef was healthy, but our tasty protein source has, until recently, received a bad reputation.  Saturated fat has been the dark cloud over beef for as long as I can remember.  What has changed that?  The lean beef movement!  Thanks to Laura’s Lean Beef and other lean beef grids, there is some added enticement for producers to market lean beef.  What is our ticket into the health conscious population?  Lean beef is the answer!

An article published by Men’s Health Magazine states, “It takes more energy for your body to digest the protein in meat than it does for it to digest carbohydrates or fat, according to Doug Kalman, R.D., director of nutrition at Miami Research Associates, a nationally recognized pharmaceutical-research facility.”  This means that your body works harder to digest proteins thus burning fat in the process.  In fact according the article researchers at Arizona State University compared individuals on high protein diets to individuals on high carbohydrate diets and found that those consuming large amounts of protein were able to burn twice as many calories in the hours following their meals than those consuming carbohydrates prominently.  Even more exciting news…according to the article researchers in Denmark found that people on high protein diets were able to increase their metabolism by 5%!  Our new slogan…eat more lean beef and increase your metabolism!  Hey it might just be the new diet fad, why not?  The Lean Beef Diet…I like it!

Not only is this research about protein exciting news, but it is also exciting that beef is listed next to chicken and fish in terms of the healthiest protein sources in the meat case!  Way to go cattlemen, this is genetic improvement and industry focus at its best!  Keep up the good work! 

Next time you head to the kitchen to prepare a healthy meal, choose delicious and budget friendly lean beef!  You might just increase your metabolism! 

Happy Trails,


For more information you can read the article Published by Men’s Health Magazine @

Easy Beef Ribs & Fixins!

Nothing says May Beef Month like beef short ribs!  I love ribs, and especially during the spring and summer when the evenings are so enjoyable.  Any opportunity to be outside on a summer’s evening is more than welcomed by me!  An easy way to fix short ribs is on the grill, the tricky part is ensuring they remain tender throughout the cooking process.  This is an easy and tasty meal that requires no silverware!  So pour yourself a glass of tea and head for the porch to enjoy Easy Beef Ribs & Fixins!

Easy Short Ribs
Beef Short Ribs
Orange Juice (Any Citrus Juice will work)
Cavenders Seasoning
Montreal Steak Seasoning

The day before you plan to cook the ribs, trim excess fat, and put in a zip lock bag covered with juice.  Ensure the ribs are entirely covered and leave them to soak until the next evening.  (For best results soak for at least 24 hours)  The night of grilling, remove them from the bag and pour out the juice.  I chose to season them with Cavenders and Montreal, a great combo!  Season them well because some of the seasonings will drip off with the fat.  I grilled them on a charcoal grill, make sure that the coals are all a gray/white color before putting the ribs on.  They need to cook long and slow for tenderness!  Place the ribs on the edges of the grill, cook until they are medium, remove from grill, let them rest for a bit and serve!  

So tasty!

Baked Sweet Potato French Fries

Sweet Potato
Cinnamon, Nutmeg & Sugar

Slice the sweet potato into French fry size pieces. Arrange them on a cookie sheet.  Slice chunks of butter and place sporadically on the sweet potato pieces.  Sprinkle with cinnamon and nutmeg to taste.  Lightly sprinkle sugar for added deliciousness!  Bake at 375° for 15 min then turn them over and bake for another 15 min or until they are crispy.

Easy Peasy Fried Okra

2 Bags Frozen Breaded Okra
Lawry’s Seasoned Salt

Heat oil, once oil is popping hot it is ready.  Drop the okra into the oil.  When it floats it is read to remove from the oil.  (My Uncle Bob’s secret!)  Place them in a paper towel covered bowl and season with season salt!  So simple and easy!  I love fresh fried okra, but sometimes it is hard to find, so frozen is a great alternative!

Costs of Easy Beef Ribs & Fixins

2 Packages Beef Short Ribs- $6.50 (They were home grown, courtesy of Ryan Goodman)
Orange Juice- $2.50
Sweet Potatoes- $2.00
Butter- $0.60
Frozen Breaded Okra- $4.00
Oil- $1.00
Seasonings- $1.50
Total Cost- $18.10 (Serves 6)
Cost Per Plate – $3.01

Gather your family, and spend the gorgeous summer evening outside grilling beef ribs during May Beef Month!

Happy Trails,


Cheesy Meatballs

Wednesday afternoon at the ranch, cooking in my mom’s kitchen, thinking how fast life changes. I move to Amarillo this weekend for my summer internship at the American Quarter Horse Association, as the Marketing Intern. Praising the Lord for the great house I get to live in for three months, the opportunity to work for the premier equine breed association, and the chance to live in Texas for the summer. Truly, I am a lucky girl!

Now, for the recipe – my sister Amanda (11) came up with the idea for Cheesy Meatballs yesterday out of connivance. Because you see, our electricity was out yesterday and we could not cook in the oven, but we could cook on the gas stovetop. You never know what you will be dealing with here at my house; you have to be ready for anything. This was a success with no leftovers!

Cheesy Meatballs

2 lb. ground beef
2 c. crushed rice chex cereal
2 eggs
1 c. milk
3 T. Italian Seasoning
1 tsp. garlic salt
1 tsp. pepper
½ c. grated cheddar cheese

In a large mixing bowl, add beef. In a large plastic bag crush rice chex cereal either with your hands or with a rolling pin and pour over beef. Add the rest of the ingredients and mix thoroughly with your hands. Form into small meatballs, the size of golf balls is a great size.

 Heat a large iron skillet, add a small amount of oil and brown each side of the meatballs. Turn with a small spatula and when browned add

1 – 12 oz can of crushed tomatoes
½ cup water
4 c. cooked rice

Let simmer until done about 15 min. Before serving, sprinkle with more grated cheese as desired. This makes it very yummy, and fun way to eat meatballs in a different way. Serve on white rice.

Lydia Ann’s Spinach Salad

1 bag of spinach, washed and dried
1 avocado chopped
¼ c. crasins
¼ c. crushed salted almonds
Kraft: Sun Dried Tomato Vinaigrette


Cost Breakdown:

2 lb. beef  2.24/lb = 4.48
Rice Chex Cereal = 0.84
eggs = 0.99/dozen = 0.16
seasoning = 1.10
cheese = 1.80
rice = 1.10
spinach = 2.99
avocado = 2.50
crasins = 0.30
almonds = 0.10

Total = 15.37/8 = $1.92 a plate